Loving Food

The Banana Cake that Stole the Show

2011-08-29T11:06:00.000-07:00

So I made this on a whim because I had a ton of over ripe bananas and I needed something to take to our ward picnic. It made a ton and I am glad it did they were a big hit and I had over five different people ask for the recipe...the problem is that I changed the recipe. I was careful to write down the changes I made but then the paper got thrown away. Bummer. So this is what I think I did if I remember correctly, which I am pretty sure I am remembering this right. Enjoy!

Ingredients

Cake

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 TB vanilla extract
3 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon salt
2 generous cups mashed ripe bananas

Frosting

1 cup salted butter, softened
2 -4 TB sour cream
1/2 package of cream cheese, softened
1 1/2 tsp vanilla
powdered sugar to liking

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 10x15 inch jellyroll pans.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pans.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.(mine took 20 minutes)
While the cake is cooling mix the frosting. With a standing mixer cream the cream cheese until smooth, then add the butter, when that is all smooth and getting whipped nicely add the sour cream and the vanilla sour cream. Whip until light and fluffy.
While the mixer is going slowly add the powdered sugar. Keep adding it until it is the the consistency you like best. I think I adjusted the frosting a little with a bit more sour cream to give it a bit more creamy taste and a bit more tang. I like my frosting fluffy but still thick enough to hold its shape.
When the cake has cooled completely frost it and then refrigerate them until you want to serve it...not necessary but something about a cold banana cake is just delightful on a hot summer day. This is a great recipe to feed a crowd. The cake is light and fluffy but has a rich taste and the frosting is a hybrid of butter cream and cream cheese frosting. Yum.

Magnolia bakery Chocolate Frosting

2011-05-25T19:20:00.000-07:00

Ingredients

1-½ cup Unsalted Butter
2 Tablespoons Milk
9 ounces, weight Semisweet Chocolate, Melted And Cooled To Lukewarm (See Note)
1 teaspoon Vanilla Extract
2-¼ cups Powdered Sugar, Sifted

Preparation Instructions

In a large mixing bowl, beat the butter using an electric mixer on medium speed for about 3 minutes or until creamy. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well for 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add in the sugar and beat on low speed until creamy and of desired consistency.

Yields enough frosting for a 9-inch 2-layer cake or about 2 dozen cupcakes.

Note: To melt the chocolate, place it in a double boiler over simmering water on low heat for 5-10 minutes. Stir occasionally until the chocolate is completely smooth and no pieces remain. Remove from heat and let cool 5-15 minutes or until lukewarm.

Root Beer Float Cookies

2011-05-25T19:08:00.000-07:00

These were a big success. They are a really fun cookie that is really yummy. Great to bring to a summer BBQ. Everyone will want to try one for a taste adventure and then everyone will take another because they are so dang good.

Ingredients

1 cupUnsalted Butter, At Room Temperature
1 cupGranulated Sugar
1 cupPacked Light Brown Sugar
1 wholeLarge Egg
½ cupsVegetable Oil
2 TablespoonsMilk
1 teaspoonVanilla Extract
4 teaspoonsRoot Beer Extract
3-½ cupsFlour
1 teaspoonCream Of Tartar
1 teaspoonBaking Soda
⅛ teaspoonsSalt
2 cups White Chocolate Chips

Preparation Instructions

1. Preheat oven to 350F. Place butter and sugars in a large bowl. Using an electric mixer at medium speed, cream. Beat in egg. Continue to beat until mixture is fluffy. Beat in oil, milk, vanilla and root beer concentrate.

2. In a large bowl whisk together flour, cream of tartar, baking soda and salt. Add to butter mixture and mix until combined. Fold in white chocolate chips.

3. Drop about 2 tablespoonfuls of dough at a time onto ungreased cookies sheets. Bake 10 minutes. Let cool 5 minutes on the cookie sheet and them remove to a wire rack to cool completely.

My favorite BBQ Chicken Marinade

2011-05-25T18:57:00.000-07:00

Ingredients

2/3 cup olive oil
2/3 cup soy sauce
1/4 cup lemon juice (vinegar works too)
2 tablespoons liquid smoke flavoring (optional if you are using a Charcoal BBQ)
2 tablespoons spicy brown mustard
2 teaspoons ground black pepper
1 TB sugar
2 teaspoons garlic salt
4 - 7 skinless, boneless chicken breasts
favorite grilling veggies chopped in large chunks to be skewered
* I like to add herbs to match the flavors of my meal: Asian night I add a little ginger, Italian night I add basil and oregano, Mexican night I add a little cumin....

Directions

In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. poor 1/5 of the marinade in large bowl, toss the veggies with it and sprinkle with tiny bit more salt cover and set aside. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator. I would shoot for at least 2 hours if the breast are large.
Preheat the grill for high heat. Skewer the veggies.
Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.Throw on the veggies and cook until desired done-ness.

Your chicken will look beautiful and taste great too! We have served this to five different dinner guests and everyone raves about it. Itis really super good!

Funeral Potatoes

2011-04-23T15:47:00.000-07:00

Ingredients

1 (2 pound) package frozen hash brown potatoes, thawed
1/4 cup melted butter
2 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup finely chopped onions
2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish or 9x13 pan.
In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
Bake covered in preheated oven for 40 minutes.

Eclair Cake

2011-04-22T14:34:00.000-07:00

Ingredients

Pastry Shell:
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Filling:
2 cups cold heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups cold milk
Chocolate Ganache:
1 cup bittersweet chocolate, chopped
1 cup heavy cream

Directions

Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Place a mixing bowl in the freezer to chill.
Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated. Spread the dough evenly in the bottom of the baking dish.
Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on wire rack.
Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream while you mix the pudding.
Pour the pudding mixes and the milk into a mixing bowl and stir until creamy. Fold in the whipped cream. Spread the filling over the cooled crust and refrigerate.
Place the chopped chocolate in a heat-proof bowl. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Whisk the mixture until smooth. Let the mixture cool slightly to thicken, about 10 minutes. Pour the ganache over the cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.

"sex in a pan" dessert

2011-04-22T14:29:00.000-07:00

I want to try this the name bugs but I think it would be really good since I have had desserts like it before and loved them...I think I might make it for Stew's grad party. Yum!

Ingredients

1/2 cup margarine
1 cup all-purpose flour
1/4 cup white sugar
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup confectioners' sugar
2 cups frozen whipped topping (such as Cool Whip®), thawed
3 cups milk
1 (5.9 ounce) package instant chocolate pudding mix
1 (5 ounce) package instant vanilla pudding mix
1 cup cold heavy whipping cream
12 chocolate wafer cookies, crushed

Directions

Preheat oven to 325 degrees F (165 degrees C).
Place margarine, flour, and white sugar into a bowl, and cut with a pastry cutter until the mixture resembles fine crumbs. Press the mixture into a 10x10-inch square baking dish, and bake in the preheated oven until the crust is lightly browned, about 25 minutes. Let the crust cool.
Place the cream cheese and confectioners' sugar into a mixing bowl, and beat with an electric mixer until smooth and creamy. Gently stir in the whipped topping until well combined, and spread the mixture over the crust in an even layer.
Place milk in a mixing bowl, and beat the chocolate and vanilla pudding mixes into the milk with an electric mixer until the mixture is smooth and thickened, about 2 minutes. Spread the pudding layer over the cream cheese layer.
Pour the cream into a mixing bowl, and whip to soft peaks with an electric mixer. Lightly spread the whipped cream over the pudding layer, and sprinkle top with chocolate wafer crumbs. Refrigerate the dessert for at least 1 hour before serving.

Fettuccine Alfredo

2011-03-20T22:18:00.000-07:00

FETTUCCINE ALFREDO

From: America's Test Kitchen Live!
by Cook's Illustrated

* Note that fettuccine Alfredo must be served immediately it does not hold or reheat well.
Ingredients
• 2 cups heavy cream
• 2 tablespoons unsalted butter
• Salt - didn't add
• 1/4 teaspoon ground black pepper - didn't add
• 9 ounces fresh fettuccine
• 1 1/2 ounces Parmigiano-Reggiano, grated (about 3/4 cup) - I usually add more :)
• 1/8 teaspoon freshly grated nutmeg - didn't add

Directions
1. Bring 1 1/2 cup of the heavy cream and the butter to a simmer in a 3- to 4-quart saucepan over medium heat, reduce the heat to low and simmer gently until the mixture reduces down a bit about 8 minutes minutes. Off the heat, stir in the remaining 1/2 cup cream and pepper.

2. While the cream is reducing, bring 4 1/2 quarts water to a rolling boil, covered, in a large pot. Add 1 tablespoon salt and the pasta to the pot of boiling water, cook the pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain the pasta.

3. Meanwhile, return the cream mixture to a simmer over medium-high heat, reduce the heat to low and add the Parmesan, and nutmeg to the cream mixture. Cook over low heat until well incorporated then toss in pasta and reserved pasta water just before you want to serve it.

Creamsicle Cookies

2011-03-20T22:17:00.000-07:00

Creamsicle Cookies

These are a fun summer/springtime cookie. They are pretty too.

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups Guitard Choc-Au-Lait Vanilla Chips (I used Ghirardelli white chips)

Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

Easy and Crazy Good Marinaria

2011-03-20T22:13:00.000-07:00

I used Italian style stewed tomatoes, threw in a few leaves of fresh basil and substituted the wine with chicken broth. Was a huge success at Genevieve's baby blessing family dinner I hosted. Making it a couple days in advance only improves the flavors. :)

Ingredients:

2 (14.5 ounce) cans stewed tomatoes

1 (6 ounce) can tomato paste

4 tablespoons chopped fresh parsley

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon ground black pepper

6 tablespoons olive oil

1/3 cup finely diced onion

1/2 cup white wine

Directions:

1.	In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2.	In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.

Cake Mix + Fat Free Greek Yogurt

2011-03-20T22:08:00.000-07:00

This is a low fat way of making a really yummy fast cake that is dairy and egg free too! Perfect for me and my egg allergies! It is really good. I used it with devils food cake and layered it with German chocolate cake filling and it was so lovely! Big hit.

Ingredients:
one 18.25 oz box moist style cake mix
1 cup fat free plain Greek yogurt
1 cup water

Directions:
preheat oven to 350 degrees.

combine ingredients in a large mixing bowl and whisk thoroughly and transfer to a baking pan sprayed with nonstick spray. Bake until a knife inserted into the center comes out clean. (refer to cake mix box for pan sizes approximate baking time)

Makes 12 servings at 180 calories, 3.25 grams of fat, 306 mg sodium, 34.5 grams of carbs, <.5grams fiber, 20 grams sugar, and 3.5 grams protein

*best with Devil food cake mix.
* texture very moist and yum...think brownie cake hybrid
*Deliciousness!

Cake Mix +Canned Pure Pumpkin

2011-03-20T22:02:00.000-07:00

This is a low fat way of making a really yummy fast cake that is dairy and egg free too! Perfect for me and my egg allergies! It is really good. I used a spice cake mix and sprinkled in some Cinnamon and made then muffin style. The kids had them for breakfast and it was big hit.

Ingredients:
1 18.25 oz box moist style cake mix
1 15 oz. can pure pumpkin

Directions:
preheat oven to 400 degrees.

combine ingredients in a large mixing bowl and whisk thoroughly. The batter will be very thick. Then transfer to a baking pan sprayed with nonstick spray. Bake until a knife inserted into the center comes out clean. (refer to cake mix box for pan sizes approximate baking time)

Makes 12 servings at 183 calories, 3.5 grams of fat, 301 mg sodium, 37grams of carbs, 1.25 grams fiber, 20.5 grams sugar, and 2 grams protein

*best with spice cake mix and devil's food cake mix. - not recommended with white and yellow cake mixes
* texture very moist, thick, and fudge like.
*tastes rich and decadent!

Cake Mix + Diet Soda

2011-03-20T21:58:00.000-07:00

This is a low fat way of making a really yummy fast cake that is dairy and egg free too! Perfect for me and my egg allergies! It is really good.

Ingredients:
one 18.25 oz box moist style cake mix
1 12 oz. can diet soda

Directions:
preheat oven to 350 degrees.

combine ingredients in a large mixing bowl and whisk thoroughly and transfer to a baking pan sprayed with nonstick spray. Bake until a knife inserted into the center comes out clean. (refer to cake mix box for pan sizes approximate baking time)

Makes 12 servings at 171 calories, 3.25 grams of fat, 299 mg sodium, 36grams of carbs, <.5grams fiber, 21.5 grams sugar, and 1.5 grams protein

*best combos: yellow cake mix + diet cream soda, lemon cake mix + diet lemon-lime, devils food cake mix + diet cherry cola
* texture moist and light
*impressive but if you are sensitive to to the sweetener in diet soda you might not like this version as much

Cake Mix + No-sugar Added Applesauce

2011-03-20T21:48:00.000-07:00

This is a low fat way of making a really yummy fast cake that is dairy and egg free too! Perfect for me and my egg allergies! It is really good. I didn't have no sugar added applesauce and the applesauce was strawberry flavor. I sprinkled in some Cinnamon and made then muffin style. The kids had them for breakfast and it was big hit.

Ingredients:
one 18.25 oz box moist style cake mix
1 cup no sugar added applesauce
1 cup water

Directions:
preheat oven to 350 degrees.

combine ingredients in a large mixing bowl and whisk thoroughly and transfer to a baking pan sprayed with nonstick spray. Bake until a knife inserted into the center comes out clean. (refer to cake mix box for pan sizes approximate baking time)

Makes 12 servings at 179 calories, 3.25 grams of fat, 299 mg sodium, 36grams of carbs, .5grams fiber, 21.5 grams sugar, and 1.5 grams protein

*best with yellow cake mix
* texture very moist and fluffy. A+
*sweet and slightly apple-y, yummy!

Korean-Style Hot Pepper Meat Bundles

2010-05-10T15:57:00.000-07:00

We really liked this recipe. I cooked it with the ground turkey breast. I served it on rice for the kids since they don't like "salad" very much.

½ cup rice wine or dry sherry
2 tablespoons hoisin sauce
2 tablespoons ketchup
2 tablespoons sugar
1 tablespoon Sriracha Chili Sauce( I used 1 tsp)
½ tablespoon toasted sesame oil
½ tablespoon macadamia nut oil or other neutral oil
½ cup thinly sliced scallions, divided
2 tablespoons minced fresh ginger
1 tablespoon plus 1 teaspoon minced garlic
1 pound ground turkey breast or ground beef sirloin
Leaves from 2 heads of Boston lettuce, washed and dried

1. In a small bowl or measuring cup, combine the rice wine, hoisin sauce, ketchup, sugar, and chili sauce. Whisk to blend
2. Place a large nonstick skillet over medium-high heat. When it is hot, add the oils in the center of the skillet to form a little pool; do not spread it around. When hot, add ¼ cup of the scallions along with the ginger and garlic. Cook about 1 minute, stirring gently without dispersing the pool. When the mixture becomes fragrant, spread it over the entire skillet.
3. Add the ground meat in handfuls. Cook about 5 minutes until no longer pink, stirring and chopping down with spatulas to break up the lumps. Add the rice wine mixture and stir to blend. Lower the heat to medium and cook until almost all of the liquid has evaporated, 8 to 10 minutes. Divide among 4 bowls and sprinkle with the remaining ¼ cup scallions. Serve immediately with lettuce leaves for wrapping.

