Courtesy of ME
Difficulty Level: Easy/Medium
Rating: 3 1/2 stars
This is an old recipe of mine - haven't made it for a while, so I'm excited to make it again. It's a fun variation of normal mashed potatoes. Here you go:
4 large potatoes, peeled and quartered
2 Tbsp. butter
1/2 tsp. salt
1/4 cup milk
1 egg beaten
1 cup sour cream
1 cup small curd cottage cheese
5 green onions, chopped
1/2 cup crushed butter flavored crackers
Cook potatoes until tender and then drain. Place in large bowl and add milk, salt and 1 Tbsp. butter. Beat until light and fluffy. Fold in egg, sour cream, cottage cheese and onions. Place in a greased 1 1/2 quart casserole dish. Combine crackers with remaining butter and sprinkle over the potatoes. Bake uncovered at 350` for 35-40 minutes.
Monday, February 28, 2011
Friday, February 25, 2011
Recipe of the Day - Chicken Pot Pie Crumble
Courtesy of Mel's Kitchen Cafe
(http://www.melskitchencafe.com/)
Oh my, I'm counting down the hours until dinner. This looks DELIGHTFUL! I'll let you know how it goes...
Serves 6-8
Chicken and Sauce:
1 ½ pounds chicken (about three medium-size chicken breasts)
2 cups low-sodium chicken broth
1 tablespoons olive oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
2-3 stalks celery, chopped (about ½ cup)
½ teaspoon salt
½ teaspoon pepper
4 tablespoons (1/2 stick) butter
½ cup flour
1 cup milk
3/4 cup frozen peas
Crumble Topping:
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated Parmesan cheese
1 cup heavy cream
To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash if you used it to cook the chicken).
Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.
(http://www.melskitchencafe.com/)
Oh my, I'm counting down the hours until dinner. This looks DELIGHTFUL! I'll let you know how it goes...
Serves 6-8
Chicken and Sauce:
1 ½ pounds chicken (about three medium-size chicken breasts)
2 cups low-sodium chicken broth
1 tablespoons olive oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
2-3 stalks celery, chopped (about ½ cup)
½ teaspoon salt
½ teaspoon pepper
4 tablespoons (1/2 stick) butter
½ cup flour
1 cup milk
3/4 cup frozen peas
Crumble Topping:
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated Parmesan cheese
1 cup heavy cream
To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash if you used it to cook the chicken).
Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.
Thursday, February 24, 2011
Recipe of the Day - Steak Tacos
Courtesy of ME
Ok, this is the EASIEST recipe ever - but oh so good. I absolutely love my crock pot! I try to use it at least once a week, if not more.
Did I mention this is easy? Here you go:
1-2 pounds cut up steak meat (I bought mine at Costco and had plenty to freeze - I still cut it up smaller though)
1 pkg. taco seasoning
3-4 Tbsp. vegetable oil
Put vegetable oil in Ziploc bag. Add meat. Shake. Add 2/3 of taco seasoning. Shake. Add meat to crock pot and pour remaining taco seasoning on top. Add about 1/4 cup of water. Cook on low 7-8 hours. Shred.
Ok, this is the EASIEST recipe ever - but oh so good. I absolutely love my crock pot! I try to use it at least once a week, if not more.
Did I mention this is easy? Here you go:
1-2 pounds cut up steak meat (I bought mine at Costco and had plenty to freeze - I still cut it up smaller though)
1 pkg. taco seasoning
3-4 Tbsp. vegetable oil
Put vegetable oil in Ziploc bag. Add meat. Shake. Add 2/3 of taco seasoning. Shake. Add meat to crock pot and pour remaining taco seasoning on top. Add about 1/4 cup of water. Cook on low 7-8 hours. Shred.
Wednesday, February 23, 2011
Recipe of the Day - Zannie's Black-Eyed Pea Dip
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2010/12/zannies-black-eyed-pea-dip/)
Ok - I'm making this tonight. Just haven't gotten around to it. Looks delish!! Give it a try...
(http://thepioneerwoman.com/cooking/2010/12/zannies-black-eyed-pea-dip/)
Ok - I'm making this tonight. Just haven't gotten around to it. Looks delish!! Give it a try...
