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 Snack. Show all posts
Showing posts with label Snack. 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 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.
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 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 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.
September 5, 2008
Garlic & Herb Crescent Rolls
For those nights when homemade bread just isn't an option.
Yield: 8 Rolls
Prep Time: 5 Minutes
Total Time: 18 Minutes
•1 Can refrigerated crescent roll dough
•3 Tbsp. melted butter or margarine
•1 Large clove of garlic, freshly grated
•1 Tsp. dried basil
•½ Tsp. dried rosemary
•½ Tsp. dried oregano
•Small pinch of red pepper flakes or crushed red pepper
Combine the butter and herbs, and brush over each triangle of crescent dough. Roll up the crescents, brush tops with remaining butter mixture, and bake at 375° for 10-12 minutes. I like to serve with marinara sauce.
Yield: 8 Rolls
Prep Time: 5 Minutes
Total Time: 18 Minutes
•1 Can refrigerated crescent roll dough
•3 Tbsp. melted butter or margarine
•1 Large clove of garlic, freshly grated
•1 Tsp. dried basil
•½ Tsp. dried rosemary
•½ Tsp. dried oregano
•Small pinch of red pepper flakes or crushed red pepper
Combine the butter and herbs, and brush over each triangle of crescent dough. Roll up the crescents, brush tops with remaining butter mixture, and bake at 375° for 10-12 minutes. I like to serve with marinara sauce.
August 31, 2008
Barbeque Pocket Pies
No need for store bought, when you have this recipe up your sleeve.
Yield: 8 Pockets
Prep Time: 20 Minutes
Total Time: 45 Minutes
Sauce:
• 1 Cup ketchup
•¼ Cup apple cider vinegar
•2 Tsp. liquid smoke
•2 Tbsp. soy sauce
•2 Tbsp. yellow mustard
•¼ Cup packed brown sugar
•1 Large clove freshly grated garlic
•2 Tbsp. finely diced and sautéed onion
Filling:
•1 Pound of your favorite meat or poultry (shredded or ground chicken, pork, or beef)
Crust:
•Prepare your favorite pie crust, whether it be homemade or store bought
•1 Egg
•Kosher salt or freshly ground sea salt
Start by combining all of your sauce ingredients in a small saucepan over medium-low heat, stirring occasionally. While that is heating through brown your meat, or heat it thoroughly if your using already cooked and shredded. Roll your dough out into 2 12"-14" rounds, and cut each one into 8 triangles. Stir together the sauce and the meat and divide the it evenly onto 8 triangles of dough, and cover with the remaining 8 pieces. You need to seal all of the edges by pinching them together. Beat your egg in a small and brush on the tops of your pockets, covering them completely, and sprinkle a pinch of salt over each one. Bake at 425° for 25 minutes.
Yield: 8 Pockets
Prep Time: 20 Minutes
Total Time: 45 Minutes
Sauce:
• 1 Cup ketchup
•¼ Cup apple cider vinegar
•2 Tsp. liquid smoke
•2 Tbsp. soy sauce
•2 Tbsp. yellow mustard
•¼ Cup packed brown sugar
•1 Large clove freshly grated garlic
•2 Tbsp. finely diced and sautéed onion
Filling:
•1 Pound of your favorite meat or poultry (shredded or ground chicken, pork, or beef)
Crust:
•Prepare your favorite pie crust, whether it be homemade or store bought
•1 Egg
•Kosher salt or freshly ground sea salt
Start by combining all of your sauce ingredients in a small saucepan over medium-low heat, stirring occasionally. While that is heating through brown your meat, or heat it thoroughly if your using already cooked and shredded. Roll your dough out into 2 12"-14" rounds, and cut each one into 8 triangles. Stir together the sauce and the meat and divide the it evenly onto 8 triangles of dough, and cover with the remaining 8 pieces. You need to seal all of the edges by pinching them together. Beat your egg in a small and brush on the tops of your pockets, covering them completely, and sprinkle a pinch of salt over each one. Bake at 425° for 25 minutes.
August 30, 2008
Berry Filled Shortbread Cookies
Tender and sweet, what a treat!
