11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
The Easiest Margarita Ever
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This could be a dangerous thing...this margarita. Dangerously easy.
It could be a before-dinner drink...or dessert. Hey, it could be lunch.
I have blogged before about Margaritas...how they are the quintessential summer drink. I never want a Margarita in the winter. The taste...the cold..it's so summery.
I saw this "recipe" (method) at Pinterest. It originated with Real Simple magazine. I stopped at the store over the weekend to get lime sorbet and wouldn't you know...not a pint to be had at the grocer. I think it is probably because Kroger doesn't have their own brand of lime sorbet. I decided that one scoop of blood orange and one scoop of lemon (Private Selection brand -- and not sherbet) would be pretty good, and I was right. Don't think I'll look for lime sorbet again.
I skipped the sugared rim, and I didn't miss it a bit -- used a spoon until the very last bit had turned liquid.
So, to review this very complicated "recipe"
...place two scoops of sorbet in a margarita glass (or an old fashioned... or a wine glass...or a paper cup...whatever). I highly recommend the blood orange and lemon, but I believe almost any good sorbet would be delicious...mango, strawberry, raspberry...
Pour one (or two) tablespoons of good tequila over the top (truly I didn't measure, and I used silver tequila) and stir. Yummmmmmm...enjoy.
This could be a dangerous thing...this margarita. Dangerously easy.
It could be a before-dinner drink...or dessert. Hey, it could be lunch.
I have blogged before about Margaritas...how they are the quintessential summer drink. I never want a Margarita in the winter. The taste...the cold..it's so summery.
I saw this "recipe" (method) at Pinterest. It originated with Real Simple magazine. I stopped at the store over the weekend to get lime sorbet and wouldn't you know...not a pint to be had at the grocer. I think it is probably because Kroger doesn't have their own brand of lime sorbet. I decided that one scoop of blood orange and one scoop of lemon (Private Selection brand -- and not sherbet) would be pretty good, and I was right. Don't think I'll look for lime sorbet again.
I skipped the sugared rim, and I didn't miss it a bit -- used a spoon until the very last bit had turned liquid.
So, to review this very complicated "recipe"
...place two scoops of sorbet in a margarita glass (or an old fashioned... or a wine glass...or a paper cup...whatever). I highly recommend the blood orange and lemon, but I believe almost any good sorbet would be delicious...mango, strawberry, raspberry...
Pour one (or two) tablespoons of good tequila over the top (truly I didn't measure, and I used silver tequila) and stir. Yummmmmmm...enjoy.
Got teens?
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School's out for the summer and suddenly I have teen boys at home all day, and they are hungry!
I don't realize how much food they don't eat when they are just somewhere else. Holy cow! It's all they think about.
Last night after dinner they were clamoring for dessert (two boys ate 16 Drumsticks in four days) and I had just seen this dessert at sophistimom on Pinterest (gosh it's hard these days to find the original recipe. Click, click, click....).
This dessert just has "teenage boys" all over it.
Stressed out mommies, too.
It was delicious and though it served eight pieces, if you have a big family, you'd best invest in another pan. This is a keeper.
PS I used an 8-inch cast iron skillet and followed the recipe exactly, except for using chocolate chips (Ghiradelli dark) instead of chunks.
Skillet Chocolate Chipper
serves 8
1 stick (8 tablespoons) unsalted butter
Preheat oven to 350 degrees. Melt butter in an 8 inch castiron skillet set over medium-low heat. Stir in sugars and vanilla and removefrom heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
Crack an egg onto the butter and sugar mixture, anduse a fork to whisk it well into the mixture. Place flour, baking soda, andsalt on top, and very carefully stir into the mixture until smooth andwell-mixed. Stir in chocolate chunks. Place in the oven for 15-20 minutes*, oruntil starting to turn golden on the top and around the edges, but soft in thecenter. Serve with vanilla ice cream.
* Mine took at least 10 minutes longer than the recommendedtime, but it would have been good with only five minutes more -- it wasn'tterribly gooey and gooey is a good thing.
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School's out for the summer and suddenly I have teen boys at home all day, and they are hungry!
I don't realize how much food they don't eat when they are just somewhere else. Holy cow! It's all they think about.
Last night after dinner they were clamoring for dessert (two boys ate 16 Drumsticks in four days) and I had just seen this dessert at sophistimom on Pinterest (gosh it's hard these days to find the original recipe. Click, click, click....).
This dessert just has "teenage boys" all over it.
Stressed out mommies, too.
It was delicious and though it served eight pieces, if you have a big family, you'd best invest in another pan. This is a keeper.
PS I used an 8-inch cast iron skillet and followed the recipe exactly, except for using chocolate chips (Ghiradelli dark) instead of chunks.
Skillet Chocolate Chipper
serves 8
1 stick (8 tablespoons) unsalted butter
Preheat oven to 350 degrees. Melt butter in an 8 inch castiron skillet set over medium-low heat. Stir in sugars and vanilla and removefrom heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
Crack an egg onto the butter and sugar mixture, anduse a fork to whisk it well into the mixture. Place flour, baking soda, andsalt on top, and very carefully stir into the mixture until smooth andwell-mixed. Stir in chocolate chunks. Place in the oven for 15-20 minutes*, oruntil starting to turn golden on the top and around the edges, but soft in thecenter. Serve with vanilla ice cream.
* Mine took at least 10 minutes longer than the recommendedtime, but it would have been good with only five minutes more -- it wasn'tterribly gooey and gooey is a good thing.
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Noah's Ginormous Oreo-Stuffed Chocolate Chip Cookies
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My youngest son, Noah (and the biggest as it turns out), has been harassing me to make these cookies. Oreo-stuffed anything is not my idea of a good cookie, but after he begged and begged and even offered to help, I gave in.
I admit, they were good. I couldn't have eaten more than one, but they were pretty darn good. And Noah was really happy with the whole helping-mom-make-cookies thing. All by himself. Which is really funny since he's a good head-and-a-half taller than me.
And you better believe he hid the cookie jar after we filled it. He is forcing his siblings to ask him for a cookie. Tee hee.
You can find the recipe all over the internet and in foodie magazines, but Noah did the research and he picked the Picky Palate's recipe. We followed the recipe exactly the way it was written, but ours required a slightly longer cooking time. They looked pretty gooey after the timer went off, so I gave 'em another five or so. I altered the time in the recipe to my oven and taste. We had regular Oreos, not Double Stuff, so less of our cream shows. You decide which to use.
Oreo Stuffed Chocolate Chip Cookies
2 sticks butter,
Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
In a separate bowl mix the flour, salt and bakingsoda. Slowly add to wet ingredients along with chocolate chips until justcombined. Using a cookie scoop take one scoop of cookie dough and placeon top of an Oreo cookie. Take another scoop of dough and place on bottomof Oreo cookie. Seal edges together by pressing and cupping in hand untilOreo cookie is enclosed with dough. Place onto baking sheet and bake cookies 12-18 minutes or until cookies are baked toyour liking. Let cool for 5 minutes before transferring to coolingrack.
Source: modified from The Picky PalatePin It
My youngest son, Noah (and the biggest as it turns out), has been harassing me to make these cookies. Oreo-stuffed anything is not my idea of a good cookie, but after he begged and begged and even offered to help, I gave in.
I admit, they were good. I couldn't have eaten more than one, but they were pretty darn good. And Noah was really happy with the whole helping-mom-make-cookies thing. All by himself. Which is really funny since he's a good head-and-a-half taller than me.
And you better believe he hid the cookie jar after we filled it. He is forcing his siblings to ask him for a cookie. Tee hee.
You can find the recipe all over the internet and in foodie magazines, but Noah did the research and he picked the Picky Palate's recipe. We followed the recipe exactly the way it was written, but ours required a slightly longer cooking time. They looked pretty gooey after the timer went off, so I gave 'em another five or so. I altered the time in the recipe to my oven and taste. We had regular Oreos, not Double Stuff, so less of our cream shows. You decide which to use.
Oreo Stuffed Chocolate Chip Cookies
2 sticks butter,
Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
In a separate bowl mix the flour, salt and bakingsoda. Slowly add to wet ingredients along with chocolate chips until justcombined. Using a cookie scoop take one scoop of cookie dough and placeon top of an Oreo cookie. Take another scoop of dough and place on bottomof Oreo cookie. Seal edges together by pressing and cupping in hand untilOreo cookie is enclosed with dough. Place onto baking sheet and bake cookies 12-18 minutes or until cookies are baked toyour liking. Let cool for 5 minutes before transferring to coolingrack.