Ingredients
■1 can (14-ounce) Can Black-eyed Peas
■¼ whole Onion, Chopped Fine
■¼ cups Sour Cream
■8 slices Jarred Jalapenos
■1 cup Grated Sharp Cheddar Cheese
■3 Tablespoons Salsa
■Hot Sauce, to taste
■Salt And Black Pepper To Taste
Preparation Instructions
Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.
Add all other ingredients, stirring to combine.
Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips!
*Note: if you have them available, you can use the canned black-eyed peas and jalapenos (they’re canned together.) If you do this, you can omit the extra jalapenos.
Tuesday, February 22, 2011
Recipe of the Day - Macaroni & Cheese
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/)
Difficulty Level: medium
Rating: 4 stars
I made this last night for my sister-in-law and her family - and of course made a double batch for my family. I LOVE homemade macaroni and cheese! So much better then the boxed stuff. Well, this recipe was a winner. I made it with her garlic cheese bread - so much cheese with this meal, but OH SO GOOD. Hope you enjoy!
(http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/)
Difficulty Level: medium
Rating: 4 stars
I made this last night for my sister-in-law and her family - and of course made a double batch for my family. I LOVE homemade macaroni and cheese! So much better then the boxed stuff. Well, this recipe was a winner. I made it with her garlic cheese bread - so much cheese with this meal, but OH SO GOOD. Hope you enjoy!
Ingredients
■4 cups Dried Macaroni
■1 whole Egg Beaten
■¼ cups (1/2 Stick Or 4 Tablespoons) Butter
■¼ cups All-purpose Flour
■2-½ cups Whole Milk
■2 teaspoons (heaping) Dry Mustard, More If Desired
■1 pound Cheese, Grated
■½ teaspoons Salt, More To Taste
■½ teaspoons Seasoned Salt, More To Taste
■½ teaspoons Ground Black Pepper
■Optional Spices: Cayenne Pepper, Paprika, Thyme
Preparation Instructions
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
Monday, February 21, 2011
Recipe of the Day - Coconut Chocolate Mounds Bars
Courtesy of Madigan Made
(http://madiganmade.blogspot.com/2011/02/coconut-and-chocolate-cookie-bars.html)
Sorry I had no recipe of the days this weekend - two shows made for a busy weekend. But, I am going to make these today for Dusty. He loves coconut macaroons but the only recipes I can find call for coconut milk - and I can't find that anywhere. So, I'm going to give these a try and see if he likes them.
Hope you enjoy. Here you go:
(http://madiganmade.blogspot.com/2011/02/coconut-and-chocolate-cookie-bars.html)
Sorry I had no recipe of the days this weekend - two shows made for a busy weekend. But, I am going to make these today for Dusty. He loves coconut macaroons but the only recipes I can find call for coconut milk - and I can't find that anywhere. So, I'm going to give these a try and see if he likes them.
Hope you enjoy. Here you go:
Ingredients
• 2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/2 cup melted butter
• 1 (14 ounce) can sweetened condensed milk
• 2 cups flaked coconut
• 1 (12 ounce) package semisweet chocolate chips, melted
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
3. Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.
4. Spread the melted chocolate chips over the top. Let cool and cut into squares.
These are the changes I made with the recipe:
- I omitted the sugar in the graham cracker crust. I also used less graham crackers.
- I increased the quantity of coconut... by 1 cup. (I love coconut!)
- I spread the coconut on top of the crust then poured the sweetened condensed milk on top of that.
- I did not melt the chocolate and pour it on top. I sprinkled the chips on top of the coconut and popped it back in the oven for 5-10 minutes. I pulled that out and just used a spatula to spread the chocolate.
- As the chocolate cooled, I scored the chocolate to make it easier to cut.
Thursday, February 17, 2011
Garlic Cheese Bread
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2009/03/garlic-cheese-bread/)
What can I say - bread & cheese! Is there anything better??