Makes 4 servings

Per serving: Calories 227, 8 g total fat, 4 g saturated fat, 63 mg cholesterol, 10 g total carbohydrate, 1 g dietary fiber, 24 g protein, 506 mg sodium.

Carrot Cake - Baby's First Cake!

2010-05-10T15:54:00.000-07:00

This is moist carrot cake that is perfect for baby's first birthday...just frost with plenty of whipped cream and let your little one dig in with both hands! Stew liked it and he claims to hate carrot cake. :O) I served it un frosted but you could lightly dust it with powdered sugar to dress it up a little but still remain "healthy".

1 cup cooked mashed carrots (or one medium sized can of carrots mashed)
2 eggs
½ cup vegetable oil
1 cup brown sugar
1 tsp vanilla
1 cup whole wheat flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder

1.) Preheat oven to 350 degrees
2.0 lightly grease 8 x 8 baking pan
3.) beat carrots, eggs, oil, sugar, and vanilla with electric mixer.
4.) Add flour, cinnamon, soda, and baking powder into carrot mixture and beat until thoroughly mixed.
5.) Bake for 35 – 40 minutes. Cool and serve.

Yield: 8 x8 pan; a two inch pieces provides 150 calories

Healthy Baby Freindly Banana Cookies

2010-05-10T15:53:00.001-07:00

My family loved these. Really such a great snack to have on hand.

2/3 cup mashed ripe bananas (1 ½ to 2 bananas)
½ cup vegetable oil
½ cup brown sugar
2 eggs
3 TB milk
1 tsp vanilla
2 ½ cups whole wheat flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt

1.) Preheat oven to 350 degrees
2.) Lightly spray a cookie sheet with oil cooking spray.
3.) Blend bananas, oil, sugar, eggs, milk, and vanilla in a medium bowl.
4.) Stir in flour baking powder, baking soda, and salt into the banana mixture until combined.
5.) Drop dough by spoonfuls onto cookie sheet.
6.) Bake for 8 – 10 minutes or until set

Yield: about 4 dozen cookies; one cookie is 55 calories

Sweet Potato Fries

2010-05-10T15:50:00.000-07:00

I loved these! They are packed full of nutrients and are so yummy! You can flavor them a million different ways: cinnamon and sugar, Cajun, Italian, mexican...

4 sweet potatoes, cut into large French fries
Salt and pepper to taste
2 tablespoons olive oil

1.) Preheat the oven to 400 degrees F (200 degrees C).
2.) Place the cut sweet potatoes into a large bowl and drizzle with oil, salt, and pepper.
3.) Toss the fries until covered and spread on cookie sheets.
4.) Bake for 30 – 40 minutes, turning once, or until fries are crispy on the outside.

Whole Wheat Pizza Dough

2010-05-10T15:48:00.000-07:00

A Really Yummy and Healthy Option to the traditional. Enjoy!

1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
3 1/2 cups whole wheat flour

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in 3 cups of the whole wheat flour until dough starts to come together. Tip dough out onto a surface floured with the remaining flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Smoothies

2010-05-10T15:43:00.000-07:00

We are trying to be healthier so for treats we have been drinking a lot of smoothies. Besides the classic of throwing frozen fruit and milk into a blender we have been enjoying these. Super Yum!

Peanut Butter Banana Smoothie

1 frozen banana, sliced

¾ cups milk

2 TB peanut butter

1/3 cup crushed ice or 2 ice cubes

1/8 tsp vanilla

1.) place all ingredients in blender

2.) Cover and blend until smooth.

3.) serve immediately.

Yields: Four ½ cup servings, 96 calories per serving

Orange- Banana Milk

1 2/3 cups milk

1/3 forzen orange juice concentrate

½ medium banana

1 TB wheat germ (optional)

1.) place in blender.

2.) Cover and blend until foamy.

3.) Serve immediately.

Yields: Six ½ cup servings, 68 calories preserving

Fruity Juice

1 cup chilled pineapple juice

1 cup frozen frozen peaches

1.) place all ingredients in blender.

2.) Cover and blend until smooth.

Yields: Four ½ cup servings, 40 calories per serving

Tamale Pie

2010-04-24T13:24:00.000-07:00

As long as I can remember I have heard that my Dad's favorite dish was tamale pie. I have never had it before and had no idea what it was - although visions of very yummy tamales did come to mind for obvious reasons. When he was out visiting us I set my mind to making tamale pie. I thought it was going to be hard but rather it was a casserole! HA! How easy is that?!?!? So I called my mom got the recipe and mixed this bad boy up. Just by reading the recipe you can tell it is an old recipe created in the casserole hay days of yester year. I was surprised it was so healthy, easy and that my entire family enjoyed it. I think we will eat this on my dad's birthday every year to honor him. Corny I know but it will make me happy to do so. :) When I served it to my dad he said he thought it was an Asian dish. It made me laugh but I didn't correct him - its not really Mexican either. Lets face it, its American.

1 onion chopped
1 green pepper chopped
1 garlic clove minced
1 lb. ground turkey or if you must ground beef
2 cups milk
2 small cans or one large can tomato sauce
1 can corn (15 oz)
1 cup corn meal
1 little can diced olives
1 tsp salt
1 tsp chili powder

1.) In a large frying pan saute the onion and pepper until softened then add the garlic and heat until fragrant then add the ground turkey (Sprinkle the turkey with a little salt if you are salt feigned like me). Saute until the meat is cooked through.

2.) Then mix in the other ingredients. Stir well. Pour it into a greased 9 x 13 pan. Cover with foil and bake at 350 degrees for 1 hour. Then remove the foil and bake for another 30 minutes.

* I added two large cans of tomato sauce so ours was very soft. I really liked it though.

On Break

2010-04-14T14:33:00.000-07:00

I am on a food break. My tummy is really messed up lately. Everyday I have stomach aches and some of my favorite foods are the triggers so I am having to really watch what I eat. Bummer. Plus to be honest I am cooked/baked out. This time of year I care very little about cooking...I just want to be outside and when I do eat its generally something I just whip up. A fast fresh soup, salad, a sandwich, an orange, whatever is fresh and fast. So here is to a baking and food break.

Emily's Vegan Food

2010-04-07T13:07:00.000-07:00

Stewart's Cousin stayed with us on his journey out to California. He is vegan and I wanted to cook something that would be fitting for his diet. So I made some dishes that were not crazy or weird though still vegan...well I did try some vegan muffins which were weird and not my favorite but other then that I made normal dishes that are naturally vegan.

Now you must realize now how I cook - its very different from how I bake - I don't usually follow a recipe, never ever exactly. I add a little of this and a little of that and taste as I go until I am happy with it. So I am writing a recipe but know I am really just guessing here. I might have really used 1 TB oil - I really have no idea I just poured until it looked "right". So take this more as a recommendation and then make it your own. For me that is what cooking is all about.

Mexican Noodle Soup

2 TB olive oil
1 med onion chopped
3 garlic cloves minced
4 medium tomatoes diced small
4 TB fresh cilantro
dash of dried basil
1/2 to 1 cup small noddles like Mexican style broken vermicelli or orzo
5 cups vegetable stock - if you want you can use chicken stock
salt and pepper

heat olive oil in a large soup pot. Add chopped onion and cook until tender. Push onion to the side of pot and add the noodles. Saute until they start to get a nice golden brown color. Then add the garlic and cook just until fragrant. add the diced tomatoes, cilantro, and basil. Stir and let cook a little while. Then add the broth and salt and pepper to taste. Let cook until the noodles are tender but still firm and serve with fresh grated Parmesan cheese (if not being served to a vegan), diced avocado, lime wedges, warm tortillas, and chopped cilantro.

Lentil Curry

1 large onion chopped
2 large garlic cloves minced
1 TB olive oil
1 large red pepper chopped
1 large carrot chopped
2 cups mushrooms minced
1/2 TB salt
pepper
red curry powder to taste
yellow curry powder to taste
cumin
citric acid to taste (a little goes a long way, if you don't have this used lime or lemon juice in its place)
1 - 1 1/2 cup lentils
5 to 7 cups vegetable broth
1/3 to 1/2 cup coconut milk

heat oil, add onion and cook for a couple minutes. Add garlic, red pepper, and carrots and cook for a couple minutes then add minced mushrooms and seasonings. Stir in rinsed lentils and coconut milk and broth. taste soup to adjust he seasoning. let simmer until the lentils are soft. I served with rice and I put cheese on the kids because it was "too spicy!" :) but I liked it best by itself.

ATK's Tandoori Chicken

2010-03-24T07:26:00.000-07:00

American Test Kitchen has done it again! They have blessed me with one of the best recipes I have ever come across - Tandoori Chicken. I have always wanted to make it but just never got around to it, but finally I did. Like most always I turned to ATK to get a trusted recipe. It is LOVE poeple. My tate buds were in HEAVEN!!! I fell in love with Tandoori chicken even though this recipe is not the most authentic - it is not made in a tandoor which is a small kiln for baking things at super high temps. Many people's version are very spicy and add food coloring to give its trade mark orange color. But when food coloring is not necessary I skip out on it and this recipe feels the same. This dish is homey and yet exotic. The tenderness of the chicken is amazing as is the flavor thanks to the great cooking method- low temp bake followed by super hot broil. When I served this I knew it was something great. I kept wishing I had my foodie family around to marvel with me. But I was excited that Bridger kept saying, "Mommy this is the best chicken ever ever! This is my favorite!" That is pretty awesome too. So I might have hyped it too much so you'll make it and then be like, "whatever its not that good!" ...So here is the deal. Call me up and say "hey, make me some tandoori." and I will say "come right now and we'll do it!" and then I will serve you the yummiest Indian food you have ever tasted and kiss me on the cheek because you just cant help yourself. Ok? I mean it. This is something I would make for anyone just to share the love of it all and lets be honest so, then I'd get to eat it again too.

One ting I must tell you now. I did the recipe wrong. I left the skin on. I missed the whole remove the skin part when it listed the ingredients. Luckily I was intuitive enough to adapt a little here and there as I went - I added more salt, and I cooked it longer on both cooking settings. My chicken was fabulous despite my inability to read the recipe perfectly. So know you have two recipes to try! You can do it my way or follow their directions. I will make notes throughout so you can adapt it too if you want.

2 TB veg oil
6 med garlic gloves, minced or pressed
2 TB grated fresh ginger
1 TB garam masala (see note)
2 tsp ground cumin
2 tsp chili powder
1 cup plain whole-milk yogurt (I used Greek)
4 TB lime juice- divided
2 tsp table salt (I used more because I love my salt - probably 1/2 tsp more)
3 pounds bone-in-skin-on chicken parts breast, thigh or drumsticks. Remove the skin and excess fat. (I did thighs and drumsticks with skin).

1.) Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook just until fragrant bout 1 minute. Add garam masala, cumin, and chili powder, continue to cook until fragrant, 30 to 60 seconds longer. Transfer half of garlic spice mixture to medium bowl and stir in the yogurt and 2 TB lime juice ans set aside. ( I added 1/4 tsp salt to the yogurt)

2.) In a large bowl combine remaining garlic spice mixture, 2 TB lime juice, and salt. using a sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 in. apart and about 1/8 inch deep; transfer chicken to large bowl with spices and rub the slat spice mixture evenly on all pieces of chicken. Let sit at room temp for 30 minutes. (ok, I lifted the skin off the meat rubbed the spices under the skin and then put skin back over chicken and rubbed the outside of the chicken with the spice mixture, and I added more salt to my mixture as well. Then I let my chicken sit for four hours in the refrigerator. )

3.) Adjust oven rack to upper middle position and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken pieces are coated with thick layer. Arrange chicken pieces, scored side down on wire rack set in foil lined cookie sheet. Discard excess yogurt mixture. Bake chicken until instant -read thermometer inserted into thickest part reads 125 degrees for breast and 130 for legs and thighs, 15 to 25 minutes (mine took longer). Smaller pieces take longer so transfer then to a plate while the other pieces bake to their needed temperature.

4.) After removing the chicken from the oven turn oven to broil and heat 10 minutes. Once broiler is heated flip chicken pieces over and broil until chicken is lightly charred in spots and the instant-read thermometer registers 165 for breasts and 175 for legs and thighs, 8 to 15 minutes ( mine took longer). Remove from oven and light cover chicken with foil and let it rest for five minuets . serve with Basmati Rice - pilaf style or any Indian relish. Be simple like me and serve it with perfectly cooked Basmati rice toss with slated butter. yum!

note: If you cant find garam masala substitute with 2 tsp ground coriander, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon, and 1/2 tsp ground black pepper. ( I didn't have cardamom - thought I did, darn it. I added two small dashes of cayenne pepper though)

Fun Frosting

2010-03-22T15:51:00.000-07:00

This frosting is really fun - its uses flour! It is smooth, creamy, buttery, and not overly sweet. It's taste is a mix between butter cream frosting and whipped cream. For me that is a really good thing. We made "spring cupcakes" and I used this recipe for the frosting. It was so fun to try because the recipe sounds rather odd so its such a delight that it actually works out into something so yummy. I love experimenting. Oh, and it is super easy too! Just don't over whip it and you will be golden.

* I think if you cooked the flour for a rather long time- stirring constantly mind you, then you might achieve a butterscotch taste of sorts. I think when I make it again I will add a little of the butter to the flour mixture as I am cooking it to achieve a richer taste and see what happens.

Because I am lazy and didn't want to make a bunch more cupcakes I used up the rest of the batter for a small cake or a "giant cupcake" as my kids called it.

Then the kids decorated them with LOTS of sprinkles. They loved it.

Here is the interesting recipe. Who knew flour could make something similar to whipped cream!

Ingredients

1 cup milk
5 TB Flour
1 tsp Vanilla
1 cup Salted Butter
1 cup Granulated Sugar (not powdered)

Directions

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the COMPLETELY cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

Thank you Pioneer Women

Pioneer Lady Cocholate Sheet Cake

2010-03-22T15:37:00.000-07:00

She is always talking about this chocolate cake and how good it is. I found a recipe of hers I was really wanting to try and she recommended it with the chocolate cake so I made her chocolate cake. Here are my thoughts: It is a good cake that is surprisingly simple. The taste is not very sophisticated but it is soft and airy but still has a richness from all the butter in it. I wish I got to try her chocolate frosting she usually pairs with the cake but I had to try the other one even more. Here is a good, easy, cake both adults and children will enjoy. Here is her Picture tutorial.

INGREDIENTS:

FOR THE CAKE:
2 cups flour
2 cups Sugar
1/4 TB (heaping) cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Butter Milk
2 Beaten Eggs
1 tsp Baking Soda
1 tsp Vanilla

FOR THE FROSTING
1/2 cup Finely Chopped Pecans
1 3/4 stick Butter
4 TB (heaping) Cocoa
6 TB Milk
1 tsp Vanilla

INSTRUCTIONS

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, and eat.

"You are a talented bread maker."

