Try one of these for a meal on the go.
Yield: 18 Muffins
Prep Time: 15 Minutes
Total Time: 35 Minutes
WET INGREDIENTS:
•½ Cup honey
•¼ Cup packed light brown sugar
•½ Cup plain yogurt
•¼ Cup unsweetened applesauce
•1 Egg
•1 Tablespoon ground flax seed, soaked in 3 tbsp. water for 5 minutes
•2 Large bananas, mashed
•1 Tsp. pure vanilla extract
•1 Tsp. pure almond extract
DRY INGREDIENTS:
•1 Cup unbleached all-purpose flour
•1 Cup whole wheat flour
•½ Cup rolled oats (not instant)
•1 Tbsp. ground cinnamon
•1 Tsp. baking soda
•1 Cup fresh strawberries, diced and lightly mashed
Preheat oven to 375°. Spray your muffin pan with nonstick spray or grease the cups. In your mixer bowl, combine the wet ingredients until well mixed. In a separate bowl, combine all the dry ingredients, and whisk to sift. Slowly add the dry ingredients into the wet, and mix until all the ingredients are incorporated. Stir in the strawberries. Divide the batter evenly among 18 regular sized muffin cups, and bake for 18-20 minutes. They may seem underdone, but if they cook for more than 20 minutes at 375°, they will be OVERdone. Remove from pan, and cool completely.
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
June 3, 2009
May 15, 2009
Coconut Cream Cheese Frosting
Goes perfectly with Coconut Cupcakes from MarthaStewartShow.com.
•8 Oz. softened low-fat cream cheese
•4 Tbsp. softened unsalted butter
•1 Tsp. pure vanilla extract
•4-4 1/2 cups powdered sugar
•3-4 Tbsp. low-fat coconut milk
•Dried Coconut (optional)
Whip cream cheese and butter until combined. Add Vanilla. Alternately add the milk and sugar, blending smooth between each add, ending with sugar. Whip until smooth and creamy. After frosting the cake, I like to sprinkle on unsweetened coconut flakes. For cupcakes you can just dip upside down into a bowl of coconut, and it covers great!
*This makes a very soft and creamy frosting. This would NOT be suitable for piping.
•8 Oz. softened low-fat cream cheese
•4 Tbsp. softened unsalted butter
•1 Tsp. pure vanilla extract
•4-4 1/2 cups powdered sugar
•3-4 Tbsp. low-fat coconut milk
•Dried Coconut (optional)
Whip cream cheese and butter until combined. Add Vanilla. Alternately add the milk and sugar, blending smooth between each add, ending with sugar. Whip until smooth and creamy. After frosting the cake, I like to sprinkle on unsweetened coconut flakes. For cupcakes you can just dip upside down into a bowl of coconut, and it covers great!
*This makes a very soft and creamy frosting. This would NOT be suitable for piping.
March 26, 2009
Pocket Filling Recommendations
My last recipe posted was for pocket dough. I can't say enough about the versatility of the dough. I wanted to list some of my family's favorite fillings for the pockets pies. I will add more as we try new ones.
Pizza: Pepperoni, mozzarella, parmesan, cheddar, pizza sauce, pesto, peperoncinis.
Brush with butter and sprinkle cheese on top right before baking.
Cheeseburger: Ground beef, ketchup, mustard, velveeta.
Brown ground beef and stir in a big squeeze of both ketchup and mustard. Cut the velveeta into to small cubes and add into the pockets with the ground beef. Brush pockets with egg wash, and sprinkle with sesame seeds before baking.
Mexican Chicken: Chicken breast, ranchero sauce.
Saute chicken breast and combine with homemade ranchero sauce. Brush pockets with egg wash before baking.
Dessert: Fruit preserves, cream cheese, cinnamon, sugar.
Combine softened cream cheese with preserves. Make sure the cream cheese and preserves are completely mixed or the cream cheese with separate into tiny pieces, and look a little weird. Brush with butter before baking. Toss is cinnamon and sugar immediately after baking. These are also delicious with only the preserves.
Pizza: Pepperoni, mozzarella, parmesan, cheddar, pizza sauce, pesto, peperoncinis.
Brush with butter and sprinkle cheese on top right before baking.
Cheeseburger: Ground beef, ketchup, mustard, velveeta.
Brown ground beef and stir in a big squeeze of both ketchup and mustard. Cut the velveeta into to small cubes and add into the pockets with the ground beef. Brush pockets with egg wash, and sprinkle with sesame seeds before baking.
Mexican Chicken: Chicken breast, ranchero sauce.
Saute chicken breast and combine with homemade ranchero sauce. Brush pockets with egg wash before baking.
Dessert: Fruit preserves, cream cheese, cinnamon, sugar.
Combine softened cream cheese with preserves. Make sure the cream cheese and preserves are completely mixed or the cream cheese with separate into tiny pieces, and look a little weird. Brush with butter before baking. Toss is cinnamon and sugar immediately after baking. These are also delicious with only the preserves.