Source: modified from The Picky PalatePin It
Lidia's Polenta
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During the hot summer months I don't often make a dish that requires a long, slow simmer on the stove. Not only does a long, slow simmer heat up the kitchen, but those heavier meals are often too heavy for hot weather (even when the house is air conditioned). Occasionally, however, a simple meal like polenta and sauce is a nice dish to enjoy on a rainy summer day -- one like this recipe for Lidia's Polenta.
Polenta is a simple dish to prepare, and paired with a really good jarred pasta sauce (or some homemade sauce you stashed in the freezer) and some sauteed Italian sausages, a tasty treat even for a summer evening.
On the evening we ate this meal, I browned some fresh Italian sausages in some olive oil in a large skillet, opened a jar of Tyler Florence's Vodka sauce, poured it over the sausages and simmered them for a half hour or so. Then I sliced the sausages and served them, with the sauce, over a spoonful of this wonderful polenta, with Parmesan cheese. Simple and delicious (and inexpensive).
I omit the bay leaves when I make it, but other than that, I make it as written.
Lidia's Basic Polenta
2 c. milk
In medium saucepan, combine milk, water, butter, bay leafand salt. Heat to simmer over medium flame.
Source: Lidia Bastianich
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During the hot summer months I don't often make a dish that requires a long, slow simmer on the stove. Not only does a long, slow simmer heat up the kitchen, but those heavier meals are often too heavy for hot weather (even when the house is air conditioned). Occasionally, however, a simple meal like polenta and sauce is a nice dish to enjoy on a rainy summer day -- one like this recipe for Lidia's Polenta.
Polenta is a simple dish to prepare, and paired with a really good jarred pasta sauce (or some homemade sauce you stashed in the freezer) and some sauteed Italian sausages, a tasty treat even for a summer evening.
On the evening we ate this meal, I browned some fresh Italian sausages in some olive oil in a large skillet, opened a jar of Tyler Florence's Vodka sauce, poured it over the sausages and simmered them for a half hour or so. Then I sliced the sausages and served them, with the sauce, over a spoonful of this wonderful polenta, with Parmesan cheese. Simple and delicious (and inexpensive).
I omit the bay leaves when I make it, but other than that, I make it as written.
Lidia's Basic Polenta
2 c. milk
In medium saucepan, combine milk, water, butter, bay leafand salt. Heat to simmer over medium flame.
Source: Lidia Bastianich
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Pavlova
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Wikipedia: Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside. The name is pronounced /pævˈloʊvə/ or /pɑ�vˈloʊvə/, unlike the name of the dancer, which was /ˈpɑ�vləvə/ or /ˈpævləvə/. The dessert is believed to have been created in honour of the dancer either during or after one of her tours toAustralia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source. The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals.
~~~~~
Because I am doing a trial of wheat-free eating, I have been on the lookout for creative desserts that are not: 1) cakes, 2) pies, or 3) cookies, which are pretty much my entire repertoire of dessert recipes, except for ice cream.
This recipe not only fulfilled my need for wheat-free dessert, but it looked divine. Definitely put this on your list of recipes to try, and any Russian feast day, the Assumption, or the Ascension would do just great. I did not really need an excuse, so I made it today.
I basically followed the recipe found at Joy of Baking, but only for the meringue. I sugared the raspberries and let them create their own syrup, and then whipped the cream as I always do. Make sure you have enough people to eat it when you make it, because you can't save this decadent treat.
Pavlova
2 cups raspberries (or other berries)3 T. sugar
4 egg whites (at room temp)1 cup sugar1 t. white vinegar1/2 T. cornstarch
1 cup whipping cream3 T. powdered sugar1 t. vanilla
Gently rinse raspberries and shake dry. Place in a bowl and sprinkle with 3 T, sugar. Shake gently to distribute sugar. Let sit at room temp.
Preheat oven to 250 degrees F. On a sheet of parchment, make a 7-inch circle with pencil. Cut circle out, leaving about an inch border. Place on a baking sheet, pencil side down.
Place egg whites in bowl of mixer. Beat at high speed until they hold a soft peak. Slowly sprinkle in sugar, a little at a time, until all sugar is incorporated. Beat until glossy and holds stiff peaks. Sprinkle the vinegar and cornstarch over the top and gently fold in.
Spoon egg mixture onto parchment and push to fill the circle, mounding meringue up on the edges more than in the middle (like a bowl).
Bake at 250 degrees until meringue is lightly golden and and outside is dry, about 60-75 minutes (outside will be dry but inside will be sort of marshmallowy). Let cool on a wire rack.
When ready to serve, place whipping cream in mixer bowl and beat on high with powdered sugar and vanilla until cream holds firm peaks.
Spoon cream into center of meringue shell. Spoon berries on top. Serve immediately.
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Wikipedia: Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside. The name is pronounced /pævˈloʊvə/ or /pɑ�vˈloʊvə/, unlike the name of the dancer, which was /ˈpɑ�vləvə/ or /ˈpævləvə/. The dessert is believed to have been created in honour of the dancer either during or after one of her tours toAustralia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source. The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals.
~~~~~
Because I am doing a trial of wheat-free eating, I have been on the lookout for creative desserts that are not: 1) cakes, 2) pies, or 3) cookies, which are pretty much my entire repertoire of dessert recipes, except for ice cream.
This recipe not only fulfilled my need for wheat-free dessert, but it looked divine. Definitely put this on your list of recipes to try, and any Russian feast day, the Assumption, or the Ascension would do just great. I did not really need an excuse, so I made it today.
I basically followed the recipe found at Joy of Baking, but only for the meringue. I sugared the raspberries and let them create their own syrup, and then whipped the cream as I always do. Make sure you have enough people to eat it when you make it, because you can't save this decadent treat.
Pavlova
2 cups raspberries (or other berries)3 T. sugar
4 egg whites (at room temp)1 cup sugar1 t. white vinegar1/2 T. cornstarch
1 cup whipping cream3 T. powdered sugar1 t. vanilla
Gently rinse raspberries and shake dry. Place in a bowl and sprinkle with 3 T, sugar. Shake gently to distribute sugar. Let sit at room temp.
Preheat oven to 250 degrees F. On a sheet of parchment, make a 7-inch circle with pencil. Cut circle out, leaving about an inch border. Place on a baking sheet, pencil side down.
Place egg whites in bowl of mixer. Beat at high speed until they hold a soft peak. Slowly sprinkle in sugar, a little at a time, until all sugar is incorporated. Beat until glossy and holds stiff peaks. Sprinkle the vinegar and cornstarch over the top and gently fold in.
Spoon egg mixture onto parchment and push to fill the circle, mounding meringue up on the edges more than in the middle (like a bowl).
Bake at 250 degrees until meringue is lightly golden and and outside is dry, about 60-75 minutes (outside will be dry but inside will be sort of marshmallowy). Let cool on a wire rack.
When ready to serve, place whipping cream in mixer bowl and beat on high with powdered sugar and vanilla until cream holds firm peaks.
Spoon cream into center of meringue shell. Spoon berries on top. Serve immediately.
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8 Temmuz 2012 Pazar
Fish Tacos with Lime Cilantro Crema
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I'm joining Sarah and Pam today to share the best of my time spent online.
It's funny, since I got a Kindle Fire for Christmas, I definitely spend more time online. But it feels like I spend less time online, because I rarely sit at the computer with my back to my family. I think there is something to be said about that. When I am online, I am usually at the kitchen table or in a chair in the living room, facing my family and open to their needs and conversation. I used to feel guilty about being online because I was facing the computer and my family saw my back. I did not feel like I could adequately see what was going on with my children, or take care of meals, while I was online. Now, I can carry "online" around with me, or leave it sit and do what I need to do without feeling like I am peeling myself away from the screen.
Anyway, that brings me to this recipe, which I saw one day recently while I was surfing. I love fish tacos, and whenever I eat out and fish tacos are on the menu, I get them. But I have never fixed them at home. This recipe changed that because they were so simple and delicious, I can make them any time.