2010-03-22T11:06:00.000-07:00

So there is a story to this one. Yesterday I made a meal of love for the hubby. Slow cooked BBQ pork and made homemade rolls - Lion House Rolls. I followed it all up with cupcakes and frosting. The day sort of died though. He got a call he had to take right as we sat down for dinner and then a family he helps out called and needed his help so he entirely missed desert. I was sad. I made this meal for him and he was not there to indulge in it as well as tell me how wonderful I am and how yummy it all is. Finally when I had a moment with him I expressed my disappointment.

"People 4 and under don't sit down and say, 'Wow, those are the pretties rolls I have ever seen. These are better then Costco's. You are a talented bread maker.' They just don't and I really needed to hear that."

Stewart then placed his hands on my shoulders and looked me in the eyes and told me that my rolls were very beautiful, that they were light and fluffy, and yummy. That they were the best he had ever had. He said, "Emily, you are a talented bread maker."

I said "ok" and set to work to tidy the kitchen. Then the kids came running into the kitchen, "Mommy, Mommy! Your rolls are so BudaFUll! BudaFUllll! Mommy you are a talented roll maker!"

I couldn't help but laugh. I asked them if Daddy told them to say that and they said "YESSSS!" My husband responded, "See, four year olds do say that." and gave me a sweet kiss and grabbed himself another roll. Bless his heart. I needed to hear that. :)

I tried to capture this but I am not sure if I did...these are pillows! Very soft!

So these are my "BudaFUlll" rolls that I have been making for years. They are good soft rolls. Over the years I have added more and more sugar and played with it: adding more salt, fresh milk, using less yeast...blah blah. So do as you wish with them BUT remember, add as little flour as you can and don't mix much at all! The less kneading and mixing and the less flour the more pillowy they will be! They have never failed me. They are worth the effort.

Famous Lion House Dinner Rolls

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk instant or non-instant
2 TB dry yeast (I used two fast rise yeast packets this time and they did fine - in the past they have been a little strong on the yeast taste so I liked that I couldn't taste the yeast so much this time)
1/3 cup sugar (I used 1/3 this time...next time I will do 1/2 if I want them sweeter)
2 tsp salt (my tsp were generous)
1/3 cup butter ( I melted mine)
1 egg
4 1/2 to 5 1/2 cups flour (or whatever smallest amount you use to get your dough to a point of manageability)

1.) In a large bowl of a standing mixer combine water and milk powder. Mix until milk dissolves. Add yeast, sugar, salt, butter, egg, and two cup flour mixing as you add each ingredient. Mix on low speed until all ingredients are wet and then mix on medium speed for two minutes.

2.) With mixer on low add flour half a cup at a time. Dough should be soft , not overly sticky but not dry at all! It is not necessary to add all the flour.

3.) Scrap dough off of the sides of the bowl and pour about one TB of vegetable oil all around the sides of the bowl. Turn dough over in bowl so it is covered with oil. Cover with plastic and allow to rise in a warm place until double in size.

*to speed up rising I fill sink with about 2 inches of hot water (or enough to come up 2/3 height of bowl and then I place the bowl with my dough in it and then let it rise.

4.) When dough has doubled sprinkle flour on clean counter and plop your dough out onto it. Don't knead it. Roll the dough out into a 18" by 8" rectangle. Cut it in half length wise and then cut two inch strips on both halves. Roll the dough up in little pinwheels and place them 2" apart on a greased cookie sheet. Place them so they are resting on their lose edge so they stay rolled up.

5.) Cover the rolls with plastic and let them double in size (1 to 1 1/2 hours). Bake at 375 for 10 - 20 minutes or until browned. Brush with melted butter while hot. Make 1 to 1 1/2 dozen rolls.

Kumquats

2010-03-20T10:16:00.000-07:00

I used to go on a lot of walks when I was a kid. A lot. Almost everyday I would hike in the hills or trek up to the different surrounding parks. One house I would often pass had a kumquat tree. In its season it would be FULL and no one ever seemed to be eating them so I would load up my pockets and eat them as I hiked and walked. I LOVED them but I have not had them since we had to moved to the hood. :(

They are so interesting. A bitter sweet peel and then a super tart center. I would roll them between my fingers to release the oils and make the peel easy to pull off. After I had eaten and peeled off the peeling I'd gear up to bite into the tart fruit inside. I have a special place in my heart for fun tart foods and kumquats are both. Someday try one to be adventurous. I found some at the store the other day and they have been my special little treat since. They take me back to my childhood hiking in the hills and exploring nature. Heaven.

I have to remember this one!

2010-03-20T10:10:00.000-07:00

Go here to try to make yourslef the "best frosting ever". It sounds so interesting. There are so many frosting types. I want to try them all. I think I will have to host a girls night of trying frostings. Oh that would be so fun for me!

- a traditional butter cream made with egg whites
- America's test kitchen's favorites; ex. foul proof silky easy chocolate frosting
- this odd little beauty
- and a fresh strawberry one that I had once and must try to capture again

thinking about it might have to be a ward party. :)

Coconut Cream Cake

2010-03-01T07:58:00.000-08:00

Can you tell I am on a healthy kick lately? So healthy over at the Rasmussen's house! ;) I made this one up. I liked it, it was fun. I am not sure I will make it again, not because it wasn't good. Its just that I only can have coconut in moderation and to be honest I really l like trying new things and would probably go for a different recipe over this one just for the adventure of trying something new. If I do it again I think I would have fun with it and change things around to see if I like it better the other way. I would serve it with sliced mangoes and do whipped cream instead of the frosting....I originally wanted whipped cream but I had none in the house and it was a Sunday so you know, improvise! My inspiration was Tres Lech Cake and Thai coconut sticky rice (Mexican and Thai foods are my favorite foods - why not mix the two?). So here you have it Emily's Coconut Cream Cake.

As a note my kids threw in a handful of chocolate chips into my coconut syrup and thus the ugly color. We couldn't taste it and at all all it did was make for some ugly coloring! So if you made this cake just know it would be much prettier then mine, I promise! The kids like to help out and like their mother have an inventive spirit when it comes to food! :)

Ingredients

Cake:
1 white cake mix ( I used Pillsbury)
1 small box non-instant vanilla pudding mix - divided
3 eggs
1/3 cup oil
1 cup water

Syrup:
1 can coconut milk
1/2 cup scant sugar
1/4 tsp salt

Frosting:
5 TB vanilla pudding
6 TB soften butter
5-6 TB coconut CREAM
2 cups confectioners sugar

Directions

1.) In a small mixing bowl measure out 5 TB of the vanilla pudding and set aside for frosting. Then in a large mixing bowl mix the remaining pudding mix withe the cake mix, eggs, oil, and water. Pour into a greased 9 x 13 pan and bake at 350 degrees for time listed on box.

2.) While the cake is baking start to make the syrup. In a med sauce pan over medium heat stir coconut milk, sugar, and salt together. Stirring very often cook syrup until it is thick. Then set aside until cake is done.

3.) Remove cake form oven and using a fork punch holes all over the top surface of the cake- all over and close together. Then pour your syrup all over the cake as evenly as possible. Spread around as needed. Cover tightly and let sit on counter until it has mostly cooled. At this point I took off cover making sure not to let he condensation drip back onto the cake. I recovered it with fresh plastic wrap and then put it in the fridge to sit over night. At this point place your unopened can of coconut milk in the fridge to cool.

4) When time is approaching for you to serve your cake prepare the frosting. Cream butter. Add the vanilla pudding ad cream together. Then open your can of cold coconut milk. Skim off the cream on the top getting about 5 or 6 TB. and add it to your butter and vanilla pudding. Cream together until it is smooth. Then gradually add your confectioners sugar and whip until silky smooth. Spread over your cold cake and recover and place in the fridge until you are ready to serve. Serve cold. Sprinkle with coconut flakes to garnish. yum!

Tate and Variation Notes: The cake sort of steams which gives it a really fun texture. The coconut cream syrup isn't overly sweet. The frosting is rich though. If this was served with a tart fruit it would be dreamy. You could do pineapple for a pina colada taste or do mangoes to give it more of the Thai sticky rice flare. If you love coconut and want to do the whipped cream add some of the coconut cream to the whipping cream and that would be lovely.

Corn Bread Heaven!

2010-02-26T10:05:00.000-08:00

I just made the second best corn bread I ever remember having in my life. The best being Morris Center cafeteria corn bread. Holy cow that was good! I remember one afternoon I went down to the cafeteria. I was newly engaged and the birth control I had started had wreaked havoc on my body and I had gained 10 pounds and counting. I was bugged. It was Fall and Fall in Utah often is more like winter and so I couldn't run as much as I wanted. I did not want to get married at my heaviest weight ever. I was on a "diet" no fatty foods and low carbs. But as I looked at their corn bread sitting there in this giant pan I had to take a small serving. It just looked so moist. OH, MY!!! It was the best thing made of corn that I had ever put in my mouth. I ended up eating four HUGE servings. And I still wanted more but alas I had a class to get to. I never felt bad about eating that corn bread. It was that good. :O) Since I have tried here and there to make some good corn bread. I have come up short every time. It has been dry, and without much flavor. BUT yesterday as I stared at he mix I was about to make to go along with our chili I knew I needed to jazz it up some how. I did and I loved it. It was not as good as the BYU cafeteria's version but it was really yummy. I do not want to forget what I did this time around!

1 package Marie Callender's Original Corn bread
1 stick melted butter
1/4 to 1/2 cup honey (if you like honey a lot add more, if not then act accordingly)
1 1/2 cups warm water
1 regular sized can of corn - husband said it would be better without but if he wants it without the corn then he can bake some himself because I love those corn pieces! ;)

In a med mixing bowl add melted butter, honey, and corn pieces and mix until combined. Add 1 and 1/2 cups warm water and then stir in the corn bread mix. Pour in well greased 8 x8 pan and bake at 375 until just barely done, even a little undone (34 minutes) and let sit on your counter for 10/15 mintues to let it finish cooking a bit. Then serve. And you will experience corn bread heaven. You can serve with honey butter but I don't think it needs it.

Nanaimo Bars

2010-02-20T09:19:00.000-08:00

Canada and I hardly know each other but I do have fond feelings for her. My sister who I absolutely adore and wanted to be when I was a child served her mission there and she loved Canada, thus I loved Canada a little bit in her behalf. I like her cold country because she is our neighbor and the people there say "Eh?". I like her because the people there eat things like dill pickle and ketchup flavored potato chips, and of course those yummy Nanaimo bars. When I learned that Prince Edward Island wasn't in England but was in fact a part of our neighbor, little old Canada, I liked her even more.

Now with Canada hosting the Winter Olympics I thought I should teach my little family what I know about her and what I like about her. And honestly what better way then making them Nanaimo bars! I wished I had the real Birds Custard Mix but alas I had to improvise with the recommendations of my mother's Canadian friend. I showed the kids a map, gave them a cookie, and then we watched the Olympics via NBC.com. It was fun. Now I think they like Canada too.

If you want to celebrate Canadian Olympics with Nanaimo bars here is the recipe. Enjoy!

The ingredients:

Bottom Layer

1/2 cup butter
1/4 cup sugar
5 TB cocoa
1 egg beaten
1 1/4 cups graham cracker crumbs
1/2 cup finely chopped almonds
1 cup coconut

First crumble your graham crackers, chop (and I lightly roasted) almonds, and set them aside. Then beat your egg in a small bowl. Set that aside as well. Melt butter, sugar, and cocoa in a double broiler. When it is hot take a large spoon full of the hot cocoa mixture and quickly whisk it into your egg. Then repeat at least one other time. Then slowly pour your egg mixture into your sauce pan and quickly whisk it all together. Then watch the magic of the egg make you sauce into a thick syrup. At this point mix in your coconut and graham cracker crumbs. Press firmly into a 8x8 or a 9x9 pan and place in the refrigerator to harden.

Cream Layer

1/2 cup butter
4 TB cream
4 TB vanilla pudding powder (non instant)
2 tsp vanilla
2 cups powder sugar

Cream butter, vanilla, and pudding in large bowl. Alternate adding powder sugar and cream and beat until light. Spread over the bottom layer. and place in the refrigerator.

Chocolate Layer

4 oz. semi-sweet chocolate ( use a nice brand...I used three bars of Dove dark chocolate and it was so good!)
3 TB butter

Place butter and chocolate in a microwave safe bowl and heat in microwave at 30 second intervals mixing in between until it s is melted and smooth to pour over the cream layer. Pour over cream layer and shake pan and tap on counter to help the chocolate spread out nice and smooth. then cover and let harden in the Fridge until ready to eat.

When cutting boil water on the stove and put knife in the hot water before each cut to prevent the chocolate from cracking while you cut.

Crack Pie from Manhattan Hot Spot.

2010-02-18T19:26:00.001-08:00

Ok, here is the pie people are talking about all over the place, Crack Pie. My mother, who loves me greatly, sent me the article from the LA times that gave the coveted recipe. I had to try it. It is all the rage, Anderson Cooper even raves about it. So I bought myself some cream and raided our food storage for powered milk and set to work.

For this baking adventure I decided I would go Pioneer Women style...honestly I am yet to LOVE a single one of her recipes and sometimes having to look at pictures of every move she makes drives me insane!!!! Seriously, I know how to stir! But that is beside the point... I was so into what I was doing and how lovely an experience I was having I couldn't help myself. I wanted to capture all of it. It was fun. However, I do have to say I one-upped her. I had the cutest littlest assistant you ever did see by my side. Love him.

Here we go.First you make the cookie dough for the cookie crust. It is a basic cookie with oats added for flavor and texture. I do love them oats. Instead of forming cookies you spread the dough into a 9 x 13 pan and bake. When done you remove the cookie from pan and let cool on a rack until completely cooled...I broke mine up to speed things up.

Then you crumble the cookie pieces even more. Benjie enjoyed this part immensely. Don't you love my old school standing mixer? I do.

Once you have a nice crumb add brown sugar, salt and butter until you get a crumb mixture that holds it shape when you press it together in your palm. Like so,

Divided your crumb into two and press it into two 10 inch pie pans to make a thin crust. It is a shallow pie so the edges do not need to be high at all. Now at this point you are thinking you could fill the dang pies with nothing more then whipped cream and it would be great, you have a cookie crumb crust people! YUM!

Now here comes the triple bypass.

In a large bowl mix together white sugar, brown sugar, salt, and powdered milk. My mixture looked like this:

Then pour in two sticks melted butter, heavy cream, vanilla, and count them

EIGHT egg yolks. Can I say decadent?!?!?!
Mix well but don't let it get fluffy. Benjie was a pro at this.

Pour your yellow custardy mixture on top of your prepared pie crusts. I don't own pie pans thus I used circular cake pans, they did just fine.

At this point you bake them one at a time starting them out at 35o for 20 minutes and then lower the temp to 325 and bake for another 15 minutes adding on 5 minutes if you are using a 9 inch pan. When you take them out of the oven they will seem under cooked. It is perfect that way! If you cook them too long the cookie and the filling combine into one and lose their charming attributes. Trust me! I know from pie number two. :(

Let your little beauties cool on the counter until they are room temperature and then chill in the fridge. Sprinkle with powdered sugar before you sever them. This pie presents like a lemon bar but warn your tasters this tastes very different. Buttery, creamy, sweet, salty, and while very rich you find yourself eating bite after bite. It does have a butterscotch taste to it but creamy all at the same time. If butterscotch is your thing then you will be a fan.