March 25, 2009
Pocket Dough
My favorite, and super versatile pastry dough.
Prep Time: 10 Minutes
Total Time: 30 Minutes
Yield: 4 Pockets
•2 Cups flour (can do any combination of flour, but keep in mind that some flours will produce a more dense result)
•1 Tsp. baking powder
•1 Tsp. kosher salt
•½ Cup vegetable shortening, cut into small cubes
•½ Ice cold water
Start by sifting together the dry ingredients in a medium bowl. Add the shortening to the flour mixture, and combine with a pastry cutter or your fingers (I use my fingers), until the mix will stick together when you squeeze it. Add the water a tablespoon at a time, and mix with your hands until the dough forms a ball. Turn the dough onto your counter and knead for a couple minutes, just until all of the ingredients are completely incorporated. At this point you have a few choices to do with the dough: You can freeze the dough until your ready to use, by wrapping it tightly in plastic wrap and putting it in a ziploc bag in the freezer. When you're ready to use the dough, just thaw completely in the refrigerator. You can also wrap it and save it in the fridge for up to a week. Or just use the dough right away. When you're ready to use the dough, cut it into four equal size pieces and roll each piece into a round about 1/8-1/4 inch thick. Fill each round with your desired filling (about 1/4 cup), fold over the dough and roll up the edge to form a seal. You can brush with egg wash or butter, and bake at 400° for 18-20 minutes until golden brown.
Prep Time: 10 Minutes
Total Time: 30 Minutes
Yield: 4 Pockets
•2 Cups flour (can do any combination of flour, but keep in mind that some flours will produce a more dense result)
•1 Tsp. baking powder
•1 Tsp. kosher salt
•½ Cup vegetable shortening, cut into small cubes
•½ Ice cold water
Start by sifting together the dry ingredients in a medium bowl. Add the shortening to the flour mixture, and combine with a pastry cutter or your fingers (I use my fingers), until the mix will stick together when you squeeze it. Add the water a tablespoon at a time, and mix with your hands until the dough forms a ball. Turn the dough onto your counter and knead for a couple minutes, just until all of the ingredients are completely incorporated. At this point you have a few choices to do with the dough: You can freeze the dough until your ready to use, by wrapping it tightly in plastic wrap and putting it in a ziploc bag in the freezer. When you're ready to use the dough, just thaw completely in the refrigerator. You can also wrap it and save it in the fridge for up to a week. Or just use the dough right away. When you're ready to use the dough, cut it into four equal size pieces and roll each piece into a round about 1/8-1/4 inch thick. Fill each round with your desired filling (about 1/4 cup), fold over the dough and roll up the edge to form a seal. You can brush with egg wash or butter, and bake at 400° for 18-20 minutes until golden brown.
March 9, 2009
Honey Mustard Pretzel Chicken Fingers
It's not often you get to eat pretzels for dinner.
Marinade:
•1 Cup yellow mustard
•¼ Cup honey
•1 Tsp. dried dill weed
•9-12 Chicken breast strips
Coating:
•2 Cups crushed salted pretzels
•1 Tsp. garlic salt
•1 Tsp. dried dill weed
•Pinch kosher salt & black pepper
•2 Tbsp. melted butter
Dip:
•½ Yellow mustard
•3 Tbsp. honey
•1-2 Tbsp. mayonnaise (optional)
Preheat oven to 350°. Combine the marinade ingredients in a ziploc bag. Make sure each piece of chicken is thoroughly coated, and store in the fridge for an hour or so. While the chicken is marinating combine all the coating ingredients in a dish. After the chicken is done marinating coat each piece with the pretzel mixture, pressing the mix into each piece. Arrange the strips on a sheet pan lined with foil or parchment and a wire rack. Bake the chicken for about 30 minutes or until firm to the touch and they have reached an internal temperature of 165°. While the chicken is baking prepare the dip. Stir together the mustard and honey, and the optional mayonnaise. While I don't prefer to add mayo to mine, many people do...so try it, you may like it.
Marinade:
•1 Cup yellow mustard
•¼ Cup honey
•1 Tsp. dried dill weed
•9-12 Chicken breast strips
Coating:
•2 Cups crushed salted pretzels
•1 Tsp. garlic salt
•1 Tsp. dried dill weed
•Pinch kosher salt & black pepper
•2 Tbsp. melted butter
Dip:
•½ Yellow mustard
•3 Tbsp. honey
•1-2 Tbsp. mayonnaise (optional)
Preheat oven to 350°. Combine the marinade ingredients in a ziploc bag. Make sure each piece of chicken is thoroughly coated, and store in the fridge for an hour or so. While the chicken is marinating combine all the coating ingredients in a dish. After the chicken is done marinating coat each piece with the pretzel mixture, pressing the mix into each piece. Arrange the strips on a sheet pan lined with foil or parchment and a wire rack. Bake the chicken for about 30 minutes or until firm to the touch and they have reached an internal temperature of 165°. While the chicken is baking prepare the dip. Stir together the mustard and honey, and the optional mayonnaise. While I don't prefer to add mayo to mine, many people do...so try it, you may like it.