Ingredients
■3-½ cups Grated Cheddar Cheese
■¾ cups Monterey Jack Cheese, Grated
■½ cups Grated Parmesan Cheese
■½ cups (Real) Mayonnaise
■4 whole Green Onions, White And Light Green Parts Minced
■1 dash Salt
■1 loaf Crusty French Bread
■1 stick Butter
■4 cloves Garlic, Finely Minced
Preparation Instructions
Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.
Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.
Repeat with remaining butter, garlic, and bread.
Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.
Slice and serve.
Then get on the Stairmaster. Pronto.
(http://thepioneerwoman.com/cooking/2009/03/garlic-cheese-bread/)
What can I say - bread & cheese! Is there anything better??
Ingredients
■3-½ cups Grated Cheddar Cheese
■¾ cups Monterey Jack Cheese, Grated
■½ cups Grated Parmesan Cheese
■½ cups (Real) Mayonnaise
■4 whole Green Onions, White And Light Green Parts Minced
■1 dash Salt
■1 loaf Crusty French Bread
■1 stick Butter
■4 cloves Garlic, Finely Minced
Preparation Instructions
Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.
Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.
Repeat with remaining butter, garlic, and bread.
Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.
Slice and serve.
Then get on the Stairmaster. Pronto.
Recipe of the Day - Chicken Salad Sandwiches
Courtesy of Kami Miller (with modifications from me)
Difficulty Level: Medium
Rating: 3 1/2 stars
I wasn't able to get a recipe up yesterday, so I'll post two today. (I was working ALL day yesterday.) This recipe is so good - and the perfect party meal. I make this for showers or parties we have at our house. It takes some time, but everyone loves it! And, this makes a ton...
Ingredients:
approx. 1/4 cup Mayo
approx. 1/4 cup Miracle Whip
approx. 1/4 - 1/2 cup coleslaw dressing
approx. 4 chicken breasts (baked or boiled and then shredded)
salt and pepper
grapes (red) cut in half
apples (red & green - only need about one of each)
celery (about 4 stalks - cut up into small pieces)
1/2 onion, chopped
pineapple tidbits (cut up into small pieces)
cashews, chopped
rolls
Mix mayo, Miracle Whip and coleslaw dressing. Then add everything and mix well. Spread on rolls.
Difficulty Level: Medium
Rating: 3 1/2 stars
I wasn't able to get a recipe up yesterday, so I'll post two today. (I was working ALL day yesterday.) This recipe is so good - and the perfect party meal. I make this for showers or parties we have at our house. It takes some time, but everyone loves it! And, this makes a ton...
Ingredients:
approx. 1/4 cup Mayo
approx. 1/4 cup Miracle Whip
approx. 1/4 - 1/2 cup coleslaw dressing
approx. 4 chicken breasts (baked or boiled and then shredded)
salt and pepper
grapes (red) cut in half
apples (red & green - only need about one of each)
celery (about 4 stalks - cut up into small pieces)
1/2 onion, chopped
pineapple tidbits (cut up into small pieces)
cashews, chopped
rolls
Mix mayo, Miracle Whip and coleslaw dressing. Then add everything and mix well. Spread on rolls.
Tuesday, February 15, 2011
Recipe of the Day - Oatmeal Crispies
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2007/09/marlboro_mans_favorite_cookies_oatmeal_crispies/)
Difficulty Level: Easy
Rating 3 1/2 stars
I made these yesterday - I know, all I've been posting lately is treats. That's all I've been in the mood to bake, lol. Anyways, these were pretty good. And, if you don't like pecans, I think they'd be just as yummy without them. Here you go:
Ingredients
1 cup Shortening (Crisco)
1 cup Packed Brown Sugar
1 cup Sugar
2 whole Eggs
1 teaspoon Vanilla
1-½ cup All-purpose Flour
1 teaspoon Salt
1 teaspoon Baking Soda
3 cups Quick Oats
½ cups Finely Chopped Pecans
Preparation Instructions
In a large mixing bowl, cream shortening with both sugars until well combined.
In a separate bowl, beat eggs together. Add vanilla and stir to combine. Add to the shortening/sugar mixture and mix well.
In a separate bowl combine the flour, salt and baking soda. Mix carefully into the egg/shortening mixture until well combined. Now add the quick oats and mix well again. Finally add the finely chopped pecans and mix well to combine.
