Spice N' It Up

Banana Oat Muffins

2010-02-14T10:26:00.002-07:00

Banana Oat Muffins
from Allrecipes.com

Ingredients

1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas

Directions

Combine flour, oats, sugar, baking powder, soda, and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Yields 12 muffins

Birthday Cupcakes

2010-02-14T09:49:00.002-07:00

Star Cupcakes
Idea from Wilton Cupcake Fun book

I made these cupcakes for Chase's birthday. They turned out really cute and they were tasty. The kids loved them. I don't think Chase tried even one though. He doesn't like sweets. I think the cupcakes looked much better in person than in photos. I'm still getting used to my new camera.

Ingredients

1 recipe of your favorite cupcakes (24 cupcakes)
white frosting
1 recipe sugar cookies (I used the Wilton one below and here)
colored sprinkle sugar

Sugar Cookie Recipe

1 cup butter, softened
1 cup sugar
1 large egg
1 tsp vanilla
2 tsp baking powder
3 cups flour

Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Sift baking powder with flour. Add flour mixture, 1 cup at a time, mixing well after each addition. The dough will be very stiff. Blend in the last of the flour by hand. Do not chill dough. Roll and cut out shapes. Bake 8-10 minutes or until cookies are lightly browned. remove cookies to cooling grid to cool completely. One recipe should yield 24 star cookies.

Bake 24 cupcakes and let cool. Frost cupcakes. Frost star cookies and sprinkle with sugar. Place cookies on top of cupcakes.

Wedding Cake

2010-01-19T21:07:00.002-07:00

My co-worker asked me to make a cake for her wedding. I was honored. It was a small wedding. The colors were gold and white. She requested a single tiered white cake covered in fondant. I used the same fondant recipe from this post.

Reeses Cake

2010-01-19T20:56:00.003-07:00

Reeses Cake
from Goodthingscatered.blogspot.com

I made this cake back in September 2009 for my mom's birthday but I'm just now getting around to posting it. I had a terrible time getting the frosting consistency right. It might be the difference in humidity. I had to play with the measurements quite a bit and I still don't think I got it right. The cake was still very tasty.

Ingredients:
1 recipe your favorite chocolate cake baked into 2-8inch rounds
1 stick butter, room temperature
1 c. creamy peanut butter
5 c. powdered sugar, sifted
1/4 – 1/3 c. milk, divided
6 full sized Reeses cups

Directions:
-Bake your favorite chocolate cake recipe according to instructions and let cool completely.
-Place Reeses cups into freezer for later use.
-In bowl of stand mixer, add butter, peanut butter and 1/8 c. milk.
-Mix on slowest setting to combine well.
-Slowly add powdered sugar, mixing on slowest setting.
-1 Tbsp at a time, add remaining milk, just until desired consistency is reached (you may not need all of it depending on climate and temperature).
-When cake layers are cooled completely, level off, and place one layer on serving plate.
-Scoop about 1 c. of frosting onto top of layer and spread out with off-set spatula.
-Place second, leveled, layer on top of frosting and frost cake fully, reserving about ½ c for decorating.
-Remove Resses cups from freezer, unwrap and quarter two cups.
-Unwrap remaining Reeses and chop.
-Pipe 8 frosting spirals around top of cake, topping each with a Resses quarter.
-Place chopped candies in middle of cake top.
-Place in fridge until meal time.
-Remove cake from fridge 1-2 hours before serving to let come to room temperature.

If you like this then you should also try Reeses Cupcakes.

Valentine's Cookie Basket

2010-01-19T15:34:00.003-07:00

Valentines Cookie Basket

After much prodding from my co-workers, I have decided to sell my baked goods creations for the first time. I am making Valentines Day Cookie Baskets. I will not be shipping this year and I am only making a limited quantity. I have already taken several orders. I am excited and nervous about my new business venture.

Oatmeal Cookies

2010-01-19T15:25:00.003-07:00

Oatmeal Cookies
from allrecipes.com

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
3 cups quick cooking oats

In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yields 24 large cookies

Reeses Cupcakes

2010-01-19T12:17:00.003-07:00

Reeses Cupcakes
Idea from The Food Network Magazine Jan/Feb Issue

Here is another cupcake idea from the Food Network Magazine with my own twist. Unfortunately the peanut butter sank to the bottom of the cupcakes during baking. If I were to make this recipe again I would probably fill the cupcakes with peanut butter after baking.

Ingredients
your favorite chocolate cake recipe for 24 cupcakes
1 cup creamy peanut butter
1/2 cup chocolate melts

Directions
Preheat oven to 350 degrees. Line cupcake pans with cupcake liners. Prepare your favorite chocolate cupcake recipe per recipe directions. Fill cupcake liners 1/3 full with cake mixture. Add 1 Tablespoon of peanut butter to the center of each cupcake. Fill cupcakes with additional cake mixture until 2/3 full. Bake at 350 degrees for 18 to 21 minutes. Allow cupcakes to cool completely. Frost each cupcake with creamy peanut butter. Heat chocolate melts in the microwave until melted (approximately 1 minute on high, stirring frequently). Spread a circle of chocolate over each cupcake. Place cupcakes in freezer for a few minutes or until chocolate hardens. Serve immediately.

Snickers Cupcakes

2010-01-19T11:57:00.003-07:00

Snickers Cupcakes
Idea from The Food Network Magazine Jan/Feb 2010 Issue

I recently subscribed to the Food Network Magazine. The first issue I received was filled with great ideas. I adapted their recipe for what I had on had plus I wanted to use my own creative twist.

Ingredients
your favorite chocolate cake recipe for 24 cupcakes
1 cup roasted, salted peanuts
1/2 cup caramel topping
1/2 cup chocolate melts
1/2 cup marshmallow fluff

Directions
Preheat oven to 350 degrees. Line cupcake pans with cupcake liners. Prepare your favorite chocolate cupcake recipe per recipe directions. Fill cupcake liners 1/3 full with cake mixture. Sprinkle 6 to 10 peanuts over each cupcake. Drizzle caramel topping over peanuts. Fill cupcakes with additional cake mixture until 2/3 full. Bake at 350 degrees for 18 to 21 minutes. Allow cupcakes to cool completely. Mix remaining caramel topping with marshmallow fluff to resemble the nougat layer of a Snickers candy bar. Top each cupcake with "nougat". Sprinkle 6 to 10 peanuts over each cupcake. Heat chocolate melts in the microwave until melted (approximately 1 minute on high, stirring frequently). Drizzle chocolate over each cupcake. Place cupcakes in freezer for a few minutes or until chocolate hardens. Serve immediately.

S'mores Cupcakes

2010-01-19T10:58:00.003-07:00

S'mores Cupcakes
adapted from: Annies-eats.com

I saw these cupcakes on Annies-eats.com and they looked so good. Mine didn't turn out nearly as cute but I really like the idea of using marshmallow fluff instead of an egg white meringue frosting. These cupcakes have a graham cracker crust base, chocolate cake, marshmallow fluff frosting, topped with a graham cracker or chocolate square garnish.

For the graham cracker crust:
1½ cups graham cracker crumbs
5 1/3 tbsp. unsalted butter, melted

For the chocolate cake:
your favorite chocolate cake recipe for 24 cupcakes

For the frosting:
2-10 oz containers of marshmallow fluff

Garnish:
graham cracker and/or chocolate pieces

Directions:
Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Blend graham cracker crumbs and melted butter in a food processor or by hand. Sccop 1 Tablespoon of the graham cracker mixture into each cupcake liner. Press mixture into bottom of each liner to form a crust. Prepare cake mixture according to your favorite recipe. Fill cupcake liners with the chocolate cake mixture until 2/3 full. Bake at 350 degrees for 18 to 21 minutes. Allow cupcakes to fully cool. It is very important to allow cupcakes to fully cool otherwise the marshmallow frosting will drip off. Top each cupcake with marshmallow fluff. Toast the marshmallow fluff with a creme brulee torch. Top with graham cracker pieces or chocolate pieces to garnish. Cupcakes should be served immediately.

Cocoa Almond Meringues

2010-01-10T21:07:00.002-07:00

Cocoa Almond Meringues
Source: Baking: From My Home to Yours
Makes about 30 cookies

1 C. confectioner’s sugar (plus extra for dusting) *Note: I skipped the dusting
1/3 C. finely ground almonds
1/4 C. unsweetened cocoa powder
4 large egg whites, at room temperature
Pinch of salt
1/2 C. sugar
1/2 t. vanilla extract
1/3 C. finely chopped bittersweet chocolate *Note: I used semi-sweet chocolate chips

Preheat oven to 300. Line two baking sheets with parchment paper.

Sift together the confectioner’s sugar, ground almonds, and cocoa. (Note: If you have a food processor, it’s incredibly easy to grind the almonds. Just toss a handful in and pulse until you have a fine meal.)

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large dry bowl (make sure the bowl is impeccably clean and dry), whip the egg whites and salt on medium speed until the whites are opaque. Increase the speed to medium-high and continue to whip as you add the granulated sugar about 1 tablespoon at a time. Then whip until the whites are firm and hold stiff peaks — they should still be very shiny. Beat in the vanilla, and remove the bowl from the mixer. With a large rubber spatula, quickly but gently fold in the dry ingredients, followed by the chopped chocolate. The whites will deflate a bit as you fold in the dry ingredients — just try to work rapidly and use a light touch so you deflate them as little as possible.

Drop the meringue by tablespoonfuls onto the baking sheets, leaving about 2 inches between the mounds. Dust the tops of the cookies very lightly with powdered sugar.*

Bake for 10 minutes. Then, without opening the oven door, reduce the oven temp to 200 degrees and bake for 1 hour more. Remove the baking sheets from the oven and allow the meringues to stand in a cool, dry place (not the refrigerator) until they reach room temperature.

Carefully peel the meringues off the parchment paper. Store in an airtight tin in a cool, dry environment.

Notes: I tried to make the cookies tablespoon-sized, but I still ran out of room on my two cookie sheets and had leftover dough. I baked two cookie sheets side-by-side in the oven, but I suspect you could do one sheet on each rack. Use the racks to divide the oven into thirds first.

If you like this recipe then you might also try Snow Caps.

Breakfast Casserole

2009-12-24T13:51:00.000-07:00

Breakfast Casserole
adapted from Allrecipes.com

Ingredients

1 (2 pound) package frozen hash brown potatoes, thawed or 3 medium potatoes, skinned, shredded in a food processor, and browned in a skillet with butter
1/2 pound pork sausage
4 strips bacon
5 eggs
1/2 cup milk
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
Heat a skillet over medium heat and cook and stir the sausage until the sausage is crumbly, evenly browned, and no longer pink; drain.
Heat 4 slices of bacon in a skillet and brown on both sides. Let cool then chop into 1/2 inch pieces.
Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage and bacon, and the remaining Cheddar cheese. Cover with aluminum foil.
Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Cookie Bouquet

2009-12-20T20:54:00.001-07:00

One of my 12 Days of Christmas Treats items was a Cookie Pop. Each Cookie Pop can be given away individually or as a Cookie Bouquet. Here is a picture of one of my Cookie Bouquets.