*If you want these extra crispy, you can drizzle over extra melted butter or spray with cooking spray prior to baking.
February 18, 2009
Basic Alfredo
A simple sauce for pasta.
•Heavy cream
•Parmesan cheese
•Salt & pepper to taste
For the basic sauce, just bring cream to a slow simmer, and stir in your desired amount of parmesan. Continue stirring until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste. My favorite ratio is about 4to 1, cream to parmesan. You can easily adjust this ration to suit your own taste. Keep in mind that the more cheese you use, the thicker the sauce will be. This sauce is so easy to elaborate on. You can saute garlic in olive oil prior to adding the cream, and/or add any combination to the final product. Some additions I like are capers, sun-dried tomatoes, tomatoes, pine nuts, lemon juice, fresh basil, red pepper flakes, etc...you can really use your imagination. To store the sauce, save in a container by itself, and reheat over low heat on the stove top.
•Heavy cream
•Parmesan cheese
•Salt & pepper to taste
For the basic sauce, just bring cream to a slow simmer, and stir in your desired amount of parmesan. Continue stirring until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste. My favorite ratio is about 4to 1, cream to parmesan. You can easily adjust this ration to suit your own taste. Keep in mind that the more cheese you use, the thicker the sauce will be. This sauce is so easy to elaborate on. You can saute garlic in olive oil prior to adding the cream, and/or add any combination to the final product. Some additions I like are capers, sun-dried tomatoes, tomatoes, pine nuts, lemon juice, fresh basil, red pepper flakes, etc...you can really use your imagination. To store the sauce, save in a container by itself, and reheat over low heat on the stove top.
February 5, 2009
Roasted Vegetable Pasta Sauce
Takes Spaghetti sauce to a whole new level.
•2 Bell peppers (red & yellow work best), cut into 1 inch pieces
•1 Small onion, cut into 1 inch pieces
•4 Ribs celery, cut into 1 inch pieces
•4 Carrots, cut into ½ slices
•4 Cloves garlic
•2 Tbsp. olive oil
•1 Tbsp. sea salt
•1 Tsp. freshly cracked black pepper
•¼ Tsp. onion powder
•¼ Tsp. paprika
•¼ Tsp. celery salt
•¼Tsp. garlic powder
•1 Can diced tomatoes (or you can roast 4-6 peeled tomatoes with the other veggies)
•2 Tbsp. tomato paste
•½ Cup grated parmesan cheese
•½ Cup heavy cream
•Salt & Pepper to taste
Toss the vegetables in the olive oil and spices until coated and roast on a baking sheet in a 400° oven for 35-45 minutes, or until very tender. Remove from the oven, and combine the veggies with the tomatoes in a saucepan. Blend the mixture with an immersion blender until smooth. Stir in the tomato paste, and heat over medium heat until hot, stirring often. Stir in the cheese until melted, then add the cream. Season with any additional salt and pepper to taste. Toss with your favorite pasta and garnish with extra parmesan.
•2 Bell peppers (red & yellow work best), cut into 1 inch pieces
•1 Small onion, cut into 1 inch pieces
•4 Ribs celery, cut into 1 inch pieces
•4 Carrots, cut into ½ slices
•4 Cloves garlic
•2 Tbsp. olive oil
•1 Tbsp. sea salt
•1 Tsp. freshly cracked black pepper
•¼ Tsp. onion powder
•¼ Tsp. paprika
•¼ Tsp. celery salt
•¼Tsp. garlic powder
•1 Can diced tomatoes (or you can roast 4-6 peeled tomatoes with the other veggies)
•2 Tbsp. tomato paste
•½ Cup grated parmesan cheese
•½ Cup heavy cream
•Salt & Pepper to taste
Toss the vegetables in the olive oil and spices until coated and roast on a baking sheet in a 400° oven for 35-45 minutes, or until very tender. Remove from the oven, and combine the veggies with the tomatoes in a saucepan. Blend the mixture with an immersion blender until smooth. Stir in the tomato paste, and heat over medium heat until hot, stirring often. Stir in the cheese until melted, then add the cream. Season with any additional salt and pepper to taste. Toss with your favorite pasta and garnish with extra parmesan.
January 29, 2009
Creamy Cheddar Potato Soup
It's a perfect weeknight meal.