Enjoy! Heaven knows I did.

Crack Pie
from Momofuku Bakery & Milk Bar, Manhattan

Cookie for Crust

1/2 cup (1 stick) unsalted butter, softened
1/3 cup light-brown sugar
3 tablespoons granulated sugar
1 large egg
2/3 cup all-purpose flour
3/4 cup old-fashioned oats
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt

1.) Heat oven to 375 degrees.
2.) sift flour, baking powder, baking soda, and salt together in medium bowl. set aside
3.) in bowl of a standing mixer beat butter, brown sugar, and white sugar until ight and fluffy. Then add your room temp egg and mix until well incorporated.
4.) With mixer running add the flour mixture a little at a time until incorporated and then add your oats.
5.) Spread in a 9 x 13 and bake for 20 minutes or until golden brown. Remove from pan and let cool on a rack.

Crust

1/4 cup (1/2 stick) unsalted butter, softened
1 tablespoon light-brown sugar
1/8 teaspoon salt

1.) Break up your cookies into a bowl using hands or mixer to do the job until you get a even crumb mixture.
2.) then add you butter, sugar, and salt andm ix until when pressed it holds its shape.
3.) divide hte crumb evenly and then press into 10 inch pie pans. Set aside.

Filling

1 cup granulated sugar
3/4 cup light-brown sugar
1/4 teaspoon salt
1/3 cups milk powder
1 cup (2 sticks) unsalted butter, melted
3/4 plus 2 TB cup heavy cream
1 teaspoon pure vanilla extract
8 large egg yolks
Confectioners' sugar, for dusting

1.) Reduce oven temperature to 350 degrees.
2.)In a large bowl, whisk together sugars, salt, and milk powder, breaking up any lumps.
3.) Whisk in butter, heavy cream, and vanilla until well combined. Whisk in yolks until just combined.
4.) Pour filling into prepared pie crusts. Transfer pies to oven and bake until filling is set, about 15 minutes. Then reduce oven temperature to 325 degrees and continue baking until top of pie is golden brown ( 10 minutes) you want this pie to wiggle like crazy when you move it.
5.) Remove from oven and let cool. Transfer to refrigerator and refrigerate until cool. Dust with confectioners' sugar just before serving.

* One recipe I found had you bake at 325 for 15 minutes and then lower the temp to 315 until top is golden brown but the filling is still wiggly. Next time I will try this on the pies and see if I get a better result, you don't to want to over bake these pies!

Five Flavor Pound Cake

2010-02-16T14:17:00.000-08:00

I thought this would be weird. I thought it'd be a flop but everyone on the allrecipe website gave it great reviews so I gave it a whirl. I didn't have coconut extract so I substituted with almond. I think it would have been good either way. I loved this cake because the cake in and of its self was so sweet and yummy. I didn't make the glaze since I used it as a cupcake. Some reviews said the glaze was a bit much and I personally loved it layered with real whipped cream and sliced strawberries. Holy cow! SOOO good! I know I did this for valentines but I think with fresh strawberries it'd be perfect for Easter.

Ingredients

Cake

1 cup butter, softened

1/2 cup shortening

3 cups white sugar

5 eggs, beaten

3 cups all-purpose flour

1/2 teaspoon baking powder

1 cup milk

1 teaspoon coconut extract

1 teaspoon lemon extract

1 teaspoon rum flavored extract

1 teaspoon butter flavored extract

1 teaspoon vanilla extract

Glaze

1/2 cup white sugar

1/4 cup water

1/2 teaspoon coconut extract

1/2 teaspoon rum flavored extract

1/2 teaspoon butter flavored extract

* 1/2 teaspoon lemon extract

1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside.

2. In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan.

3. Bake for 1 1/2 to 1 3/4 hours, or until cak

e tests done. Cool in pan on wire rack for 10 minutes.

4. Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.

5. To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.

Pasta With Fresh Tomatoes

2010-02-05T10:08:00.000-08:00

My mother also made dishes like this all the time growing up. We had lots of tomatoes to eat up from our garden and this was a great way to do it.

Ingredients:

1 lb. pasta
4-6 TB olive oil
Peeled, chopped fresh tomatoes ( I don't think we bothered to peel)
1/4 cup sliced green onions
2 tsp. chopped fresh basil
Freshly ground pepper
1/2 cup freshly grated parmesan cheese

Directions:

cook pasta and drain. Immediately toss with remaining ingredients

Variations:

You may want to add some of the following: 1 clove finely minced garlic, 1/2 cup sliced ripe olives, 1/4 tsp crushed red pepper, 3 TB chopped Italian parsley

Italian Endive and Bean Soup

2010-02-05T10:04:00.000-08:00

I remember eating this as a kid and loving it...yes, I was a little odd. I still crave it. Now I finally have the recipe.

Ingredients:

1 cup white beans, cooked
1 head of curly endive, cut into 1 inch pieces
2 cloves garlic, finely chopped
1 49.5 oz. can of rich chicken broth
1 can water
2 TB olive oil

Directions:

Wash endive well and cool til tender. Drain. In large pot saute garlic in oil until lightly golden brown. Add broth, water, beans, and endive. Heat together fro about 10 minutes to blend flavors. Sprinkle in some fresh ground pepper. Serve. I think I sprinkled some Parmesan cheese on top when I was a kid.

Kirchik - Sauerkraut-Bulgur Soup

2010-02-05T09:50:00.000-08:00

I grew up in little Armenia in southern Cali. Seriously 3/4 the population was from Armenia. Maybe that is what drew my mother to this Armenian soup. She made this for us when we were kids and we all loved it. Us smiths love our sour. It is really good. really good. Trust me!

Ingredients:

1 small onion, chopped
1/4 cup butter
1/4 cups tomato puree
1 large russet potato diced
1/2 cup bulgur, fine grade
2 quarts rich chicken stock
salt
pepper
sliced green pepper
parsley
sour cream

Directions:

In 5 quart pot saute onion in butter until golden. In bowl soak sauerkraut in water, drain and chop. Add onions and cook until done, adding water if mixture gets too dry. Add tomato puree, Saute 5 to 7 minutes.

Add potatoes, bulgur and stock and cook 15 minutes. Season to taste with salt and pepper. Garnish with sliced green pepper and parsley. Makes 4 servings.

*I think we had it with sour cream too.

Elegant Eggnog Dessert

2010-02-03T12:58:00.000-08:00

My mother knows I like to bake and make treats for people just as much as she does so she sent this one to me to try and to let her know how it turned out. I am saving this treasure to try next holiday season and it will be tried! To me it sounds like a glorious heart attack I am very much looking forward to having.I love it and I haven't even tried it yet. She found it here.

Ingredients:

1 can (13-1/2 ounces) Pirouette cookies

1/2 cup graham cracker crumbs

1/4 cup butter, melted

2 packages (8 ounces each) cream cheese, softened

2 cups cold eggnog

2 cups cold milk

2 packages (3.4 ounces each) instant vanilla pudding mix

1/2 teaspoon rum extract

1/8 teaspoon ground nutmeg

1 cup heavy whipping cream

Directions:

Cut each cookie into 2 2-1/2-in. sections; set aside. Crush remaining 1-inch pieces. In a small bowl, combine the cookie crumbs, cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan.

In a large bowl, beat the cream cheese until smooth. Beat in the eggnog, milk, pudding mixes, extract and nutmeg until smooth. Whip cream until stiff peaks form. Fold whipped cream into pudding mixture. Spoon over crust. Cover and refrigerate for 4 hours or overnight.

Just before serving, remove sides of pan. Arrange reserved cookies around dessert and press gently into sides. Refrigerate leftovers. Yield: 12 servings.

* Note: This recipe was tested with commercially prepared eggnog. Reduced-fat eggnog is not recommended.

Yorkshire Pudding

2010-02-03T12:49:00.000-08:00

My brother-in-law served his mission in England and so my mother made this for him with her super yummy herb crusted Roast to bring him back a little bit. I really want to try this someday since I am mostly have English blood flowing in my veins. Plus I hear it is good. The recipe reminds me of a savory version of German pancakes.

Yorkshire Pudding

1 cup flour
1/2 tsp salt
1 cup milk
2 eggs

Thirty minutes before standing roast is done prepare pudding. Heat square pan (9x9x2) in oven along with roast. Mix all ingredients with hand beater just until smooth. Remove roast from oven and spoon off drippings and add melted butter if needed to measure 1/2 cup.

Increase oven temperature to 425 degrees F. Return roast to the oven. Place hot drippings in the heated square pan and pour the Yorkshire pudding batter on top. Bake 10 minutes. Cut pudding into squares and serve with roast.

Herb Rubbed Sirloin Tip Roast

2010-02-03T12:37:00.000-08:00

This is from my mother. She made it for Christmas to be a little different. She and everyone there raved about it. She said it was because dinner was two hours late so they were starving by the time they got to eat. But I think it was probably good no matter what because even the vegetarians loved it. I am looking forward to trying it soon!

Ingredients:

1 1/4 TB paprika
1 TB Kosher salt
1 TB garlic powder
1/2 tsp ground black pepper
1/2 tsp onion powder
1/2 tsp ground cayenne pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
2 TB olive oil
1 3 lb. sirloin tip roast

Directions:

In a small bowl mix the paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir int eh olive oil and all mixture to sit about 15 minutes.

preheat oven to 325 degrees F. Line a baking sheet with aluminum foil

Place the roast on the prepared baking sheet, and cover on all sides with eh spice mixture.

Roast 50 minuets in the preheated oven or until the internal temperature is 145 degrees F. Let sit 15 minutes before slicing.

*can be used on other cuts of meat (pork, chicken, ...) my mother thought that sage could be substituted for the oregano if I wanted too.

Fondant

2010-02-01T10:50:00.001-08:00

So I tried my hand at fondant. I didn't realize how dry it has to be to get it to to it highest degree of manageability. But I think I figured it out half way through a major cake project. Now that I know what I am doing I think I will have fun playing with it many more times to come!

This simple fondant recipe uses ingredients which are probably already in your pantry. It's softer than our standard fondant recipe with a very sweet taste that kids love.

Ingredients:

1 package (16oz) mini marshmallows (good quality brand)
2-5 TB water (substitute flavoring for a portion of the water it make sit so much yummier)
2 pounds sifted confectioners' sugar
1/2 cup solid vegetable shorting

Makes about 2 lbs.

Instructions:

To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes). If I am doing a lot of one color I like to add my coloring at this point. The color of the marshmallow will not be diminished much at all my the powdered sugar so it is a easy way to get even color without getting your hand all colored terribly by trying to fold it in later.

Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks. If it gets to hard to work with you can always throw it int he microwave for a few seconds to make it softer...great when you have to roll out a large sheet!

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

For a small batch:

1 cup mini marshmallows packed

1 TB water

1 1/2 - 1 3/4 cups confectioners sugar

Make as listed above.

French Dip Sandwiches

2010-02-01T10:44:00.000-08:00

I found a great recipe and then made it my own...I LOVE these. The best I have ever had. Someday make this and you will be so happy you did. YUMMY!

Ingredients:

1 medium onion cut in half and sliced and separated

3 garlic cloves minced

3 Tbs. Butter

Water to cover roast

2-3 TBs beef bullion

1 ½ tsp oregano

½ tsp pepper

3 lbs. beef tender roast

Long Whole wheat rolls

Smoked sliced Provolone or sharp cheddar

Directions:

In a slow cooker melt butter while on high as you chop ingredients. Then add onion, garlic, herbs, bullion and stir and let cook slightly. Then add the roast and water to mostly cover roast. Let cook all day until the meat is shred-able. Turn the roast throughout the day and the last 1 or so let it cook with the lid off to let the juices reduce a bit. When done remove roast and shred. Taste broth and adjust flavor. Then heat rolls in the oven a little bit. Slice in half and place the cheese inside put the meat back in crock pot. Right before serving drain some juice into wide mouth cups for people to dip the their sandwiches in. Place meat in sandwich and then dip it to have sandwich heaven!

* When I am trying to be healthier I put my meat on shredded lettuce and put a little grated provolone on top. Still good not as good.

Thai Basil Chicken

2010-01-01T12:02:00.000-08:00

I got this recipe from Cook's Illustrated December 2009 edition. CI is American Test Chicken's Monthly Magazine. I love them. Such good food to be had!

The only problem making this dish is that you cant find Thai basil easily. My mom has a plant at her house so I will have to ask her where she bought the seeds and plant some of my own. But don't distress this recipe was written for Italian basil using Americans and is still so dang good! LOVE IT!

*American Test Kitchen Recipes are not for those who don't like cooking. They are all about getting the best taste not about one pan cooking. Lucky for me I like going dishes, I love cooking, and I love sharing my masterpieces with my family thus I appreciate them very much.

Note: This is a mild version of the Thai stir fry. It is a slow Thai stir-fry contrary to the super hot Chinese version. What makes Thai heat so delicious is the sugar they add to almost every dish. if you amp up the heat amp up the sugar too and if you cut back on heat cut back on the sugar. The ratio of heat to sugar is important in Thai food.

Ingredients

2 cups fresh basil leaves, tightly packed
3 medium garlic cloves, peeled
2 green Serrano chilies or 6 Red Thai chilies, stemmed (cut out seeds) leave in the seeds if you
want it really hot.
1 TB fish sauce
1 tsp white rice vinegar
1 TB oyster sauce * I did not have so I added 1 TB sweet soy sauce and then omitted the sugar
1 TB sugar
1 pound boneless skinless chicken breast chopped super fine * I asked the butcher to chop mine for me
but you can put it into a food processor and mince it yourself at home if you want. I used 1 1/2 lbs.
3 medium Shallots, peeled and thinly sliced (about 3/4 cups)
2 TB vegetable oil

1.) Process one cup basil leaves, garlic, and chilies in food processor until finely chopped.Transfer 1 TB of the basil mixture to a small bowl and stir in 1 TB fish sauce, 1 TB oyster sauce, vinegar, and sugar; set aside. Transfer remaining basil mixture to 12 inch heavy-bottomed nonstick skillet.

2.) Add 1 TB fish sauce and 1 TB water to food processor and turn on letting the liquid clean and gather the basil mixture. Pour over the minced chicken and cover and refrigerate for 15 minutes. OR if you are mincing your chicken in the processor add the chicken cut into 2x2 inch cubes into the "dirty" processor with the basil traces and then added 1 TB fish sauce. Pulse 6 to eight times. Transfer to another bowl and refrigerate for 15 minutes.

3.) Stir shallots and oil into basil mixture on skillet. Heat over med-low heat after 1 1/2 min the mixture should start to sizzle if it dosen't in that time change heat accordingly. Stir constantly until garlic and shallots are golden brown, 5 to 8 minutes.