Oatmeal Raisin Cookies

2009-12-16T20:45:00.000-07:00

12 Days of Christmas Treats: Day 12

Oatmeal Raisin Cookies

From: http://smittenkitchen.com

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

See's Fudge

2009-12-15T05:00:00.001-07:00

12 Days of Christmas Treats: Day 11

See's Fudge
A friend gave me this recipe that was passed down to her through several generations in her family. Supposedly this is the original fudge recipe used by the See's Chocolate Company.

1 12 oz can evaporated milk
4 cups sugar
18 oz. semi-sweet chocolate chips
1 stick butter
2 tsp. vanilla
2 cups walnuts (optional)
28 mini marshmallows

Mix and cook milk and sugar. Bring to a boil (will be frothy). Simmer on low for 10 minutes. Add and melt chocolate and butter. Add all marshmallows last. Continue to simmer on low and stir constantly until all marshmallows melt (this can take a while). Pour into tins. Allow to set and cool.

Cut into small squares and package in a box for a nice homemade Christmas gift.

This recipe is labor intensive and requires a lot of time. If you prefer a simpler fudge recipe try Jell-o Chocolate Pudding Fudge.

Peanut Brittle

2009-12-14T05:00:00.002-07:00

12 Days of Christmas Treats: Day 10

Peanut Brittle
from Allrecipes.com

Ingredients

1 1/2 cups dry roasted peanuts
1 cup white sugar
1/2 cup light corn syrup
1 pinch salt (optional)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Directions

Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.
Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

Note: this recipe is for a 700 watt microwave. If you are not sure the wattage of your microwave then heat a cup of water in your microwave and note the time it takes for the water to boil. Use this chart to determine the wattage.

Holiday Cupcakes

2009-12-11T05:00:00.000-07:00

12 Days of Christmas Treats: Day 9

Holiday Cupcakes

24 prepared cupcakes
white, red, and green fondant
buttercream icing
3 inch round biscuit cutter
leaf cutter
fondant veining tool
rolling pin
mat
small red candies such as red hots

Roll out white fondant and cut out circles with biscuit cutter. Attach white circles to cupcakes with icing. Roll out green fondant and cut out leaves. Use the veining tool to create leaf veins. Arrange leaves on cupcakes and attach with icing. Attach red candies to leaves with a tiny dab of icing. Roll out red fondant and cut out circles with biscuit cutter. Divide circles into 6 wedges. Place 3 wedges on each cupcake and attach with icing. Roll red and white fondant into 4 inch long pieces. Wrap the pieces around each other. Form into a candy cane and attach to cupcake with icing.

Chocolate Peppermint Cupcakes

2009-12-10T19:53:00.003-07:00

12 Days of Christmas Treats: Day 8

Chocolate Peppermint Cupcakes

Your favorite chocolate cake recipe (enough for 18-24 cupcakes)
Your favorite chocolate frosting (enough for 18-24 cupcakes)
5 regular size candy canes

Prepare and bake your favorite chocolate cupcake recipe. Allow cupcakes to cool completely. Prepare a pastry decorating bag with Wilton tip 1M and fill with your favorite chocolate frosting. Chop candy canes in a food processor. Frost cupcakes and immediately sprinkle with candy cane pieces.

White Candy Fantasy Clusters

2009-12-08T05:00:00.001-07:00

12 Days of Christmas Treats: Day 7

White Candy Fantasy Clusters
from Chex.com

Ingredients
4 cups Rice Chex® cereal
2 cups pretzel sticks, coarsely broken
1 cup cashews, coarsely chopped
1/2 package (16-oz size) vanilla-flavored candy coating (almond bark)
1/2 cup semisweet chocolate chips

Directions

1.	Spray with cooking spray or grease 13x9-inch pan. In large bowl, mix cereal, pretzels and cashews.
2.	In 2-quart saucepan, melt candy coating over low heat, stirring constantly. Pour over cereal mixture, stirring until evenly coated. Press in pan; cool slightly.
3.	In microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth (bowl will be hot). Drizzle chocolate over snack. Let stand about 30 minutes or until chocolate is set. Break into clusters. Store in airtight container.

Homemade Cinnamon Rolls

2009-12-08T05:00:00.000-07:00

12 Days of Christmas Treats: Day 6

Homemade Cinnamon Rolls

For the Dough (this is the same dough used in this recipe):
1 pkg yeast
1/2 cup lukewarm later
1 tsp salt
1 cup scalded milk
2/3 cup shortening (Crisco)
6 to 8 cups flour
2 eggs
1/2 cup sugar
1 cup potatoes, mashed
butter

For Filling and Topping:
1 cup brown sugar
4 Tbsp butter, melted
1 Tbsp cinnamon
2 cups powdered sugar
1 Tbsp water

Add shortening, sugar, salt and eggs to potatoes. Cream well. Dissolve yeast in lukewarm water, add to lukewarm milk, and add to potato mixture. Add sifted flour to make stiff dough. Toss on floured board and knead well. Put in large bowl and let rise until doubled in bulk. Turn out on floured board and kneaded slightly. Rub over top with melted butter. Place in a bowl. Cover tightly and place in refrigerator until ready to use.

Roll out dough. Mix brown sugar, butter, and cinnamon together. Spread over dough. Roll dough into a log. Cut log into 1 inch slices. Place rolls on a baking sheet and let rise 1 hour before baking time. Bake at 400 degrees for 15 minutes or until edges start to brown.

Mix powdered sugar and water into a flowing but thick icing (add more water if needed). Spread over cinnamon rolls and enjoy.

Makes approximately 24 rolls.

Christmas Candy Melts

2009-12-07T05:00:00.002-07:00

12 Days of Christmas Treats: Day 5

Christmas Candy Melts

Wilton Candy Molds and Red, White, Brown, and Blue Candy Melts

1. Place Candy Melts in disposable bags. use one bag for each color.
2. Microwave at 40% power for 30 seconds. Knead bag.
3. Continue to microwave and knead at 15 second intervals until smooth and completely melted.
(You can use microwave safe bowls instead of bags. Stir between heating intervals)
4. To fill in the details of the mold, Squeeze melted candy onto a plate. Dip a paint brush in candy and "paint" in detail areas of mold.
5. Refrigerate until firm.
6. Carefully spoon in candy to fill remainder of mold.
7. Lightly tap to remove air bubbles.
8. Refrigerate until firm.
9. Candy will easily tap out of mold when done.
10. Place in small plastic bags and secure with ribbon to present as a party favor or set out on a plate.

Pumpkin Cheesecake

2009-12-04T05:00:00.001-07:00

12 Days of Christmas Treats: Day 4

Pumpkin Cheesecake
Allrecipes.com

Ingredients

3/4 cup finely chopped walnuts
3/4 cup graham cracker crumbs
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup butter, melted

(or you can substitute the above ingredients for a store bought graham cracker crust to save time)

FILLING:
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 teaspoon ground cinnamon, divided
2 tablespoons chopped walnuts (omitted)

Directions

In a small bowl, combine the walnuts, cracker crumbs, sugar and spices; stir in butter. Press onto the bottom of an ungreased 10-in. tart pan with a removable bottom.

For filling, in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with walnuts and remaining cinnamon. Place pan on a baking sheet.

Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Store in the refrigerator.

Cookie Pops

2009-12-03T05:00:00.000-07:00

12 Days of Christmas Treats: Day 3

Cookie Pops
A Wilton Project Idea

Supplies:
Wilton Comfort Grip Tree cookie cutter
Wilton Comfort Grip candy cane cookie cutter
8" cookie sticks
Red Cookie icing
White Cookie icing
Green Cookie icing
Primary fondant multi-pack
Piping gel
White nonpareils
Parchment paper
Rolling pin
Shortening
Container to display cookie bouquet

Sugar Cookie Recipe

1 cup butter, softened
1 cup sugar
1 large egg
1 tsp vanilla
2 tsp baking powder
3 cups flour

Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Sift baking powder with flour. Add flour mixture, 1 cup at a time, mixing well after each addition. The dough will be very stiff. Blend in the last of the flour by hand. Do not chill dough. Roll and cut out shapes. Bake 8-10 minutes or until cookies are lightly browned. remove cookies to cooling grid to cool completely.

Tips
1. Line cookie sheet with parchment paper.
2. Roll dough to a thickness of 3/8" on the parchment paper.
3. Dust cookie cutters with flour to prevent sticking. Cut out on parchment paper lined cookie sheet to eliminate transferring. Remove excess dough.
4. Leave 1" space between cookies because they will spread slightly when cooking.
5. Bake small batches of 3 to 4 cookies at a time.
6. To insert cookie sticks
-Place hand on top of cookie to hold in place
-Insert cookie stick by twisting and pushing stick into cookie
-Insert cookie stick all the way to within 1/2" to top of cookie

Decorate cookie pops as desired. Present cookie bouquet in a festive container decorated with curling ribbon, tissue paper, and tinsel. Or wrap individual pops in plastic and give as favors.

Christmas Banana Pumpkin Bread

2009-12-02T05:00:00.002-07:00

12 Days of Christmas Treats: Day 2

Christmas Banana Pumpkin Bread
adapted from: Taste of Home

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cups mashed ripe bananas (about 2 medium)
1/2 cups pumpkin puree
1/2 cup chopped walnuts (optional)
1/2 cup semisweet chocolate chips

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas and pumpkin puree just until combined.Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in the chocolate chips and walnuts.

Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Wrap bread in cellophane and tie with a bow to make a great gift or turn recipe into four mini loaves and arrange in a bread basket.

Kris Kringle Snack Mix

2009-12-01T05:00:00.000-07:00

12 days of Christmas Treats: Day 1

Kris Kringle Snack Mix
adapted from: worldvillage.com

8 cups Chex cereal
1 7-ounce jar of marshmallow creme
red and green sprinkles

First, preheat your oven to 325 degrees F.

On a large cookie sheet, spray cooking spray to cover. Empty your jar of marshmallow creme into a bowl you can use in the microwave.

Microwave the marshmellow creme uncovered on high for 1 minute, pause, then stir the creme and continue microwaving for another minute or until it is melted.

Gently pour the Chex cereal into the marshmallow creme. Gently stir the cereal until mixed and coated.

Next, spread the Chex out on a cookie sheet. Once you have a fairly even layer, sprinkle the Chex with the red and green candies. All you need to do now is bake it for about 10 minutes, stirring just a little after 5 minutes or until the marshmallow coating is dry.

Cool completely on cookie sheet placed on top of a wire rack. At this point it will all be one mass of coated Chex. Once it is cooled, you can break it up into large pieces and serve. Delicious!

This recipe for serves/makes 8 cups.

Package in a holiday themed plastic pail to make a great gift.

12 Days of Christmas Treats

2009-11-30T05:35:00.001-07:00

Some of you may remember my 12 Days of Christmas Cookies last year. This year I am going to do a similar challenge. Each of the first 12 days of December I am going to make a different Christmas treat. If you want to join me in this challenge feel free to use this logo.
I am really looking forward to this year's challenge. I have a few treats in mind already. Stay tuned because I think you will enjoy these. Many of them will make easy and great Christmas gifts.

Grandnina's Birthday Rolls

2009-11-29T21:24:00.003-07:00

Grandnina's Birthday Rolls
This is my grandmother's recipe. She would make these for every holiday and our birthdays. I would always look forward to these rolls.

