Courtesy of Family Circle
I just found this recipe today, and it looks easy and fun. So have a try - I'll be making it tonight.
1 envelope unflavored gelatin
1 cup cold water
1/2 cup boiling water
1 can (6 oz.) frozen orange juice concentrate
3 tablespoons lemon juice
1 cup sugar
1 pint heavy cream
1 bought angel food cake, about 8 oz.
1/2 cup toasted, slivered almonds
Orange zest, optional
1. Stir in gelatin into cold water until dissolved. Add boiling water, orange juice concentrate and lemon juice. Stir until smooth. Add sugar and continue stirring until dissolved. Refrigerate until mixture starts to thicken, about 1 hour.
2. Whip heavy cream to stiff peaks. Fold into orange juice mixture.
3. Tear cake into bite-size pieces and place in a 13x9x2-inch baking dish. Pour orange juice-whipped cream mixture evenly over cake pieces. Cover and refrigerate overnight.
4. Scatter nuts and orange zest, if desired, over the top and serve.
Tuesday, April 26, 2011
Monday, April 25, 2011
Recipe of the Day - Garlic Cheese Bread
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/print-recipe/29538/#sizeFP)
Difficulty Level: Easy (a bit time consuming)
Rating: 5 stars
Ok, The Pioneer Woman NEVER lets me down! Everything I try of hers turns out fantastic. This is no exception. I have made it twice now. Friday I made it for a party at my house, and people were asking for the recipe. So, here you go:
(http://thepioneerwoman.com/cooking/print-recipe/29538/#sizeFP)
Difficulty Level: Easy (a bit time consuming)
Rating: 5 stars
Ok, The Pioneer Woman NEVER lets me down! Everything I try of hers turns out fantastic. This is no exception. I have made it twice now. Friday I made it for a party at my house, and people were asking for the recipe. So, here you go:
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.
Thursday, April 21, 2011
Recipe of the Day - Bakery Style Cookies and Cream Cookies
Courtesy of Picky Palate
(http://picky-palate.com/2011/04/21/bakery-style-cookies-and-cream-cookies/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PickyPalate+%28Picky+Palate%29)
Can you say yum! I guess I have dessert on the mind because I sure seem to be posted a lot of them lately. Anyways, this is definitely on the menu for tonight...
2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chocolate chips, I used semi-sweet
1 cup cocoa powder
15 whole Oreo Cookies, finely ground
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.
2. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.
3. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 9 to 11 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.
Makes 3 dozen cookies
(http://picky-palate.com/2011/04/21/bakery-style-cookies-and-cream-cookies/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PickyPalate+%28Picky+Palate%29)
Can you say yum! I guess I have dessert on the mind because I sure seem to be posted a lot of them lately. Anyways, this is definitely on the menu for tonight...
2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chocolate chips, I used semi-sweet
1 cup cocoa powder
15 whole Oreo Cookies, finely ground
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.
2. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.
3. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 9 to 11 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.
Makes 3 dozen cookies
Recipe of the Day - Bakery Style Cookies and Cream Cookies
Courtesy of Picky Palate
(http://picky-palate.com/2011/04/21/bakery-style-cookies-and-cream-cookies/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PickyPalate+%28Picky+Palate%29)
Can you say yum! I guess I have dessert on the mind because I sure seem to be posted a lot of them lately. Anyways, this is definitely on the menu for tonight...
2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chocolate chips, I used semi-sweet
1 cup cocoa powder
15 whole Oreo Cookies, finely ground
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.
2. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.
3. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 9 to 11 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.
Makes 3 dozen cookies
(http://picky-palate.com/2011/04/21/bakery-style-cookies-and-cream-cookies/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PickyPalate+%28Picky+Palate%29)
Can you say yum! I guess I have dessert on the mind because I sure seem to be posted a lot of them lately. Anyways, this is definitely on the menu for tonight...
2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chocolate chips, I used semi-sweet
1 cup cocoa powder
15 whole Oreo Cookies, finely ground
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.
2. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.
3. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 9 to 11 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.