I omitted the coriander from the rub for the fish because I detest it. I love cilantro, however, and definitely added the full quarter cup to the Lime Crema. The sauce really made this dish special even though it was so simple to throw together. We topped our fish with the sauce and shredded red cabbage and enjoyed some spicy Peppercorn on the side. I was unable to get red snapper in Columbus, Ohio, which I figured would be the case, so I subbed catfish, which is an equally mild and medium-firm fish. It was great and cheap and available.
Fish Tacos
Crema:
Fish:
8 (6-inch) corn tortillas
Preheat oven to 425°.
To prepare tacos, combine spices in a small bowl; sprinkle spice mixture evenly overboth sides of fish. Place fish on a baking sheet coated with cooking spray.Bake at 425° for 9 minutes or until fish flakes easily when tested with a forkor until desired degree of doneness.
Place fish in a bowl; break into pieceswith a fork. Heat tortillas according to package directions. Divide fish evenlyamong tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
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I'm joining Sarah and Pam today to share the best of my time spent online.
It's funny, since I got a Kindle Fire for Christmas, I definitely spend more time online. But it feels like I spend less time online, because I rarely sit at the computer with my back to my family. I think there is something to be said about that. When I am online, I am usually at the kitchen table or in a chair in the living room, facing my family and open to their needs and conversation. I used to feel guilty about being online because I was facing the computer and my family saw my back. I did not feel like I could adequately see what was going on with my children, or take care of meals, while I was online. Now, I can carry "online" around with me, or leave it sit and do what I need to do without feeling like I am peeling myself away from the screen.
Anyway, that brings me to this recipe, which I saw one day recently while I was surfing. I love fish tacos, and whenever I eat out and fish tacos are on the menu, I get them. But I have never fixed them at home. This recipe changed that because they were so simple and delicious, I can make them any time.
I omitted the coriander from the rub for the fish because I detest it. I love cilantro, however, and definitely added the full quarter cup to the Lime Crema. The sauce really made this dish special even though it was so simple to throw together. We topped our fish with the sauce and shredded red cabbage and enjoyed some spicy Peppercorn on the side. I was unable to get red snapper in Columbus, Ohio, which I figured would be the case, so I subbed catfish, which is an equally mild and medium-firm fish. It was great and cheap and available.
Fish Tacos
Crema:
Fish:
8 (6-inch) corn tortillas
Preheat oven to 425°.
To prepare tacos, combine spices in a small bowl; sprinkle spice mixture evenly overboth sides of fish. Place fish on a baking sheet coated with cooking spray.Bake at 425° for 9 minutes or until fish flakes easily when tested with a forkor until desired degree of doneness.
Place fish in a bowl; break into pieceswith a fork. Heat tortillas according to package directions. Divide fish evenlyamong tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
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Salted Deep Dish Brownies
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I have recently become aware of how the simple sprinkling of coarse salt on a baked good can completely change the taste. I experimented for the first time last year with Jeni's Salted Caramel Ice Cream (apparently I forgot to blog about that one), and then at Christmas with Annie's Salted Caramel Chocolate Shortbread Bars. Of course, I had tried neither of those recipes without the salt, so I can't say how the salt changed the flavor.
I make these brownies all the time, however, so I can honestly say a little sprinkle of salt truly changes the flavor. With a really coarse sea salt, you get the salty flavor and tiny bit of crunch in almost every bite. It's really remarkable how good, how different it is. I saw them somewhere online -- it may have been Annie's Salty Caramel Brownies -- but I didn't want caramel, I just wanted the chocolate with the salt. So I used my favorite old stand-by brownie recipe, which is so quick and easy, but so chocolatey and fudgie, and after they cooled for a short while, I cut them and then sprinkled some coarse sea salt across the top (I think cutting them after sprinkling would displace the salt unless you cut them and left them in the pan). Yum. I then made them another day and we placed them beneath a scoop of brown sugar ice cream and hot fudge sauce. Yum. I don't think you can go wrong here.
Salted Deep Dish Browniesmakes 16
3/4 cup butter, melted1 1/2 cups white sugar1 1/2 t. vanilla extract2 eggs3/4 cup all-purpose flour1/2 cup unsweetened cocoa powder1/4 t. baking powder1/2 t. saltcoarse sea salt
Preheat oven to 350 degrees F (175 degrees C).Grease an 8 inch square pan.In a large bowl, blend melted butter, sugar and vanilla.Beat in eggs one at a time.Combine the flour, cocoa, baking powder and salt.Gradually blend into the egg mixture.Spread the batter into the prepared pan.Bake in preheated oven for 40 to 45 minutes, or until brownies beginto pull away from the sides of the pan.Let cool for about 25 minutes until the top feels coolish but the bottom is still warm. Cut brownies with a bench knife of sharp kitchen knife. Sprinkle with sea salt to taste.
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I have recently become aware of how the simple sprinkling of coarse salt on a baked good can completely change the taste. I experimented for the first time last year with Jeni's Salted Caramel Ice Cream (apparently I forgot to blog about that one), and then at Christmas with Annie's Salted Caramel Chocolate Shortbread Bars. Of course, I had tried neither of those recipes without the salt, so I can't say how the salt changed the flavor.
I make these brownies all the time, however, so I can honestly say a little sprinkle of salt truly changes the flavor. With a really coarse sea salt, you get the salty flavor and tiny bit of crunch in almost every bite. It's really remarkable how good, how different it is. I saw them somewhere online -- it may have been Annie's Salty Caramel Brownies -- but I didn't want caramel, I just wanted the chocolate with the salt. So I used my favorite old stand-by brownie recipe, which is so quick and easy, but so chocolatey and fudgie, and after they cooled for a short while, I cut them and then sprinkled some coarse sea salt across the top (I think cutting them after sprinkling would displace the salt unless you cut them and left them in the pan). Yum. I then made them another day and we placed them beneath a scoop of brown sugar ice cream and hot fudge sauce. Yum. I don't think you can go wrong here.
Salted Deep Dish Browniesmakes 16
3/4 cup butter, melted1 1/2 cups white sugar1 1/2 t. vanilla extract2 eggs3/4 cup all-purpose flour1/2 cup unsweetened cocoa powder1/4 t. baking powder1/2 t. saltcoarse sea salt
Preheat oven to 350 degrees F (175 degrees C).Grease an 8 inch square pan.In a large bowl, blend melted butter, sugar and vanilla.Beat in eggs one at a time.Combine the flour, cocoa, baking powder and salt.Gradually blend into the egg mixture.Spread the batter into the prepared pan.Bake in preheated oven for 40 to 45 minutes, or until brownies beginto pull away from the sides of the pan.Let cool for about 25 minutes until the top feels coolish but the bottom is still warm. Cut brownies with a bench knife of sharp kitchen knife. Sprinkle with sea salt to taste.
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A Menu for the Fourth
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I usually enjoy preparing a big meal on the Fourth of July with lots of yummy desserts to enjoy through the firework-filled night. This year it may be the heat, or maybe it's the state of the nation getting me down, but I don't seem to really have it in me to cook a huge spread. Extended family will be at my house, however, and I'll have to make sure they have something to eat, so I went through some old recipes and new, and picked out a few things to enjoy.
I hope you'll be able to celebrate Independence Day in some small (or big) way, even if it's just to commiserate with friends and family about our nation and what we'd like to see happen in the next few months.
I don't normally try new recipes when we are having company, but since we're all family, I'm giving a new recipe or two a try.
Fourth of July Dinner
Red Pepper Hummus and veggies (a new-to-me recipe)
Roast Beef Brisket (a new-to-me recipe)Corn, Tomato, and Avocado SaladBroccoli SaladWheat-free breadWatermelon wedgesDeviled EggsIced Tea, Lemonade, Sangria and Cold Beer
Mixed Berry Pie by GrandmaChocolate GelatoStrawberry GelatoSalted Deep Dish Brownies
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I usually enjoy preparing a big meal on the Fourth of July with lots of yummy desserts to enjoy through the firework-filled night. This year it may be the heat, or maybe it's the state of the nation getting me down, but I don't seem to really have it in me to cook a huge spread. Extended family will be at my house, however, and I'll have to make sure they have something to eat, so I went through some old recipes and new, and picked out a few things to enjoy.
I hope you'll be able to celebrate Independence Day in some small (or big) way, even if it's just to commiserate with friends and family about our nation and what we'd like to see happen in the next few months.
I don't normally try new recipes when we are having company, but since we're all family, I'm giving a new recipe or two a try.
