taste buds

fluffy rice...the cheaters way...

2011-11-15T07:39:00.000-08:00

I love rice.

I HATE cooking rice.

I cheat.

Treat it like pasta.

I'm serious.

Boil water, add as much rice as you want to cook. Cook until al dente.

Drain. Done.

No measuring.

No rice & water bubbling and boiling all over your cook top.

You could even cook it in chicken stock and add whatever seasonings you prefer (green onions, cumin. Or steep it in milk with a little cinnamon sugar...yum!)

(This works for the real stuff...not the instant rice from a box)

Easter table...

2011-04-12T21:31:00.000-07:00

cinnamon donut muffins

sour cream coffee cake muffins

delicious glazed ham

roasted green beans

artichokes

craisin & sugared pecan salad

popovers

delicious dinner rolls

butter cream Easter eggs

white chocolate cupcakes with white chocolate butter cream

coconut macaroons

baked ham & cheese rolls

ham & cheese in puff pastry

If you are reeeaaally on the ball and have started thinking about your Easter menu, here are a few more suggestions! The last two links are great for all of that leftover ham when a plain old sandwich just won't cut it.

Enjoy!

If you're happy and you know it...

2010-12-01T15:18:00.000-08:00

These were fun to make and made me very happy!

No specific recipe...just sugar cookies (THICK sugar cookies) and royal icing.

pumpkin doughnut muffins...

2010-11-24T08:39:00.001-08:00

3 cups flour

2 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1/3 cup buttermilk

1 15oz can pumpkin puree

1 3/4 sticks butter; room temp

3/4 cup brown sugar

2 eggs

3/4 cup granulated sugar

2 1/2 tsp ground cinnamon

Preheat oven to 350. Grease well 12-16 muffin cups. In a medium bowl combine dry ingredients; whisk to combine. In another small bowl whisk together pumpkin and buttermilk. In a large bowl cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With the mixer on low, add flour mixture in three additions, alternating with two additions of pumpkin mixture, and beat to combine.

Spoon approx. 1/3 cup batter into each muffin cup and bake about 30 min, or until a toothpick inserted in the middle comes out clean.

Meanwhile, in a medium bowl combine 3/4 cup granulated sugar and cinnamon. Let muffins cool about 10 min.

Working with one at a time, remove muffins from pan and brush with melted butter (or dunk in melted butter) and roll in cinnamon sugar mixture.

If you are in need of ONE MORE pumpkin recipe...this is the ultimate. Serve as breakfast on Thanksgiving morning or as a different dessert. You will not be disappointed. Recipe (adapted from the great Martha Stewart) says it makes 12, but I got 16.

Happy Thanksgiving!

ghost pops...

2010-10-26T13:59:00.000-07:00

Line a baking sheet with parchment paper or a silicone liner. Melt white chocolate and free form ghost shapes with the back of a spoon. Lay lollipop sticks in the center and cover with a little white chocolate to secure. Let dry a few minutes and use mini chocolate chips for the eyes.

Happy Halloween!

delicious dinner rolls...

2010-10-13T18:03:00.001-07:00

1 1/2 cups warm water

1 Tbsp yeast

3 Tbsp sugar

1 tsp salt

4 Tbsp butter; room temp

4 cups flour

In a large mixing bowl dissolve yeast in warm water with the sugar. Add salt, butter and 3 cups of flour. Mix until smooth. Add enough remaining flour to make a soft dough, adding more flour if needed. Dough will be soft and a little on the sticky side. Knead by hand or in mixer with the dough hook until smooth and elastic. Place in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until double in size; about 45 min to 1 hour.

Punch dough down. Using a 1/3 cup measuring cup, measure out dough for 12 rolls. Shape each into a ball (flour cup and hands if necessary). Place in a greased 9x13 pan. Cover and let rise until double in size; about 30-35 min.

Bake in a preheated 375 degree oven for 15-20 min or until tops are golden brown. Spread a little butter on top of warm rolls.

This could not have been easier. The dough whips up quickly. Depending of the warmth of your house they will rise quickly, as well. I cheated a little on the second rise and put them in a warm oven. It only took about 15 min for them to rise. Bonus!