1 pkg yeast
1/2 cup lukewarm later
1 tsp salt
1 cup scalded milk
2/3 cup shortening (Crisco)
6 to 8 cups flour
2 eggs
1/2 cup sugar
1 cup potatoes, mashed
butter

Add shortening, sugar, salt and eggs to potatoes. Cream well. Dissolve yeast in lukewarm water, add to lukewarm milk, and add to potato mixture. Add sifted flour to make stiff dough. Toss on floured board and knead well. Put in large bowl and let rise until doubled in bulk. Turn out on floured board and kneaded slightly. Rub over top with melted butter. Place in a bowl. Cover tightly and place in refrigerator until ready to use. Shape and let rise 1 hour before baking time. Bake at 400 degrees for 15 minutes or until edges start to brown.

Beer Can Turkey

2009-11-29T20:43:00.003-07:00

I know this sounds strange but this makes an amazing turkey. The outside is crispy and the inside is tender and moist. I think I might even like this method better than the brining method.

Beer Can Turkey

10-12 lb whole turkey, defrosted and neck, giblets, and gravy removed.
1 stick butter, melted
1 tsp garlic salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
1 - 12 oz can beer

Arrange oven rack to the lowest level. Preheat oven to 325 degrees. Mix butter, garlic salt, black pepper, paprika, and cayenne in a small bowl. Baste turkey with the butter and spice mixture. Pour out half the beer. Add the remaining butter and spice mixture to beer can. Place can in the turkey's center cavity and prop upright in a roasting pan. Place in oven and bake uncovered for 3.5 to 4 hours or until turkey is medium brown all over.

Cranberry Sauce

2009-11-29T10:39:00.002-07:00

Cranberry Sauce
Allrecipes.com

Ingredients

12 ounces cranberries
1 cup white sugar
1 cup orange juice

Directions

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Beef and Hatch Chilies

2009-09-26T08:53:00.000-07:00

Beef and Hatch Chilies
by Me

2 cloved garlic, minced
1/2 onion, chopped
1 1/2 lbs sirloin steak, trimmed and sliced into 1 inch pieces
1/2 lb roasted hatch chilies, skin removed
2 large tomatoes, skin removed
1/4 cup cilantro, chopped
1 cup water
salt and pepper to taste
Lime juice (optional)

Heat garlic and onions in a large sauce pan over medium heat for 3 minutes or until slightly brown. Add steak and brown for about 10 minutes. Add chilies, tomatoes, cilantro, and water. Cover and simmer for 1 hour, stirring occasionally. Add salt and pepper to taste. Serve with a squeeze of lime juice.

Mexican Sour Cream Rice

2009-09-24T08:29:00.000-07:00

Mexican Sour Cream Rice
adapted from ...and a Cookie for Dessert and A Taste of Home Cooking

1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup reduced fat sour cream
3 roasted hatch chilies, skin removed and chopped
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro
salt and ground black pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. In the pot with the cooked rice, mix the sour cream, hatch chilies, corn, and cilantro. Season with salt and pepper.

Southern Peach Cobbler

2009-09-22T09:40:00.000-07:00

Southern Peach Cobbler
from allrecipes.com

INGREDIENTS
8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

For the crust:
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

For the topping:
3 tablespoons white sugar
1 teaspoon ground cinnamon

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, and drop spoonfuls of topping over them.

Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Cafe Sua Da - Vietnamese Ice Coffee

2009-09-20T09:27:00.000-07:00

Cafe Sua Da (Vietnamese Ice Coffee)

2 Tbsp strong French roast coffee such as Cafe Du Monde, ground
2 Tbsp sweetened condensed milk
1 1/2 cups boiling water
ice cubes

Pour sweetened condensed milk in the bottom of a coffee mug. Unscrew coffee filter strainer. Add ground coffee to the bottom on the filter. Screw coffee filter strainer back on until it fits snug. Place coffee filter over mug. Add about 1/2 inch of boiling water over strainer. Wait about 30 seconds to allow coffee grounds to expand. Loosen filter by unscrewing two turns. Pour additional water over filter. When water has filtered through pour additional water over filter. Continue until all water has filtered through. Stir coffee in mug until the condensed milk has combined with coffee. Fill a class with ice. Pour coffee over ice. Enjoy!

Peanut Butter Crisscrosses

2009-09-15T11:27:00.000-07:00

Peanut Butter Crisscrosses
from Baking: From My Home to Yours, by Dorie Greenspan

2 ½ cups all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
pinch of grated nutmeg
2 sticks (8 oz.) unsalted butter, at room temperature
1 cup peanut butter (crunchy or smooth)
1 cup packed light brown sugar
¾ cup sugar
2 large eggs
1 ½ cups chopped salted peanuts (I omitted this since I used crunchy peanut butter)
about ½ cup sugar, for rolling

Position the racks to divide the oven into thirds and preheat the oven to 350°. Line two baking sheets with parchment or silicone mats.

Whisk together the flour, baking soda, baking powder, salt and nutmeg.

Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and the bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chopped peanuts. You’ll have a soft, pliable (mushable, actually) dough.

Pour the ½ cup of sugar into a small bowl. Working with a level tablespoonful of dough for each cookie, roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them, then place on the baking sheets, leaving 2 inches between them. Dip the tines of a fork in sugar and press the tines against each ball first in one direction and then in a perpendicular direction – you should have a flattened round of dough with crisscross indentations.

Bake for about 12 minutes, rotating the sheets from top to bottom and front to back at the midway point. When done, the cookies will be lightly colored and still a little soft. Let the cookies sit on the sheets for a minute before transferring them to cooling racks with a wide metal spatula. Cool to room temperature.

Repeat with the remaining dough, making sure to cool the baking sheets between batches.

Storage:
The cookies will keep for at least 5 days in the cookie jar. Wrapped airtight, they can be frozen for up to 2 months.

These were perfect peanut butter cookies - crispy on the outside and soft in the middle. I highly recommend this recipe.

Chocolate Fudge Jr Mint Centered Cupcakes

2009-09-13T11:18:00.000-07:00

Chocolate Fudge Jr Mint Centered Cupcakes
adapted from picky-palate.com

1 box chocolate cake mix plus the ingredients to prepare per package directions
3-4 oz boxes Jr Mints
Favorite vanilla or chocolate frosting

Preheat oven to 350 degrees F. Prepare cake mix per package directions. Scoop into 24 lined muffin cups. Press 3 JR mints into the center of each cupcake. Bake for 22-25 minutes or until toothpick comes mostly clean from center. Let cool completely and frost with your favorite vanilla or chocolate frosting. Press a JR mint on top of each cupcake. Makes 24 cupcakes

Crockpot Coconut Curry Beef

2009-09-11T11:02:00.000-07:00

Crockpot Coconut Curry Beef
adapted from A Year of Slow Cooking

1 13.5-oz can coconut milk
1 T brown sugar
1 T soy sauce
1/2 tsp cayenne pepper
1/2 tsp crushed red pepper
1/2 tsp paprika
1/2 tsp ground ginger
1/2 yellow onion, quartered
2-3 cloves garlic, chopped
1 potato, cut into 1/2 inch pieces
3 carrots, cut into 1/2 inch pieces
1 celery stalk cut into 1/4 inch pieces
1 1/2 lbs of lean beef (such as top round), cut into 1 inch pieces

Add all ingredients into a slow cooker. Cook on high for 4 to 5 hours or low 8 to 10 hours. Serve over rice.

Personally I wasn't a fan of this meal but my husband loved it. I guess it is just personal taste.

Carrot Cake

2009-09-09T10:48:00.000-07:00

Carrot Cake
Adapted from allrecipes.com

INGREDIENTS
4 eggs
3/4 cup vegetable oil
1/2 cup unsweetened apple sauce
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1/2 cup butter, softened
8 ounces cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with liners and spray each one with cooking spray. In a large bowl, beat together eggs, oil, apple sauce, white sugar, brown sugar, and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center cupcake comes out clean. Let cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cupcakes.

Banana Crumb Muffins

2009-09-07T10:40:00.000-07:00

Banana Crumb Muffins
from allrecipes.com

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

I followed the directions exactly as listed on allrecipes.com. The muffins were perfect. I wouldn't change a thing. This is a great way to use up bananas before they turn bad.

Baked Lemon Pasta

2009-09-06T13:15:00.000-07:00

Baked Lemon Pasta

from thepioneerwoman.com

1 pound thin spaghetti
1/2 stick (4 tablespoons) butter
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream
1/2 teaspoon kosher salt, more to taste if desired
Plenty of grated Parmesan cheese
Flat leaf parsley, chopped
Extra lemon juice

Preheat oven to 375 degrees. Cook spaghetti until al dente.
In a skillet, melt butter with olive oil over LOW HEAT.
When butter is melted, add minced garlic.
Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.
Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more lemon juice over the top.
Top generously with Parmesan cheese, then chopped parsley.
Give it a final squeeze of lemon juice at the end.

Roasted Cauliflower and Penne

2009-08-19T17:28:00.000-07:00

Roasted Cauliflower with Penne
adapted from Everyday with Rachael Ray

1 lb penne pasta
1 jar of your favorite spaghetti sauce or homemade sauce
3 tablespoons extra-virgin olive oil (EVOO)
1 head cauliflower (about 2 pounds), stemmed and chopped
¾ cup grated Pecorino Romano cheese (a few handfuls)
Freshly ground pepper
Season salt

Preheat oven to 400 degrees. Bring a large pot of water to a boil over the stove top. Add the penne to the water and cook for 10 to 12 minutes. Meanwhile coat the cauliflower pieces in EVOO and season with salt and pepper. Place on a baking pan in a single layer and roast in the oven for 15 to 20 minutes or until edges start turning brown. When the penne is done cooking drain the water and toss with spaghetti sauce and cheese. Place in a 9 inch baking dish. Top with roasted cauliflower and place in oven for 5 minutes. Remove and let cool for a few minutes before serving.

Shish Kabobs

2009-08-14T16:47:00.000-07:00

Shish Kabobs
by Me

1 lb top sirloin steak
2 green bell peppers
1 pineapple cut into pieces

Soak shish kabob skewers in water. Season meat with salt and pepper. Cut into 1 1/2 inch pieces. Cut bell pepper in 1 1/2 inch pieces. Alternate meat, bell pepper, and pineapple pieces on skewers. Grill over medium heat for 5 minutes on each side or until meat is cooked to desired temperature.

Mini Quiches

2009-08-11T16:06:00.000-07:00

Mini Quiches
makes 15 to 18

Crust: Good For Almost Everything Pie Dough - Baking: From My Home to Yours by Dorie Greenspan

1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces2
1/2 tablespoons very cold (frozen is even better) vegetable shortening, cut into 2 pieces
About 1/4 cup ice water

Quiche Mixture

1 1/2 cups of any combination of chopped cooked spinach, chopped cooked broccoli, chopped cooked artichoke hearts, chopped cooked bacon
4 eggs
1/8 cup feta cheese, crumbled,
1/2 cup shredded cheddar cheese
1 clove garlic, minced
1 dash cayenne pepper
1 dash paprika
a few sprinkles of your favorite herbs (thyme, basil, parsley, dill, etc.)

additional shredded cheddar cheese to sprinkle on top

Put the flour, sugar and salt into a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing -- what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tablespoons of the water if making a double crust, 3 tablespoons if making a singe crust -- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened of form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl and onto a work surface.