Yield: 12 Cookies
Prep Time: 10 Minutes
Total Time: 25 Minutes
•½ Cup unsalted butter
•1/3 Cup granulated sugar
•1 Tsp. vanilla extract
•1 Cup all-purpose flour
•2 Tbsp. fresh berry preserves or your favorite store bought jam
Cream the butter and sugar together, then add in the flour and vanilla and mix until very well combined. Roll into 12 small balls and push holes in the centers with your finger. At this point you can stick your cookies in the freezer for about 15 minutes, and they will hold their shape in the oven better. If you like them a little thinner like I do, just skip that step. Fill each cookie with about a ½ teaspoon of jam, and bake at 350° for 12-15 minutes.
Yield: 12 Cookies
Prep Time: 10 Minutes
Total Time: 25 Minutes
•½ Cup unsalted butter
•1/3 Cup granulated sugar
•1 Tsp. vanilla extract
•1 Cup all-purpose flour
•2 Tbsp. fresh berry preserves or your favorite store bought jam
Cream the butter and sugar together, then add in the flour and vanilla and mix until very well combined. Roll into 12 small balls and push holes in the centers with your finger. At this point you can stick your cookies in the freezer for about 15 minutes, and they will hold their shape in the oven better. If you like them a little thinner like I do, just skip that step. Fill each cookie with about a ½ teaspoon of jam, and bake at 350° for 12-15 minutes.
August 29, 2008
Key Lime Pound Cake
OMG, good!
Prep Time: 15 Minutes
Total Time: 1 Hour 45 Minutes
Cake:
•3 Cups all-purpose flour
•½ Tsp. baking powder
•1 Cup butter
•½ Cup margarine or shortening
•2½ Cups granulated sugar
•5 Large eggs
•½ Cup milk
•½ Cup key lime juice
Topping:
•½ Cup granulated sugar
•3 Tbsp. all-purpose flour
•3 Tbsp. butter or margarine, cut into cubes
Preheat oven to 350°. In a medium bowl, combine the flour and baking powder, set aside. Cream together the butter and sugar with your stand mixer. Add the eggs one at a time. Whip this mixture for about 5 minutes, until it's really fluffy and smooth. Combine the lime juice and milk in a liquid measuring cup and add to the butter mixture, alternating with the flour mixture. Mix until just combined. Spread evenly into two loaf pans. Place the loaves in the oven and reduce the oven temperature to 325°. Bake for 1 hour. In the meantime, in a small bowl combine the topping ingredients with your fingers, a food processor, or a pastry cutter. The mixture should be combined, but in coarse chunks. After the 1 hour of baking, remove the loaves from the oven and spread the topping evenly between them. Place them back in the oven for about 30 minutes. Remove from pans and cool completely before storing.
Prep Time: 15 Minutes
Total Time: 1 Hour 45 Minutes
Cake:
•3 Cups all-purpose flour
•½ Tsp. baking powder
•1 Cup butter
•½ Cup margarine or shortening
•2½ Cups granulated sugar
•5 Large eggs
•½ Cup milk
•½ Cup key lime juice
Topping:
•½ Cup granulated sugar
•3 Tbsp. all-purpose flour
•3 Tbsp. butter or margarine, cut into cubes
Preheat oven to 350°. In a medium bowl, combine the flour and baking powder, set aside. Cream together the butter and sugar with your stand mixer. Add the eggs one at a time. Whip this mixture for about 5 minutes, until it's really fluffy and smooth. Combine the lime juice and milk in a liquid measuring cup and add to the butter mixture, alternating with the flour mixture. Mix until just combined. Spread evenly into two loaf pans. Place the loaves in the oven and reduce the oven temperature to 325°. Bake for 1 hour. In the meantime, in a small bowl combine the topping ingredients with your fingers, a food processor, or a pastry cutter. The mixture should be combined, but in coarse chunks. After the 1 hour of baking, remove the loaves from the oven and spread the topping evenly between them. Place them back in the oven for about 30 minutes. Remove from pans and cool completely before storing.
August 28, 2008
Raspberry Triple Chocolate Muffins
A chocolaty treat, with just the right amount of sweetness.