Makes 3 dozen cookies
Tuesday, April 19, 2011
Recipe of the Day - Homemade Bagels
Courtesy of Mel's Kitchen Cafe
(http://www.melskitchencafe.com/2011/04/homemade-bagels-step-by-step.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+melskitchencafe%2FNvNP+%28Mel%27s+Kitchen+Cafe%29)
I have been dying to try another bread recipe - and for those that know me, I am in love with bagels. I can't wait to try these tomorrow. This is the same blog that gave me the recipe for the pretzel bites - best thing ever!! Enjoy:
*Note: I never have bread flour on hand, so I always use all-purpose flour, subbing 1 tablespoon of vital wheat gluten in for every cup of flour (or 1 tablespoon gluten for about every 5 ounces of flour if you prefer to weigh your ingredients). For this doubled recipe, I used 16 ounces of whole wheat flour, about 3 ounces of gluten and made up the rest of the 34 ounces with all-purpose flour.
*Makes 8 bagels
Dough
1 tablespoon instant yeast
4 cups (17 ounces) bread flour (see note above for variations)
2 teaspoons salt
1 tablespoon brown sugar
1 1/2 cups (12 ounces) warm water
Water Bath
2 quarts water
2 tablespoons brown sugar
1 tablespoon granulated sugar
Manual/Mixer Method: To make this dough by hand or in a mixer, combine all of the dough ingredients and knead vigorously, by hand for 10 to 15 minutes, or by machine on medium-low speed for about 10 minutes. Since a high-protein bread flour is used here (or a combination of all-purpose flour and gluten), it takes a bit more effort and time to develop the gluten. The dough will be stiffer than other soft yeast doughs but will still be pliable and smooth once it has finished kneading. It should be stiff and floured enough not to leave much residue on your fingers after pinching a piece but not so stiff that you can’t easily pinch off pieces of dough and work with it. Place the dough in a lightly greased bowl and cover with lightly greased plastic wrap. Set it aside to rise for 1 to 1 1/2 hours until it is noticeably puffy.
Bread Machine Method: Place all of the dough ingredients in the pan of the machine, program the machine for Dough or Manual, and press Start. Check the dough after 10 minutes; it should be quite stiff, and won’t have formed a smooth ball. The dough will feel quite firm when you poke your finger into it. Allow the machine to complete its cycle, then complete bagels as instructed below.
Transfer the puffed/risen dough to a work surface and divide the dough into eight equal pieces. Working with one piece at a time, roll it into a smooth, round ball. Place the balls on a lined or lightly greased baking tray and cover lightly. Let them rest for 30 minutes. They’ll puff up very slightly.
Once they have rested, one-by-one, use your thumb to poke a hole through the center of each ball then twirl the dough and use your other fingers to stretch the hole until it is about 1 to 2 inches in diameter. The entire bagel will be around 4 inches across. Place the shaped bagels on a lined baking tray (the same one that you’ll bake them on).
Prepare the water bath by heating the water and sugars to a very gentle boil in a large, wide-diameter pan. You can use a large pot or a deep straight-edged skillet. Preheat your oven to 425°F.
Transfer the bagels, three or four at a time, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over using a wide spatula, and cook 1 minute more. Using a wide spatula, carefully remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
Top the bagels with your desired ingredients. If you are going to use a dry topping, such as sesame seeds or poppy seeds, whisk together 1 egg white with 1 tablespoon water and brush each bagel with the mixture before topping heavily with sesame seeds, poppy seeds, etc. If using Asiago or another cheese, there is no need to brush the bagels with an egg white glaze, simply place the shredded cheese on the bagels.
Bake the bagels for 20 to 25 minutes, or until they’re as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack.
I only bake one sheet of bagels at a time, even though I usually double the batch and have four sheets of bagels ready to be baked. The bagels that have been boiled, placed on the baking pans, topped with cheese and then sat and rested for 20-30 minutes while the other bagels baked – well…they actually turned out more rounded and golden brown than the ones that were baked right away. So there is no harm in boiling all the bagels at once and letting them hang out on the baking sheets while the other bagels bake.