•2 Pounds potatoes(your choice), peeled and boiled
•1 Stick butter or margarine
•1 Small onion, finely chopped
•3 Tbsp. chicken base
•2/3 Cup all-purpose flour
•1 Tbsp. kosher salt
•2 Tsp. black pepper
•½ Gallon milk
•3 Tbsp. dried basil
•2 Cups sharp cheddar cheese, shredded
In a large stock pot sauté onion in the stick of butter until translucent. Sprinkle the flour, chicken base, salt, and pepper into the butter and onions, and stir continuously until the flour is combined and pale brown in color (about 3-4 minutes). Whisk in the milk. With a handheld blender, blend the mixture until smooth. Add the potatoes and basil. Once the soup has heated to almost boiling, stir in the cheese until completely melted. Serve hot with crusty bread.
•2 Pounds potatoes(your choice), peeled and boiled
•1 Stick butter or margarine
•1 Small onion, finely chopped
•3 Tbsp. chicken base
•2/3 Cup all-purpose flour
•1 Tbsp. kosher salt
•2 Tsp. black pepper
•½ Gallon milk
•3 Tbsp. dried basil
•2 Cups sharp cheddar cheese, shredded
In a large stock pot sauté onion in the stick of butter until translucent. Sprinkle the flour, chicken base, salt, and pepper into the butter and onions, and stir continuously until the flour is combined and pale brown in color (about 3-4 minutes). Whisk in the milk. With a handheld blender, blend the mixture until smooth. Add the potatoes and basil. Once the soup has heated to almost boiling, stir in the cheese until completely melted. Serve hot with crusty bread.
October 17, 2008
Honey Mustard Slaw
Sweet, tangy, and even diet friendly.
•1 Medium head cabbage (or any combination), shredded or chopped
•2 Tbsp. yellow mustard
•2 Tbsp. dijon mustard
•3 Tbsp. honey
•3 Tbsp. vegetable oil
•1 Tsp. poppy seeds
•½ Tsp. freshly ground black pepper
Combine the mustards, honey, oil, poppy seeds, and pepper in a container with a tight fitting lid. Shake the ingredients vigorously until thoroughly combined, and chill for at least 24 hours. When ready to serve, toss the cabbage with the dressing.
•1 Medium head cabbage (or any combination), shredded or chopped
•2 Tbsp. yellow mustard
•2 Tbsp. dijon mustard
•3 Tbsp. honey
•3 Tbsp. vegetable oil
•1 Tsp. poppy seeds
•½ Tsp. freshly ground black pepper
Combine the mustards, honey, oil, poppy seeds, and pepper in a container with a tight fitting lid. Shake the ingredients vigorously until thoroughly combined, and chill for at least 24 hours. When ready to serve, toss the cabbage with the dressing.
October 5, 2008
Sweet Teriyaki Chicken
Another slow cooker recipe.
•3-4 Medium boneless, skinless chicken breast
•1/3 Cup bottled teriyaki sauce (kikkoman)
•1/3 Cup packed brown sugar
•1 Tsp. freshly grated ginger root
•½ Tsp. garlic powder
•1 Tbsp. apple cider vinegar
•3 Servings soba noodles
Combine the sauce, sugar, ginger, vinegar, and garlic powder. Pour the mixture over the chicken in your crock pot. Cook on high for 2-3 hours, until tender enough to shred with a fork. Shred the chicken, then continue cooking while you prepare the noodles according to the package directions. Serve the chicken over the noodles and pour over the extra sauce. If you want extra sauce, I like to make another batch of the sauce on the stove to serve along with it.
•3-4 Medium boneless, skinless chicken breast
•1/3 Cup bottled teriyaki sauce (kikkoman)
•1/3 Cup packed brown sugar
•1 Tsp. freshly grated ginger root
•½ Tsp. garlic powder
•1 Tbsp. apple cider vinegar
•3 Servings soba noodles
Combine the sauce, sugar, ginger, vinegar, and garlic powder. Pour the mixture over the chicken in your crock pot. Cook on high for 2-3 hours, until tender enough to shred with a fork. Shred the chicken, then continue cooking while you prepare the noodles according to the package directions. Serve the chicken over the noodles and pour over the extra sauce. If you want extra sauce, I like to make another batch of the sauce on the stove to serve along with it.
September 27, 2008
Cheesy Broccoli Soup
Simple, yet satisfying.
•1 Pound fresh broccoli, cleaned and cut into small florets
•½ Cup butter or margarine
•1 Small onion, finely chopped
•½ Cup all-purpose flour
•2 Cups chicken broth
•2 Cups milk
•6 Ounces velveeta, cut into small cubes
•Salt & Pepper to taste
•Pinch of cayenne pepper (optional)
Steam your broccoli for about 4-5 minutes, until it's all bright green and still crispy. Immediately remove the broccoli from heat and shock in ice cold water while you prepare the rest of the soup. In the meantime, over medium high heat, saute your onion in the stick of butter. Cook the onions until are translucent, then mix in the flour. Reduce the heat to medium and continuously stir the mixture for about 3minutes. Pour in your broth, and whisk until it smooth and creamy, then whisk in the milk. Bring this to a boil and stir in the velveeta until there are no lumps of cheese. Add salt and peppers. Stir in the drained broccoli and continue heating the soup until thick and bubbly. Serve immediately or this can very easily be reheated.