Yield: 18 Muffins
Prep Time: 15 Minutes
Total Time: 40 Minutes
•2 Cups all-purpose flour
•1 3/4 Cups cocoa powder
•1½ Cups granulated sugar
•½ Tsp. baking soda
•2 Tsp. baking powder
•½ Tsp salt
•1 1/3 Cups milk
•1 Large egg
•3 Tbsp. vegetable oil
•2 Tsp. vanilla extract
•½ Cup semi-sweet chocolate chips
•½ Cup white chocolate chips
•1 Cup fresh raspberries
•1 Tbsp. powdered sugar
Combine the flour, cocoa, sugar, soda, baking powder, and salt. In your large mixer bowl, combine the milk, egg, oil, and vanilla. Whip the liquids until frothy. Slowly add in the dry ingredients, and mix until just combined. Hand stir-in your chips and berries. Line muffin pan and fill cups 3/4 full. Bake at 350° for 20-25 minutes. Start checking them at 20 minutes, to make sure you don't over bake them. Remove from the pan immediately, and place on cooling rack. Cool for 10 minutes then dust with powdered sugar.
Yield: 18 Muffins
Prep Time: 15 Minutes
Total Time: 40 Minutes
•2 Cups all-purpose flour
•1 3/4 Cups cocoa powder
•1½ Cups granulated sugar
•½ Tsp. baking soda
•2 Tsp. baking powder
•½ Tsp salt
•1 1/3 Cups milk
•1 Large egg
•3 Tbsp. vegetable oil
•2 Tsp. vanilla extract
•½ Cup semi-sweet chocolate chips
•½ Cup white chocolate chips
•1 Cup fresh raspberries
•1 Tbsp. powdered sugar
Combine the flour, cocoa, sugar, soda, baking powder, and salt. In your large mixer bowl, combine the milk, egg, oil, and vanilla. Whip the liquids until frothy. Slowly add in the dry ingredients, and mix until just combined. Hand stir-in your chips and berries. Line muffin pan and fill cups 3/4 full. Bake at 350° for 20-25 minutes. Start checking them at 20 minutes, to make sure you don't over bake them. Remove from the pan immediately, and place on cooling rack. Cool for 10 minutes then dust with powdered sugar.
August 24, 2008
Key Lime Squares
A tart, delicate dessert, perfect with afternoon tea.
Yield: 24 Squares
Prep Time: 15 Minutes
Total Time: 55 Minutes
Crust:
•1 Cup all-purpose flour
•⅓ Cup granulated sugar
•6 Tbsp. fat, cut into small cubes (I use ½ margarine and ½ shortening, but you can also use butter)
Filling:
•1 Cup demerara cane sugar
•⅔ Cup key lime juice
•3 Large eggs
•¼ Cup all-purpose flour
Topping:
•2 Tbsp. demerara cane sugar
Start with the crust. Combine all the ingredients for the crust in your food processor and pulse until everything is evenly combined. It should be like a handful of sand. Press the mixture evenly into a parchment lined ¼ sheet pan, and bake in a 325° oven for 10 minutes. Remove from oven and reduce the oven temperature to 300°.
In the meantime, prepare your filling. Whisk together all of the filling ingredients, and pour over the hot crust. Put it back in the oven for 30 minutes. Cool for 10 minutes the sprinkle over topping of cane sugar. You can lightly press in the topping. Cool completely before serving or storing.
☼Please keep in mind that your end result should only be about ¼ of an inch thick, not like a typical "Lemon Bar".
Yield: 24 Squares
Prep Time: 15 Minutes
Total Time: 55 Minutes
Crust:
•1 Cup all-purpose flour
•⅓ Cup granulated sugar
•6 Tbsp. fat, cut into small cubes (I use ½ margarine and ½ shortening, but you can also use butter)
Filling:
•1 Cup demerara cane sugar
•⅔ Cup key lime juice
•3 Large eggs
•¼ Cup all-purpose flour
Topping:
•2 Tbsp. demerara cane sugar
Start with the crust. Combine all the ingredients for the crust in your food processor and pulse until everything is evenly combined. It should be like a handful of sand. Press the mixture evenly into a parchment lined ¼ sheet pan, and bake in a 325° oven for 10 minutes. Remove from oven and reduce the oven temperature to 300°.