Recipe Source: adapted slightly and expounded upon from King Arthur Flour
(http://www.melskitchencafe.com/2011/04/homemade-bagels-step-by-step.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+melskitchencafe%2FNvNP+%28Mel%27s+Kitchen+Cafe%29)
I have been dying to try another bread recipe - and for those that know me, I am in love with bagels. I can't wait to try these tomorrow. This is the same blog that gave me the recipe for the pretzel bites - best thing ever!! Enjoy:
*Note: I never have bread flour on hand, so I always use all-purpose flour, subbing 1 tablespoon of vital wheat gluten in for every cup of flour (or 1 tablespoon gluten for about every 5 ounces of flour if you prefer to weigh your ingredients). For this doubled recipe, I used 16 ounces of whole wheat flour, about 3 ounces of gluten and made up the rest of the 34 ounces with all-purpose flour.
*Makes 8 bagels
Dough
1 tablespoon instant yeast
4 cups (17 ounces) bread flour (see note above for variations)
2 teaspoons salt
1 tablespoon brown sugar
1 1/2 cups (12 ounces) warm water
Water Bath
2 quarts water
2 tablespoons brown sugar
1 tablespoon granulated sugar
Manual/Mixer Method: To make this dough by hand or in a mixer, combine all of the dough ingredients and knead vigorously, by hand for 10 to 15 minutes, or by machine on medium-low speed for about 10 minutes. Since a high-protein bread flour is used here (or a combination of all-purpose flour and gluten), it takes a bit more effort and time to develop the gluten. The dough will be stiffer than other soft yeast doughs but will still be pliable and smooth once it has finished kneading. It should be stiff and floured enough not to leave much residue on your fingers after pinching a piece but not so stiff that you can’t easily pinch off pieces of dough and work with it. Place the dough in a lightly greased bowl and cover with lightly greased plastic wrap. Set it aside to rise for 1 to 1 1/2 hours until it is noticeably puffy.
Bread Machine Method: Place all of the dough ingredients in the pan of the machine, program the machine for Dough or Manual, and press Start. Check the dough after 10 minutes; it should be quite stiff, and won’t have formed a smooth ball. The dough will feel quite firm when you poke your finger into it. Allow the machine to complete its cycle, then complete bagels as instructed below.
Transfer the puffed/risen dough to a work surface and divide the dough into eight equal pieces. Working with one piece at a time, roll it into a smooth, round ball. Place the balls on a lined or lightly greased baking tray and cover lightly. Let them rest for 30 minutes. They’ll puff up very slightly.
Once they have rested, one-by-one, use your thumb to poke a hole through the center of each ball then twirl the dough and use your other fingers to stretch the hole until it is about 1 to 2 inches in diameter. The entire bagel will be around 4 inches across. Place the shaped bagels on a lined baking tray (the same one that you’ll bake them on).
Prepare the water bath by heating the water and sugars to a very gentle boil in a large, wide-diameter pan. You can use a large pot or a deep straight-edged skillet. Preheat your oven to 425°F.
Transfer the bagels, three or four at a time, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over using a wide spatula, and cook 1 minute more. Using a wide spatula, carefully remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
Top the bagels with your desired ingredients. If you are going to use a dry topping, such as sesame seeds or poppy seeds, whisk together 1 egg white with 1 tablespoon water and brush each bagel with the mixture before topping heavily with sesame seeds, poppy seeds, etc. If using Asiago or another cheese, there is no need to brush the bagels with an egg white glaze, simply place the shredded cheese on the bagels.
Bake the bagels for 20 to 25 minutes, or until they’re as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack.
I only bake one sheet of bagels at a time, even though I usually double the batch and have four sheets of bagels ready to be baked. The bagels that have been boiled, placed on the baking pans, topped with cheese and then sat and rested for 20-30 minutes while the other bagels baked – well…they actually turned out more rounded and golden brown than the ones that were baked right away. So there is no harm in boiling all the bagels at once and letting them hang out on the baking sheets while the other bagels bake.
Recipe Source: adapted slightly and expounded upon from King Arthur Flour
Monday, April 18, 2011
Recipe of the Day - Smore's Stuffed Chocolate Chip Cookies
Courtesy of Picky Palate
(http://picky-palate.com/2011/02/21/smores-stuffed-chocolate-chip-cookies/)
Difficulty Level: Medium
Rating: 3 1/2 stars
We made these last night - pretty much really good! Pretty much not good for you - but, I won't tell! The first batch, the cookies turned out way too big. So, Dusty had a great idea to make the inside smaller. So, we used only one square of the chocolate, one half of the marshmallow, and cut the square of graham cracker in half as well. That batch was still big, but much more reasonable. They are a little hard to make, but so worth it. Hope you enjoy:
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 Tablespoon vanilla
3 1/2 Cup all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 Cups semi sweet chocolate chips
24 graham cracker quarters or 12 full sheets separated at perforations
3 Hershey Bars, broken into rows of 3 bars
12 large marshmallows cut in half lengthwise
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.