Divide the dough in half and place each half of the dough onto a sheet of waxed paper. Roll the dough into a log and then wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later or you can go ahead and slice the dough evenly into cookie rounds.
When you are ready to bake them place them on a cookie sheet and bake at 350 degrees for 10 minutes until they are golden brown.
(http://thepioneerwoman.com/cooking/2007/09/marlboro_mans_favorite_cookies_oatmeal_crispies/)
Difficulty Level: Easy
Rating 3 1/2 stars
I made these yesterday - I know, all I've been posting lately is treats. That's all I've been in the mood to bake, lol. Anyways, these were pretty good. And, if you don't like pecans, I think they'd be just as yummy without them. Here you go:
Ingredients
1 cup Shortening (Crisco)
1 cup Packed Brown Sugar
1 cup Sugar
2 whole Eggs
1 teaspoon Vanilla
1-½ cup All-purpose Flour
1 teaspoon Salt
1 teaspoon Baking Soda
3 cups Quick Oats
½ cups Finely Chopped Pecans
Preparation Instructions
In a large mixing bowl, cream shortening with both sugars until well combined.
In a separate bowl, beat eggs together. Add vanilla and stir to combine. Add to the shortening/sugar mixture and mix well.
In a separate bowl combine the flour, salt and baking soda. Mix carefully into the egg/shortening mixture until well combined. Now add the quick oats and mix well again. Finally add the finely chopped pecans and mix well to combine.
Divide the dough in half and place each half of the dough onto a sheet of waxed paper. Roll the dough into a log and then wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later or you can go ahead and slice the dough evenly into cookie rounds.
When you are ready to bake them place them on a cookie sheet and bake at 350 degrees for 10 minutes until they are golden brown.
Monday, February 14, 2011
Happy Valentine's Day! (Salted Caramel Cupcakes)
Courtesy of Tidy Mom
(http://networkedblogs.com/dYnxJ)
So, I've been trying to think of a good recipe for you to make for Valentine's Day and I found these cupcakes that look delicious! I haven't tried them yet - but, I think me and Bree will get started on these right away. Also, I am posting my moms yummy stir fry on the main dish page, so take a look if you need something fun to cook for your sweetheart tonight! Here you go:
Courtesy of Tidy Mom
(http://networkedblogs.com/dYnxJ)
(http://networkedblogs.com/dYnxJ)
So, I've been trying to think of a good recipe for you to make for Valentine's Day and I found these cupcakes that look delicious! I haven't tried them yet - but, I think me and Bree will get started on these right away. Also, I am posting my moms yummy stir fry on the main dish page, so take a look if you need something fun to cook for your sweetheart tonight! Here you go:
Courtesy of Tidy Mom
(http://networkedblogs.com/dYnxJ)
yields 24 cupcakes
Ingredients
■1 Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
■3 Large Eggs
■1/2 cup melted butter (butter not margarine)
■1 cup water
Directions
1.Preheat oven to 350
2.Mix on low until blended, then mix on high for 2 mins.
3.Pour into paper lined cupcake pans. Bake for 20 min.
4.Cool completely.
5.For the filling(recipe below), use a paring knife to cut a cone-shaped piece (around 3/4 inch deep) from the center of each cupcake. Spoon 3-4 teaspoons warm filling into each hollowed out cupcake. Sprinkle a pinch of sea salt over the filling (I used Kosher salt).
6.Fill a pastry bag fitted with a medium star tip (I used a 1M) with frosting. Pipe Dark Chocolate frosting (recipe below)on each cupcake and garnish with a pinch of sea salt (again, I used Kosher Salt). Store at room temperature in airtight container, do not refrigerate. (I put mine in the cool basement).
Salted Caramel Filling
yield approximately 2 cups
(from Martha Stewart Cupcakes)
**NOTE: you will NEED a candy thermometer for this step
Ingredients
■2 1/2 cups sugar
■2/3 cup water
■1 tablespoon light corn syrup
■3/4 cup heavy cream
■2 1/2 teaspoons sea salt, preferably fleur de sel (I used about 1tsp Kosher Salt)
Directions
1.Heat sugar with the water and corn syrup in a heavy saucepan over high, swirling occasionally until syrup is clear. Stop stirring and attach a candy thermometer to side of pan.