Fourth of July Dinner
Red Pepper Hummus and veggies (a new-to-me recipe)
Roast Beef Brisket (a new-to-me recipe)Corn, Tomato, and Avocado SaladBroccoli SaladWheat-free breadWatermelon wedgesDeviled EggsIced Tea, Lemonade, Sangria and Cold Beer
Mixed Berry Pie by GrandmaChocolate GelatoStrawberry GelatoSalted Deep Dish Brownies
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BBQ Beef Brisket
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I have so many recipes to share with you, I don't know where to start. I have lost my oomph here and I don't know how to get it back. Do you ever feel that way about something? Something you previously enjoyed and then just suddenly didn't really care to do anymore. I did that with scrapbooking a couple years ago, but I really just replaced it with another craft. I am still cooking, I just can't muster the excitement to put the recipes here. And I just don't know what to do.
While I'm still figuring it all out, I'll try to share some really good recipes that I have made lately.
I made this Beef Brisket on the Fourth and it was a huge hit. We had 10 people for dinner and we polished off all but a tiny bit of three whole briskets. The college kid took the rest home. It was that good. Everyone loved it. My only complaint was that it was a tad dry, but no one else complained. I think the next time I'll whip up some homemade BBQ sauce to drizzle over the top. It tasted very barbequey (not a word) but wasn't saucy.
The recipe came from Pots and Pins (with a funny story about her husband), and I followed it almost to a T except it turns out there is Heinz 57 Sauce and Heinz 57 Steak Sauce. I used the sauce sauce and not the steak sauce. But it was good, so why mess with a good thing? Also, since I was cooking three briskets, I doubled the rub, but not the sauce. Maybe next time I need to make more sauce.
57 Beef Brisket
1 brisket (6 lbs.), fat slightly trimmed
In a small bowl combine brown sugar, salt, onion powder,garlic powder, dry mustard, paprika and pepper. Rub the mixture all overthe brisket, both sides. Put brisket in baking dish, fat side up and coverwith plastic wrap and refrigerate overnight.
In the morning, take brisket from refrigerator. Preheat oven to 300 degrees. In a small bowl combine Heinz 57 Steak Sauce,liquid smoke and Worcestershire sauce. Pour over brisket.
Coverbaking dish with aluminum foil. Bake in 300 degree oven for 7 to 8 hours. Allowto sit for 15 minutes on counter before slicing. Slice against thegrain.
Note: I roasted mine in an electric roaster that I plugged in down the basement so the house wouldn't heat up.
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I have so many recipes to share with you, I don't know where to start. I have lost my oomph here and I don't know how to get it back. Do you ever feel that way about something? Something you previously enjoyed and then just suddenly didn't really care to do anymore. I did that with scrapbooking a couple years ago, but I really just replaced it with another craft. I am still cooking, I just can't muster the excitement to put the recipes here. And I just don't know what to do.
While I'm still figuring it all out, I'll try to share some really good recipes that I have made lately.
I made this Beef Brisket on the Fourth and it was a huge hit. We had 10 people for dinner and we polished off all but a tiny bit of three whole briskets. The college kid took the rest home. It was that good. Everyone loved it. My only complaint was that it was a tad dry, but no one else complained. I think the next time I'll whip up some homemade BBQ sauce to drizzle over the top. It tasted very barbequey (not a word) but wasn't saucy.
The recipe came from Pots and Pins (with a funny story about her husband), and I followed it almost to a T except it turns out there is Heinz 57 Sauce and Heinz 57 Steak Sauce. I used the sauce sauce and not the steak sauce. But it was good, so why mess with a good thing? Also, since I was cooking three briskets, I doubled the rub, but not the sauce. Maybe next time I need to make more sauce.
57 Beef Brisket
1 brisket (6 lbs.), fat slightly trimmed
In a small bowl combine brown sugar, salt, onion powder,garlic powder, dry mustard, paprika and pepper. Rub the mixture all overthe brisket, both sides. Put brisket in baking dish, fat side up and coverwith plastic wrap and refrigerate overnight.
In the morning, take brisket from refrigerator. Preheat oven to 300 degrees. In a small bowl combine Heinz 57 Steak Sauce,liquid smoke and Worcestershire sauce. Pour over brisket.
Coverbaking dish with aluminum foil. Bake in 300 degree oven for 7 to 8 hours. Allowto sit for 15 minutes on counter before slicing. Slice against thegrain.
Note: I roasted mine in an electric roaster that I plugged in down the basement so the house wouldn't heat up.
Printer version
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Honey Butter Popcorn
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I beg your pardon for that really awful iPhone picture of this delightful treat, but I really have to blame it on the deliciousness of the recipe itself, because once I tasted this yummy stuff, I wasn't getting off the sofa to get the camera. No way. I was getting ready to watch Cinderella Man last night -- one of my favorite flicks -- when I decided I needed a bowl of this popcorn I had linked to on Pinterest last week. Because I am doing this trial of wheat-free diet, I have been feeling rather sorry for myself about all the yummy things I am missing out on. Once I realized that this was wheat-free (and totally a treat!) I had to do it. And once I tasted it, I wasn't moving from the sofa until the bowl was finished. Yes, I ate the whole thing.
Please do go the extra step in making the popcorn yourself. No micro popcorn. That stuff is like poison. Yuck. Just a tablespoon of crisco in the bottom of a pot and a single layer of kernels, a lid, and a high fire. Pretty soon, pop, pop, pop.
Then add this delicious honey butter and you have created a decadent and delightful treat. I modified the recipe just slightly because I thought I could make it better. Ha!
Sea Salt Honey Butter Glaze
2 T. butter2 T. honeysea salt to taste
Place butter and honey in a small dish or teacup. Microwave for 30 seconds until butter is melted and mixture is bubbly.
Pour over freshly made popcorn. Stir well. Salt and taste. Add salt if needed.
Source: modified from the Faux Martha
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I beg your pardon for that really awful iPhone picture of this delightful treat, but I really have to blame it on the deliciousness of the recipe itself, because once I tasted this yummy stuff, I wasn't getting off the sofa to get the camera. No way. I was getting ready to watch Cinderella Man last night -- one of my favorite flicks -- when I decided I needed a bowl of this popcorn I had linked to on Pinterest last week. Because I am doing this trial of wheat-free diet, I have been feeling rather sorry for myself about all the yummy things I am missing out on. Once I realized that this was wheat-free (and totally a treat!) I had to do it. And once I tasted it, I wasn't moving from the sofa until the bowl was finished. Yes, I ate the whole thing.
Please do go the extra step in making the popcorn yourself. No micro popcorn. That stuff is like poison. Yuck. Just a tablespoon of crisco in the bottom of a pot and a single layer of kernels, a lid, and a high fire. Pretty soon, pop, pop, pop.
Then add this delicious honey butter and you have created a decadent and delightful treat. I modified the recipe just slightly because I thought I could make it better. Ha!
Sea Salt Honey Butter Glaze
2 T. butter2 T. honeysea salt to taste
Place butter and honey in a small dish or teacup. Microwave for 30 seconds until butter is melted and mixture is bubbly.
Pour over freshly made popcorn. Stir well. Salt and taste. Add salt if needed.
Source: modified from the Faux Martha
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7 Temmuz 2012 Cumartesi
Recipe: Not Your Mama's Baked Potato
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A couple of days ago, I shared a recipe for Baked Potato Stacks. Today, I am sharing another version. This is not your typical baked potato. This is an amped up awesomely good baked potato. This potato is stuffed with sweet onion, garlic then sprinkled with salt and pepper and a pat of butter tops it. It is wrapped in foil and then put on the grill or the oven where the onion and garlic become butter soft and yummy. It is well worth the extra time.
There are no precise measurements here. Add as much or as little onion as you like. If you don't have raw garlic, sub with garlic powder. Substitute the butter with olive oil. It really is a recipe that you can customize to your liking or what you have on hand.
Enjoy!
Not Your Mama's Baked Potato
by 6028072Ingredients
Linked To:
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom on Timeout: Taking Timeout Thursday
*A Little Nosh: Tastetastic Thursday
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Happy Hour Projects: Happy Hour Friday
A couple of days ago, I shared a recipe for Baked Potato Stacks. Today, I am sharing another version. This is not your typical baked potato. This is an amped up awesomely good baked potato. This potato is stuffed with sweet onion, garlic then sprinkled with salt and pepper and a pat of butter tops it. It is wrapped in foil and then put on the grill or the oven where the onion and garlic become butter soft and yummy. It is well worth the extra time.