Roll out dough and refrigerate for about 30 minutes. Meanwhile mix the quiche mixture together in a medium bowl. Preheat oven to 400 degrees. Remove dough from refrigerator. Use a 5 inch diameter round cutter to cut out 15 to 18 circles. Place dough in a greased muffin pan. Bake in the oven for 5 minutes. Fill each crust with the quiche mixture to the top edge of the crusts (about 2 Tbsp. in each). Place back in oven for 15 minutes. Remove from oven and sprinkle additional cheese on top of each quiche. Place back in oven for one minute to melt cheese. Remove from oven and let cool. When cool use a plastic knife to cut around the edges of each quiche and remove from the muffin pan.

Red Lobster Cheddar Bay Biscuits Copy Cat

2009-08-09T18:30:00.000-07:00

Red Lobster Cheddar Bay Biscuits Copy Cat
from recipezaar.com

Ingredients
2 cups Bisquick
2/3 cup milk
1/2 cup cheddar cheese, shredded
1/2 cup butter or margarine, melted
1/4 teaspoon garlic powder

Directions
Heat oven to 450 degrees. Mix bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cookie sheet. Bake 6-8 minutes or until golden brown. Mix butter or margarine and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

Bisquick Coffee Cake

2009-07-11T16:02:00.002-07:00

Bisquick Coffee Cake
from recipezaar.com

Dough
2 cups Bisquick
2/3 cup water or milk
1 egg
2 tablespoons sugar

Topping
1/3 cup Bisquick
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter

Directions
Preheat oven to 400 degrees. Grease a deep pie plate, 8"x8" square pan, or 9"x9" square pan. Mix dough ingredients and put in baking dish. Mix topping ingredients with a fork or pastry mixer until crumbly. Spread topping mix over dough and drag a butter knife across like you were making a tic-tac-toe board several times. Bake for 25 minutes.

Creamy Buttermilk Coleslaw

2009-06-20T15:31:00.000-07:00

Creamy Buttermilk Coleslaw
from Cooks Illustrated July 2002 and The Way the Cookie Crumbles

Serves 4

CI note: If you are planning to serve the coleslaw immediately, rinse the salted cabbage in a large bowl of ice water, drain it in a colander, pick out any ice cubes, then pat the cabbage dry before dressing.

1 pound cabbage (about ½ medium head), red or green, shredded fine (6 cups)
table salt
1 medium carrot, shredded on box grater
½ cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot, minced (about 2 tablespoons)
2 tablespoons minced fresh parsley leaves
½ teaspoon cider vinegar
½ teaspoon granulated sugar
¼ teaspoon Dijon mustard
1/8 teaspoon ground black pepper

1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.

2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, ¼ teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)

Pan-Fried Dumplings

2009-06-18T17:50:00.000-07:00

Pan-Fried Dumplings
adapted from World Foodie Guide

48 round dumpling wrappers
1 lb bag cabbage & carrots slaw mix
3 Tbs fresh cilantro, chopped
1/2 serrano pepper, finely diced
1/4 tsp ginger
1/2 tsp garlic
1/2 pork
1/4 cup Kikoman soy sauce
Vegetable oil

I made half vegetable dumplings and half a combination of pork and vegetable.

1. Remove the dumpling wrappers from the freezer and let defrost while cooking the vegetables.

2. For the vegetable mixture add the slaw mix, cilantro, pepper, ginger, garlic, and half of the soy sauce to a frying pan. Heat over medium until the vegetables soften (about 8 minutes). Set aside in a bowl and let cool.

3. Fill a small bowl with water. Dip your finger in the water and outline a dumpling wrapper to moisten around the edge. Place about 1 teaspoon of vegetable mixture in the center of the wrapper. Fold the wrapper over and seal. Repeat this for 24 dumplings.

4. Heat about 3 Tbs oil in the frying pan over medium heat. Add 12 dumplings to the pan. Let fry until brown on one side (about 4 minutes). Add a cup of water to the pan and continue to cook for 1 minute. Strain the dumplings from the liquid and set aside in a single layer to cool. Repeat this step for the other 12 dumplings.

5. Cook pork in a pan over medium heat until brown. Set aside to cool. Mix the pork with the remaining vegetable mixture.

6. Repeat steps 3 and 4 with the pork/vegetable dumplings.

7. Serve with soy sauce or create your own dipping sauce.

BBQ Bean Soup

2009-06-16T13:55:00.000-07:00

I saw a recipe on A Year of Slow Cooking Blog for a baked bean soup that tasted like pork and beans but better. It sounded great but I didn't have all the ingredients and I wanted to mix it up a bit. I also didn't feel like dragging out my crockpot so I just made this on the stove top. This is a very versatile recipe. If you want to make this as a side dish to take to a BBQ just reduce the water.

BBQ Bean Soup
Inspired by A Year of Slow Cooking

1 lb dry pinto beans or 2 cans pinto beans
2 cans tomato sauce
6 cups water
1 cup dark brown sugar
1 tsp garlic
1/2 onion
1 cup diced carrots
1/2 cup diced celery
3 strips thick bacon, cooked and crumbled
2 Tbs yellow mustard
1 Tbs red wine vinegar
1 Serrano pepper, finely chopped
1/2 cup Kraft Honey BBQ sauce

If using dry beans then rinse, boil, and let soak over night or use the quick method from the back of the bean package.

Toss all of the ingredients into a large stock pot and bring to a low boil for 2 hours. Stir occasionally. Or put all ingredients in a crockpot and cook on low 10 hours or high 5 hours.

Chocolate Chip Scones

2009-06-14T22:15:00.000-07:00

Chocolate Chip Scones
From Joy of Baking

2 cups (280 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces

1/2 cup (90 grams) milk or semi sweet chocolate chips or chunks

1/2 cup (75 grams) dried cherries or cranberries *I omitted these

1 teaspoon pure vanilla extract

2/3 cup (160 ml) buttermilk

Egg mixture for brushing tops of scones:

1 large egg, lightly beaten

1 tablespoon milk

Cinnamon Sugar:

2 tablespoons (30 grams) granulated sugar

1/4 teaspoon ground cinnamon

Powdered Sugar:

Dust on top

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chocolate chunks (or chips) and dried cherries. In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture. Stir just until the dough comes together (add more buttermilk if necessary). Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. To make the Cinnamon Sugar, mix together the sugar and ground cinnamon. Sprinkle the tops of the scones with a little of the cinnamon sugar.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift the confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

Makes 8 scones or 16 to 18 biscuits

Shrimp with Tomatoes and Feta Cheese

2009-05-10T21:04:00.003-07:00

Shrimp with Tomatoes and Feta Cheese

adapted from: allrecipes.com

1 tablespoon chopped garlic
3 tablespoons olive oil
1/2 jalapeno pepper, chopped
2 ripe tomatoes, chopped
ground black pepper to taste
1/4 cup crumbled feta cheese

1/2 pound fresh shrimp, peeled and deveined
1 tablespoon olive oil
salt and pepper to taste

1/4 lb thin spaghetti, cooked

In a large saucepan, saute the chopped garlic in the olive oil until golden. Add jalapeno peppers; saute about 3 minutes.

Mix in the chopped tomatoes and salt and pepper. Bring to a boil. Reduce heat.

In a medium saute pan, toss the shrimp with the olive oil. Cook over medium heat until shrimp become pink. Season with salt and pepper and mix in the tomato sauce.

Serve tomato and shrimp over spaghetti. Sprinkle feta cheese on top.

Crockpot Jambalaya

2009-05-10T20:17:00.003-07:00

Crockpot Jambalaya
adapted from: allrecipes.com

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large green bell pepper, chopped
1 cup chicken broth
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1 pound frozen cooked shrimp without tails

In a slow cooker, mix the chicken, sausage, tomatoes with juice, green bell pepper, and broth. Season with Cajun seasoning and cayenne pepper.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Graham Streusel Coffee Cake

2009-05-03T21:21:00.004-07:00

Graham Streusel Coffee Cake

from: allrecipes.com

1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
3/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
2/3 cup butter or margarine, melted
1 (18.25 ounce) package yellow cake mix
1/2 cup confectioners' sugar
1 tablespoon milk

Combine the first five ingredients; set aside. Prepare cake mix according to package directions. Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with half of the graham cracker mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham cracker mixture. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk; drizzle over cake.

Apple and Brown Sugar Corned Beef

2009-05-03T21:13:00.003-07:00

Apple and Brown Sugar Corned Beef

adapted from Crockpot Tuesdays

Ingredients:

3 lbs. corned beef

3 potatoes, peeled and quartered

2 Granny Smith apples, peeled and diced into 1/4 inch pieces

1 cup water

1 cup brown sugar

1 tbsp spicy mustard

2 tsp garlic, minced

1/2 tsp peppercorns

Directions:

Place meat, potatoes, and apples in crockpot. Combine the water, brown sugar, mustard, garlic and black pepper and pour into crockpot. Sprinkle peppercorns on top. Cook on high for 6 hours or low for 12 hours. Remove meat and veggies from juice and serve.

Pumpkin Scones

2009-04-23T20:37:00.007-07:00

Pumpkin Scones

From: recipezaar.com and hungryjaney.blogspot.com

2 cups all-purpose flour

7 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 tablespoons cold butter

1/2 cup canned pumpkin (not pumpkin pie filling)

3 tablespoons milk

1 egg

Powdered Sugar Glaze

1 cup powdered sugar

2 tablespoons whole milk

Spiced Icing

1 cup powdered sugar

2 tablespoons milk

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 pinch ginger

1 pinch ground cloves

Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

TO MAKE THE PLAIN GLAZE: Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone.

TO MAKE THE SPICED ICING: Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour).

Super Mario Brothers Cake

2009-04-19T17:18:00.003-07:00

Here is the Super Mario Brothers cake I made for a 30th birthday party.

Bacon Wrapped Grilled Asparagus

2009-04-19T17:01:00.003-07:00

Bacon Wrapped Grilled Aparagus
By: Me

1 lb asparagus
2 Tbsp olive oil
salt and pepper
sliced bacon

Wash and trim asparagus. Place asparagus in a pan and drizzle with olive oil. Toss to coat. Season with salt and pepper. Bundle 3 asparagus together and wrap bacon around them. Secure with toothpicks. Repeat with remaining asparagus. Place on grill and cook for 5 minutes on each side or until bacon is cooked through and asparagus are tender.

Butternut Squash Soup

2009-04-19T16:54:00.002-07:00

Butternut Squash Soup
By: Me

2 cups peeled and cubed butternut squash
2 cups chicken broth
1/4 cup butter
1/2 tsp nutmeg
1/2 tsp pepper
1/2 cup cream

Bring chicken broth and squash to a boil. Simmer for 20 minutes or until squash is fork tender. Puree in a blender until smooth. Add back to pot and simmer on low. Add butter and stir until melted. Add nutmeg and pepper. Stir in the cream. Simmer for 5 minutes and serve.