4.) Add chicken, increase heat to medium, and cook, stirring and breaking up chicken until only a few traces of pink remain, 2 to 4 minutes. Add reserve basil-fish sauce mixture and continue to cook stirring constantly, until all traces of pink are gone. Add the remaining cup basil leaves and cook 30 to 60 seconds until the basil leaves are wilted. Serve immediately with steamed jasmine rice.

In Thailand they serve it with fish sauce, sugar, red pepper flakes and vinegar as condiments for people to add to the dish as they like.

Best EVER Sugar Cookies

2010-01-01T11:49:00.000-08:00

I did not like sugar cookies. They were sort of fun to decorate and no fun to eat. blah. In my book they were a total waste of sugar and flour. I did however make them for the kids because they loved them and really loved decorating them.However it was a chore for me. BUT THEN I tasted my girl friend's sugar cookies and I FELL in L-O-V-E. These are the best sugar cookies in the world. Seriously, I cant stop eating them. Here is the go-to recipe if you want yummy sugar cookies. Please try next time you want to make sugar cookies. YUM!

* if you are a sugar cookie artisan and you want them prettier then they taste this is not the recipe for you. Otherwise these are THE ONES!

Sugar Cookies

1 cup Butter

2 cups Sugar

1 tbsp Vanilla

Cream together in a very large bowl.

Then add:

2 tsp baking soda

1 tsp Salt

5 – 5 ½ flour - added a little at a time.

When mostly mixed add in

1 cup Sour Cream

mix well. If you are doing shapes wrap entire dough in plastic and refrigerate 1 hour. Roll out and cut out shapes. Bake at 350 degrees for 8-10 minutes. If you want rounds roll dough into logs and then wrap in plastic wrap. Refrigerate one hour and then cut dough into slices and bake for Bake 8-10minutes at 350 degrees.

Thai chicken Satay

2010-01-01T11:39:00.000-08:00

This is a American Favorite of Thai food. I have made many American versions but this was my first time trying to make the real deal. Oh, it really tasted like good Thai food this way. Stewart said it tasted just like the real Thai thing. I didn't BBQ so I added some liquid Smoke to the marinade to give it a little smokey flavor and I broiled the satay in my oven flipping once. It is so nice to have this dish when you are eating a hot Thai main dish it really helps cool down your mouth.

I found this authentic recipe on the best Thai cooking resource for Americans; ImportFoods.com to see their helpful links for this recipe follow this link; Satay with Peanut sauce

Chicken Satay

Ingredients

1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powder
pinch turmeric powder (as only a colorant, so very little!)
8 tablespoons coconut milk
3 tablespoons palm sugar

Directions

The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing mallet. You can also use a rolling pin.

The coriander and cumin are toasted and then crushed in a mortar and pestle. The ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 12" satay sticks, loosely folding them in half and piercing through the folded meat to form a loose gather.

The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

Nam jim satay (Peanut Sauce).

A peanut dressing accompanies these snacks. A quick and delicious substitute to the recipe below is our Satay Seasoning Mix (Peanut Sauce Mix). Imported from Thailand and made of the finest quality ingredients.

Ingredients

4 ounces of roasted (unsalted) peanuts
3-4 cloves garlic, chopped
1 ounce chopped onion
1-2 tablespoon red or massaman curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4-6 teaspoons lime juice (to taste).
2-3 teaspoons palm sugar.

Directions

First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.

Spicey Spinach and Artichoke dip

2010-01-01T11:32:00.000-08:00

My favorite party dip of all time. I found it on All Recipes. Sooooo good! Everyone loves it!

Ingredients

2 (8 ounce) packages cream cheese, softened

1/2 cup mayonnaise

1 (4.5 ounce) can chopped green chilies,drained

1 cup freshly grated Parmesan cheese

1 (12 ounce) jar marinated artichoke hearts, drained and chopped

1/4 cup canned chopped jalapeno peppers, drained

1 (10 ounce) box frozen chopped spinach, thawed and drained

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chilies, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.

3.Bake in preheated oven until slightly browned, about 30 minutes.

Thai Beef Salad, Nam Tok

2010-01-01T11:11:00.000-08:00

My mother found the the ultimate Thai cooking website and we are hooked! If you like Thai food this is the go-to recipe guide. Everything we have made from here is the best we have ever had. Seriously...at least for me maybe not stew. :) It is called Import Foods You can buy almost everything on their site to make the dishes and they have video of Thai vendors cooking the dishes so you can really see how it is done. FABULOUS!

This is one of Stewart's all time favorite dishes ever. It is an intensive recipe for the novice so I made Stewart make it all by himself. He loved making it and eating it too. It is at its very best when eaten while still very warm. In Thai language, nam tok is a waterfall. This dish is usually cooked using a barbeque (the juices drip onto charcoal hence the name waterfall) but you can fry or broil the beef just as well. It should be cooked rare to start with. Click here if you're interested in our instant nam tok mix .

Nam Tok

Ingredients:

You need a 1 pound steak, cut fairly thick.

Marinade

1 tablespoon fish sauce
1 teaspoon tamarind concentrate mixed with 3 teaspoons water
1 tablespoon lime juice
1 tablespoon chopped Thai chile peppers or if you cant get these use Sanaro peppers instead

Mix the marinade, coat the steak with it and marinade it for at least 3 hours.

The steak is then barbecued, broiled or grilled until on the rare side of medium rare, cut into half inch thick strips and the strips cut into bite sized pieces. The meat can be kept cool until just before you want to eat.

Remaining ingredients

1/3 cup fish sauce
1/3 cup lime juice - ours was little too sour so we will use a little less next time, we had super juicy limes
2-3 tablespoons chopped shallots
2-3 tablespoons chopped coriander/cilantro (including the roots if possible)
2-3 tablespoons chopped mint leaves
2 tablespoons khao koor (see below)
1 tablespoon freshly roasted/fried sesame seeds
1-3 teaspoons freshly ground dried red Thai chilis.

Khao Koor: get a medium sized wok (or skillet is you don't have a wok) fairly hot, and add a couple of tablespoons of uncooked jasmine rice. Keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a spice mill, or a mortar and pestle, or a pepper mill or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some "texture") We also offer ready-made Khao Koor in premium quality Hand Brand.

Directions

In a wok bring a little oil to medium high heat and add the strips of beef, immediately followed by all the remaining ingredients. Stir fry until heated through (about a minute).

Serve with Thai sticky rice, or as part of a meal with pad Thai and a soup such as tom yum koong (hot and sour shrimp soup).

Enjoy. This is one of our all-time favorites.

Thai sweet sticky rice with mango, "Khao Neeo Mamuang"

2010-01-01T11:00:00.000-08:00

"Khao Neeo Mamuang"
Thai sweet coconut sticky rice with mango

A very sweet treat you'll absolutely love. Be sure to start with a mango that's nice and ripe, with a slight give to the touch. We like the Mexican mango sold throughout the year in the United States. These are tasty and sweet but not as fragrant as most Thai mangoes. The mango flesh should be bright and yellow, and we have detailed photos below showing you how to properly peel and slice them using a proper Thai Mango Peeler.

Ingredients
2 cups sticky rice
2 cups coconut milk
1 cup sugar
1/2 teaspoon salt
3 ripe mangoes, cut into thick slices (see below)
1 tablespoon toasted sesame seeds (optional)
1 tablespoon tapioca starch (optional - to me at least)
1 tablespoon sugar
1/4 teaspoon salt

Directions
Prepare the 2 cups sticky rice as per our detailed instructi ons. While sticky rice is steaming, mix together 1.5 cups coconut milk, 1 cup sugar, 1/2 teaspoon salt and bring to a boil. Set aside to cool (for a more fancy preparation, you can strain the coconut milk in a cheesecloth before setting to cool, but this is not necessary). Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour (or less is ok) and let cool.

Topping
Mix 1/2 cup coconut milk with 1/4 teaspoon salt, 1 tablespoon sugar and the tapioca starch. Bring to a boil.

Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds. Enjoy!

Baked Mac and Cheese

2009-12-07T16:07:00.000-08:00

I made this for Benjamin's birthday and it was really quite yummy. Rich and creamy. Just what you want out of your mac and cheese! I got the recipes from AllRecipes.com

Ingredients:
1 (16 ounce) package elbow macaroni
2 eggs
1 (12 ounce) can evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt 1 teaspoon pepper
8 ounces process cheese (Velveeta), melted
2 cups shredded mild Cheddar cheese,
divided
2 cups shredded sharp Cheddar cheese,
divided

Directions:
1. Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.
2. Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350 degrees F for 25-30 minutes or until cheese is melted and edges are bubbly.

Favorite Tarts

2009-12-07T15:56:00.001-08:00

Filo Dough is my favorite way to make beautiful and super yummy tarts! Here is how I did it. I bought some frozen filo dough at the store. I thawed it following their directions. Then using lost of slightly damp paper towels to help keep the dough from drying out as it does very quickly. I used three sheets of filo dough at a time brushing butter in between each sheet. Then I cut the three layered sheets using cooking scissors to cut them into small rectangles. Then I gently pressed then into a small cupcake pan. I think I baked them at 400 degrees. I baked them until light golden brown about 5 minutes. I removed them immediately from the pan to cool on my counter then I continued working with three sheets at a time. You get a lot of the tarts from one package. These can be made a day ahead of time and still be great.

I filled them with two different types of filling:

The raspberry ones I filled them with layered vanilla pudding, homemade raspberry syrup, and then whipped cream.

The chocolate tarts had vanilla pudding, homemade chocolate ganache, and whipped cream.

Benjamin's Birthday Cake - Peanut Butter and Chocolate

2009-12-07T15:54:00.000-08:00

Fudge Version

Adapted from recipes from this blog

One Bowl Chocolate Cupcakes
Adapted from Martha Stewart's CupcakesMakes 18 cupcakes

1 1/2 c. all-purpose flour
3/4 c. unsweetened Dutch-process cocoa powder
1 1/2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 eggs
3/4 c. buttermilk
3 tbsp. vegetable oil
1 tsp. vanilla extract
3/4 c. warm water

1 package of chocolate instant pudding mix

1. Preheat oven to 350. Line standard muffin tins with paper liners (Amy's note: I always use baking spray with flour instead). With an electric mixer on medium speed, combine dry ingredients. Reduce speed to low. Add eggs, buttermilk, vegetable oil, vanilla extract, and water; beat until smooth and combined, scraping down the sides of the bowl as necessary. then stir in the box of chocolate pudding mixes.
2. Divide batter evenly among 18 cups, filling each about 2/3 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto rack and cool completely.Cupcakes can be stored overnight at room temperature, or frozen up to 3 months in an airtight container.

Peanut Butter Frosting
Adapted from The America's Test Kitchen Family Baking BookMakes 3 cups, enough for 24 cupcakes or the top of 1 sheet cake

1 stick unsalted butter, cut into chunks and softened
1 cup creamy peanut butter
2 tbsp heavy cream
2 tsp vanilla extract
pinch of salt
1 1/2 cups confectioners' sugar

1. Beat the butter, peanut butter, cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 1-2 minutes.
2. Reduce the mixer speed to medium-low, slowly add the confectioners' sugar, and beat until incorporated and smooth, 4-6 minutes. Increase the mixer speed and beat until the frosting is light and fluffy, 5-10 minutes.

Fluffy Version

from this really cute blog

One Bowl Chocolate Cupcakes

Adapted from Martha Stewart's CupcakesMakes 18 cupcakes

1 1/2 c. all-purpose flour

3/4 c. unsweetened Dutch-process cocoa powder

1 1/2 c. sugar

1 1/2 tsp. baking soda

3/4 tsp. baking powder

3/4 tsp. salt

2 eggs

3/4 c. buttermilk

3 tbsp. vegetable oil

1 tsp. vanilla extract

3/4 c. warm water

1. Preheat oven to 350. Line standard muffin tins with paper liners (Amy's note: I always use baking spray with flour instead). With an electric mixer on medium speed, combine dry ingredients. Reduce speed to low. Add eggs, buttermilk, vegetable oil, vanilla extract, and water; beat until smooth and combined, scraping down the sides of the bowl as necessary.

2. Divide batter evenly among 18 cups, filling each about 2/3 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto rack and cool completely.Cupcakes can be stored overnight at room temperature, or frozen up to 3 months in an airtight container.

Peanut Butter Frosting

Adapted from The America's Test Kitchen Family Baking BookMakes 3 cups, enough for 24 cupcakes or the top of 1 sheet cake

2 sticks unsalted butter, cut into chunks and softened

1 cup creamy peanut butter

2 tbsp heavy cream

2 tsp vanilla extract

pinch of salt

1 1/2 cups confectioners' sugar

1. Beat the butter, peanut butter, cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 1-2 minutes.

2. Reduce the mixer speed to medium-low, slowly add the confectioners' sugar, and beat until incorporated and smooth, 4-6 minutes. Increase the mixer speed and beat until the frosting is light and fluffy, 5-10 minutes.

Tarts

2009-11-02T14:07:00.000-08:00

" OOOOO, Fancy!" were the words out of Bridger's mouth when he saw these babies lined up in the Refrigerator. My girlfriend decided that I should give catering desserts a try. So I thought I would just that for my friend's birthday party. Since they are close friends I experimented a little bit. I wanted to find out what was the best crust for my mini tarts. I tried sugar cookie, sugared pie crust, and puff pastry dough. The results, to my complete surprise, was that we liked the pie crust the best. Cookie was ok but I thought it'd be better with an apple filling, and puff pastry didn't get to puff enough to reach its potential in that form so we all thought they were best in their fully puffy state as tartlets. - I loved those :O) I made lemon cream filling (vanilla pudding, lemon curd, and whipped cream) and creamy chocolate filling ( chocolate fudge, vanilla pudding, and chocolate mouse) for my experimental mini tarts. Oh, the fancy goodness!

Lemon Cream Tarts

Chocolate Mouse Tarts

Tartlets

Halloween Monster Pancakes

2009-11-02T14:01:00.001-08:00

On Halloween morning I thought I would start our day off with a spooky grouse monster breakfast. The kids thought it was great but that snot buttermilk syrup was bit too real in consistency for me to really enjoy it. It was thick and gooey and I really did have a hard time eating it. But he kids thought it was great fun!

"Monster Snot"
Green Buttermilk Syrup

"Monster Head"
Our died Orange German Pancake

The monster combo! Yum!

Halloween Feast

2009-10-25T19:05:00.000-07:00

This year I thought we should start doing a tradition of a spooky Halloween dinner. The kids thought it was really fun and helped me make dinner every step of the way. Next year I think I will make orange mashed potatoes and monster brains (soupy pot roast). We'll see, it is over a year away. ;)

Mummy Dogs

Witches Fingers

Worms in Dirt

Chili

1 TB oil
1 large onion
1 clove garlic chopped
3 pieces bacon cooked and cut into big chunks to easily be removed later
1 lb. ground turkey
2 tsp Beef bullion
2 TB Chile powder
1 tsp garlic pepper
1/2 tsp Oregano
1 can kidney beans
1 can beef consume
1 cap petite diced tomatoes
1 small can tomatoes sauce
1 can of Rotal mild lime and cilantro diced tomatoes

I totally made this up and loved it. Who knew cleaning out he pantry could be this much fun. In a large soup pan saute onion in oil until transparent. Add bacon and garlic. cook until aromatic. Push onion to side of pan and add the Turkey cook until browned through. Seasoning with beef bullion, chili powder. Cook for 1 or 2 minutes letting flavors meld. Remove bacon pieces. Add all the canned goods. Add garlic pepper and Oregano. Bring to a simmer and then cover and continue to simmer for 45 + minutes. Adjust flavors to your liking. Serve warm with cheese and a side of chips, rolls, crackers or corn bread.