There are no precise measurements here. Add as much or as little onion as you like. If you don't have raw garlic, sub with garlic powder. Substitute the butter with olive oil. It really is a recipe that you can customize to your liking or what you have on hand.
Enjoy!
Not Your Mama's Baked Potato
by 6028072Ingredients
- potatoes, scrubbed clean and dried
- sweet onion (1015 or Vidalia), sliced into rings
- garlic, sliced
- butter
- salt & pepper to taste
- If you are not putting the potatoes on the grill, preheat oven 400 degrees.
- Make several slices in the potato making sure to not slice through the potato.
- Cut the onion slices in half.
- Take a couple of slices and press into each cut opening. It takes some work to get the worked in. It helps to spread the sides apart slightly and stuff the onion in.
- Add a garlic slice in each cut opening.
- Add butter to the top of each potato.
- Sprinkle with salt and pepper to taste.
- Wrap tightly in foil.
- Bake or grill until potato gives slightly with pressure.
- Unwrap and cut horizontally and serve with fixings. (sour cream, cheese, etc.)
Linked To:
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom on Timeout: Taking Timeout Thursday
*A Little Nosh: Tastetastic Thursday
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Happy Hour Projects: Happy Hour Friday
Best Ever Cocoa Brownies
To contact us Click HERE
I found it!! I have been searching for the best ever brownie recipe. I have tried many recipes and trust me this is it. I made a batch of these for a bake sale I am organizing and whoever buys these will be in heaven.
Best Cocoa Brownies Adapted from Alice Mendrich’s Bittersweet via smitten kitchen
Makes 16 larger or 25 smaller brownies
10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
1 1/4 cups (9 7/8 ounces, 280 grams) sugar
3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 1:30 minutes. Remove and stir until the butter is melted and the mixture is smooth. Set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smoothes out once the eggs and flour are added.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes. Let cool completely on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
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Best Cocoa Brownies Adapted from Alice Mendrich’s Bittersweet via smitten kitchen
Makes 16 larger or 25 smaller brownies
10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
1 1/4 cups (9 7/8 ounces, 280 grams) sugar
3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 1:30 minutes. Remove and stir until the butter is melted and the mixture is smooth. Set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smoothes out once the eggs and flour are added.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes. Let cool completely on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
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Chocolate Mint Cookie Truffles
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Another great bake sale recipe....This is to die for...I want to thank Six Sisters Stuff for posting this recipe way back in January. I finally got the nerve to try it and wallah
This recipe couldn't be easier
Chocolate Mint Cookie Truffles1 package grasshopper cookies from Keebler or Girl Scout Thin mint cookies4 oz. Cream CheeseCandy Coating in Green (I also added mint candy flavoring to this)Directions:
In a food processor, pulse the Thin Mints a few times, and then blend them down until they are crumbs.
Next, mix the cream cheese and cookie crumbs together in a bowl until well-mixed. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart.
Once the truffles have been in the fridge for a while, melt the green candy coating in a microwave-safe bowl in the microwave. Heat the discs for 30 seconds at a time, stirring in between each heat burst. Repeat until the discs are all melted.
Roll each ball in the melted coating until it is fully covered. I usually use two forks to push the truffle around until it is all covered. Then, using the two forks, carefully pick up the truffle and allow the excess mint chocolate to run off before placing back on the wax paper. Repeat with all the truffles.
Stick the truffles back in the fridge for a couple of minutes or until the mint chocolate is hardened.
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This recipe couldn't be easier
Chocolate Mint Cookie Truffles1 package grasshopper cookies from Keebler or Girl Scout Thin mint cookies4 oz. Cream CheeseCandy Coating in Green (I also added mint candy flavoring to this)Directions:
In a food processor, pulse the Thin Mints a few times, and then blend them down until they are crumbs.
Next, mix the cream cheese and cookie crumbs together in a bowl until well-mixed. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart.
Once the truffles have been in the fridge for a while, melt the green candy coating in a microwave-safe bowl in the microwave. Heat the discs for 30 seconds at a time, stirring in between each heat burst. Repeat until the discs are all melted.
Roll each ball in the melted coating until it is fully covered. I usually use two forks to push the truffle around until it is all covered. Then, using the two forks, carefully pick up the truffle and allow the excess mint chocolate to run off before placing back on the wax paper. Repeat with all the truffles.
Stick the truffles back in the fridge for a couple of minutes or until the mint chocolate is hardened.
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Menu Plan Monday 4/30
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Looks like May is upon us..It is another dreary Iowa day today. I put a great menu together this week.
Monday: Orange Chicken
Tuesday: Turkey cutlets with peppers and basil
Wednesday: tex Mex crunchy fry; chicken, o-rings, and pepper rings
Thursday: Pork chops with pasta
Friday: Lemon Spaghetti/ fish
Saturday: Sliced steak and salad with lemony parsley potatoes
As always I am linking with orgjunkie.com
Looks like May is upon us..It is another dreary Iowa day today. I put a great menu together this week.
Monday: Orange Chicken
Tuesday: Turkey cutlets with peppers and basil
Wednesday: tex Mex crunchy fry; chicken, o-rings, and pepper rings
Thursday: Pork chops with pasta
Friday: Lemon Spaghetti/ fish
Saturday: Sliced steak and salad with lemony parsley potatoes
As always I am linking with orgjunkie.com
Shrimp on Fettuccine topped with Asaparagus Cream Sauce
To contact us Click HERE
Ingredients
While the pasta water comes up to a boil, in the pan which you blanched the asparagus in, heat 2 tablespoons olive oil, over medium heat then add garlic and shallot and saute 4-5 minutes. Deglaze with wine, reduce 30 seconds then add stock, tomatoes and a pinch of saffron or an envelope of saffron powder. Simmer 10 minutes. Stir in cream then season sauce with salt and pepper, to taste.
While sauce cooks, heat a small skillet over medium-low heat. Add butter, melt then add the bread crumbs and toast them. Add salt and pepper, lemon zest and parsley, remove and reserve. Wipe pan clean and return the skillet to medium-high heat and pre-heat until very hot. Drizzle shrimp with olive oil and cook until pink.
Chop asparagus into 1-inch pieces on an angle and add to sauce. Drain pasta and toss with asparagus and sauce. Serve pasta with shrimp and top each plate with the breadcrumbs.
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Ingredients
- 1 pound asparagus tips
- 1 pound dry fettuccine
- Salt
- Extra-virgin olive oil, 2 tablespoons plus some for drizzling
- 2 cloves garlic, chopped
- 1 shallot, thinly sliced
- 1/2 cup chicken stock
- 1 can crushed tomatoes (14 ounces)
- 1/4 cup heavy cream, (eyeball it)
- Black pepper
- 2 tablespoons butter
- 1 cup bread crumbs
- 1 lemon, zested
- Handful parsley, finely chopped
- 1 pound shrimp
Preparation
Bring 1-inch of water to a boil in a large skillet as well as a large pot of water, for pasta. When the water in the skillet comes up to a boil, add salt and asparagus and blanch for 2 minutes, drain and reserve. When the pasta water comes up to a boil, salt it and cook fettuccine to al dente.While the pasta water comes up to a boil, in the pan which you blanched the asparagus in, heat 2 tablespoons olive oil, over medium heat then add garlic and shallot and saute 4-5 minutes. Deglaze with wine, reduce 30 seconds then add stock, tomatoes and a pinch of saffron or an envelope of saffron powder. Simmer 10 minutes. Stir in cream then season sauce with salt and pepper, to taste.
While sauce cooks, heat a small skillet over medium-low heat. Add butter, melt then add the bread crumbs and toast them. Add salt and pepper, lemon zest and parsley, remove and reserve. Wipe pan clean and return the skillet to medium-high heat and pre-heat until very hot. Drizzle shrimp with olive oil and cook until pink.
Chop asparagus into 1-inch pieces on an angle and add to sauce. Drain pasta and toss with asparagus and sauce. Serve pasta with shrimp and top each plate with the breadcrumbs.
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5 Temmuz 2012 Perşembe
Pear and Blue Cheese Salad
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This salad was a hit as a side dish with last nights dinner. Here is the recipe. I am currently eating many salads from my garden. I planted lettuce this year and it is taking over part of my garden. This has saved me much money on lettuce this year.