2.Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. 3.Boil, gently swirling pan occasionally until mixture is caramelized and just reaches 360F
4.Remove from heat, and slowly and CAUTIOUSLY pour in cream. The mixture will spatter. Stir with a wooden spoon until smooth. Stir in sea salt.
5.Use immediately. If the caramel begins to harden, reheat gently until it is pourable again.
Dark Chocolate Frosting
yields approximately 5 cups
(from Martha Stewart Cupcakes)
Ingredients
■1/4 cup plus 2 tablespoons Dutch-process cocoa powder
■1/4 cup plus 2 tablespoons boiling water
■1 1/2 cups unsalted butter, room temp
■1/2 cup confectioners’ sugar, sifted
■Pinch of salt
■1 pound semi-sweet chocolate, melted and cooled
Directions
1.Combine the cocoa and boiling water, stirring until the cocoa has dissolved. With an electric mixer on medium high speed, beat butter, confectioners’ sugar and salt until pale and fluffy.
2.Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
3.If not using immediately, frosting can be refrigerated up to 5 days or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again. –This frosting got a HUGE two thumbs up from my whole family! Very smooth, dark and heavenly!
Sunday, February 13, 2011
Recipe of the Day - Orange Marmalade Rolls
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/?s=orange+marmalade+rolls)
Difficulty Level: Hard
Rating: 5 stars
Ok, here you go. These rolls are to DIE for. They are pretty time consuming, but so worth the wait. I have tried them twice to get them just right (make sure you have 2 to 3 pans). The first time I tried, I made the rolls too big and fit them all in one round pan. they didn't cook all the way through and were exploding out the sides. But, I think 3 pans is the lucky number!
I hope you enjoy them. Oh, and if you haven't tried the chewy pretzel bites you really should. We just made some for breakfast - so yummy!!
(http://thepioneerwoman.com/?s=orange+marmalade+rolls)
Difficulty Level: Hard
Rating: 5 stars
Ok, here you go. These rolls are to DIE for. They are pretty time consuming, but so worth the wait. I have tried them twice to get them just right (make sure you have 2 to 3 pans). The first time I tried, I made the rolls too big and fit them all in one round pan. they didn't cook all the way through and were exploding out the sides. But, I think 3 pans is the lucky number!
I hope you enjoy them. Oh, and if you haven't tried the chewy pretzel bites you really should. We just made some for breakfast - so yummy!!
Ingredients
■FOR ROLLS:
■½ whole Recipe Of "Cinnamon Roll Dough" (recipe below)
■8 Tablespoons Orange Marmalade (can find at Walmart)
■½ cups Melted Butter
■1 cup Brown Sugar
■½ teaspoons Kosher Salt
■ORANGE GLAZE:
■2 pounds Powdered Sugar
■6 Tablespoons Melted Butter
■½ cups Milk
■½ cups Orange Juice
■1 dash Salt
(cinnamon roll recipe)
Mix 1/2 quart of whole milk, 1/2 cup of vegetable oil, and 1/2 cup of sugar in a pan. "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour. Go fold laundry or sculpt or play Twister with your mailman or something.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in 1 package Active Dry Yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 4 cups of all-purpose flour. Stir mixture together. Cover and let sit for at least an hour.
Now add 1/2 more cup of flour, 1/2 heaping teaspoon baking powder, and 1/2 "scant" (less than a full) teaspoon baking soda and 1/2 heaping tablespoon of salt.
Stir mixture together. At this point, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.
Preparation Instructions for Orange Rolls
Roll out dough into a long rectangle. Spread marmalade over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.
Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.
Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.
Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown).
While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable.
Immediately drizzle orange glaze over the top. Serve warm or at room temperature.
Saturday, February 12, 2011
Recipe of the Day - Cupcakes in a Jar
Courtesy of The Shabby Nest
(http://shabbynest.blogspot.com/2011/02/cupcake-in-jar.html)
Difficulty Level: Easy
Rating: 4 stars
I found this really cute gift idea over at The Shabby Nest. I made them yesterday as prizes for our guard party. They turned out SUPER cute and it wasn't too hard. I think it's the perfect gift for Valentine's. Here you go:
•First up, make some red velvet cupcakes - do not use cupcake papers, just bake them directly in a greased and floured muffin pan. (I used a boxed red velvet mix, but you can make them whichever way is best suited to your baking style.)