•1 Pound fresh broccoli, cleaned and cut into small florets
•½ Cup butter or margarine
•1 Small onion, finely chopped
•½ Cup all-purpose flour
•2 Cups chicken broth
•2 Cups milk
•6 Ounces velveeta, cut into small cubes
•Salt & Pepper to taste
•Pinch of cayenne pepper (optional)
Steam your broccoli for about 4-5 minutes, until it's all bright green and still crispy. Immediately remove the broccoli from heat and shock in ice cold water while you prepare the rest of the soup. In the meantime, over medium high heat, saute your onion in the stick of butter. Cook the onions until are translucent, then mix in the flour. Reduce the heat to medium and continuously stir the mixture for about 3minutes. Pour in your broth, and whisk until it smooth and creamy, then whisk in the milk. Bring this to a boil and stir in the velveeta until there are no lumps of cheese. Add salt and peppers. Stir in the drained broccoli and continue heating the soup until thick and bubbly. Serve immediately or this can very easily be reheated.
September 22, 2008
Creamiest Beef Stroganoff
Definitely worth the little bit of effort.
Total Time: 1 Hour
•½ Cup wine (white or red)
•4 Tbsp. butter
•½ Medium onion, diced
•2 Large cloves of garlic, diced
•1 Pound thinly shaved beef
•¼ Cup all-purpose flour
•2 Cups dark beef stock
•4 Ounces cream cheese
•1 Cup sour cream
•1 Tsp. yellow mustard
•8 Ounces extra wide egg noodles
•1 Tbsp. butter
•½ Pound freshly sliced mushrooms
•3 Tbsp. Worcestershire sauce
•Salt & Pepper to taste
Marinate the beef in the wine until your ready to prepare the dish, and for at least an hour. In a large frying pan over high heat, combine the butter, onion, and garlic. Cook until the onions are translucent. Add your beef (not the wine) and a pinch of salt and pepper, and cook thoroughly, until most of liquid is gone from the pan. Reduce the heat to medium. Sprinkle over the flour, and stir for about 2 minutes. Add the stock and stir until smooth. Stir in the cream cheese, sour cream, and mustard. Reduce the heat to low and let this continue cooking while you prepare the noodles according to the package directions. When the noodles are ready, add them and about ¼ cup of the cooking water to the meat and sauce mixture. Again, let this cook while you prepare the mushrooms. Saute the mushrooms in 1 Tbsp. of butter and the Worcestershire sauce, only for about 2 minutes, then add to the stroganoff. Stir the mixture until there are no lumps, and the sauce is smooth and creamy. Top with some fresh parsley if you have it available.
Total Time: 1 Hour
•½ Cup wine (white or red)
•4 Tbsp. butter
•½ Medium onion, diced
•2 Large cloves of garlic, diced
•1 Pound thinly shaved beef
•¼ Cup all-purpose flour
•2 Cups dark beef stock
•4 Ounces cream cheese
•1 Cup sour cream
•1 Tsp. yellow mustard
•8 Ounces extra wide egg noodles
•1 Tbsp. butter
•½ Pound freshly sliced mushrooms
•3 Tbsp. Worcestershire sauce
•Salt & Pepper to taste
Marinate the beef in the wine until your ready to prepare the dish, and for at least an hour. In a large frying pan over high heat, combine the butter, onion, and garlic. Cook until the onions are translucent. Add your beef (not the wine) and a pinch of salt and pepper, and cook thoroughly, until most of liquid is gone from the pan. Reduce the heat to medium. Sprinkle over the flour, and stir for about 2 minutes. Add the stock and stir until smooth. Stir in the cream cheese, sour cream, and mustard. Reduce the heat to low and let this continue cooking while you prepare the noodles according to the package directions. When the noodles are ready, add them and about ¼ cup of the cooking water to the meat and sauce mixture. Again, let this cook while you prepare the mushrooms. Saute the mushrooms in 1 Tbsp. of butter and the Worcestershire sauce, only for about 2 minutes, then add to the stroganoff. Stir the mixture until there are no lumps, and the sauce is smooth and creamy. Top with some fresh parsley if you have it available.
September 19, 2008
Parmesan Baked Herb Fries
Can fries be considered healthy?
Prep Time: 10 Minutes
Total Time: 50 Minutes
•4 Medium-large idaho potatoes, cut into thick fries
•2 Tbsp. vegetable or olive oil
•1 Tsp. italian herb seasoning
•½ Tsp. onion powder
•½ Tsp. garlic powder
•Pinch of kosher salt or freshly ground sea salt
•Pinch of freshly ground black pepper
•2 Tbsp. freshly grated parmesan cheese (must be finely grated right before preparing)
Combine the oil, seasonings, and cheese in a bowl, then toss with the fries. Mix them around with your hands or a big spoon, and make sure that every fry is coated. Lay the fries out in an even layer on a baking sheet lined with foil and a cooling rack. Bake at 425° for about 40 minutes, or until they are all golden brown. I like to sprinkle over a little more parmesan right after they come out of the oven, and serve.