2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.
3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.
4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.
Makes 12 large stuffed cookies.
(http://picky-palate.com/2011/02/21/smores-stuffed-chocolate-chip-cookies/)
Difficulty Level: Medium
Rating: 3 1/2 stars
We made these last night - pretty much really good! Pretty much not good for you - but, I won't tell! The first batch, the cookies turned out way too big. So, Dusty had a great idea to make the inside smaller. So, we used only one square of the chocolate, one half of the marshmallow, and cut the square of graham cracker in half as well. That batch was still big, but much more reasonable. They are a little hard to make, but so worth it. Hope you enjoy:
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 Tablespoon vanilla
3 1/2 Cup all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 Cups semi sweet chocolate chips
24 graham cracker quarters or 12 full sheets separated at perforations
3 Hershey Bars, broken into rows of 3 bars
12 large marshmallows cut in half lengthwise
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.
2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.
3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.
4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.
Makes 12 large stuffed cookies.
Recipe of the Day - Smore's Stuffed Chocolate Chip Cookies
Courtesy of Picky Palate
(http://picky-palate.com/2011/02/21/smores-stuffed-chocolate-chip-cookies/)
Difficulty Level: Medium
Rating: 3 1/2 stars
We made these last night - pretty much really good! Pretty much not good for you - but, I won't tell! The first batch, the cookies turned out way too big. So, Dusty had a great idea to make the inside smaller. So, we used only one square of the chocolate, one half of the marshmallow, and cut the square of graham cracker in half as well. That batch was still big, but much more reasonable. They are a little hard to make, but so worth it. Hope you enjoy:
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 Tablespoon vanilla
3 1/2 Cup all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 Cups semi sweet chocolate chips
24 graham cracker quarters or 12 full sheets separated at perforations
3 Hershey Bars, broken into rows of 3 bars
12 large marshmallows cut in half lengthwise
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.
2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.
3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.
4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.
Makes 12 large stuffed cookies.
(http://picky-palate.com/2011/02/21/smores-stuffed-chocolate-chip-cookies/)
Difficulty Level: Medium
Rating: 3 1/2 stars
We made these last night - pretty much really good! Pretty much not good for you - but, I won't tell! The first batch, the cookies turned out way too big. So, Dusty had a great idea to make the inside smaller. So, we used only one square of the chocolate, one half of the marshmallow, and cut the square of graham cracker in half as well. That batch was still big, but much more reasonable. They are a little hard to make, but so worth it. Hope you enjoy:
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 Tablespoon vanilla
3 1/2 Cup all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 Cups semi sweet chocolate chips
24 graham cracker quarters or 12 full sheets separated at perforations
3 Hershey Bars, broken into rows of 3 bars
12 large marshmallows cut in half lengthwise
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.
2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.
3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.
4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.
Makes 12 large stuffed cookies.
Friday, April 15, 2011
Recipe of the Day - Bean Dip
Courtesy of ME
Difficulty Level: Easy
Rating: 4 stars
There is a restaurant in Lindon that has the BEST bean dip (Los Hermanos). So, I thought I'd try to recreate it - and I think I did. By the way - it's super easy, but really good. Enjoy:
2 cans refried beans
1 small bag shredded cheddar cheese (or approx. 2 cups shredded cheese)
1 can enchilada sauce
Cook cans of beans, adding cheese slowly as you go until heated through. Add about 1/2 can of the enchilada sauce (after cheese is melted and mixed with beans) and mix.
After it is heated through, pour into a microwave serving dish. Pour remaining enchilada sauce (I didn't use all of it - just about) over the bean dip and microwave for about 1 minute.
Serve with tortilla chips.