Funfetti Cookies

2009-04-19T16:46:00.003-07:00

Funfetti Cookies
From: Pillsbury

INGREDIENTS
1 (18.9-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix
1/3 cup oil
2 eggs
1/2 (15.6-oz.) can Pillsbury® Creamy Supreme® Funfetti® Vanilla Frosting

1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.

2. Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

3. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Crockpot Smothered Steak and Potatoes

2009-04-19T16:39:00.004-07:00

Crockpot Smothered Steak and Potatoes
By: Me

4 tenderized cube steaks

4 small potatoes, scalloped

1 onion, cut into rings

1 cup beef broth

1 pkg onion soup mix

Place all ingredients into a crock pot and cook for 3 hours on high.

Hawaiian Rolls

2009-04-19T16:25:00.003-07:00

Hawaiian Rolls
From: ...And a Cookie for Dessert

1 1/4 cups pineapple juice
2 packages instant dry yeast
1/3 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature, cut into pieces
4 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground ginger
5 1/2 to 6 cups flour*

1. In a large bowl, with an electric mixer, beat together the sugar and butter. Beat in the yeast packages and the pineapple juice. Beat in 3 of the eggs, the vanilla, salt and ginger until well combined. Add 3 cups of the flour and beat until smooth. Stir in enough of the remaining flour (about 2 1/2 cups) to make the dough easy to handle.

2. Using the hook attachment on your stand mixer, knead the dough until smooth and elastic, about 3 minutes, using up to 1/2 cup more if necessary. Place the dough in a greased bowl and turn greased side up. Loosely cover with a kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours. (Dough is ready if you poke it and the indentation remains.)

3. Punch down the dough and divide in half. Divide one half of the dough into nine equal pieces. Form each piece into a ball and pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan, tucked side down. Continue until the pan is filled. Repeat with the other dough half. Cover the rolls and let rise until doubled in bulk, about 1 hour.

4. Preheat the oven to 350 degrees. In a small bowl, lightly bat the remaining egg. Brush over the rolls and sprinkle with a couple of pinches of sugar. Bake 30 to 40 minutes, until golden brown.

*I ran out of white flour so I used 4 cups of white flour and 2 cups of wheat flour. These turned out all right.

Marinated Green Beans with Tomatoes and Feta

2009-04-19T16:19:00.002-07:00

Marinated Green Beans with Tomatoes and Feta
From Allrecipes.com

2 pounds fresh green beans, trimmed
1/4 cup olive oil
2 cloves garlic, minced
2 tomatoes, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) package crumbled feta
1 bunch fresh oregano sprigs

1. Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.

2. Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

Cuban Ropa Vieja

2009-04-19T16:14:00.004-07:00

Cuban Ropa Vieja
From Allrecipes.com

1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.

2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

Chicken Bacon Ranch

2009-04-19T16:04:00.003-07:00

Chicken Bacon Ranch

by Me

1 chicken breast per person
BBQ sauce such as Kraft Honey BBQ
2 strips bacon per chicken breast

Ranch dressing

Mozzarella cheese

Pound chicken between two sheets plastic wrap to thin out. Coat chicken in BBQ sauce. Wrap bacon around chicken and secure with toothpicks. Place on grill and cook for about 10 minutes on each side or until cooked through. Drizzle ranch dressing on one side of the chicken. Top with mozzarella and leave on grill for two more minutes or until cheese is melted.

Mole with Chicken and Rice

2009-02-02T10:43:00.000-07:00

Mole with Chicken and Rice

adapted from Better Homes and Gardens Biggest Book of Slow Cooker Recipes

1 14.5 oz can diced tomatoes

1/2 cup chopped onion

1/4 cup almonds

2 cloves garlic

1 jalapeno, chopped

3 Tbsp unsweetened cocoa powder

1 Tbsp sesame seeds

1 tsp sugar

1/8 tsp nutmeg

1/4 tsp cinnamon

1 tsp chopped cilantro

3 chicken breasts cut into 1 inch pieces

Hot cooked rice

In a blender or food processor combine all ingredients except chicken and rice. Blend until mixture is a coarse puree. Add chicken to slow cooker and cover with puree. Cover and cook on high 4 to 5 hours or low 8 to 10 hours. Serve with rice. Makes 4 to 6 servings.

Nutrition info per serving: 448 calories, 23 g fat (5 g sat. fat), 99 mg chol., 586 mg sodium, 23 g carbs, 4 g fiber, 36 g protein, Daily Value: 3% vit. A, 17% vit. C, 12% calcium, 18% iron

Sweet and Sour Chicken

2009-01-26T10:38:00.000-07:00

Sweet and Sour Chicken

by Me

1 lb chicken breast (about 3 breasts)

1/2 cup flour

Olive oil

1 cup diced carrots

1/2 cup diced celery

1 cup chicken broth

1/2 cup La Choy Sweet and Sour Sauce

Cut chicken into 1 inch pieces. Coat chicken pieces with flour. Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Add chicken and saute until browned. Remove chicken pieces and set aside. Heat 1 tablespoon olive oil in the same skillet over medium heat. Add carrots and celery. Saute for about 5 minutes. Add chicken broth and simmer for an additional 5 to 10 minutes or until vegetables are the desired consistency. Add sweet and sour sauce and stir until combined. Add chicken back into skillet and toss with sauce and vegetables. Serve over rice.

Chile Spiked Brisket

2009-01-25T21:18:00.003-07:00

I love using my crock pot on Sundays. It is so easy to throw some ingredients in the crock pot and forget about it. Several hours later you have a great meal ready to eat.

Chile Spiked Brisket
adapted from about.com

1/2 large onion coarsely chopped
2 lb top round beef
3 chipotle chiles in adobo sauce, minced
3/4 cup dark beer
1 8 oz can tomato sauce
1/4 tsp cinnamon
1/4 tsp pepper
3 cloves garlic, minced
6 to 8 red potatoes
1 cups baby carrots
1/2 cup celery, chopped

Place beef in the crock pot with onions. Mix the next 6 ingredients together and pour over beef. Add potatoes, carrots, and celery over the top. Cover and cook on high 5 hours or low 10 to 12 hours. Serves 6 to 8

Arizona Heat Snack Mix

2009-01-25T21:03:00.005-07:00

The Arizona Cardinals are playing in the Super Bowl next week so this is a perfect snack to honor the occasion.

Arizona Heat Snack Mix

adapted from Chex.com

2 cups Corn Chex® cereal
2 cups Wheat Chex® cereal
2 cups pretzels
2 Tbsp butter or margarine
1 Tbsp Koops Arizona Heat Mustard

1 Tbsp honey

1 Tbsp Worchershire sauce
1/2 tsp season salt

1/2 tsp cayenne pepper

Heat oven to 250°F. In ungreased large roasting pan, mix cereals, pretzels and almonds. In 1-quart saucepan, heat butter, mustard, honey and seasoned salt over medium heat, stirring frequently, until butter is melted and mixture is hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered about 45 minutes, stirring every 15 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

Crockpot Chicken Tacos

2009-01-20T21:31:00.002-07:00

Crockpot Chicken Tacos

1 lb boneless skinless chicken breast (about 3 breasts)

1 can diced tomatoes and green chilis (like Rotel)

1 pkg taco seasoning (like McCormick's)

1 pkg crispy taco shells

Combine all ingredients in a crockpot. Cover and cook over high heat for 4 hours or until chicken shreds easily with a fork. Shred each piece of chicken. Heat shells in oven according to package directions. Fill with chicken. Add additional toppings of your choice (my favorites are pico de gallo, cheese, and sour cream).

Deconstructed Lasagna

2009-01-19T12:55:00.000-07:00

Deconstructed Spinach and Artichoke Lasagna

adapted from Everyday with Rachael Ray February 2009

salt and pepper

1 lb small wheat penne pasta

1/4 cup onion, chopped

2 cloves garlic, minced

10 oz package frozen spinach, thawed and drained

6 artichoke hearts, quartered

1 can Hunts spaghetti sauce

1/2 cup water

1 oz container low fat ricotta cheese

1 Tbsp dried or fresh basil chopped

1 Tbsp dried or fresh parsley chopped

Parmesan cheese to sprinkle on top

1. In a large pot add water and salt and bring to a boil. Add pasta and cook until al dente (about 12 minutes). Drain.

2. While the pasta is cooking, add onion and garlic to a large skillet. Heat over medium for 1 to 2 minutes or until the flavors are released. Add spinach and artichokes and stir until combined. Add spaghetti sauce and water. Simmer until pasta in done.

3. In a bowl, combine ricotta, basil, and parsley.

4. Divide penne between 4 serving bowls. Pour spinach and artichoke sauce over penne. Top with a scoop of ricotta and sprinkle parmesan on top.

Bruschetta

2009-01-18T21:03:00.003-07:00

In the first time in the history of the franchise the Arizona Cardinals are going to the Super Bowl!!! I wasn't planning to have a Super Bowl party this year but since my city's team will be playing I might need to have one. Besides I have some many tried and true snacks to fall back on.

Bruchetta

from allrecipes.com

Ingredients

8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced

Directions
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Vegetarian Chili

2009-01-12T09:22:00.001-07:00

This is a vegetarian and lower calorie/lower fat variation of my award winning chili recipe.

Vegetarian Chili
by Me

1 cans tomato sauce
1/2 c water
1 can Rotel
2 Tbs chili powder
1 tsp onion
1 tsp garlic
1/2 tsp black pepper
1/2 tsp salt
1 tsp cumin
1 tsp paprika
1 tsp cayenne (more or less to taste)
2 oz Hershey's milk chocolate
1/2 c Dr. Pepper
1 can red kidney beans
1 can white northern beans

In a large pot, heat garlic and onion over medium heat until slightly toasted. Add all ingredients and simmer on medium low for 30 minutes, stirring occasionally.

Puppy Chow, White Trash, Muddy Buddy or Whatever You Want to Call It

2009-01-11T20:01:00.003-07:00

This recipe isn't very original and I'm sure just about everyone and their mom has made this before. It seems like everyone has their own name for it too. I just felt like throwing together a quick snack tonight that didn't require too much thinking or too many dirty dishes. So here it is.

Puppy Chow, White Trash, Muddy Buddy or Whatever You Want to Call It

4 cups corn cereal squares such as Chex
1/4 cup melting chocolate
1/4 cup peanut butter (chunky or smooth will work)
1/2 cup powdered sugar

Place chocolate and peanut butter in a microwave safe bowl. Heat in the microwave on high for about 2 minutes stirring every 30 seconds until melted. Pour cereal in a gallon size plastic zipper bag. Pour chocolate peanut butter mixture over cereal. Close bag and shake until cereal is evenly coated. Open bag and add powdered sugar. Close bag and shake until cereal is evenly coated with powdered sugar.

Sweet Potato Soup

2009-01-05T08:40:00.000-07:00

Sweet Potato Soup
by Me

1/2 cup unsweetened coconut flakes
3 cups water
2 large sweet potatoes
1 cup chicken broth
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt

*Garnish with creme fraiche if desired - not included in nutritional information

Add water and coconut flakes to a large sauce pan. Bring to a boil over medium heat. Boil for 10 minutes. In the meantime wash sweet potatoes and pierce several times with a fork. Place in a microwave and cook 10 minutes on high or until soft. Strain coconut flakes from water, reserving water. Discard coconut flakes. Slice sweet potatoes in half and scoop sweet potato out of skin, discard skin. Add sweet potato and coconut flavored water to a blender. Blend until smooth. Add mixture back into sauce pan. Add chicken broth, cinnamon, nutmeg, and salt to sauce pan. Simmer over medium-low heat for 10 minutes or until flavors are combined.