•After the cupcakes have cooled, remove them from the pan and cut each one in half crosswise.
•Find some small mason jars (I found mine at Michael's craft). Then layer the bottom half of one cupcake,
(http://shabbynest.blogspot.com/2011/02/cupcake-in-jar.html)
Difficulty Level: Easy
Rating: 4 stars
I found this really cute gift idea over at The Shabby Nest. I made them yesterday as prizes for our guard party. They turned out SUPER cute and it wasn't too hard. I think it's the perfect gift for Valentine's. Here you go:
•First up, make some red velvet cupcakes - do not use cupcake papers, just bake them directly in a greased and floured muffin pan. (I used a boxed red velvet mix, but you can make them whichever way is best suited to your baking style.)•After the cupcakes have cooled, remove them from the pan and cut each one in half crosswise.
•Find some small mason jars (I found mine at Michael's craft). Then layer the bottom half of one cupcake,
then with a mound of piped cream cheese frosting, (recipe below)
the second half of one cupcake and another large mound of piped frosting. And there you have it. No seriously, that's all.
•Decorate each jar to make it look festive. Since I made mine as hostess gifts for a holiday party, I wanted them to look wintry. I covered the lid of the mason jar with black damask scrapbook paper and tied a thank you card and a snowflake ornament to the lid with matching ribbon.
•For Valentine's gifts, they'd look equally as cute, with pink and red paper and ribbons and a pretty heart dangling on the side. The possibilities are endless.
EDITED TO ADD: I've had a couple of people ask...the best way to eat these is with a parfait spoon...perhaps you could tie one to the jar. ;-)
Cream Cheese Frosting
Courtesy of The Pioneer Woman
1/4 cups softened butter
4 oz. cream cheese
1/2 pounds powdered sugar (about 1 3/4 cups)
1/2 teaspoon vanilla
Mix all ingredients on high until soft and whipped.
Friday, February 11, 2011
Recipe of the Day - Funeral Potatoes
Courtesy of Pam Miller
Difficulty Level: Easy
Rating: 3 1/2 stars
I know - funeral potatoes for Valentine's... Weird, right? Well, I have a guard party tonight and my girls BEG for these. I made them in the summer for my captains and they have been asking for them ever since. So, I will be making 3 casserole dishes tonight with chicken salad sandwiches. Yum.
6 small potatoes or 32 oz. frozen hashbrowns
can of cream of chicken soup
cube of margarine or butter (1/2 cup)
1 cup sour cream
1 cup grated cheese
½ cup of onions, chopped
1 cup chopped ham (optional)
Salt & pepper to taste
Sprinkle of cheese on top
Mix all ingredients together and sprinkle top with cheese. Cook at 350 degrees for 30 minutes (or longer if using frozen hashbrowns – about 45 min.).
Difficulty Level: Easy
Rating: 3 1/2 stars
I know - funeral potatoes for Valentine's... Weird, right? Well, I have a guard party tonight and my girls BEG for these. I made them in the summer for my captains and they have been asking for them ever since. So, I will be making 3 casserole dishes tonight with chicken salad sandwiches. Yum.
6 small potatoes or 32 oz. frozen hashbrowns
can of cream of chicken soup
cube of margarine or butter (1/2 cup)
1 cup sour cream
1 cup grated cheese
½ cup of onions, chopped
1 cup chopped ham (optional)
Salt & pepper to taste
Sprinkle of cheese on top
Mix all ingredients together and sprinkle top with cheese. Cook at 350 degrees for 30 minutes (or longer if using frozen hashbrowns – about 45 min.).