Difficulty Level: Easy
Rating: 4 stars
There is a restaurant in Lindon that has the BEST bean dip (Los Hermanos). So, I thought I'd try to recreate it - and I think I did. By the way - it's super easy, but really good. Enjoy:
2 cans refried beans
1 small bag shredded cheddar cheese (or approx. 2 cups shredded cheese)
1 can enchilada sauce
Cook cans of beans, adding cheese slowly as you go until heated through. Add about 1/2 can of the enchilada sauce (after cheese is melted and mixed with beans) and mix.
After it is heated through, pour into a microwave serving dish. Pour remaining enchilada sauce (I didn't use all of it - just about) over the bean dip and microwave for about 1 minute.
Serve with tortilla chips.
Thursday, April 14, 2011
Recipe of the Day - Crisp Southwest Chicken Wontons
Courtesy of Picky Palate
(http://picky-palate.com/2008/01/23/crispy-southwest-chicken-wontons/)
Wow, these look amazing. I have been looking for a recipe similiar to this so I can't wait to try today. Enjoy:
2 Tablespoons canola or vegetable oil
½ Cup finely diced white onions
½ Cup finely diced red bell pepper
2 large cloves fresh garlic, minced
1 12 oz can chunk chicken, drained (from Costco)
¼ Cup packed fresh cilantro leaves, finely chopped
¼ Cup Verde Salsa (I use Herdez brand)
2 Tablespoons prepared ranch dressing
½ package wonton wrappers (I used the brand Nasoya, found in produce section of grocery store)
1 egg white whisked with 2 Tablespoons water
1. Heat oil into a large skillet over medium heat. Saute onions and bell pepper for 5 minutes or until softened. Stir in garlic for 1 minute and remove from heat.
2. In large bowl add onion mixture, chicken, cilantro, salsa, ranch, salt and pepper. Mix until well combined.
3. Place 1 Tablespoon chicken mixture in center of wonton wrapper. Brush bottom edge with egg white wash, fold over filling and press edges together firmly, forming a triangle shape.
4. 2 options of cooking. 1st is place about 1 inch of canola or vegetable oil in a medium skillet over medium high heat. When hot, place 4 wontons at a time into oil. Cook 1-2 minutes per side or until golden brown. 2nd option is place wontons on a baking sheet; bake at 375 degrees F for 15-20 minutes or until crispy, flipping once half way through cooking.
5. Serve with Ranch dressing or salsa if desired.
(http://picky-palate.com/2008/01/23/crispy-southwest-chicken-wontons/)
Wow, these look amazing. I have been looking for a recipe similiar to this so I can't wait to try today. Enjoy:
2 Tablespoons canola or vegetable oil
½ Cup finely diced white onions
½ Cup finely diced red bell pepper
2 large cloves fresh garlic, minced
1 12 oz can chunk chicken, drained (from Costco)
¼ Cup packed fresh cilantro leaves, finely chopped
¼ Cup Verde Salsa (I use Herdez brand)
2 Tablespoons prepared ranch dressing
½ package wonton wrappers (I used the brand Nasoya, found in produce section of grocery store)
1 egg white whisked with 2 Tablespoons water
1. Heat oil into a large skillet over medium heat. Saute onions and bell pepper for 5 minutes or until softened. Stir in garlic for 1 minute and remove from heat.
2. In large bowl add onion mixture, chicken, cilantro, salsa, ranch, salt and pepper. Mix until well combined.
3. Place 1 Tablespoon chicken mixture in center of wonton wrapper. Brush bottom edge with egg white wash, fold over filling and press edges together firmly, forming a triangle shape.
4. 2 options of cooking. 1st is place about 1 inch of canola or vegetable oil in a medium skillet over medium high heat. When hot, place 4 wontons at a time into oil. Cook 1-2 minutes per side or until golden brown. 2nd option is place wontons on a baking sheet; bake at 375 degrees F for 15-20 minutes or until crispy, flipping once half way through cooking.