I love my garden what are you eating from yours? (leave me a comment)
8 cups mixed salad greens
1 cup unpeeled fresh pear slices
1 cup fresh raspberries
1/2 cup crumbled blue cheese1/4 cup chopped walnuts, toasted1/3 cup olive or vegetable oil 1/4 cup cider vinegar1 1/2 teaspoons Dijon mustard 1 teaspoon sugarpepper to taste
This salad was a hit as a side dish with last nights dinner. Here is the recipe. I am currently eating many salads from my garden. I planted lettuce this year and it is taking over part of my garden. This has saved me much money on lettuce this year.
I love my garden what are you eating from yours? (leave me a comment)
8 cups mixed salad greens
1 cup unpeeled fresh pear slices
1 cup fresh raspberries
1/2 cup crumbled blue cheese1/4 cup chopped walnuts, toasted1/3 cup olive or vegetable oil 1/4 cup cider vinegar1 1/2 teaspoons Dijon mustard 1 teaspoon sugarpepper to taste
Directions
In a large salad bowl, combine the greens, pears, raspberries if desired, blue cheese and nuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately. Pin It{#68} Must Try Tuesday: June 26, 2012
To contact us Click HERE
My oldest daughter is at Girl Scout camp this week and I miss her so much. She is my calm daughter while her twin sister's are rambunctious. I am happy that she is off on her first adventure without mommy and daddy for a whole week but it makes me realize that she is growing up fast...too fast! I wish I could slow down time but since I can't, I will just enjoy every second that I get to spend with them.
So, this week I thought I would share all things s'mores...the ultimate camp food! Who knew s'mores could be made in so many ways?
I think I will go make one of these to help me get through this emotional time. Enjoy!
S'mores Brownie Bars @ Brandy's Baking
Source: brandysbaking.blogspot.com via Wende on Pinterest
~~~~Nutella S'mores Bars @ Frugal Antics of a Harried Homemaker
Source: frugalanticsrecipes.com via Wende on Pinterest
~~~~ S'mores Cookies @ Alli 'n Sons
Source: alli-n-son.com via Wende on Pinterest
~~~~S'more Cookies @ The Farm Girl
Source: thefarmgirlrecipes.blogspot.com via Wende on Pinterest
~~~~Gooey S'mores Cookies @ Kevin & Amanda
Source: kevinandamanda.com via Wende on Pinterest
Linked to:
*Finding Joy in My Kitcken: Friday Favorite Finds
My oldest daughter is at Girl Scout camp this week and I miss her so much. She is my calm daughter while her twin sister's are rambunctious. I am happy that she is off on her first adventure without mommy and daddy for a whole week but it makes me realize that she is growing up fast...too fast! I wish I could slow down time but since I can't, I will just enjoy every second that I get to spend with them.
So, this week I thought I would share all things s'mores...the ultimate camp food! Who knew s'mores could be made in so many ways?
I think I will go make one of these to help me get through this emotional time. Enjoy!
S'mores Brownie Bars @ Brandy's Baking
Source: brandysbaking.blogspot.com via Wende on Pinterest~~~~Nutella S'mores Bars @ Frugal Antics of a Harried Homemaker
Source: frugalanticsrecipes.com via Wende on Pinterest~~~~ S'mores Cookies @ Alli 'n Sons
Source: alli-n-son.com via Wende on Pinterest~~~~S'more Cookies @ The Farm Girl
Source: thefarmgirlrecipes.blogspot.com via Wende on Pinterest~~~~Gooey S'mores Cookies @ Kevin & Amanda
Source: kevinandamanda.com via Wende on PinterestLinked to:
*Finding Joy in My Kitcken: Friday Favorite Finds
Recipe: Fudgy Chocolate Chip Toffee Bars
To contact us Click HERE
OMG! These are the most rich chocolaty yummy delightful goodness that I have ever put in my mouth. These are not for the faint of heart or for those on a diet. These are "I have had a bad day and I am going to stuff these in my face to make it go away" bars. This is what you make your BFF when she needs to vent to you bars. These bars have graham crackers, chocolate chip cookie dough, chocolate chips and sweetened condensed milk. See what I mean...not for dieters!
So, make these and savor every single bite but don't blame me when you get on the scale the next day and see the five pounds you gained.
Enjoy!
Fudgy Chocolate Chip Toffee Bars
by 6027740Ingredients
Linked To:
*Simply Sweet Home: Friday Favorites
*Alli 'n Sons: Sweet Tooth Friday
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Stuff and Nonsense: Friday's Unfolded
*Happy Hour Projects: Happy Hour Friday
*Blissful and Domestic: Feature Friday
*Raising Oranges: Handmade 52
*Rattlebridge Farm: Foodie Friday
*Gingerbread: Sweet Saturday
*Sweet as Sugar Cookies: Sweets for a Saturday
*Country Momma Cooks: Link and Greet
*Addicted to Recipes: Scrumptious Sunday
*Flamingo Toes: Think Pink Sundays*Mrs Happy Homemaker: Makin' You Crave Monday
*My Sweet and Savory: Meatless Monday
*The Southern Institute: Creative Me
*diy home sweet home: More the Merrier
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Flour Me With Love: Mix It Up Monday
*Marvelously Messy: A Marvelous Mess
*Keeping it Simple: Motivate Me Monday
*Beyer Beware: Hunk of Meat Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*BruCrew Life: Trick or Treat Tuesday
*Our Delightful Home: Show Me What You Got
*Mandy's Recipe Box: Totally Tasty Tuesday
*Chef in Training: Tuesday Talent Show
*33 Shades of Green: Tasty Tuesday
*Reasons to Skip the Housework: Tuesday Time Out
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom on Timeout: Taking Time Thusday
OMG! These are the most rich chocolaty yummy delightful goodness that I have ever put in my mouth. These are not for the faint of heart or for those on a diet. These are "I have had a bad day and I am going to stuff these in my face to make it go away" bars. This is what you make your BFF when she needs to vent to you bars. These bars have graham crackers, chocolate chip cookie dough, chocolate chips and sweetened condensed milk. See what I mean...not for dieters!
So, make these and savor every single bite but don't blame me when you get on the scale the next day and see the five pounds you gained.
Enjoy!
Fudgy Chocolate Chip Toffee Bars
by 6027740Ingredients
- 1/2 cup butter, melted
- 2 cups graham cracker crumbs (32 squares)
- 1 bag toffee bits (1 1/2 cups)
- 1 roll refrigerated chocolate chip cookies
- 1 bag semi-sweet chocolate baking chips (2 cups)
- 1 can (14 oz) sweetened condensed milk
- 1 tbsp butter
- 1 tsp vanilla
- Heat oven to 350 degrees. (325 degrees for dark or nonstick pan).
- Spray bottom only of 13x9-inch pan with non-stick cooking spray.
- In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits.
- Press mixture evenly in bottom of pan.
- Refrigerate about 15 minutes or until firm.
- Meanwhile, let cookie dough stand at room temperature 10 minutes to soften.
- In a saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth.
- Remove from heat; stir in vanilla.
- Spread mixture over cracker crust.
- In medium bowl, break up cookie dough.
- Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended.
- Crumble mixture evenly over chocolate layer.
- Sprinkle with remaining 3/4 cup toffee bits.
- Bake 25 to 35 minutes or until golden brown.
- Cool completely, about 2 hours.
- For a firmer bar, refrigerate 30 minutes longer.
- For bars, cut into 8 rows by 4 rows.