Prep Time: 10 Minutes
Total Time: 50 Minutes
•4 Medium-large idaho potatoes, cut into thick fries
•2 Tbsp. vegetable or olive oil
•1 Tsp. italian herb seasoning
•½ Tsp. onion powder
•½ Tsp. garlic powder
•Pinch of kosher salt or freshly ground sea salt
•Pinch of freshly ground black pepper
•2 Tbsp. freshly grated parmesan cheese (must be finely grated right before preparing)
Combine the oil, seasonings, and cheese in a bowl, then toss with the fries. Mix them around with your hands or a big spoon, and make sure that every fry is coated. Lay the fries out in an even layer on a baking sheet lined with foil and a cooling rack. Bake at 425° for about 40 minutes, or until they are all golden brown. I like to sprinkle over a little more parmesan right after they come out of the oven, and serve.
Chocolate Coconut Squares
An easy, homebaked snack!
Prep Time: 10 Minutes
Total Time: 40 Minutes
•1 Cup finely crushed graham crackers
•½ Cup melted butter
•1 Cup milk chocolate chips
•1 Cup white chocolate chips
•1 Cup sweetened coconut flakes
•1 14 ounce can sweetened condensed milk
In a small bowl combine the the graham crackers and butter, and mix well. Press this mixture into a 9" square pan. Sprinkle over the 2 cups of chips, then pour the milk over the top. Top with the coconut, and bake at 350° for about 30 minutes. Keep an eye on it towards the end, to watch for over browning. You can tell it's done when the edges are dark golden brown. Cool completely before cutting and serving. I think these are best after being refrigerated for at least a few hours.
Prep Time: 10 Minutes
Total Time: 40 Minutes
•1 Cup finely crushed graham crackers
•½ Cup melted butter
•1 Cup milk chocolate chips
•1 Cup white chocolate chips
•1 Cup sweetened coconut flakes
•1 14 ounce can sweetened condensed milk
In a small bowl combine the the graham crackers and butter, and mix well. Press this mixture into a 9" square pan. Sprinkle over the 2 cups of chips, then pour the milk over the top. Top with the coconut, and bake at 350° for about 30 minutes. Keep an eye on it towards the end, to watch for over browning. You can tell it's done when the edges are dark golden brown. Cool completely before cutting and serving. I think these are best after being refrigerated for at least a few hours.
September 16, 2008
Plum Tart Cobbler
Simple ingredients, extraordinary results!
Prep Time: 20 Minutes
Total Time: 1 Hour
Crust:
•2 Cups all-purpose flour
•½ Cup granulated sugar
•12 Tbsp. butter, cut into small cubes
Filling:
•2 Pounds thinly sliced plums
•2 Tbsp. granulated sugar
•2 Tbsp. all-purpose flour
Topping:
•5 Tbsp. butter, cut into small cubes
•¼ Cup granulated sugar
•¼ Cup all-purpose flour
Combine the crust's ingredients with a pastry cutter, your fingers, or a food processor. The mixture should resemble moist sand. Press the mixture into a 9" round cake pan, and bake at 325° for 20 minutes. In the meantime prepare your filling and topping. For the filling gently stir together the ingredients and set aside until ready to use. Combine the ingredients for the topping with a pastry cutter, your fingers, or a food processor, until it resembles moist sand. After the crust has baked for 20 minutes, spread over the plum mixture, and cover with the topping. Bake for an additional 25 minutes at 325°, then broil for 3-5 minutes. Make sure to keep a close on it under the broiler. Cool at least 10 minutes before serving.
Prep Time: 20 Minutes
Total Time: 1 Hour
Crust:
•2 Cups all-purpose flour
•½ Cup granulated sugar
•12 Tbsp. butter, cut into small cubes
Filling:
•2 Pounds thinly sliced plums
•2 Tbsp. granulated sugar
•2 Tbsp. all-purpose flour
Topping:
•5 Tbsp. butter, cut into small cubes
•¼ Cup granulated sugar
•¼ Cup all-purpose flour
Combine the crust's ingredients with a pastry cutter, your fingers, or a food processor. The mixture should resemble moist sand. Press the mixture into a 9" round cake pan, and bake at 325° for 20 minutes. In the meantime prepare your filling and topping. For the filling gently stir together the ingredients and set aside until ready to use. Combine the ingredients for the topping with a pastry cutter, your fingers, or a food processor, until it resembles moist sand. After the crust has baked for 20 minutes, spread over the plum mixture, and cover with the topping. Bake for an additional 25 minutes at 325°, then broil for 3-5 minutes. Make sure to keep a close on it under the broiler. Cool at least 10 minutes before serving.