Hummus

2009-01-04T08:17:00.008-07:00

Hummus
from allrecipes.com

Ingredients

1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil

*I followed the advice of some of the reviewers and added 1/2 tsp sesame oil (to compensate for the sesame flavor you would normally get from Tahini) and 1 Tbsp lemon juice. I also roasted the garlic before adding it in to give it a less bitter flavor.

Directions

In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

This is a delicious alternative to hummus with tahini. You can serve it with carrots, celery, cucumber, pita bread, pita chips, or crackers.

Vanilla Pudding Chocolate Chip Cookies

2009-01-03T10:16:00.000-07:00

The cafeteria at my former workplace had awesome chocolate chip cookies. It was the only thing I liked that they made. One of my co-workers asked them for the recipe and they gave it to her. She passed it on to me. At one time this was my go to chocolate chip cookie recipe. I miss placed the recipe and didn't make them again for several years. Yesterday when I was searching through some old documents I found the recipe again. The quest to find the best chocolate chip cookie recipe might be over. I think we have a clear winner. These are awesome! They are even better than I remember.

Vanilla Pudding Chocolate Chip Cookies
from the Coburn Cafeteria

2 ¼ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup butter, softened
¾ cup packed brown sugar
¼ cup white sugar
1 (3.4 oz) pkg instant vanilla pudding mix
1 tsp vanilla extract
2 eggs
12 oz semi-sweet chocolate chips
1 cup chopped walnuts or pecans

Preheat oven to 375°. Combine flour, salt, and baking soda and set aside. Mix butter, brown sugar, white sugar, pudding mix, and vanilla until creamy. Add eggs and mix well. Gradually stir in flour mixture. Stir in chocolate chips and nuts. Drop heaping teaspoonfuls of dough onto ungreased cookie sheet about 2 inches apart. Bake at 375° for about 10 minutes.

Thick and Chewy Chocolate Chip Cookies

2009-01-02T09:57:00.000-07:00

The quest to find the perfect chocolate chip cookie continues. We tried these Cooks Illustrated cookies but weren't thrilled. I thought they tasted like they had too much flour in them. I like them better than Dorie's but so far Nestle Toll House is still ahead.

Thick and Chewy Chocolate Chip Cookies

from Cooks Illustrated and The Way the Cookie Crumbles

Makes 1½ dozen 3-inch cookies

CI note: These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.

2⅛ cups bleached all-purpose flour (about 10½ ounces)
½ teaspoon table salt
½ teaspoon baking soda
12 tablespoons unsalted butter (1½ sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
½ cup granulated sugar (3½ ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1-2 cups chocolate chips or chunks (semi or bittersweet)

1. Heat oven to 325F. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

3. Form scant ¼ cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month - shaped or not.)

4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

Black-Eyed Pea Gumbo

2009-01-01T21:54:00.000-07:00

Black-Eyed Pea Gumbo
from allrecipes.com

1-1/2 teaspoons olive oil
1/2 medium onion, chopped
1/2 medium green bell pepper, chopped
2-1/2 stalks celery, chopped
1 cup chicken broth
1/2 cup brown rice
2 (15 ounce) cans black-eyed peas with liquid
1/2 (10 ounce) can diced tomatoes and green chiles
1/2 (14.5 ounce) can diced tomatoes
1 clove garlic, finely chopped
*I also added carrots, cilantro, turkey bacon, and Cajun seasoning

Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.

Note to self: don't buy the Hot Rotel ever again. I like to think that I am more tolerant to hot peppers than most people but this stuff was HOT! I think I will stick to the regular Rotel and add cayenne to taste.

Black-Eyed Pea Dip

2009-01-01T21:47:00.000-07:00

My mom says I have to eat black-eyed peas on New Year's Day for good luck. Well I need all the luck I can get this year so I made two black-eyed pea dishes. I saw this one on Homesick Texan. I love the creativity of turning peas into a dip. This dip did not disappoint either. I couldn't stop eating it! Even if you don't like black-eyed peas you should give this a try. This tastes just like bean dip. The lime, cilantro, and jalapeno mask the earthy black-eyed pea flavor. It is perfect served with Fritos. I made some modifications though. The original recipe is a hot dip with bacon and cheese. I decided to lighten it up a bit.

Black-Eyed Pea Dip
adapted from Homesick Texan

1 can black-eyed peas, drained
juice from 1/2 lime
1 tsp olive oil
1/2 jalapeno, chopped
1/4 cup cilantro, chopped

Add all ingredients to a food processor and blend until smooth. Makes about 1 cup of dip.

Slow Cooker Stuffed Peppers

2009-01-01T21:42:00.001-07:00

Slow Cooker Stuffed Peppers
from Spice In My Life

Ingredients

4 large bell peppers
1 lb ground beef
1/4 cup chopped onion
1 small clove garlic finely chopped
1 can (8 oz) tomato sauce
1/4 tsp salt
1/4 tsp cumin
Dash of red pepper
1/8 tsp cinnamon
1/3 cup uncooked rice
1/2 cup water
1/2 cup shredded cheese (I used and Italian cheese blend)

*I also added some shredded carrots and Worcestershire sauce

Directions

1) Cut thin slices from stem end of each bell pepper to remove top, seeds and membranes.
2) Rinse peppers.
3) Cook beef, onion, and garlic over medium heat in skillet until brown.
4) Drain.
5) Stir in tomato sauce, salt, cumin, cinnamon, and red pepper.
6) Stir in rice.
7) Divide beef mixture evenly among peppers.
8) Pour water into 3 1/2 to 4 quart slow cooker; stand peppers upright in cooker.
9) Cover and cook on low heat setting 4 to 6 hours or until peppers are tender.
10) Garnish with cheese.

Christmas Leftovers Take 4

2008-12-29T22:40:00.000-07:00

Ham and Egg Fried Rice
Cooking Light September 2008

4 servings (serving size: about 1 1/4 cups)

Ingredients

4 cups cold cooked long-grain rice
1 1/2 tablespoons canola oil
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 cup thinly horizontally sliced green beans
3/4 cup diced ham (about 4 ounces)
1/4 cup low-sodium soy sauce
2 1/2 teaspoons dark sesame oil
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/4 cup (1-inch) slices green onions

Preparation

1. Break up rice with hands to remove large clumps, if necessary.

2. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add 1 1/2 cups onion and garlic to wok; stir-fry 1 minute or until onion begins to brown. Add beans and ham; stir-fry 2 minutes or until ham begins to brown.

3. Reduce heat to medium-high. Add cold rice to wok; stir-fry 2 minutes. Stir in soy sauce, sesame oil, and black pepper. Push rice mixture up sides of wok. Pour eggs in open space in center of wok; cook 30 seconds or until set, stirring to scramble. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.

Nutritional Information

Calories: 397 (29% from fat)
Fat: 12.8g (sat 2.3g,mono 5.4g,poly 3.2g)
Protein: 14.5g
Carbohydrate: 54.5g
Fiber: 2.8g
Cholesterol: 121mg
Iron: 3.3mg
Sodium: 868mg
Calcium: 57mg

This dish was pretty tasty but I didn't like the consistency. It was more like rice mush. I had sticky rice on hand but I probably should have used a long grain, less starchy rice.

Here's to a Healthier 2009

2008-12-29T10:37:00.000-07:00

I had so much fun in 2008 trying new recipes and publishing a wide variety of blog posts. However, looking back at some of the posts I wonder how I didn't gain 100 pounds this year.

There were 20 Wilton posts relating to my cake decorating classes (that's a lot of cake!).

There were 16 cookie posts (I doubt even Santa could eat this many cookies!).

There were 8 Snack food posts. Some snack foods are healthy but I doubt any of these qualify.

There were 20 dessert posts. "A moment on the lips, forever on the hips."

And the winner for the ultimate unhealthy food post of the year... Fried Snickers!

In 2009 I am turning over a new leaf. Yes folks you heard that right. This junk food junkie, sweet tooth sweetie, cream and butter queen is going to attempt a new health food challenge. In 2009 my goal is to post at least one healthy recipe each week on Mondays. There will even be a new blog category for healthy food. Everyone probably has their own definition of healthy. I'm not going to take this to vegan extremes but I will try recipes that are low fat, low sodium, and low calorie. I plan to get my inspiration from Weight Watchers, Cooking Light, and Sparkpeople recipes as well as other sources. Don't worry I will still post new cookie, cake, and snack recipes in the new year because I could never give up these vices for an entire year. But I am taking baby steps. I also started a new blog called Live N' It Up which is about striving for a balanced, healthy life. This blog will include fitness posts, book reviews, indoor and outdoor activities, and much more to keep me accountable in my quest to live healthier.

Look for the Healthy Recipe Challenge Logo in 2009. Feel free to join me in this challenge too and use this logo in your healthy blog posts.

Christmas Leftovers Take 3

2008-12-28T20:37:00.007-07:00

New Orleans Red Beans and Rice

2 cups dried red beans (kidney beans or small red beans)
1 ham hock
Cajun seasoning to taste
enough water to cover the ham and beans in the slow cooker
2 cups cooked white rice

Rinse red beans under water. Add ham hock and beans to slow cooker. Cover with water. Add seasoning. Cook on high for 4 to 5 hours or low 8-10 hours. Serve over rice. Sprinkle additional seasoning on top if desired.

Warning: this makes enough to feed an army. There are just two of us so we've been feasting on this for several days.

Special Cheese & Crackers

2008-12-28T10:28:00.000-07:00

I got this idea while shopping at Costco. They were sampling their Raspberry Chipotle Sauce over cheese and crackers. It was so good. Your party guests will think you spent a lot of time preparing these but they are super simple. The flavor combination is delightful.

Raspberry Chipotle Cheese & Crackers

cream cheese
butter crackers such as Keebler Club Crackers
Fischer and Wieser Raspberry Chipotle Sauce *available at Costco

Allow cream cheese to soften at room temperature until it is spreadable. Spread cheese on individual crackers. Top with Raspberry Chipotle Sauce.

Christmas Leftovers Take 2

2008-12-27T11:33:00.002-07:00

Ham and Cheese Crepes
Rachael Ray 365: No Repeats

1/2 cup all-purpose flour
coarse salt
3 eggs, beaten
3/4 cup milk
2 tablespoons brandy
2 tablespoons butter, melted
vegetable oil for cooking crepes
1 cups shredded cheese (original recipe is for Swiss cheese but I used cheddar)
1/2 lb thinly sliced ham, cut into strips

For the crepe batter, combine the flour and a pinch of salt in a bowl and make a well in the center. Add the eggs, milk, and brandy to the well and whisk to combine. Stir in the melted butter. Cover the batter and set aside for 20 minutes.

Preheat a 10-inch nonstick skillet over medium-low heat with a drizzle of vegetable oil. Cover the bottom of the skillet with just enough batter to coat, lifting and shaking the skillet to help the batter along. Let the crepe cook and lightly brown on one side, about 1 minute. Turn the crepe with a rubber spatula, lifting up the edges, then use a toothpick or your finger to flip it over. Once it is flipped, scatter some cheese and ham on top. Season with salt and pepper, then fold the crepe over and continue to cook until the cheese starts to melt. Transfer the crepe to a plate and cover with foil to keep warm. Repeat 7 more times to serve 2 crepes per person.