* I also added a few dashes of Tabasco sauce and Louisiana seasoning salt.
* the Rotal tomatoes are spicy if your family is spice sensitive I would just buy a good brand of Mexican seasoned tomatoes like green chilies and garlic tomatoes or something like that.

Bread Pudding!

2009-10-17T09:04:00.000-07:00

I found this on AllRecipes.com the commenters gave a lot of good suggests: use half white chips, use half and half instead of milk, use less sugar, add raisins, use raisin bread and cinnamon chips, use really nice french bread,...all sorts of things. So follow your heart if you don't like butterscotch then use something else. I used this recipes because I had a bunch of old bread to use up and Stew told me he did not like bread pudding. I thought this one could win him over. I am not sure if it did. Next time I think I will use thicker bread, add a few dashes of cinnamon, and let it sit for an hour before serving. I melted the leftover butterscotch chips and drizzled it on top. I think it could be a good breakfast for Christmas morning or something.

*I love the thigh comment. I think after making this one a few times we'll know exactly what she means by a "well endowed thigh".

Ingredients:

1 (10.75 ounce) loaf day-old bread, torn into

small pieces

4 cups milk

2 cups brown sugar

1/2 cup butter, melted

3 eggs, beaten

2 tsp. Vanilla extract

1 cup butterscotch chips

Directions:

1.) Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

2.) In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. pour into prepared pan.

3.)Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

Apple Cobbler

2009-10-14T15:10:00.000-07:00

This is my first time making apple cobbler since I can remember. I am sure I have helped my mom a million times but for all intensive purposes this felt like my first cobbler. I used the apples we picked from the apple farm and my mom gave me her cobbler recipe and then I made a few adjustments to what I thought would fit my taste and it was magic. I LOVED it! This is going to be my go-to recipe for apple cobbler for forever! I seriously thought I had created the best thing ever. Yum!

Apple Base
5 - 6 large tart apples
dash of salt
cinnamon
1/2 sugar

Cobbler Topping
1 1/4 cups flour
1/4 cup brown sugar
2/3 cups white sugar
1 cube butter
dash of salt
1 tsp vanilla

Butterscotch Sauce

1 cup packed light brown sugar

8 tablespoons butter (1 stick)

½ cup heavy cream

2 teaspoon light corn syrup

1 teaspoon vanilla extract

1.) Peel and slice five large tart apples or enough to fill a 9 x 13 pan. Don't slice them too thin. I sliced them about 1/4 inch or bigger. Spray 9 x 13 with non-stick spray. Toss apple with cinnamon, salt, and sugar. Set aside.

2.) Preheat oven to 350 degrees. In a medium mixing bowl add very soft butter, sugars, vanilla and salt and mix until creamy. Then add the flour and mix until incorporated and crumbly. Sprinkle the crumb topping over the apples. Bake until apple juices are visible on the sides and the crumb topping is golden brown.

3.) While the cobbler bakes make the butterscotch. Cook the brown sugar and butter in a medium sauce pan over med-high heat stirring often. Cook until the mixture bubbles and becomes lighter in color about 3 - 5 minutes. Off the heat slowly add the cream while whisking the mixture. Mix until smooth. Stir int eh corn syrup and vanilla. you can use it warm or cool to room temperature. It stores up to two weeks in the refrigerator. Set aside until it is time to serve cobbler.

Serving
I let my cobbler sit in the warm stove until ready to serve. I serve with a large scoop of vanilla ice cream and drizzle with the home made butterscotch sauce. It is SO GOOD!

Snicker's Pie

2009-10-12T09:33:00.000-07:00

Ok here is the original pie recipe and I think next time I will tweak it. I think I would do softened vanilla ice cream as a replacement for half of the the whipped cream and omit the cream cheese. I guess I would buy a half gallon and mix in as I went to see what made a good amount. I think a double churned type of ice cream that is airy and soft would work best. Then I think I would like whipped cream on top of the ice cream heaped high with toppings. I think that wold take this good pie and turn it into a true taste bud celebration. Stew told me his mom's favorite candy bar is snicker's so I will have to make this for her one of these days. ;O)

8 ounces cream cheese, softened
1½ cups powdered sugar
½ cup chunky or creamy peanut butter
3 regular-sized Snickers candy bars, chopped
16 ounces Cool Whip, thawed (or about 8 cups of stiffly whipped, sweetened cream)
Two prepared graham cracker pie crusts or chocolate cookie pie crusts
chocolate syrup, caramel syrup, chopped snickers and chopped peanuts for garnish

1. In a large mixing bowl, beat cream cheese sugar and peanut butter until creamy.

2. Stir in chopped candy bars.

3. Gently fold in the whipped cream just until mixed.

4. Divide between the two crusts. Drizzle chocolate and caramel syrup on top and sprinkle with chopped peanuts and additional chopped snickers. Keep in refrigerator until ready to serve.

Yield: 2 pies

Best Snickerdoodle Cookies I've Ever Made

2009-10-08T21:25:00.000-07:00

When I am craving cookies but don't have any chocolate in the house I turn to Snickerdoodles. Now every time I make these chocolate-less cookies I am sadly disappointed. They just don't do much for me. But Then I made a change this time and it made all the difference in the world. Chewier, richer, and a just plane old better taste.

1 cup sugar, divided
1 TB cinnamon
2 1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
8 TB unsalted butter, softened
1/2 cup vegetable shortening
2 Large Eggs

1.) preheat oven to 375 degrees. Combine 1/4 cup sugar and cinnamon in a shallow bowl for coating and set aside. Whisk flour, the flour, cream of tartar, baking soda, and salt together in a large bowl and set aside.

2.) Beat the butter, shortening, and remaining sugar, and brown sugar together until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time until just mixed.

3.) Slowly mix in the flour mixture until combined about 30 seconds. Give the dough a final stir to make sure there isn't any flour on the bottom.

4.) Form balls out of 2 TB of dough at a time with wet hands. roll sin sugar and cinnamon until coated then place on cookie sheet to bake. Bake 10 to 12 minutes or just until begins to turn golden brown. Remove sheet from the oven and let cool on the cookie sheet for 10 minutes and then remove from cookie sheet .

I like them the very best when they are still warm!

Caramel Popcorn

2009-10-04T18:01:00.000-07:00

Since I am in the middle of a caramel/butterscotch obsession I thought I would try my hand at making my own caramel popcorn. The entire family got into it and it was clear that this would be a family favorite for years to come. I think we will give big bags of this away at Christmas time. Its pretty, easy, festive, and very yummy.

Ingredients:
1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
6-8 quarts popped popcorn

Directions:
1.) Preheat oven to 250 degrees. Pop pop corn. Pour Popcorn in a very large bowl (we used three large bowls) that has been sprayed with Pam or like spray. Try to keep popcorn warm. (ex. keep next to stove)

2.) In a med saucepan over med heat and melt butter. Once butter is melted pour in brown sugar, corn syrup, and slat. Stirring constantly bring mixture to a full boil. Boil with out stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla. Pour a thin layer over popcorn stirring to coat. Place popcorn in a very large bowl.

3.) Spray two cookie sheets with Pam and spread pop corn on the baking sheet. Place in over for 15 minutes for softer caramel or 30-60 min turning half way through for crunchy caramel.

*if you like it really soft skip baking all together.

Hershery's Mint Dessert

2009-09-21T23:02:00.000-07:00

I saw this on a bag of Hershey's chips and it made me think of my sister-in-law Kirsten who loves mint and chocolate combos and thought I would try this recipe to see if it was worthy to pass on to her. It is. Stew and I really liked it. My kids weren't big fans...they are not mint lovers even though the mint in these is not over powering. I think it won me over with all the creamy accents the butter added. Some chocolate and mint treats are so harsh with super dark chocolate and really intense mint but these were creamy, refreshing, and super satisfying. I think these would be great to bring to a Christmas party because they are pretty, yummy, can feed a lot of people with one pan, and do well being cooked ahead of time. I hope you enjoy!

* they actually taste better a day in the fridge. We loved it served with a scoop of vanilla ice cream...tasted like the best mint chip ice cream you've ever had.

Brownie Base:
1 cup flour
1 cup sugar
1/2 cup butter, softened
4 eggs
1 1/2 cup Hershey Syrup

Mix all together and bake in a 9x13 pan at 350 degrees for 25- 30 minutes. set aside.

Mint Cream Center:
2 cups powder sugar
1/2 cup butter softened
2 TB green creme de menthe (or 1 TB water plus 1/2 - 3/4 tsp mint extract and 4 drops green food coloring)

Mix together with a mixer until smooth and spread over completely cooled brownie base

Chocolate Glaze:
6 TB butter
1 cup Hershey semi sweet chocolate chips

melt butter and chocolate in a small pan over very low heat. Remove from heat and stir until smooth. Let it cool slightly and then pour on top of the mint layer. Cover dessert and refrigerate at least one hour before serving.

Tomato and Almond Pesto

2009-09-21T18:02:00.000-07:00

In Italy pesto can be more then basil, Parmesan, olive oil and pine nuts. This recipe from America's Test Kitchen was inspired by the various types of "red" pesto that must be discovered and loved by people on this side of the Atlantic. I LOVED this and Stew said he might even like it better then classic pesto. That's big. Try. Its so good!

Ingredients:

1/4 cup slivered almonds
12 oz cherry or grape tomatoes (about 2 1/2 cups)
1/2 cup packed fresh basil
1 medium garlic clove minced
1 small pepperoncini minced (can sub with 1/4 tsp of red pepper flakes and some vinegar)
table salt
pinch red pepper flakes
1/3 cup extra-virgin olive oil
1 pound pasta, preferably linguine or spaghetti
1 oz Parmesan cheese grated (about 1/2 cup)
plus extra for serving

Toast almonds in small skillet over med heat, stirring frequently until pale golden and fragrant (2 to 4 min). cool almonds to room temp. Add to blender (or processor): almonds, tomatoes, basil, garlic, pepperoncini, 1 tsp salt, and red pepper flakes and blend until smooth. With machine on low slowly drizzle in oil.
Meanwhile bring 4 quart water to a boil in large pot. Add pasta and 1 TB salt and cook until al dente. Reserve 1/2 cup cooking water, drain pasta and transfer back to cooking pot.
Add pesto and 1/2 cup Parmesan to cooked pasta and adjust consistency with reserved pasta cooking water so that pesto coasts pasta. Serve immediately, passing Parmesan separately.

Grandma Iny's Prune Cake

2009-09-21T17:24:00.000-07:00

I found this on The Pioneer Women site and she talked about how it was in her top five favorite recipes and it seemed like one of those funky grandma cakes you are scared to try but once you do you are in HEAVEN! I realized I had to try it this Fall. Maybe as soon as I have a chilly day I will have to celebrate with this beauty. PRUNE CAKE! AHHHH! I love it!

*review it was good but I think once in my life will do. You see that icign is my family's favorite buttermilk syrup so I have had it a million times. I think I like it better on a pancake then on a spice cake. Whatever! it was really fun for me to try. ;)

Cake
1 cup prunes
1 cup sugar
3 eggs
1 cup canola oil
1 ½ cups flour, sifted
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 cup buttermilk
1 teaspoon vanilla extract

Preheat oven to 300 degrees.

Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes.
Remove from heat, drain water, and mash on a plate. Set aside.
Sift together dry ingredients.
Mix together oil, sugar, and eggs.
Combine wet and dry ingredients, add buttermilk, and stir gently until just combined.
Throw in the mashed pruned and stir gently to combine.
DO NOT OVERMIX.

Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVERBAKE.

While cake has five minutes remaining, make the icing:

Icing
1 cup sugar
½ cup buttermilk
½ teaspoon baking soda
1 tablespoon white corn syrup
¼ cup butter
½ teaspoon vanilla

Combine all ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.* almost the same as my favorite buttermilk syrup recipe. :)

Remove cake from oven and pour on icing immediately.

Allow to rest on the counter. Serve warm.

NOTE: She said there isn't a “prune effect” associated with this cake.

Homemade Brownies that actually ROCK

2009-09-21T12:04:00.001-07:00

These were a recipe that I adapted from a cookie brownie bar I found on this food blog. But the cookie did nothing for me and was a ton of extra work so I dropped the cookie layer and made these on the next round and found the best homemade brownies I have ever had. Really very yummy. Fudge chocolate to the max. So dang good with a tall glass of milk!

Ingredients

6 oz. bittersweet chocolate, coarsely chopped
3 oz. unsweetened chocolate, coarsely chopped
2 sticks butter
1 1/2 cups sugar
4 large eggs
1/2 tsp salt
1 cup all purpose flour
1/2 cup walnuts coarsely chopped
1/2 cup chips (whatever kind you like: milk chocolate, butterscotch, white...)

Directions

Preheat oven to 350 degrees and center rack. Butter a 9x13 inch baking pan, line it with parchment paper and butter the paper too.

Melt the butter and both chocolate either with a double broiler or carefully in the microwave. melt until shiny and smooth. DO NOT LET IT GET TOO HOT! then in a large bowl beat the sugar and eggs on med-high speed for about 2 minutes, until pale thick and creamy. Beat in the salt and vanilla extract. Reduced speed to low and mix in the melted chocolate and butter mixing until incorporated. Scrape down the sides then add flour mixing only until it just barely mixed. With spatula mix in walnuts and chips. Bake until a knife inserted in the center comes out basically clean. Check at 20 minutes. Cool. Cut. Gorge!

Pecan Pie Cookies

2009-09-17T16:53:00.000-07:00

We had our ward party the other night and I was asked to bring desserts. So I made these to play off the slight hints of autumn in the air along with the peanut butter bars I knew would be hits (recipe below). I really liked these pretty cookies but I didn't get any rave reviews about them. But I think they are a great fall cookie. I couldn't figure out why people weren't that into them and then I realized that after you had eaten a super rich peanut butter bar these seemed lacking in sweetness. Plus at our little gathering they were mostly kids and you know kids...obvious nuts are scary. And women are so annoying...diets! I think next time I make them I will add a little butter to the filling mixture just to amp the butterscotch flavor. I'm a fan.

Pecan Pie Cookies

Adapted from Land O' Lakes Butter

Ingredients

Cookie Ingredients:

1 cup firmly packed brown sugar
3/4 butter, softened
1 egg
1 teaspoon vanilla *I did a TB
2 cups all-purpose flour
1 teaspoon baking powder

Filling Ingredients:

1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
1 teaspoon vanilla

Directions
Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl.Beat at medium speed until creamy.Reduce speed to low; add flour and baking powder. Beat until well mixed.Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets.Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.Combine all filling ingredients n small bowl; fill each cookie with 1 rounded teaspoon filling.Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.