5. Serve with Ranch dressing or salsa if desired.
Tuesday, April 12, 2011
Recipe of the Day - Homemade Glazed Doughnuts
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2010/02/homemade-glazed-doughnuts/)
Ok, these look so good. I made homemade doughnuts a while ago (a recipe of a friend of mine) and they were an instant hit. We used cinnamon sugar instead of a glaze, so I am interested in seeing the difference. Here you go:
Ingredients
■Doughnuts
■1-⅛ cup Whole Milk, Warm
■¼ cups Sugar
■2-¼ teaspoons (one Package) Instant Or Active Dry Yeast
■2 whole Large Eggs, Beaten
■1-¼ stick Unsalted Butter, melted
■4 cups All-purpose Flour
■¼ teaspoons Salt
■Canola Oil
■GLAZE
■3 cups Powdered Sugar
■½ teaspoons Salt
■½ teaspoons Vanilla
■½ cups Cold Water Or Milk
Preparation Instructions
To Make the Dough:
1. Make sure milk is nice and warm, but not overly hot.
2. Add sugar to milk. Stir to dissolve.
3. Add yeast into a small bowl.
4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13. Turn on the mixer for 30 seconds.
14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
16. Refrigerate dough for at least 8 hours, or overnight.
To Make the Doughnuts:
1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2. Roll out to 1/4 to 1/3-inch thickness.
3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
4. Cut holes out of each round using a 1 1/2-inch cutter.
5. Place both doughnuts and holes on a floured baking sheet.
6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
To Fry the Dougnuts
1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
6. Allow doughnuts to slightly cool.
To Glaze
1. Mix all glaze ingredients in a bowl until completely smooth.
2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
5. Serve warm if possible, or room temperature.
(http://thepioneerwoman.com/cooking/2010/02/homemade-glazed-doughnuts/)
Ok, these look so good. I made homemade doughnuts a while ago (a recipe of a friend of mine) and they were an instant hit. We used cinnamon sugar instead of a glaze, so I am interested in seeing the difference. Here you go:
Ingredients
■Doughnuts
■1-⅛ cup Whole Milk, Warm
■¼ cups Sugar
■2-¼ teaspoons (one Package) Instant Or Active Dry Yeast
■2 whole Large Eggs, Beaten
■1-¼ stick Unsalted Butter, melted
■4 cups All-purpose Flour
■¼ teaspoons Salt
■Canola Oil
■GLAZE
■3 cups Powdered Sugar
■½ teaspoons Salt
■½ teaspoons Vanilla
■½ cups Cold Water Or Milk
Preparation Instructions
To Make the Dough:
1. Make sure milk is nice and warm, but not overly hot.
2. Add sugar to milk. Stir to dissolve.
3. Add yeast into a small bowl.
4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13. Turn on the mixer for 30 seconds.
14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
16. Refrigerate dough for at least 8 hours, or overnight.
To Make the Doughnuts:
1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2. Roll out to 1/4 to 1/3-inch thickness.
3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
4. Cut holes out of each round using a 1 1/2-inch cutter.
5. Place both doughnuts and holes on a floured baking sheet.
6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
To Fry the Dougnuts
1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
6. Allow doughnuts to slightly cool.
To Glaze
1. Mix all glaze ingredients in a bowl until completely smooth.
2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
5. Serve warm if possible, or room temperature.
Friday, April 8, 2011
Recipe of the Day - S'mores Stuffed Brownies
Courtesy of Picky Palate
(http://picky-palate.com/)
Wow, these look delicious - can't wait to try them. And, I'm still having such trouble with Blogger. It's driving me insane... Is anyone else having the same problem, or know how to fix it? It's not keeping any of my paragraphs - just meshing everything together. Well anyhow - here is the recipe!
1 box of your favorite brownie mix
4 1/2 full Graham Crackers
3 1/2 Full size Hershey’s Bars
16 large marshmallows
1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.
12 brownies
Batch Prepared in the Wilton Mini Square Brownie Pan
1 box of your favorite brownie mix,the box that calls for 8×8 inch size pan
2 full graham crackers broken into 1/2 inch pieces
2 Full size Hershey Bars broken into squares
About 18 large marshmallows quartered or 1 Cup mini marshmallows
1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Spray square baking pan generously with cooking spray. Fill each cup 1/2 full with brownie batter. Press 1 piece of chocolate bar, graham cracker and marshmallow into center of squares. Bake for 15-20 minutes or until brownies are cooked through in center. Remove from oven and use a plastic knife to loosen all sides and clean up any marshmallow that may have oozed over Let cool then remove from silicone pan. Now you are ready to EAT!