In the meantime, prepare your filling. Whisk together all of the filling ingredients, and pour over the hot crust. Put it back in the oven for 30 minutes. Cool for 10 minutes the sprinkle over topping of cane sugar. You can lightly press in the topping. Cool completely before serving or storing.
☼Please keep in mind that your end result should only be about ¼ of an inch thick, not like a typical "Lemon Bar".
August 23, 2008
Cinnamon Sugary Animal Cookies
A childhood favorite, kicked up a notch!
Prep Time: 5 Minutes
Total Time: 25 Minutes
•20 Ounces animal crackers (I buy the big canister of smooth animal crackers from Costco)
•¼ Cup vegetable oil
•3 Tbsp. granulated sugar
•1 Tbsp. ground cinnamon
•2 Tbsp. demerara cane sugar
In a small bowl mix the oil, granulated sugar, and cinnamon. Spread your crackers out on a foil lined baking sheet, and toss with the oil mixture until evenly coated. Lastly, sprinkle the cane sugar over the top of the crackers and give a quick shake of the pan. Bake at 250° for about 20 minutes, stirring occasionally. I also cheat my own recipe a little by sprinkling a little more cane sugar on top after cooking...I love that extra crunch. Cool completely before storing in an airtight container or ziploc bag.
Prep Time: 5 Minutes
Total Time: 25 Minutes
•20 Ounces animal crackers (I buy the big canister of smooth animal crackers from Costco)
•¼ Cup vegetable oil
•3 Tbsp. granulated sugar
•1 Tbsp. ground cinnamon
•2 Tbsp. demerara cane sugar
In a small bowl mix the oil, granulated sugar, and cinnamon. Spread your crackers out on a foil lined baking sheet, and toss with the oil mixture until evenly coated. Lastly, sprinkle the cane sugar over the top of the crackers and give a quick shake of the pan. Bake at 250° for about 20 minutes, stirring occasionally. I also cheat my own recipe a little by sprinkling a little more cane sugar on top after cooking...I love that extra crunch. Cool completely before storing in an airtight container or ziploc bag.
Zesty Ranch Baked Cheese Crackers
This perfect snack couldn't be easier.
Prep Time: 5 Minutes
Total Time: 25 Minutes
•20 Ounces of cheese flavored crackers (I use cheddar flavored Goldfish Crackers)
•½ Cup vegetable oil
•1 Packet dry ranch dressing mix
•1 Tbsp. Tajin seasoning (chile, lime, & salt mixture found at most local markets)
•½ Tbsp. dill weed (I find that dried dill works best in this recipe, but feel free to use fresh if that's what you have on hand.)
•½ Tsp. Chile flakes or ¼ Tsp. cayenne pepper
In a small bowl mix together everything except the crackers. Line your baking sheet with foil, and spread out your crackers. Pour the oil mixture on top of the crackers and toss until the crackers are evenly coated. Bake at 250° for about 20 minutes, stirring occasionally. Let cool completely before storing in an airtight container or ziploc bag.
☼These are an excellent addition to a hot bowl of tomato soup. I will post a great recipe for that later, but in the meantime, pick up a can of Campbell's and try it out.
Prep Time: 5 Minutes
Total Time: 25 Minutes
•20 Ounces of cheese flavored crackers (I use cheddar flavored Goldfish Crackers)
•½ Cup vegetable oil
•1 Packet dry ranch dressing mix
•1 Tbsp. Tajin seasoning (chile, lime, & salt mixture found at most local markets)
•½ Tbsp. dill weed (I find that dried dill works best in this recipe, but feel free to use fresh if that's what you have on hand.)
•½ Tsp. Chile flakes or ¼ Tsp. cayenne pepper
In a small bowl mix together everything except the crackers. Line your baking sheet with foil, and spread out your crackers. Pour the oil mixture on top of the crackers and toss until the crackers are evenly coated. Bake at 250° for about 20 minutes, stirring occasionally. Let cool completely before storing in an airtight container or ziploc bag.
☼These are an excellent addition to a hot bowl of tomato soup. I will post a great recipe for that later, but in the meantime, pick up a can of Campbell's and try it out.
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