Recipe Tip
These cookies can be made ahead and stored in the freezer up to 3 months. Place cookies in containers with tight-fitting lids, separating layers with waxed paper.

Peanut Butter Bars

2009-09-17T16:35:00.001-07:00

This is a crowd pleaser every time. One pan feeds a lot of people so it is a really good recipe to have on hand for parties and stuff. Really yum!

Peanut Butter Bars

2 cups chunky style peanut butter
2 cups powder sugar
2 cups crushed graham crackers
1 stick + 1 Tablespoon melted butter
12 oz. semi sweet chocolate chips

Melt butter and mix with the first three ingredients.
Spread mixture into 13×9 pan.
Melt chocolate chips and spread on top.
Refrigerate for exactly 1/2 hour and cut into small sized bars (they are rich).
Keep refrigerated until you are ready to enjoy!

Mom Ras' White Cocholate Cookies

2009-09-17T16:23:00.000-07:00

These cookies are on my top fav cookie recipe list. Really so good. The texture, sweetness, and flavor are right on. You don't really taste the coconut so if you are shy of coconut make these anyways you wont even know that it is there. I have thought about adding macadamia nuts too...oh, the possibilities!

Cream:
2 cups butter
2 cups brown sugar
2 cups sugar

Stir in:
4 eggs
2 tsp. vanilla

Add:
2 tsp salt
2 tsp. baking soda
2 tsp baking powder
3-4 cups flour

Fold In:
6 cups oats
2 cups coconut flake
2 cups white chocolate chips

Bake at 350 for 10-12 minutes. Yields about ten dozen cookies. Mom Ras always freezes the extras to have later. :)

Chicken Noodle Soup Rice

2009-09-17T16:18:00.001-07:00

Most versital rice side dish ever! Childhood favorite served with Lawry's Mesquite Lime Chicken. YUM!

3 cups water
1 package Lipton dry chicken noodle soup mix
2/3 cup and 1/2 cup medium grain rice (calrose)
sprinkle with salt

Bring water to a boil. Stir in the soup mix. Add the rice and salt. Cover and steam over low heat for 20 minutes. Fluff with fork and ta da! side dish magic in record time.

Chicken A La Renne

2009-09-17T16:06:00.000-07:00

Had this at my mom's house and really loved it. Enjoy!

12 chicken breasts sliced in half ...I would use less then that- like half
1/4 cup lemon juice
1/2 cup parsley finely chopped
2 cloves chopped garlic
1/2 tsp salt
1/4 pepper
1/4 melted butter
8 ish slices of Swiss cheese enough to place slice on top of watch piece of chicken
1 can cream of chicken soup
1/2 cup water
1 3/4 cup corn bread stuffing tossed with 1/4 cup butter

Directions
mix lemon juice, parsley, garlic, salt, pepper and butter together. mix prepared chicken and seasoning together in a 9x13 pan making sure that each piece of chicken is coated nicely. Then place a slices of Swiss cheese over the chicken. mix cream of chicken soup and water together and pour over cheese. Then in a separate bowl mix dry stuffing mix and butter together. Sprinkle over the soup. cover with aluminum foil and bake at 375 degrees for 1 hour then turn up heat to 425 and bake for 20 minutes or until topping is golden brown. Enjoy!

Served great with rice, noodles, potatoes

Autumn Treasure: Banna Cake with Caramel Frosting

2009-09-17T15:38:00.000-07:00

This cake killed me! I eat so much of it and loved every single bite a little too much. I think I gained three pounds in the days of cake gorging. But it was worth it. The super moist banana/cinnamon cake with the rich butterscotchy frosting was a match made in heaven!

Banana Cake/Bread

1 cup oil

3 eggs

2 1/2 cups sugar

2 cups mashed bananas or finely shredded zucchini

(bananas best when they are yellow and brown spotted on the peels)

1/4 tsp. baking powder

1 tsp. salt

3 tsp. cinnamon (I always wimp out and just do 2 tsp.)

1 tsp. baking soda

3 cups flour

Nuts (optional)

Directions

Mix all ingredients together. Blend well. Pour into greased and floured bread pans.

For Bread:

Large loaf pans: Bake 350 degrees for 45 minutes to 1 hour

Mini loaves (Kirsten's fav): Bake at 300-305 degrees for 50 minutes or so.

For Cake:

* What I did when I made the cake was make a doesn't cupcakes and then poured the rest in a greased bunt pan and cooked at 315 degrees until knife came out clean

Caramel Frosting

1/4 cup Butter (salted)

1/2 cup Brown Sugar

2TB Milk

3/4 cup Powdered Sugar

In a medium sauce pan melt butter. Stir in brown sugar. Bring to a full boil. cook 2 minutes stirring constantly. Pour in milk and stir until full boil is resumed. Remove from heat and cool slightly. Add powdered sugar and beat until smooth. double recipe for a 9x13 pan.

*for my bunt cake I didn't cool sugar mixture at all and then I added enough milk to be just slightly runny and poured it over bunt letting it drip down nicely. Then I frosted the cupcakes with the rest.

Brickel Heaven

2009-06-17T22:38:00.000-07:00

Ok, these were fun to make and even more fun to eat. LOVED LOVED these and could not keep myself from eating like ten a day...so be warned these are dangerous! :O)

Why these are so delicious: First, they marry salty and sweet perfectly which is a favorite (if you are shy of salty and sweet then just use reduced salt saltines and they would still be right up any sweet lover's ally) . Second, they are super easy to make. Third, it is best kept and eaten frozen so it is awesome for summer time. Fourth, the texture is so great...chewy, crunchy, and melty. Fifth, they are pretty.

- 40 Saltine crackers (one sleeve about)
- 1 Cup salted butter (don’t substitute with margarine!)
- 1 Cup brown sugar
- 1 12 ounce package of good milk chocolate chips
- 2/3 bag of Heath bar toffee bites or 5-6 Heath bars, crunched up... for topping

*and I added about 1/2 or crushed pecans to the caramel before I poured it over the crackers, optional, I just wanted to use them up, I liked what they added

1.) Lay foil on top of a large cookie sheet. Then arranged the 40ish saltines on top of the foil.

2.) melt butter then add the brown sugar. Stirring constantly bring butter/sugar to a boil. Once it is boiling reduce the heat to medium and let it continue boiling with constant stirring for about three minutes. Remove from heat and add crushed pecans if you want to add them.

3.) Turn on the oven to 375. Evenly pour the caramel over the crackers and spread with a spatula to get the crackers covered as much as possible but don't worry about making these pretty.

4.) Then place the cookie sheet in the oven and let it bake for a couple minutes until the edges brown a little and all the caramel is bubbling...be careful to not let it burn.

5.) Remove from the oven and evenly spread the chocolate chips over the top. Let it rest until all the chips are melted then spread the chocolate over the top. Then while still warm sprinkle the top with the Health toffee bites.

6.)Put in the freezer until hard. Flip the cookies over and peel off the foil. Then break into pieces.

Store in the freezer and serve cold. Seriously the best thing to ever happen to saltines! I dream of having company over and having these served up with really great vanilla ice cream and my homemade butterscotch sauce. TO DIE FOR!!!

Chcolate Chip Cookies - I found my FAVORITE!

2009-06-17T22:11:00.000-07:00

Ok, so my quest for the best chocolate chip cookies has ended in a glorious way...despite my thwarted weight loss :) I ended up just tweaking my old favorite and TaDa! Heaven was created in my very our kitchen. I just reduced the flour and they were what I always wanted them to be...less dense and full of rich butter sugar chocolate flavored goodness. So here is my adapted favorite recipe. I hope you try them and love them like I do!

Makes about: 20 large cookies

Prep time: 5 minutes

Total time: 35 minutes plus cooling time

You can do any type of chips and can add ½ cup chops nuts too if you want to

3 cups flour

¾ teaspoon baking soda

½ teaspoon salt

2 sticks butter melted and cooled

1 ¼ cups packed light brown sugar

½ cup granulated sugar

2 large eggs

2 large egg yolks

1 tablespoon vanilla extract

1 (12 oz.) bag of milk chocolate chips (2 cups)

1.) adjust racks so they are in the middle of the oven and preheat to 325 degrees. Melt butter in microwave and set aside to cool until needed. Mix flour, baking soda, and slat together and set aside.

2.) beat butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Add the eggs, egg yolks, vanilla, until combined, about 30 seconds. Make sure to scrap down the bowl and beaters as needed.

3.) Reduce the mixer speed and slowly add the flour mixture until combined. Stir in the chocolate chips until well incorporated.

4.) Measure out ¼ cup (or less if your like me and don't want monster cookies, adjust time accordingly) of dough and then roll it in your hand to form a ball. Place the balls about 2 ½ inches apart. Bake until the edges are golden but the centers are still soft and puffy, 17 to 20 minutes. DO NOT OVER BAKE, UNDER BAKE THEM!!! other wise they become cakelike and not chewy. To keep both sheets cooking at the same pace rotate and switching the baking sheets halfway through baking.

5.) Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Note: These are crispy on the outside but soft and chewy on the inside. This is achieved in part because of the melted butter. This gives the center its chewiness. But to keep the cookie from being tough the yolks are needed - - extra fat. They keeps the cookies tender. The third secret step to these perfect cookies is that you remove the cookies from the oven before they are completely baked. Then you let then finish baking as they sit on the cookie sheet for ten minutes. These are the picture perfect cookie! Perfect every time! And pretty. Good enough for a bake sale for sure!

Pecan Bars

2009-06-17T13:35:00.000-07:00

I stole this recipe from this really cute food blog who stole them from Martha Stewart. These are probably my favorite cookie EVER. Really, so good. I could not stop eating them. I will only make these when I know I have to give 99% of them away. I can not resist!

Ingredients

18 tablespoons (2 1/4 sticks) unsalted butter, room temperature
3/4 cup light-brown sugar, firmly packed
1/2 teaspoon salt
3 cups all-purpose flour
8 tablespoons (1 stick) unsalted butter
1/2 cup light-brown sugar, firmly packed
6 tablespoons honey - I did half honey and half corn syrup, I am not a huge honey fan and they worked out perfect!
2 tablespoons granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 cups (8 ounces) pecan halves
1/2 teaspoon pure vanilla extract

Directions

Place rack in center of oven. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.

Makes about 3 dozen

Best Chocolate Frosting Ever

2009-06-15T22:41:00.000-07:00

I haven't tried this yet but it sounded fun to try...some day I will surely do it!

Frosting:
2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1 cup milk
1 cup unsalted butter, softened
1 cup semi-sweet chocolate chips, melted

To make the frosting: In a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1 minute or until thickened; remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.

Beat the butter until creamy, about 1 minute, in a large mixing bowl, using a mixer on medium speed. Beat in "chocolate pudding" mixture until well combined, about 1 minute. Beat in melted chocolate until well combined and fluffy, about 2 minutes.

*stole from this blog and this blog

Best Paper-Mache Recipe

2009-06-02T14:52:00.000-07:00

To make it, combine 1/2 cup all-purpose flour and 2 cups cold water in a bowl. Add this mixture to a saucepan of 2 cups boiling water and bring it to a boil again. Remove from the heat and stir in 3 tablespoons of sugar. Let it cool; it will thicken as it cools. Once it does, it's ready to use.

Skillet Brussel Sprouts

2009-05-29T16:43:00.000-07:00

500 g Brussel sprouts
3 TB Olive Oil
4 big cloves garlic
1/4 teaspoon dried chili flakes
1/2 teaspoon Salt
Freshly Squeezed lemon juice

Cut about 0.5 cm (1/4 inch) off the end of each sprout.
Remove and discard the outer leaves.
Remove and save the rest of the leaves until you get to a heart of a sprout.
Cut the heart of a sprout in half.
Heat the oil together with the sliced garlic in a big skillet on medium heat.
Fry the garlic for about 4 minutes until it's golden, but not burned.
Add the brussels sprouts leaves and hearts into the skillet and mix.
Season with salt and chilli flakes.
Cover and let it cook for about 4-5 minutes mixing occasionally.
After 4-5 minutes, turn the leaves on the other side, using tonks, cover and cook for another 4-5 minutes until they are cooked through and shrank a little.
The leaves shouldn't get too much colour, just a little caramelization here and there.
Add the freshly squeezed lemon juice, mix and serve.

*recipe and picture from imagelicious

Choclate Chip Cookies recipe number 3 & 4.

2009-05-29T11:56:00.000-07:00

Ok this is my deal. I am looking for the best recipe I can find for chocolate chip cookies. I am searching food blogs like crazy and like myself everyone seems to love the Cook's Illustrated version the best but my problem is that they are not like the ones I had growing up and thus lacking something for me. Every time I make them I get rave reviews and they are really good but I just want a different texture or something. So I am on a quest for my back-up recipe for when I want a cookie like I loved as a kid. These looked more like my childhood version so I am adding them to be tested someday. Someday I am having a bake off for chocolate chip cookies. And all my friends are going to have to come over and rate them. This will be one of them. :O)

Ingredients
1/2 c. butter, softened
1/2 c. white sugar
1/2 c. packed light brown sugar
1 egg
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/4 tsp. cream of tartar
1/2 tsp. baking soda
1 tsp. hot water
1/4 tsp. salt
1 c. chocolate chips
2/3 c. walnuts (optional)

Directions
In a large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla extract. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, and cream of tartar until incorporated. Fold in chocolate chips and nuts. Refrigerate for at least one hour.

Preheat oven to 350 degrees F. Grease two baking sheets. Remove dough from refrigerator and drop large spoonfuls onto baking sheets. Bake for about 8 to 10 minutes, or until edges are lightly browned. Remove from oven and cool completely on wire racks. Makes about 2 1/2 dozen cookies (probably closer to three in reality, sans dough sampling)

* from Pookie Pantry

Thick and Chewy Chocolate Chip Cookies

This one has been on several food blogs so it must be good. We'll have to give it a try

2 cups + 2 Tb all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

1-1/2 sticks butter (3/4 cup)
1 cup brown sugar

, packed
1/2 cup sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1-1/2 cups chocolate chips
1 cup chopped walnuts

Preheat oven to 325 degrees. Mix flour, baking soda and salt together, set aside. Mix butter and sugars in mixer until well combined. Beat in egg, egg yolk and vanilla. Add dry ingredients and beat at low speed until just combined. Stir in chocolate chips and walnuts. Using a cookie scoop, place cookies two inches apart on greased or parchment-lined cookie sheets.

Bake 10-12 minutes or until cookies are golden brown.

*from blisstree

Girl Scout Knock Off - Samoas!

2009-05-27T19:46:00.000-07:00

I love the real deal these look great! Want to try someday! :) a lot of work but for yummyness why not?!?!

Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
Topping:
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Directions:
First, make the crust.

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.

Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.

When cooled, cut into 30 bars with a large knife or a pizza cutter.
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper - I used a spoon to spread some melted chocolate on the bottom of each bar. I then laid them chocolate side up to set the chocolate.
Let the chocolate set and harden.

Transfer all remaining chocolate into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish on the coconut caramel side.
Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.