Thursday, February 10, 2011
Recipe of the Day - Fruit Pizza
Courtesy of Mel's Kitchen Cafe
(http://www.melskitchencafe.com/)
Difficulty Level:
Rating:
I haven't tried this yet - but can't wait to make it today. Looks SO yummy. And, it's perfect for Valentine's Day. I've never been one to make anything special for VD, but maybe I'll start. Here you go:
Dough:
1/2 cup butter, softened
2/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Zest of 1 lemon, divided (use the other half for the frosting)
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
Frosting:
1 package (8 ounces) cream cheese, softened
2 tablespoons granulated sugar
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
Fresh lemon juice from 1 lemon (1-2 tablespoons)
Other half of lemon zest from above
Fresh Fruit:
Strawberries
Raspberries
Blueberries
Pineapple
Peaches
Kiwi
Preheat the oven to 350 degrees F. Spray a 10-inch round or tart pan with nonstick cooking spray. This will give a fairly thick crust. If you want a thinner crust, try using a larger pizza pan shape or a 9X13-inch pan (you’ll have to test this out since I’ve only used a 10-inch tart pan).
For the dough, in a large bowl, cream together the butter and granulated sugar until smooth. Mix in egg, vanilla, and 1/2 of the lemon zest. Add the dry ingredients and mix until just blended. Press the dough into the prepared pan.
Bake the dough for 10-12 minutes, or until very lightly browned. Don’t overbake as the crust will become dry. Cool the crust on a wire rack completely.
In a medium bowl, beat the cream cheese until smooth. Add the granulated and powdered sugar, vanilla, lemon juice, and other half of the lemon zest. Spread on the cooled pizza crust to within 1/4-inch of the edges. Arrange fruit on top of the pizza. Cover lightly with plastic wrap and chill until serving time.
(http://www.melskitchencafe.com/)
Difficulty Level:
Rating:
I haven't tried this yet - but can't wait to make it today. Looks SO yummy. And, it's perfect for Valentine's Day. I've never been one to make anything special for VD, but maybe I'll start. Here you go:
Dough:
1/2 cup butter, softened
2/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Zest of 1 lemon, divided (use the other half for the frosting)
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
Frosting:
1 package (8 ounces) cream cheese, softened
2 tablespoons granulated sugar
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
Fresh lemon juice from 1 lemon (1-2 tablespoons)
Other half of lemon zest from above
Fresh Fruit:
Strawberries
Raspberries
Blueberries
Pineapple
Peaches
Kiwi
Preheat the oven to 350 degrees F. Spray a 10-inch round or tart pan with nonstick cooking spray. This will give a fairly thick crust. If you want a thinner crust, try using a larger pizza pan shape or a 9X13-inch pan (you’ll have to test this out since I’ve only used a 10-inch tart pan).
For the dough, in a large bowl, cream together the butter and granulated sugar until smooth. Mix in egg, vanilla, and 1/2 of the lemon zest. Add the dry ingredients and mix until just blended. Press the dough into the prepared pan.
Bake the dough for 10-12 minutes, or until very lightly browned. Don’t overbake as the crust will become dry. Cool the crust on a wire rack completely.
In a medium bowl, beat the cream cheese until smooth. Add the granulated and powdered sugar, vanilla, lemon juice, and other half of the lemon zest. Spread on the cooled pizza crust to within 1/4-inch of the edges. Arrange fruit on top of the pizza. Cover lightly with plastic wrap and chill until serving time.
Wednesday, February 9, 2011
Recipe of the Day - Cookie Salad
Courtesy of Darilyn Zabriskie
Difficulty Level: Easy/Medium
Rating: 4 1/2 stars
Ok, let me just say this - this will be the BEST salad you have ever tasted. It is simply heavenly!! I got this recipe from a good friend of mine, Daril, who is an amazing cook. So, you just must try it - you won't regret it!! (Although your hips might.)
1 lg pkg instant vanilla pudding
2 cups buttermilk
*1 lg container whipped topping
1 can fruit cocktail (I usually pick out the grapes, not so good in the salad but my kids get a treat)
1 can pineapple chunks
2 sm cans mandarin oranges
2 bananas
1 pkg shortbread fudge stripe cookies (put in the freezer for a while, before you try to smash them)
Make pudding using only the buttermilk, fold in whipped topping set aside. Drain all fruit completely, make sure there is no juice left. Pour fruit in pudding mixture, slice bananas and add. In a lg ziploc bag put in frozen cookies and let your frustrations go crazy! You can make these pieces as big or as small as you want. Add to salad.