(http://picky-palate.com/)
Wow, these look delicious - can't wait to try them. And, I'm still having such trouble with Blogger. It's driving me insane... Is anyone else having the same problem, or know how to fix it? It's not keeping any of my paragraphs - just meshing everything together. Well anyhow - here is the recipe!
Batch Prepared in 8×8 inch baking pan
1 box of your favorite brownie mix
4 1/2 full Graham Crackers
3 1/2 Full size Hershey’s Bars
16 large marshmallows
1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.
12 brownies
Batch Prepared in the Wilton Mini Square Brownie Pan
1 box of your favorite brownie mix,the box that calls for 8×8 inch size pan
2 full graham crackers broken into 1/2 inch pieces
2 Full size Hershey Bars broken into squares
About 18 large marshmallows quartered or 1 Cup mini marshmallows
1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Spray square baking pan generously with cooking spray. Fill each cup 1/2 full with brownie batter. Press 1 piece of chocolate bar, graham cracker and marshmallow into center of squares. Bake for 15-20 minutes or until brownies are cooked through in center. Remove from oven and use a plastic knife to loosen all sides and clean up any marshmallow that may have oozed over Let cool then remove from silicone pan. Now you are ready to EAT!
Wednesday, April 6, 2011
No Post Today...
Is your blogger being difficult too? Every time I try to post a recipe, it keeps meshing all the paragraphs together - it's driving me crazy! I'll try again tomorrow.
Tuesday, April 5, 2011
Recipe of the Day - Acocado Dip
Courtesy of Me & Pancho
Difficulty Level: Easy
Rating: 4 1/2 stars
So, we all have a good avocado dip recipe - but, this is the best! It's just that good. My good friend Pancho gave me his recipe, and I just altered it a little. It is delicious - I think I'll go make some now...
Directions: (Large avocados work best) Scoop out 1 avocado with spoon (if using small avocados, scoop out 2) and leave seed (important so avocado doesn't wilt). Mash with fork. Then, cut up half a Serrano pepper finely. Next, add a little cilantro (about a handful, chopped up). Add 2 to 3 slices of red onion, chopped. Add 1 chopped tomato. Scoop out 2nd avocado (or 2 small ones) with spoon. Mash with fork and add half of lime (the juice). Add garlic salt (be generous) and stir one last time. Presto!
Difficulty Level: Easy
Rating: 4 1/2 stars
So, we all have a good avocado dip recipe - but, this is the best! It's just that good. My good friend Pancho gave me his recipe, and I just altered it a little. It is delicious - I think I'll go make some now...
Directions: (Large avocados work best) Scoop out 1 avocado with spoon (if using small avocados, scoop out 2) and leave seed (important so avocado doesn't wilt). Mash with fork. Then, cut up half a Serrano pepper finely. Next, add a little cilantro (about a handful, chopped up). Add 2 to 3 slices of red onion, chopped. Add 1 chopped tomato. Scoop out 2nd avocado (or 2 small ones) with spoon. Mash with fork and add half of lime (the juice). Add garlic salt (be generous) and stir one last time. Presto!
Monday, April 4, 2011
Recipe of the Day - Kiss Pies
Courtesy of Picky Palate
(http://picky-palate.com/2010/12/20/kiss-pies)
Where have I been, you ask? I have been getting my guards ready for state championships that happened this past weekend - and, hosting the show with my fellow co-workers. Not that's over, and I'm ready to bake. I've been wanting to make these for the past week. My Cuisinart is still broken, so I guess I'll make these by hand. Ugh!! Enjoy...
1 refrigerated pie crust, thawed
14 Hershey Kisses of choice (I used Mint Truffle today)
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting
1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart. Take a knife and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up. I got about 14 rounds cut when I re-rolled my scraps **
2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
about 14 little pies.
(http://picky-palate.com/2010/12/20/kiss-pies)
Where have I been, you ask? I have been getting my guards ready for state championships that happened this past weekend - and, hosting the show with my fellow co-workers. Not that's over, and I'm ready to bake. I've been wanting to make these for the past week. My Cuisinart is still broken, so I guess I'll make these by hand. Ugh!! Enjoy...
1 refrigerated pie crust, thawed
14 Hershey Kisses of choice (I used Mint Truffle today)
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting
1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart. Take a knife and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up. I got about 14 rounds cut when I re-rolled my scraps **
2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
about 14 little pies.
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