* stole from Bean Town Baker and Loves to Eat

Chocolate Chip Peanut Butter Cookies

2009-05-27T19:27:00.001-07:00

Apparently, "The peanut butter, honey and relatively low amount of flour really gives the finished product a tender, creamy texture." I liked them but I think I might just like peanut butter blossoms even more. But everyone I gave them to really liked them. I don't know I think I am just not that into PB these days. But if you are I think you will love these.

1 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp kosher salt

1 cup smooth peanut butter

1/2 cup light brown sugar (packed)

1/2 cup granulated sugar

8 tbs unsalted butter (room temperature)

2 tbs honey

1 large egg

2 tsp pure vanilla extract

6 oz semisweet or milk chocolate (chopped into large chunks)...I used chips instead, lazy me.

Preheat the oven to 350F. Line 2 large heavy duty baking sheets with aluminum foil.

Mix the flour, baking soda and the salt in a medium bowl. Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey egg and vanilla in a large bowl until well blended. Stir the dry ingredients into the peanut butter mixture in two additions. Stir in the shoppes chocolate.

Scoop about 2 tablespoons of dough for each cookie onto the prepared baking sheets, spacing them about 2 inches apart. Bake for about 12 minutes (shorter time if using a convection oven), or until the cookies puff and begin to brown on top but are still soft to the touch.

Let the cookies cool on the baking sheets for 5 minutes. Then use a spatula to transfer the cookies to a wire rack.

* from Ceramic Canvas...the pic is too. Mine looked a lot different. I wonder why. hmmmm.

Chocolate Chip Cookies...the family's favorite recipe!

2009-05-27T19:23:00.000-07:00

Everyone on this ladies blog said they were their families favorite cookie too so I tried them. I was not impressed. They were not the texture I wanted and the flavor was so bland. I think you lose something in the flavor when you don't go all the way with the butter. But I LOVE this ladies blog anyways.

2/3 cup shortening
2/3 cup butter (or you can use margarine)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 bag chocolate chips

Cream butter, shortening, and sugars together. Add eggs and vanilla and mix well. Add soda, salt, and flour and mix until combined. Stir in chocolate chips. Bake at 375 on an ungreased cookie sheet for 8 to 10 minutes. Makes about 4 dozen cookies.

* I stole this off of the Real Mom Kitchen Blog

Pavlova

2009-05-12T13:12:00.000-07:00

Pavlova is another one of my childhood favorite and we decided this year that it is going to be our tradition to have it every Mother's day. So good! Pavlova is a meringue cake with a light, delicate, crisp crust and a soft sweet marshmallow center that is produced by folding a little vinegar and cornstarch (cornflour) into stiffly beaten egg whites and sugar. This dessert is served with softly whipped cream and fresh fruit. There is a long standing debate about whether New Zealand or Australia invented this dessert, which has yet to be resolved. What we do know is that the name, Pavlova, was chosen in honor of the Russian ballerina, Anna Pavlova, who toured both New Zealand and Australia in 1926 And it is so good! Its like eating a cloud with whipped cream and fresh fruit on top. Yummy yummy yummy!

Meringue Cake:

4 large (120 grams) egg whites

1 cup (200 grams) superfine (castor) sugar

1 teaspoon white vinegar

1/2 tablespoon cornstarch (corn flour)

Topping:

1 cup (240 ml) heavy whipping cream - when I am trying to be healthy I just use lite whipped cream from a tub.

1 1/2 tablespoons (20 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

Fresh fruit - (tart it good because it sets off the super sweet cake) kiwi, strawberries, bananas, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice

Cooking Directions:

Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.

Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.

Serves 6 to 8.

Panna Cotta

2009-05-12T13:07:00.000-07:00

Panna Cotta is one of my favorite childhood deserts. It is a cold Italian dessert that literally means "cooked cream". It contains only a few ingredients; cream (and/or milk), sugar, and vanilla that are set with gelatin. This beautiful ivory colored, custard-like pudding has a rich flavor and silky smooth texture that takes just minutes to prepare. This is the perfect dinner party dessert as it is can be made ahead, is well suited for individual servings, and is stunning to look at. Typically Panna Cotta is served with berries, poached fruit, or a chocolate or fruit sauce. And while I have removed each Panna Cotta from their molds, it isn't necessary, especially if you are using pretty cups or wine glasses.

Panna Cotta

1 package (1/4 ounce) (7 grams) unflavored gelatin

1/4 cup (60 ml) cold milk

2 1/4 cups (540 ml) heavy whipping cream

1/2 cup (60 grams) confectioners' (icing or powdered) sugar

1/2 teaspoon pure vanilla paste or pure vanilla extract

To start, grease six small (3/4 - 1 cup) (180 - 240 ml) custard cups, ramekins, or individual molds with melted butter or almond oil. Place the gelatin and cold milk in a small bowl and let this mixture sit for about 5 - 10 minutes. Meanwhile, combine the cream and sugar in a saucepan and bring it to a boil, stirring to dissolve the powdered sugar. Once the cream is very hot, remove the saucepan from the heat and stir in the gelatin mixture and vanilla. Stir until the gelatin has completely dissolved. If necessary, return the saucepan to the stove and stir over low heat until you no longer see any gelatin particles.

Pour the cream into the prepared molds and place in the refrigerator to chill for 2-4 hours, or until set. The Panna Cotta can be made one to two days before serving.

To Unmold: Dip the molds into hot water for a few seconds and then invert the Panna Cotta onto a plate. Serve with fresh berries or a fruit sauce.

Makes 6 individual servings.

a Thingy to Remember

2009-05-05T14:58:00.000-07:00

I am making these for Stewy's graduation party in two years! :O)

http://bakerella.blogspot.com/2009/05/candy-cup-caps.html

Fruit Pizza

2009-04-05T19:36:00.000-07:00

I made this one up the other day and we really liked it. Ever other time I have made this I have used cookie dough to make the crust but as we are trying to be healthy and I wanted this it be our dinner I did this instead.

*PS the pic is not mine I stole it of some other gals blog. :)

2 cups reduced fat Bisquick
1/3 cup Splenda
1 tsp. Vanilla
1/2 small carton of raspberry or strawberry cream cheese spread
1 tub low fat whipped cream
your favorite fruits( we used blueberries, strawberries, black berries, and banana)

Mix Bisquick, Splenda, vanilla together will enough water to make the consistency of a thick pancake batter. Pour and spread on a prepared cookies sheet and bake at 350 degrees until cooked through. About 10 minutes

When the pancake like "pizza crust" is done let cool on the counter. In a medium bowl whip together half the whipped cream and the cream cheese until well incorporated and set in fridge until the "crust" is completely cooled.

In the mean time chop up your desired fruit.

When the "crust" in cooled spread the cream cheese mixture evenly on top of the "crust" then place the fruit on it in a repeating pattern across the top.

You can serve with remaining whipped cream. My kids loved helping me make this and each had like three servings. Super yummy fun spring time dinner, treat, or breakfast!

Easy Chicken Satay

2009-04-05T19:26:00.000-07:00

1 envelope Onion Soup Mix
1/4 cup oil or vegetable oil
2 TB firmly packed brown sugar
2 TB peanut butter
1 pound chicken breasts cut into thin strips or thin chunks
* I added a little super hot garlic pepper sauce.

In a large glass bowl combine soup mix, oil, brown sugar, peanut butter. Then add the cut chicken breasts and toss to coat well. Marinate for 30 minutes.

You can either thread the chicken onto water soaked wooden skewers or spread out on a large cookie sheet. Then Broil or grill chicken. Cook until no longer pink. About 4 minutes each side in the broiler.

Serve with any favorite Thai dipping sauce or by its self. This is Stew's favorite these days.

White Chicken Chile

2009-01-28T18:20:00.000-08:00

Seriously so Good! My changes are in red.

1 lb chicken diced (1 use 2 large chicken breasts) *half a pound
1 med onion
1 ½ tsp garlic powder or 3 cloves fresh garlic
1 Tbsp oil
Cook together

Add:
2 c. chicken broth *three cups
1 tsp salt *1 1/2 tsp. chicken bullion
1 tsp cumin
½ tsp pepper
½ tsp oregano
¼ tsp cayenne pepper
2 cans white beans, drained
1 4oz can diced green chilies

Bring to a boil and cook uncovered for 30 minutes. Stir occasionally.

Turn off heat and add:
1 c. sour cream *1/2 cup
½ c whipping cream *I used 2% milk

Serve with grated cheese, olives, tortilla chips, avocado, and whatever else.

Sugar Cookies

2009-01-09T15:02:00.000-08:00

I haven't tried this recipe myself but my friend made them for me and I asked for the recipe because she said they turned out better then any other recipe she has tried and my sugar cookies never turn out as good as these were.

8 oz. cream cheese
1 cup butter
1 tsp. vanilla
2 cups flour
1/3 cup sugar

1.) Cream the cream cheese and butter until light and smooth. add sugar and vanilla and mix very well. add flour and mix until completely Incorporated.

2.) Refrigerate a couple of hours.

r3.) Roll out using flour to help it getting too sticky to work with. Cut shapes and bake until mostly done. Let sit on cookie sheet for five minutes and then transfer to cooling rack. When completely cooled ice and decorate to your liking.

Split Pea Soup

2009-01-01T09:57:00.000-08:00

I had a ton of left over ham after our Christmas dinner and so I made some split pea soup with it. Mainly to prove to my husband that split pea soup is really yummy despite its not so appealing appearance. Stewart dubbed it "Shrek Soup" so they kids would try it and it worked. My kids then thought it was cool and tried it and liked it.

1 pound green split peas

2 smoked ham hocks or left over ham works too :)

2 ribs celery--finely chopped

1 medium onion--finely chopped

1 medium carrot -- finely chopped

2 cubes chicken boullion

1 teaspoon garlic powder

1 teaspoon salt ( I didn't add this and it tasted great)

1/2 teaspoon dried oregano

1/4 teaspoon pepper

8-10 cups water

1 bay leaf ( I didn't add this because I didn't have it on hand)

In a large saucepan combine all the ingredients; bring to a boil. Reduce heat and leaving mostly covered simmer for 3 hours, stirring occasionally. Remove and discard bay leaf. Remove that ham hocks; when cool enough to handle, cut meat into bite-sized pieces. Return meat to the soup and heat through. If you want a smoother texture put half of it in the blender and blend till smooth. Return blended soup to the saucepan and mix well.

Yield:6-8 servings

Mints

2008-12-20T17:33:00.000-08:00

1 8oz. cream cheese
1 cube butter
1 1/2 tsp. mint flavoring
3 lbs. powdered sugar
green food coloring
2 cups chocolate chips melted

Mix cheese and butter until fluffy. Add extract and coloring. Add sugar-knead until mixed. Make ropes and cut diagonally. Refrigerate until firm and then dip in chocolate. Let stand firm. You can also rolls in powdered sugar and skip the chocolate.

Caramels

2008-12-20T17:28:00.000-08:00

1 cup butter
1 lb. brown sugar
dash salt
1 cup light corn syrup
1 15 oz. can condensed milk
1 tsp. vanilla

Melt butter in 3 qt. pan. Add sugar and salt.
Stir. Add corn syrup. Mix well. Gradually add milk. Stir constantly to prevent scorching. Cook over med. heat until 245 degrees (be patient it takes at least 15-20 min.). Remove from heat and add vanilla. Pour into a buttered 9x9 in. pan. Cool and cut. Makes 2 1/2 lbs.

Chocolate Covered Coconut Balls

2008-12-20T17:20:00.000-08:00

Mom Rasmussen said these were really good and seeing how I love Mounds I am going to put these up for all to try along with me.

1 1/2 lbs. of powdered sugar
1 can condensed milk
1 pkg. flake coconut (14 oz)
1 cup chopped nuts (almonds would be good)
1 cube butter
1 tsp. vanilla
1/2 cup parowax
2 pkgs chocolate chips (12 oz.)

Mix above ingredients and chill a few minutes. shape into balls (3/4 to 1 in. balls). Chill a few hours or over night.

Melt parowax with chocolate chips over hot (not boiling) water. Dip balls and drain. Let set and enjoy.

Home Made Stuffing

2008-12-12T20:03:00.000-08:00

I got this recipe from Stewart's Aunt Sue when we eat there for Thanksgiving. I totally fell in love with it! It is so dang good.

3 cups boiling water
3 sticks butter melted
1 minced onion
1 1/2 to 2 loaves bread (white bread)
1/2 tsp. pepper
3 tsp. salt *if your butter is salted add less then given here
2 tsp. poultry seasoning or sage
3 Tbsp. parsley flakes
4 stalks celery diced

Mix all together. If too dry just add more water. You can then stuff turkey with it or you can bake in a baking pan. Bake until turkey is cooked through and if in its own pan cook at 350 degrees until tops of bread are golden brown.

Creamed Corn

2008-12-12T19:51:00.000-08:00

I got this recipe from Stewart's Aunt Sue. It is so good you know its not a real vegetable side dish. My kids loved it!

2 packages (10 oz.) frozen corn, thawed
1 cup whipping cream
1 cup whole milk
1 tsp. Salt
5 Tbsp. sugar
4 Tbsp. butter
4 Tbsp. flour
1/2 cup grated Parmesan cheese (I would probably omit this when I make it)

1.) Combine all ingredients except the butter, flour, and cheese in a large pan. Bring to a gentle boil and reduce heat to low. Simmer 5 minutes. Watch it carefully so it dosen't scorch on the bottom of the pan.

2.) In a separate pan melt butter and add flour to make thickening. Slowly pour butter mixture into the corn mixture. Stir constantly and bring to a gentle boil.

3.)Pour into serving dish and enjoy.

*If you are adding the cheese then sprinkle on top and broil to brown the cheese and serve.

Do Ahead Strawberry Danish Bake

2008-11-20T18:33:00.000-08:00

Okay so this was supposed to be an easy meal and it once was but I ended up creating my own thing and totally changing the recipe I started out with it. It was originally called "Blueberry Breakfast Bake". So bear with me I seem to complicate recipes as I make them my own. But honestly so dang good!!! An instant family favorite.

Casserole

8 slices white bread, cut into 1-inch pieces (I think I used 10 slices)
1 package cream cheese, chilled and cut into 1/2 inch pieces
1 1/2 cups diced fresh strawberries
1/4 cup sugar
8 eggs
1/2 cup water
1 small container of vanilla yogurt (6 oz.)

1.) Dice strawberries and put in a bowl and add the sugar and stir to coat. Set aside. Grease a 9 x 13 pan. Spread half of the bread pieces evenly in baking dish. Top with cream cheese and then sprinkle with strawberries. Top with the remaining bread. Beat eggs, water, and yogurt together. Pour over bread.

2.) Covered with aluminum foil and refrigerate at least 8 hours but no longer then 24 hours.

3.) Preheat oven to 350 degrees. Bake in covered pan for 30 minutes. Then uncover it and bake for another 30 minutes. Serves slices drizzled with the special syrup.

Syrup

1 cube butter
1/2 buttermilk (if you don't have any on hand use milk with a few drops of vinegar instead)
1 cup sugar
1/4 tsp. baking soda
1 tsp. vanilla

Melt butter add sugar, baking soda, buttermilk and heat to a boil stirring regularly. It becomes pretty foamy. Let it boil for one minute. Then remove from heat and add vanilla.