Christmas Leftovers Take 1

2008-12-27T11:29:00.002-07:00

Ham and Lentil Soup
by Me

1 cup dried lentils
1 cup cooked ham
6 cups chicken broth
salt and pepper to taste

Rinse and clean the lentils. Place lentils and chicken broth in a large pot. Boil for 30 minutes. Add ham, salt and pepper and boil for 30 more minutes.

Merry Christmas to All!

2008-12-25T16:48:00.004-07:00

Christmas Menu

Whiskey Glazed Ham
Sweet Potato Casserole
Cauliflower Au Gratin
Cream Corn Muffins
Lindt Chocolate Cheesecake
Martini and Rossi Sparkling Wine

Whiskey Glazed Ham

1 half ham
1/2 cup brown sugar
2 Tbsp apricot marmalade
1 tsp spicy mustard
3 Tbsp Jack Daniels Whiskey

Place ham in a roasting pan. Cover with lid or aluminum foil. Cook for 3 hours at 350 degrees. In a sauce pan combine brown sugar, marmalade, mustard, and whiskey. Simmer over low heat for about 5 minutes. All ingredients should be well combines. Remove ham from oven. Remove lid or foil. Pour glaze over ham. Return to oven for an additional 30 minutes.

Sweet Potato Casserole

I made this dish last year for Thanksgiving. I think this is the best sweet potato casserole recipe and I don't want to make it any other way.

Cauliflower Au Gratin
recipe from my mom

1 head cauliflower
1 cup milk
2 Tbsp butter
4 slices Kraft singles cheese
1/3 cup mozzarella cheese, shredded
1/3 cup cheddar cheese, shredded

Trim green leaves and stalk from cauliflower. Rinse cauliflower under water. Place in a large pot and fill with two inches of water. Cover pot with lid. Steam over medium heat for 30 minutes or until a fork can easily poke through. Remove cauliflower from pot and place in an oven safe dish. Cover with 3 slices of Kraft cheese (trim cheese to fit if needed). Preheat oven to 400 degrees. In a sauce pan, combine butter and milk. Simmer until butter is melted. Add 1 slice of Kraft cheese, mozzarella, and cheddar cheese. Continue to stir and simmer over low until cheese is melted. Pour sauce over cauliflower. Place cauliflower in oven. Bake until cheese is bubbly and begins to turn light brown (about 10 minutes but watch carefully).

Cream Corn Muffins

1 pkg Jiffy corn bread mix
1 egg
1 can cream corn
3 Tbsp sour cream
2 Tbsp butter, melted

Preheat oven to 400 degrees. Combine all ingredients in a large bowl. Place nine baking liners in a muffin pan. Spray the liners with cooking spray. Divide the mixture evenly between the 9 muffin cups. Bake for 25 minutes at 400 degrees.

Lindt Chocolate Cheesecake

9 inch chocolate graham cracker crust
2 (8 oz) pkgs cream cheese
1 cup sweetened condensed milk (if you don't have sweetened condensed milk and you just realized it Christmas day and all the stores are closed then you can substitute according to the directions here)
2 eggs
1 tsp vanilla
1/2 tsp salt
1/4 c flour
3 oz bitter sweet Lindt baking chocolate
2 Tbsp whipping cream

Preheat oven to 325 degrees. Melt the chocolate and whipping cream in the microwave for about 45 seconds, but watch carefully so you don't burn it. In a large bowl whip the cream cheese until soft and creamy. Slowly add the condensed milk. Add the eggs one at a time. Mix in the vanilla and salt. Slowly add the flour. Pour in the chocolate and smooth and well combined. Pour mixture into the graham cracker crust. Bake at 325 degrees for 1 hour. Remove from oven and let cool to room temperature. Place in the refrigerator for 4 hours or overnight. Serve cold.

Getting To Know You Christmas Edition

2008-12-21T10:44:00.003-07:00

I was tagged by my sister Erika.

1. Wrapping paper or gift bags? Depends on the gift but usually gift bags. This year it was unwrapped gifts because you aren't supposed to bring wrapped gifts on the plane.

2. Real tree or Artificial? No tree. We didn't get around to putting one up this year.

3. When do you put up the tree? See #2

4. When do you take the tree down? See #2

5. Do you like eggnog? Not really but I will drink a little bit to satisfy the tradition.

6. Favorite gift received as a child? bicycle

7. Hardest person to buy for? Lauren

8. Easiest person to buy for? myself - I buy too much for myself when I should be buying for other people. lol

9. Do you have a nativity scene? No.

10. Mail or email Christmas cards? We usually forget to send them.

11.Worst Christmas gift you ever received? My old softball bat. My parents thought it would be funny to wrap up my old bat and re-gift it to me. It wasn't funny at all. I cried because I wanted a new bat.

12. Favorite Christmas Movie? A Christmas Story - "You'll shoot your eye out!"

13. When do you start shopping for Christmas? I shop for myself year-round. lol

14. Have you ever recycled a Christmas present? No.

15. Favorite thing to eat at Christmas? cookies

16. Favorite Christmas song? There are so many of them and I think I have a new favorite every year. Right now my favorite is Last Christmas. Growing up my favorite was All I Want for Christmas is My Two Front Teeth.

17. Travel at Christmas or stay home? Staying home this year

18. Missed this question. So say anything that comes to mind..........................I wish my company considered Christmas Eve a holiday

19. Angel on the tree top or a star? We have a star but didn't use it this year. See #2

20. Open the presents Christmas Eve or morning? In the morning

21. Most annoying thing about this time of the year? Going to the mall. Too much traffic

22. Favorite ornament theme or color? Aggie theme, maroon & white

23. Favorite for Christmas dinner? Ham

24. What do you want for Christmas this year? a few days of relaxation

If you are reading this consider yourself tagged.

Caramel Apple Bread

2008-12-21T10:20:00.004-07:00

This bread came out of a package. Gasp! I found it on sale at Super Target and I thought it looked interesting so I decided to give it a try. It was actually pretty decent for packaged mix.

Sweet Seasons Caramel Apple Bread

1 pkg mix
1/2 cup butter, melted
2 eggs
3/4 cup water

Preheat oven to 350 degrees. Mix all ingredients in a bowl with a large spoon until well combined. Grease a 9x5 inch loaf pan. Pour mix into pan. Bake for 40-45 minutes.

Raspberry Chipotle Meatballs

2008-12-21T10:04:00.004-07:00

I went to a potluck Christmas party last night. I signed up to bring an appetizer so I could have some material to blog about for Snack Food Sunday this week. These meatballs were a huge hit. I wasn't very happy with the turkey meatballs though. Chase likes them but I thought the consistency was more like bread and they didn't stay together very well in the crockpot. I will go with beef meatballs or a different brand next time.

Raspberry Chipotle Meatballs

1 pkg (3 lbs) fully cooked turkey meatballs
1 jar Fischer & Wieser Raspberry Chipotle Sauce

*I purchased both of these items at Costco

Add meatballs and sauce to crockpot. Cook on high until meatballs and sauce are heated through (about 1 hour). Reduce temperature to low or warm while guests feast on the party buffet.

Overnight French Toast Bake with Berry Topping

2008-12-14T10:25:00.003-07:00

This is the second recipe I've tried from the Betty Crocker Brunch eCookbook. I actually prefer the first one I made, Upside-Down Banana-Nut French Toast, but this one was good too.

Overnight French Toast Bake with Berry Topping
from Betty Crocker Brunch page 8-9

Serves 8

For the French Toast Bake:
12 cups cubed French bread
8 eggs
3 cups half-and-half
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons vanilla

For the Berry Topping:
1 cup sugar
1 Tablespoon Cornstarch
1/4 cup orange juice
1 bag (12 oz.) frozen berries (unsweetened) *I replaced this with more strawberries
3 cups strawberries, quartered

1. Spray bottom of a 9x13 inch baking dish with cooking spray. Place bread cubes in baking dish. In a large bowl, beat eggs, half-and-half, 1/4 cup sugar, cinnamon, salt, and vanilla until smooth; pour over bread cubes. Cover tightly; refrigerate at least 4 hours but no more than 24 hours.

2. Heat oven to 400 degrees. Uncover baking dish; bake 25 to 30 minutes or until golden brown and knife inserted into center comes out clean.

3. Meanwhile, in a 2-quart sauce pan, stir together 1 cup sugar and cornstarch. Stir in orange juice until smooth. Stir in mixed berries. Heat to boiling over medium heat, stirring constantly. Cook about 6 minutes, stirring constantly, until topping is slightly thickened. Remove from heat.

4. Just before serving stir strawberries into topping. Serve warm over French Toast.

Little Smokies in Orange Sauce

2008-12-14T10:17:00.003-07:00

Little Smokies in Orange Sauce
from Kraftfoods.com

1 pkg. (16 oz.) OSCAR MAYER Little Smokies

1-1/2 cups orange juice

2 Tbsp. brown sugar

2 Tbsp. cornstarch

1/2 tsp. ground nutmeg

HEAT Little Smokies as directed on package.

MIX remaining ingredients in small saucepan. Cook on medium heat 10 minutes or until sauce boils and thickens, stirring frequently.

PLACE Little Smokies in slow cooker or fondue pot set on low heat. Add sauce; stir gently. Cover with lid to keep warm until ready to serve.

12 Days of Cookies Recap

2008-12-14T09:02:00.004-07:00

This was a tough challenge but I did it! I made 12 cookies/desserts in 12 days. I am everyone's favorite co-worker at my office. My husband is thrilled that I am finished "storming the kitchen" as he calls it. And I think I've satisfied my urge to bake lately. Maybe there will be a few more treats before Christmas though.

Originally I didn't plan on judging the recipes because I just wanted to try some new treats but there were strong opinions on the "winners".

My Favorites: Baklava & Chocolate Cherry Bon Bon Cookies
Chase's Favorite: Chocolate Chip (he's a simple man)
Co-workers Favorite: Rum Balls (but I didn't put rum in the ones I brought to work. I didn't want it to get too crazy)

The Round Up

Day 1: Egg Nog Cookies

Day 2: Chocolate Biscotti

Day 3: Snowball Cookies

Day 4: Pumpkin Gingersnap Cookies

Day 5: Black and Tan Pinwheels

Day 6: Dorie's Best Chocolate Chip Cookies

Day 7: Cream Cheese Spritz

Day 8: Apple Pie Cookies

Day 9: Rum Balls

Day 10: Chocolate Cherry Bon Bon Cookies

Day 11: Molly's Cookies (for my dog Molly)

Day 12: Baklava

If you still haven't had enough cookies and treats be sure to check out Beantown Baker who is also participating in the 12 Days of Cookies Challenge.

Merry Christmas and Happy Holidays to All!

My 12 Days of Cookies - Day 12

2008-12-12T14:53:00.000-07:00

Every year the Food Network features 12 Days of Cookies. If you sign up here you can receive a new cookie recipe in your inbox each day.