(I usually don't add the bananas or the smashed cookies until right before you are ready to serve. You can make the rest of the salad the night before and cool in the fridge.)
*For whipped topping, buy the carton of whipped cream (medium size), put in kitchenaide, and add 2 T. of sugar. Whip. It is SO much better then the frozen kind.
Difficulty Level: Easy/Medium
Rating: 4 1/2 stars
Ok, let me just say this - this will be the BEST salad you have ever tasted. It is simply heavenly!! I got this recipe from a good friend of mine, Daril, who is an amazing cook. So, you just must try it - you won't regret it!! (Although your hips might.)
1 lg pkg instant vanilla pudding
2 cups buttermilk
*1 lg container whipped topping
1 can fruit cocktail (I usually pick out the grapes, not so good in the salad but my kids get a treat)
1 can pineapple chunks
2 sm cans mandarin oranges
2 bananas
1 pkg shortbread fudge stripe cookies (put in the freezer for a while, before you try to smash them)
Make pudding using only the buttermilk, fold in whipped topping set aside. Drain all fruit completely, make sure there is no juice left. Pour fruit in pudding mixture, slice bananas and add. In a lg ziploc bag put in frozen cookies and let your frustrations go crazy! You can make these pieces as big or as small as you want. Add to salad.
(I usually don't add the bananas or the smashed cookies until right before you are ready to serve. You can make the rest of the salad the night before and cool in the fridge.)
*For whipped topping, buy the carton of whipped cream (medium size), put in kitchenaide, and add 2 T. of sugar. Whip. It is SO much better then the frozen kind.
Tuesday, February 8, 2011
Recipe of the Day - Chewy Pretzel Bites
Difficulty Level: Easy
Rating: 5 stars
Chewy Pretzel Bites
Courtesy of Mel's Kitchen Cafe
(http://www.melskitchencafe.com/2011/02/chewy-pretzel-bites.html)
So, these are pretty much delicious. We tried them yesterday, and made a double batch today - so YUMMY!
*Note: if using active dry yeast, increase the yeast to 1 tablespoon. Proof the yeast in the warm water and sugar (let it bubble and foam – maybe about 5 minutes) before adding it to the flour and salt.
*Makes about 2 dozen pretzel bites
Dough:
2 1/2 cups (10 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup (8 ounces) very warm water
Topping:
1/2 cup (4 ounces) warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted
In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.
Preheat your oven to 500°F. Don’t be afraid of the high heat! This is what will help those pretzels to brown up perfectly and stay soft on the inside. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.
Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.
Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 7-8 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave on low heat.
Rating: 5 stars
Chewy Pretzel Bites
Courtesy of Mel's Kitchen Cafe
(http://www.melskitchencafe.com/2011/02/chewy-pretzel-bites.html)
So, these are pretty much delicious. We tried them yesterday, and made a double batch today - so YUMMY!
*Note: if using active dry yeast, increase the yeast to 1 tablespoon. Proof the yeast in the warm water and sugar (let it bubble and foam – maybe about 5 minutes) before adding it to the flour and salt.
*Makes about 2 dozen pretzel bites
Dough:
2 1/2 cups (10 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup (8 ounces) very warm water
Topping:
1/2 cup (4 ounces) warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted
In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.
Preheat your oven to 500°F. Don’t be afraid of the high heat! This is what will help those pretzels to brown up perfectly and stay soft on the inside. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.
Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.
Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 7-8 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave on low heat.
New Baking Blog
Hi All,
I've decided to start a new baking blog since it has become a new love of mine. I'd love you to try some of the recipes. I'll try to make it simple for you.
Hopefully as I get going, I can make the blog more intersting and "prettier" to look at!
Enjoy Baking at Tiffany's!
I've decided to start a new baking blog since it has become a new love of mine. I'd love you to try some of the recipes. I'll try to make it simple for you.
Hopefully as I get going, I can make the blog more intersting and "prettier" to look at!
Enjoy Baking at Tiffany's!
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