September 13, 2008
Meatloaf #2
All-occasion dinner.
Prep Time: 10 Minutes
Total Time: 1 Hour 10 Minutes
•2 Pounds lean ground beef
•1 Tbsp. yellow mustard
•1 Tsp. onion powder (I don't like chunks in my meatloaf, but feel free to use ½ of a diced, sauteed onion if you prefer)
•½ Cup spicy bbq sauce
•2 Tsp. kosher salt
•2 Tsp. liquid smoke
•20 Finely crushed saltine or ritz crackers
•1 Large egg
•2 Tbsp. milk
Combine everything except ¼ cup of bbq sauce. Mix really well, and bake in a loaf pan at 375°, for about 45 minutes. Remove from oven and spread the remaining bbq sauce to cover the loaf. Reduce the heat to 325°, and bake 15 more minutes.
Prep Time: 10 Minutes
Total Time: 1 Hour 10 Minutes
•2 Pounds lean ground beef
•1 Tbsp. yellow mustard
•1 Tsp. onion powder (I don't like chunks in my meatloaf, but feel free to use ½ of a diced, sauteed onion if you prefer)
•½ Cup spicy bbq sauce
•2 Tsp. kosher salt
•2 Tsp. liquid smoke
•20 Finely crushed saltine or ritz crackers
•1 Large egg
•2 Tbsp. milk
Combine everything except ¼ cup of bbq sauce. Mix really well, and bake in a loaf pan at 375°, for about 45 minutes. Remove from oven and spread the remaining bbq sauce to cover the loaf. Reduce the heat to 325°, and bake 15 more minutes.
September 11, 2008
Chili & Brown Sugar Shredded Pork
Spicy sweet!
•2-3 Pound pork roast
•1/4 Cup packed brown sugar
•1 Tbsp. chile powder
•1 Tbsp. garlic powder
•1 Tbsp. ground cumin
•1 Tbsp. kosher salt
•1 Tbsp. Smoked paprika
•1 Tsp. onion powder
•½ Tsp. cayenne pepper
Mix together all of your dry ingredients and rub it into the roast, covering the entire thing. You may have to go over it a couple times to get all of the rub on there. Roast the meat in a ceramic dish, covered with foil and a lid, for 1 hour at 400°. Reduce the temperature to 300° and continue cooking for about 3 hours. Remove it from the oven and shred with two forks. This makes really great sandwiches or serve with potatoes and a green veggie...or be like me and just eat it plain.
•2-3 Pound pork roast
•1/4 Cup packed brown sugar
•1 Tbsp. chile powder
•1 Tbsp. garlic powder
•1 Tbsp. ground cumin
•1 Tbsp. kosher salt
•1 Tbsp. Smoked paprika
•1 Tsp. onion powder
•½ Tsp. cayenne pepper
Mix together all of your dry ingredients and rub it into the roast, covering the entire thing. You may have to go over it a couple times to get all of the rub on there. Roast the meat in a ceramic dish, covered with foil and a lid, for 1 hour at 400°. Reduce the temperature to 300° and continue cooking for about 3 hours. Remove it from the oven and shred with two forks. This makes really great sandwiches or serve with potatoes and a green veggie...or be like me and just eat it plain.
September 10, 2008
Mixed Nut Trail Mix
My favorite trail mix variety...healthy and tasty!
•2 Scoops dried cranberries
•2 Scoops reese's pieces or chocolate pieces
•3 Scoops dried banana chips
•3 Scoops dried coconut (sweetened or unsweetened)
•3 Scoops dried sweetened pineapple
•4 Scoops shelled and salted pistachios
•3 Scoops salted sunflower seeds
•3 Scoops dried and unsalted pumpkin seed kernels (without the white shell)
I use a ¼ cup scoop, and just dump everything into a ziploc bag. I give everything a good shake to mix, and dig in. It's really great as is...no seasoning, no baking.
•2 Scoops dried cranberries
•2 Scoops reese's pieces or chocolate pieces
•3 Scoops dried banana chips
•3 Scoops dried coconut (sweetened or unsweetened)
•3 Scoops dried sweetened pineapple
•4 Scoops shelled and salted pistachios
•3 Scoops salted sunflower seeds
•3 Scoops dried and unsalted pumpkin seed kernels (without the white shell)
I use a ¼ cup scoop, and just dump everything into a ziploc bag. I give everything a good shake to mix, and dig in. It's really great as is...no seasoning, no baking.
September 7, 2008
So Easy Baked Chicken Flautas
Crispy, rolled chicken tacos...like giant taquitos.