Linked To:
*Simply Sweet Home: Friday Favorites
*Alli 'n Sons: Sweet Tooth Friday
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Stuff and Nonsense: Friday's Unfolded
*Happy Hour Projects: Happy Hour Friday
*Blissful and Domestic: Feature Friday
*Raising Oranges: Handmade 52
*Rattlebridge Farm: Foodie Friday
*Gingerbread: Sweet Saturday
*Sweet as Sugar Cookies: Sweets for a Saturday
*Country Momma Cooks: Link and Greet
*Addicted to Recipes: Scrumptious Sunday
*Flamingo Toes: Think Pink Sundays*Mrs Happy Homemaker: Makin' You Crave Monday
*My Sweet and Savory: Meatless Monday
*The Southern Institute: Creative Me
*diy home sweet home: More the Merrier
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Flour Me With Love: Mix It Up Monday
*Marvelously Messy: A Marvelous Mess
*Keeping it Simple: Motivate Me Monday
*Beyer Beware: Hunk of Meat Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*BruCrew Life: Trick or Treat Tuesday
*Our Delightful Home: Show Me What You Got
*Mandy's Recipe Box: Totally Tasty Tuesday
*Chef in Training: Tuesday Talent Show
*33 Shades of Green: Tasty Tuesday
*Reasons to Skip the Housework: Tuesday Time Out
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom on Timeout: Taking Time Thusday
Recipe: Baked Potato Stacks
To contact us Click HERE
Who doesn't love the potato? Well, I do have one kid who doesn't unless it is in the form of french fries. When my husband and I were first marred, we used to have a baked potato night at least a couple of times a month. Not only was it a great meatless meal it also helped out the grocery budget. When I made these the other night, they were devoured, even by my non-eating potato girl.
It's a few more steps than a traditional baked potato, but well worth it. I served ours with a side of ranch dressing but a dollop of sour cream on each would be great too. Also, you can make as many as you want. I used four medium sized potatoes and stacked them three high and got 18 stacks. You can also make them as cheesy yummy as you want.
Enjoy!
Baked Potato Stacks
by 6027932Ingredients
Linked To:*Mrs Happy Homemaker: Makin' You Crave Monday*The Southern Institute: Creative Me
*diy home sweet home project: More the Merrier
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Flour Me with Love: Mix It Up Monday
*Marvelously Messy: A Marvelous Mess
*Keeping it Simple: Motivate Me Monday
*Beyer Beware: Hunk of Meat Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*BruCrew Life: Trick or Treat Tuesday
*Our Delightful Home: Show Me What You Got
*Mandy's Recipe Box: Totally Tasty Tuesday
*Chef in Training: Tuesday Talent Show
*33 Shades of Green: Tasty Tuesday
*Reasons to Skip the Housework: Tuesday Time Out
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom On Timeout: Taking Time Out Thursday
Who doesn't love the potato? Well, I do have one kid who doesn't unless it is in the form of french fries. When my husband and I were first marred, we used to have a baked potato night at least a couple of times a month. Not only was it a great meatless meal it also helped out the grocery budget. When I made these the other night, they were devoured, even by my non-eating potato girl.
It's a few more steps than a traditional baked potato, but well worth it. I served ours with a side of ranch dressing but a dollop of sour cream on each would be great too. Also, you can make as many as you want. I used four medium sized potatoes and stacked them three high and got 18 stacks. You can also make them as cheesy yummy as you want.
Enjoy!
Baked Potato Stacks
by 6027932Ingredients
- 4 medium size russet potatoes
- bacon, cooked and crumbled
- 2 cups cheese, shredded
- Preheat oven to 375 degrees.
- Bring to boil 4 (or more) cups of water.
- Slice the potatoes into 1/4" rounds. Place into the boiling water.
- Cook the potatoes in the boiling water for a few minutes. Just enough to slightly cook them but not until they are mushy. You want your potato to be cooked but firm so they don't fall apart.
- Remove the potatoes from the water with a slotted spoon onto a plate. Do not strain them or they will break apart.
- Generously spray muffin pan with non-stick spray.
- Place a potato slice on the bottom of each cup. Layer cheese and bacon on top of each slice.
- Repeat the process until your potatoes are stacked to your liking, but on the top potato slice, and a tiny pat of butter and a generous layer cheese.
- Bake in the oven for 8 to 10 minutes for until the cheese is melted.
- Turn on the broiler for an additional 2 minutes to brown the top.
- Remove from the oven and allow to sit for a few minutes.
- Remove the stacks from the pan and sprinkle tops with additional bacon.
Linked To:*Mrs Happy Homemaker: Makin' You Crave Monday*The Southern Institute: Creative Me
*diy home sweet home project: More the Merrier
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Flour Me with Love: Mix It Up Monday
*Marvelously Messy: A Marvelous Mess
*Keeping it Simple: Motivate Me Monday
*Beyer Beware: Hunk of Meat Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*BruCrew Life: Trick or Treat Tuesday
*Our Delightful Home: Show Me What You Got
*Mandy's Recipe Box: Totally Tasty Tuesday
*Chef in Training: Tuesday Talent Show
*33 Shades of Green: Tasty Tuesday
*Reasons to Skip the Housework: Tuesday Time Out
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom On Timeout: Taking Time Out Thursday
{#69} Must Try Tuesday: July 3, 2012
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Anybody know where June went? I can't believe tomorrow is July 4th! The summer is flying by and this month is just as busy as last month. So, this week, I thought I would share some awesome desserts that I have recently pinned. They are look super good and I have planned to make a few of them in the next couple of weeks.
Happy 4th!
Strawberry Shortcake Appetizers @ The Lady Behind the Curtain
Source: ladybehindthecurtain.com via Wende on Pinterest
~~~~French Strawberry Cake @ The Skinny Girl Can Bake
Source: thatskinnychickcanbake.blogspot.com via Wende on Pinterest
~~~~German Plum Sour Cream Kuchen
Source: aflockinthecity.com via Wende on Pinterest
~~~~Cherry Fritters @ Mom on Timeout
Source: momontimeout.com via Wende on Pinterest
~~~~Apple Pies baked in Apples @ Chronicles of a Domestic Dilettante
Source: domesticdilettante.com via Wende on Pinterest
~~~~Strawberry Mug Pies @ How Sweet Eats
Source: howsweeteats.com via Wende on Pinterest
~~~~
Happy 4th!
Strawberry Shortcake Appetizers @ The Lady Behind the Curtain
Source: ladybehindthecurtain.com via Wende on Pinterest~~~~French Strawberry Cake @ The Skinny Girl Can Bake
Source: thatskinnychickcanbake.blogspot.com via Wende on Pinterest~~~~German Plum Sour Cream Kuchen
Source: aflockinthecity.com via Wende on Pinterest~~~~Cherry Fritters @ Mom on Timeout
Source: momontimeout.com via Wende on Pinterest~~~~Apple Pies baked in Apples @ Chronicles of a Domestic Dilettante
Source: domesticdilettante.com via Wende on Pinterest~~~~Strawberry Mug Pies @ How Sweet Eats
Source: howsweeteats.com via Wende on Pinterest~~~~
4 Temmuz 2012 Çarşamba
Chicken Stuffed with Prosciutto and Fontina
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I made this for dinner last night. (Another Paula Deen recipe - I can't help it I love that woman). I couldn't find fontina cheese so I just used mozzarella cheese sticks. It was good - we had rissoto and salad with it.
I made this for dinner last night. (Another Paula Deen recipe - I can't help it I love that woman). I couldn't find fontina cheese so I just used mozzarella cheese sticks. It was good - we had rissoto and salad with it.
Ingredients
- 2 boneless, skinless chicken breast halves
- 1 (4-ounce) piece imported Italian fontina cheese
- 2 slices imported prosciutto
- 4 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- Salt
and freshly ground
- 1 cup sliced portobello mushrooms
- 1/2 cup dry white wine
- 3 sprigs fresh rosemary
- 1 bunch baby arugula
- 1/2 fresh lemon, juiced
Directions
Place each piece of chicken between 2 sheets of waxed paper and pound them thin with a mallet, the flat of a large knife, or a rolling pin. Trim the rind from the cheese and cut it into 2 thick sticks.
Wrap each stick with a slice of prosciutto and place in the center of each flattened chicken breast. Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher's twine. Season the rolls with salt and pepper.
Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a heavy skillet. Quickly brown the chicken rolls over medium-high heat, reduce the heat to low, and scatter the mushrooms into the pan, sprinkle with wine and rosemary. Cook, turning the chicken rolls frequently, 10 to 15 minutes.
When the first bit of cheese begins to seep out, the chicken is done. Remove it from the pan to a cutting board at once. Cut each of the rolls at an angle into 6 slices. Cover to keep warm. Reheat the pan juices, swirl in the remaining 2 tablespoons butter, and season, to taste, with salt and pepper.
To serve arrange the chicken and mushrooms on a bed of arugula leaves tossed with olive oil and seasoned with salt and pepper. Warm the pan juices and strain them over the chicken.
Guacamole
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I am OBSESSED with Guacamole! I keep the ingredients around and make it every other day or so. It is best with Tostitos chips with a hint of lime (in my opinion) ha!