Some of them look pretty good and some of them are not my style. This year I decided to do my own version of 12 Days of Cookies. Feel feel to join me in this challenge and make your own 12 cookie recipes (one each day).

Baklava

from allrecipes.com

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. (mine was done after 40 minutes)
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

I know this really isn't a cookie but I was trying to find a bar cookie recipe that sounded good and was something I've never made before. When I did a search a came across this recipe. This was my first time to make Baklava but I've always wanted to try. It is one of my favorite desserts but it seemed very complicated. This recipe was actually really easy. I will definitely make this again.

My 12 Days of Cookies - Day 11

2008-12-11T05:40:00.000-07:00

Molly's Cookies

Recipe by Me

These are homemade dog treats I created for my dog Molly.

1 box Jiffy corn bread mix

1 egg

1/4 cup peanut butter

1 slice of bacon

Preheat oven to 350 degrees. Mix Jiffy, egg, and peanut butter in a bowl. Cook bacon in a skillet, toaster oven or microwave. Add bacon and grease to batter bowl. Crumble bacon and stir. Roll out dough into 1/2 inch thick. Cut out with bone shaped cookie cutter or other cookie cutter of choice. Place on cookie sheet and bake for 15 minutes or until dry.

My 12 Days of Cookies - Day 10

2008-12-10T05:39:00.000-07:00

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 cup soft butter or margarine
1 cup granulated sugar
1 1/2 teaspoon baking powder
1 large egg
1 1/2 teaspoons vanilla extract
1 maraschino cherry for each cookie
6 ounces semi-sweet chocolate chips
6 ounces white chocolate

Combine flour and cocoa; set aside.
With electric mixer, beat butter, sugar and baking powder until blended. Add egg, vanilla and cherry flavoring; beat until well combined. Gradually beat in flour mixture. Shape dough into 1-inch balls; place 1/2 -inch apart on ungreased baking sheet. Press down center of each ball with thumb to create a small hollow; fill each center with a cherry.
Heat oven to 350°F.
Bake 10 to 12 minutes or until done. Remove to wire racks and cool.
In small pan over low heat, melt chocolate chips. In another bowl melt white chocolate. Drizzle white chocolate and chocolate chips over cookies. Allow to dry.

My 12 Days of Cookies - Day 9

2008-12-09T05:39:00.000-07:00

Today's recipe isn't really a cookie but what is Christmas without rum balls?

Rum Balls

method adapted from Bakerella Blog Cupcake Pops

1 pkg chocolate cake mix plus ingredients to make cake

1 container cream cheese frosting

4 shots rum

1 pkg chocolate bark

1/4 pkg white chocolate bark

1. Prepare cake according to package directions and allow to cool completely.

2. Break up cake into crumbles and throughly mix with frosting.

3. Add rum to cake/frosting mix and throughly combine.

4. Cover a large cookie sheet with wax paper.

5. Form cake mixture into 1 inch balls and set each ball on wax paper.

6. Freeze rum balls over night.

7. Melt chocolate bark in microwave on high for 30 seconds at a time until melted.

8. Remove rum balls from freezer.

9. Dip each ball in chocolate one at a time and allow excess to drip off. Set on wax paper to dry. *I found it easier to use bamboo skewers and place one ball on the skewer at a time. Use a spoon to cover the ball in chocolate and allow excess to drip off. Place skewers in a tall glass or vase until chocolate dries. If the rum balls become too soft place them back in the freezer until they are easier to work with.

10. Melt white chocolate in micorwave. Place in a small zipper sandwich bag and cut a tiny piece off one of the corners. Drizzle chocolate over each rum ball.

11. Enjoy!

12. Store in a cool, dry place or freeze them.

My 12 Days of Cookies - Day 8

2008-12-08T05:39:00.000-07:00

Cookie Ingredients:

1 cup firmly packed brown sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
1 Tbsp cinnamon
2 cups all-purpose flour
1 teaspoon baking powder

Filling Ingredients:

canned apple pie filling

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 1/2-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly. Fill each cookie with 1 rounded teaspoon apple pie filling. Bake for 12 to 15 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets. Makes 24 cookies.

Serving suggestions: sprinkle cinnamon on top and/or add a dollop or whip cream

Toasted Ravioli

2008-12-07T10:38:00.000-07:00

When I was in grade school my parents told me that if I made straight A's then they would take me out to a restaurant of my choice. A little bribing didn't hurt anyone. lol! One of my favorite places to go was a small Italian restaurant in Houston called Pasta Lamonte's. They had the best toasted ravioli appetizer. I haven't been there in years but I still remember the toasted ravioli and I've tried many times to recreate it at home. Usually I am pretty successful.

Toasted Ravioli

12 frozen ravioli (flavor of your choice) *I used spinach and mozzarella this time but beef ravioli is one of my favorites for this method
1 egg, beaten
1 cup bread crumbs
1/2 Tbsp. red pepper
1/2 tsp. black pepper
1/2 tsp. garlic salt
vegetable oil for frying
Parmesan and herb blend for sprinkling
Marinara sauce for dipping

Heat oil in sauce pan over medium-low heat. Mix bread crumbs, red pepper, black pepper, and garlic salt to create a breading mixture. Coat each ravioli in egg and let the excess drip off. Then coat in breading mixture. Place 4 raviolis in the oil at a time and fry until light brown on each side (turning once half way through). Allow to cool on paper towels. Arrange on a plate with marinara sauce in the center.

Nina's Favorite Things

2008-12-07T09:50:00.000-07:00

One of Oprah's most popular shows is her annual "Oprah's Favorite Things" show where she gives away to the audience her favorite things. I enjoy watching it to get ideas of things to give to people for Christmas, birthdays, or just because or find about about things to add to my wish list.

This blog post is all about some of my favorite kitchen and cooking related things from the past year.

Chicago Metallic Bakeware
available at Costco and other merchants

I have used many brands of bakeware in the past but this is by far my favorite. It cleans up easily and I think food bakes more evenly in them. You could probably get away with not using cooking spray, grease , or flour to prevent food from sticking because the special non-stick coating is magical on these bad boys. Chicago Metallic bakeware is also sold at Williams Sonoma but you can get a set at Costco for a fraction of the price.
Hard Boiled Egg Timer
available at World Market and other merchants

No need to worry if your egg is cooked through when using this little gadget. The timer turns from red to black to indicate how done your egg is. Eggs cook perfectly every time. This is definitely an Easter Egg must have but also a wonderful Christmas stocking stuffer.

Baking From My Home to Yours by Dorie Greenspan
Available at Borders and other merchants

If you've read my blog you probably know by now that I am a Dorie fan. I've owned this cookbook for less than a year and I've made more recipes from this book than from any other cookbook I own. The directions are clear and easy to follow and the pictures are gorgeous.

Pampered Chef Santoku Knife
available through Pampered Chef

I never understood the difference between a good knife and a bad knife until I bought one of these. It feels so wonderful to hold it that I could chop, dice, and mince all day. I wish I could trade in all my old knives for a complete set of these but I will just have to build up my collection slowly. I think this will help me appreciate them more.

Wilton 3-in-1 Carrying Case
available at Michaels and other merchants

This carrying case is perfect for cakes, cupcakes, and mini cupcakes but I've also used it for cookies so it could be renamed the 4-in-1 carrying case. The lid stays securely attached unlike other carrying cases I've owned. People have asked me if they can borrow it because it is so convenient.

Wilton Cake Decorating Kit
available at Michaels and other merchants

If you or anyone you know is taking the Wilton cake decorating series this kit or the deluxe kit is a must have. It comes with all the tips and gadgets required for Wilton Course 1. The tool box makes it easy to organize and carry all your supplies. If you still can't figure out what to get your favorite baker for Christmas I also recommend a gift certificate for cake decorating classes or other cooking classes. I completed the Wilton series in 2008 and it was fantastic!

Cooks Waffle Iron
available at JC Penney

I love the smell of waffles in the morning. This waffle maker is so fun because it flips 180 degrees. The lights let you know when it is done. I would prefer one that has removable griddle plates for easy cleaning but I don't make waffles enough to justify the cost. If you want to see pics of my waffle maker in action check out of my chocolate waffles.

Cuisinart Blender
avaliable at Bed Bath & Beyond and other merchants

The motor went out on our old blender so that was the perfect excuse to buy a new one. The old blender was terrible. It didn't mix very well, liquid would leak through the top, and it was hard to clean. This Cuisinart blender is awesome. It makes smooth and even smoothie blends very quickly. And most importantly it doesn't start smoking when I turn it on.

Aroma Rice Cooker
available at Costco and other merchants

This rice cooker has a white rice and brown rice setting so any type of rice you want comes out perfectly every time. It is also a steamer but I've never used that feature. Once the rice is done it automatically switches to the warming function so rice stays warm through dinner in case you want to go back for seconds. The rice cooker includes Sensor Logic™ technology to self-adjust for consistent, restaurant-quality results. It makes perfect sticky, fluffy rice.

Wilton Bake Even Strips
available at Michaels and other merchants

I thought these were a gimmick when I first saw them. After many attempts to trim the crowns off my cakes evenly, I decided I was tired of lopsided cakes and the crumbly mess. The Bake Even Strips are magical. So far I've gotten perfect cakes without crowns every time I've used them.

**If you have any favorite kitchen products leave a comment and let us know.

My 12 Days of Cookies - Day 7

2008-12-07T05:38:00.000-07:00

1 cup butter flavored shortening
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C ).
In a medium bowl, cream together shortening, cream cheese, and sugar. Beat in egg yolk, vanilla, and orange zest. Continue beating until light and fluffy. Gradually stir in flour, salt, and cinnamon. Fill the cookie press, and form cookies on ungreased cookie sheet.
Bake in preheated oven for 10 to 12 minutes. Remove from cookie sheet, and cool on wire racks.

Mustard Greens

2008-12-06T20:20:00.003-07:00

I've never made Mustard Greens before but they were on sale this week so I thought I would try them. Most of the recipes I found were for Collard Greens or just Greens. This recipe is originally for Collard Greens but it worked just fine.

Boat House Mustard Greens
adapted from recipezaar.com

2 slices bacon, cut into 1/2 inch pieces
1/4 cup chopped onion
1 Tbsp butter
2 cups water
1 bunch mustard greens, stems removed and washed
1/2 cup brown sugar
1/2 cup maple syrup
2 tsp cayenne
2 tsp cajun seasoning
salt & pepper

In a large pot, cook bacon pieces until crisp. Add onion and butter and cook until onion browns. Add prepared greens to pot. Add water. Add sugar, syrup, cayenne, and cajun seasoning. Bring to a boil, and boil for one hour. Add salt and pepper to taste.

Penne with Pumpkin Cream Sauce

2008-12-06T13:52:00.006-07:00

Penne with Pumpkin Cream Sauce
from Every Day with Rachael Ray October 2008

1 pound penne pasta
2 tablespoons butter
1 onion, chopped
Salt and pepper
One 15-ounce can pure pumpkin puree
1 cup heavy cream
1/2 cup grated parmesan cheese, plus more for topping
1/4 cup chopped flat-leaf parsley *I forgot this at the end

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
2. In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.
3. Top the pasta with the parsley and more parmesan.

This dish didn't have much flavor. If I make it again I will experiment with different spices.