Yield: 5 Flautas
Prep Time: 15 Minutes
•3 Boneless, skinless chicken breasts
•1 Packet taco seasoning
•½ Cup water
•5 Flour tortillas
•2 Tbsp. margarine
In your crockpot, combine the chicken, seasoning, and water. Cook on high for about 3 hours, then reduce the heat to low and continue cooking for another 2-4 hours. Shred up the chicken, and chill until your ready to prepare flautas. (I actually prepare the chicken the day before.) Spread a thin layer of margarine on one side of each tortilla. Divide the chicken evenly onto to each of the 5 tortillas (butter side down), and roll them up tightly. If you can, place a rack on your baking sheet to bake the flautas on. If you don't have a rack just place them on a foil lined baking sheet. Bake them at 400° for 20 minutes. I like to serve them with salsa and sour cream.
Yield: 5 Flautas
Prep Time: 15 Minutes
•3 Boneless, skinless chicken breasts
•1 Packet taco seasoning
•½ Cup water
•5 Flour tortillas
•2 Tbsp. margarine
In your crockpot, combine the chicken, seasoning, and water. Cook on high for about 3 hours, then reduce the heat to low and continue cooking for another 2-4 hours. Shred up the chicken, and chill until your ready to prepare flautas. (I actually prepare the chicken the day before.) Spread a thin layer of margarine on one side of each tortilla. Divide the chicken evenly onto to each of the 5 tortillas (butter side down), and roll them up tightly. If you can, place a rack on your baking sheet to bake the flautas on. If you don't have a rack just place them on a foil lined baking sheet. Bake them at 400° for 20 minutes. I like to serve them with salsa and sour cream.
September 6, 2008
Chocolate Cake with Chocolate Frosting
Chocolate cake. What else can I say?
Prep Time: 20 Minutes
Total Time: 50 Minutes
Cake:
•1 3/4 Cup all-purpose flour
•3/4 Cup unsweetened cocoa powder
•1 Cup packed brown sugar
•1 Cup granulated sugar
•1 Tsp. kosher salt
•1½ Tsp. baking powder
•1½ Tsp. baking soda
•2 large eggs
•1 Cup milk
•2 Tsp. vanilla extract
•¼ vegetable oil
•1 mashed banana (make sure it's really mashed, not chunky)
•1 Cup boiling water
Frosting:
•1/4 Cup softened margarine
•1/4 Cup milk
•1 Tsp. vanilla extract
•3-3½ Cups powdered sugar
For the cake, combine all the dry ingredients in your mixing bowl. Add in the eggs, milk, vanilla, oil, and banana, andmix until smooth (about 3-4 minutes). Stir in boiling water by hand, and pour batter into two prepared pans. I like to butter my pans and line the bottoms with parchment, then flour the pans. Bake the cakes at 350° for 25-30 minutes. Remove from oven and let cool 10 minutes before turning out onto cooling racks. Cool completely before frosting.
While the cakes are baking prepare the frosting. Start by mixing the margarine, cocoa powder, and milk. Mix until all of the ingredients are incorporated, but it doesn't need to be totally smooth. Add in the powdered sugar 1 cup at a time (make sure to scrape the sides of your bowl in between), until everything is combined. Finish by whipping up the frosting for at least 5 minutes. Frost onto cooled chocolate cake.
☼You may notice that the cake in the picture is only 1 layer...well I moved and seem to have misplaced my cake sheet pan and my other round pan, so I had to use one square and one round...but I promise it will make 2 layers.
Prep Time: 20 Minutes
Total Time: 50 Minutes
Cake:
•1 3/4 Cup all-purpose flour
•3/4 Cup unsweetened cocoa powder
•1 Cup packed brown sugar
•1 Cup granulated sugar
•1 Tsp. kosher salt
•1½ Tsp. baking powder
•1½ Tsp. baking soda
•2 large eggs
•1 Cup milk
•2 Tsp. vanilla extract
•¼ vegetable oil
•1 mashed banana (make sure it's really mashed, not chunky)
•1 Cup boiling water
Frosting:
•1/4 Cup softened margarine
•1/4 Cup milk
•1 Tsp. vanilla extract
•3-3½ Cups powdered sugar
For the cake, combine all the dry ingredients in your mixing bowl. Add in the eggs, milk, vanilla, oil, and banana, andmix until smooth (about 3-4 minutes). Stir in boiling water by hand, and pour batter into two prepared pans. I like to butter my pans and line the bottoms with parchment, then flour the pans. Bake the cakes at 350° for 25-30 minutes. Remove from oven and let cool 10 minutes before turning out onto cooling racks. Cool completely before frosting.
While the cakes are baking prepare the frosting. Start by mixing the margarine, cocoa powder, and milk. Mix until all of the ingredients are incorporated, but it doesn't need to be totally smooth. Add in the powdered sugar 1 cup at a time (make sure to scrape the sides of your bowl in between), until everything is combined. Finish by whipping up the frosting for at least 5 minutes. Frost onto cooled chocolate cake.
☼You may notice that the cake in the picture is only 1 layer...well I moved and seem to have misplaced my cake sheet pan and my other round pan, so I had to use one square and one round...but I promise it will make 2 layers.
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