I don't have a specific recipe because I'm not good about measuring (which is why I don't bake) - but since everyone has been asking me - this is how I make it.
Ingredients:Roma tomatosAvacadosOne onionFresh cilantroJalepenos (optional)Limes
I just slice up maybe one or two tomatos and maybe a half or less of an onion. Add several dashes of cilantro and salt. (just taste). If you like it hot - cut up a jalepeno - I prefer no! Use one or two avacoados (usually one per person) and smash it up and mix all ingredients together. I usually squeeze 2 limes on this because I like mine with a lot of lime taste! Just add more or less of the ingredients you like.
I am OBSESSED with Guacamole! I keep the ingredients around and make it every other day or so. It is best with Tostitos chips with a hint of lime (in my opinion) ha! I don't have a specific recipe because I'm not good about measuring (which is why I don't bake) - but since everyone has been asking me - this is how I make it.
Ingredients:Roma tomatosAvacadosOne onionFresh cilantroJalepenos (optional)Limes
I just slice up maybe one or two tomatos and maybe a half or less of an onion. Add several dashes of cilantro and salt. (just taste). If you like it hot - cut up a jalepeno - I prefer no! Use one or two avacoados (usually one per person) and smash it up and mix all ingredients together. I usually squeeze 2 limes on this because I like mine with a lot of lime taste! Just add more or less of the ingredients you like.
Mam-ma's Chocolate Pie
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My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.
Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter
Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows
Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.
Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt. Add to egg whites already beat. Add on top of pie.
My sweet mam-ma made the BEST chocolate pie. We used to request it at every holiday dinner or family gathering and it was a fight to see who could eat the most. I have never tried to make it until this weekend. It tasted good but I have a long way to go on being able to make a good meringue. I don't know what the secret it is but I hope one day I can get mine to fluff up like hers always did.
Ingredients:
Pie filling:
Frozen or refrigerated pie crust
1 3/4 cup sugar
3 tbsp cornstarch
3-4 tbsp cocoa
1 1/2 cups milk
4 egg yolks
1 tbsp vanilla
2 tbsp butter
Meringue:
4 egg whites
1/2 cup sugar
6-8 large marshmallows
Bake pie crust according to directions. Mix first 3 ingredients. Beat 4 egg yolks and save the whites. Sprinkle salt on eggs. Add milk in eggs. Add to dry and cook on stove top - stir until thick. Add vanilla and butter.
Pour in pie crust when done.
Take egg whites and beat until stiff. Take sugar and a "tad" of water and boil until it makes a syrup. Add marshmallows and melt. Add to egg whites already beat. Add on top of pie.
Korean-Style Steak Taco's
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It was a gorgeous day, perfect time to grill. The June magazines have tons of grilling recipes so I started to flip through the piles of magazines I have just waiting to be read and found plenty of recipes I put on the list to try. Tonight grilled steak taco's won out. They always do. Flipping through Cooking Light I saw Korean Steak Taco's. The recipe was extremely similar to the Korean Steak Taco's I made a few months ago. The taco's had looked fantastic when I saw them on the blog, For the Love of Cooking. So I made Pam's version, which was excellent. This time we tried the Cooking Light version, very similar. Also a winner, this one had a bit more heat!
Made it with a flat iron steak, like a London broil. We love this cut of meat, and it worked well with the taco's. The Griller has finally gotten the hang of it, perfectly grilled, perfectly cooked. Rare in the middle for us, and overcooked at the ends for Miss Picky. Everyone's happy! Even Grandma, she didn't bother to use extra chili sauce. But she's finally getting used to the heat!
Korean-Style Steak Taco's
adapted by There's Always Thyme to Cook
Source: Cooking Light, June 2012
http://www.myrecipes.com/recipe/korean-style-beef-tacos-50400000121408/
Printable Recipe
1/4 cup sugar
6 tablespoons lower-sodium soy sauce
2-3 tablespoons Sriracha, or any Asian chili sauce or paste
juice of 1 fresh lime
2 tablespoons dark sesame oil
3 garlic cloves, minced
1 flat iron steak, sliced against the grain into thin stripssalt and pepper, to taste
8 (6-inch) whole wheat tortillas
Quick Pickled Cabbage
3 tablespoons sliced green onionsavocado, sliced lime wedges, for garnish
Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for about an hour, turning after 30 minutes.
Preheat grill to medium-high heat.
Remove steak from marinade, and discard marinade. Grill steak until desired degree of doneness. Remove from grill and let stand for a minute or so. Slice thinly, against the grain. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; add some sliced avocado's, sprinkle with onions. Serve with a squeeze of lime and top with some Sriracha sauce.
Quick Pickled Cabbage
adapted by There's Always Thyme to Cook
Source: Cooking Light, June 2012
http://www.myrecipes.com/recipe/korean-style-beef-tacos-50400000121408/
2 cups broccoli slaw
2 cups green cabbage, shredded
2 garlic cloves, crushed
1/2 cup rice vinegar
2 tablespoons lower-sodium soy sauce
2 tablespoons simple syrup (or 1 tablespoon sugar mixed with one tablespoon of water)
2-3 teaspoons Sriracha Chili Sauce
lime wedges, to squeeze a little over the slaw when you serve
Place cabbage and broccoli in a medium bowl. In a microwave safe bowl, mix together the vinegar, soy sauce, simple syrup, garlic and chile sauce. Microwave for 1 minute, stir again and microwave for another 30 seconds. Pour warm vinegar mixture over the slaw mix; toss. Let stand at least 30 minutes.
~~~~~~~~~~~~~~~~~~~~
Joining Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
AND
Mosaic Monday at the Little Red House
AND
Souper Sundays (soups, salads and sandwiches) @ Kahakai Kitchen
with the
Souper Sunday weekly round-up of recipes
Made it with a flat iron steak, like a London broil. We love this cut of meat, and it worked well with the taco's. The Griller has finally gotten the hang of it, perfectly grilled, perfectly cooked. Rare in the middle for us, and overcooked at the ends for Miss Picky. Everyone's happy! Even Grandma, she didn't bother to use extra chili sauce. But she's finally getting used to the heat!
Korean-Style Steak Taco'sadapted by There's Always Thyme to Cook
Source: Cooking Light, June 2012
http://www.myrecipes.com/recipe/korean-style-beef-tacos-50400000121408/
Printable Recipe
1/4 cup sugar
6 tablespoons lower-sodium soy sauce
2-3 tablespoons Sriracha, or any Asian chili sauce or paste
juice of 1 fresh lime
2 tablespoons dark sesame oil
3 garlic cloves, minced
1 flat iron steak, sliced against the grain into thin stripssalt and pepper, to taste
8 (6-inch) whole wheat tortillas
Quick Pickled Cabbage
3 tablespoons sliced green onionsavocado, sliced lime wedges, for garnish
Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for about an hour, turning after 30 minutes.
Preheat grill to medium-high heat.
Remove steak from marinade, and discard marinade. Grill steak until desired degree of doneness. Remove from grill and let stand for a minute or so. Slice thinly, against the grain. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; add some sliced avocado's, sprinkle with onions. Serve with a squeeze of lime and top with some Sriracha sauce.
Quick Pickled Cabbage
adapted by There's Always Thyme to Cook
Source: Cooking Light, June 2012
http://www.myrecipes.com/recipe/korean-style-beef-tacos-50400000121408/
2 cups broccoli slaw
2 cups green cabbage, shredded
2 garlic cloves, crushed
1/2 cup rice vinegar
2 tablespoons lower-sodium soy sauce
2 tablespoons simple syrup (or 1 tablespoon sugar mixed with one tablespoon of water)
2-3 teaspoons Sriracha Chili Sauce
lime wedges, to squeeze a little over the slaw when you serve
Place cabbage and broccoli in a medium bowl. In a microwave safe bowl, mix together the vinegar, soy sauce, simple syrup, garlic and chile sauce. Microwave for 1 minute, stir again and microwave for another 30 seconds. Pour warm vinegar mixture over the slaw mix; toss. Let stand at least 30 minutes.
~~~~~~~~~~~~~~~~~~~~
Joining Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
AND
Mosaic Monday at the Little Red House
AND
Souper Sundays (soups, salads and sandwiches) @ Kahakai Kitchen
with the
Souper Sunday weekly round-up of recipes
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