My kids said I could make them every day and they would never get tired of them. 'Nuff said.

cupcakes for the teachers...

2010-10-01T21:07:00.000-07:00

...mid-term parent/teacher conferences...

the teachers get a nice luncheon

I donated cupcakes

...if it helps out my two 7th graders...even better!!

*chocolate toffee caramel cupcakes*

*Use your favorite chocolate cake recipe (if that happens to be a box mix...even better...ahem!)

*fill cooled cupcakes with caramel ice cream topping (it helps to warm it up a little)
*frost with buttercream frosting

*drizzle with more caramel

*sprinkle with crushed toffee bits

*lemon cream cupcakes*
*bake up 24 vanilla cupcakes and add the zest of one lemon to batter before baking
*when cool insert cream filling:
2 tsp very hot water
1/4 tsp salt
1 (7oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
Dissolve salt in hot water and allow to cool. Mix next 4 ingredients until well combined. Add water and whip until fluffy.
Put in a pastry bag with a large tip and insert into the top of the cupcake, squeezing in a little cream filling.
*Pipe or frost with lemon buttercream:
3 Tbsp butter; room temp
2 1/4 cups powdered sugar
2 Tbsp lemon juice
3/4 tsp vanilla
1/4 tsp lemon zest
1 Tbsp milk
(double if piping frosting on)

*classic red velvet*

50 cupcakes packed up and ready to go!

delicious greek orzo...

2010-07-06T15:31:00.001-07:00

1 cup uncooked orzo

1/2 cup diced cucumber; seeds removed

1/3 cup diced red onion

1/3 cup fresh minced parsley

3 Tbsp freshly squeezed lemon juice

1 Tbsp olive oil

1 tsp dried oregano

1/2 tsp salt

1/4 tsp pepper

1 cup diced tomato (optional)

1/2 cup crumbled feta cheese

1/4 cup chopped, pitted Kalamata (or black) olives

Cook orzo according to package. Drain. Combine orzo, cucumber and onion in a large bowl; toss well. In a separate bowl combine parsley, lemon juice, oregano, olive oil, salt and pepper. Stir well with a whisk until incorporated. Pour over orzo and add remaining ingredients. Toss gently to coat. Serve with grilled pita bread (brush with olive oil, sprinkle on a little kosher salt and warm through on grill.)

This salad is the perfect Summer time dish. Served as the main course (with a little grilled chicken added), as a delicious side dish, or light lunch...happiness! If you haven't given orzo a shot before now, this is the perfect recipe.

cheese platter & sugar cookies...

2010-05-12T15:26:00.000-07:00

I hosted a bridal shower for my niece about a month ago (ahem...) and am FINALLY getting around to posting a few of my favorites.

The cheese platter is just an assortment of great cheese...chard's of parmesan (the good stuff), a wedge of blue cheese and a delicious brie. Pair all of those with some parmesan and thyme crackers, slices of green apple and candied pecans and...wow. Yum.

I was so happy with the way the cookies turned out. The monogrammed cookies are easier than they look. I just printed out a lot J's in a font I like in the size I needed and covered the paper with wax paper. Then piped white chocolate on (basically tracing the J's), add sprinkles before it dries and then pop on top of the wet frosting.

This is just the beginning of the sugar cookie madness. Teacher appreciation week was last week and I helped out with the luncheon...100 flower cookies! I'll post soon(ish!)

white chocolate cupcakes w/white chocolate buttercream...

2010-03-23T12:40:00.000-07:00

1 1/4 cup cake flour

3/4 tsp baking powder

1/8 tsp salt

3/4 cup whole milk

1 tsp pure vanilla extract

6 Tbsp butter; room temp

1 cup sugar

3 large egg whites; room temp

1/2 cup chopped white chocolate pieces

Preheat oven to 350 degrees. Line 12 muffin cups with paper cupcake liners.

Sift the cake flour, baking powder, and salt in a medium bowl set aside. In a small bowl stir the milk and vanilla together.

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and light in color, about 3 min. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed and in 3 additions add the flour mixture and milk mixture alternately, beginning and ending with the flour. Mix just until the flour is incorporated and the batter looks smooth. Fold in white chocolate. Set aside.

In a clean large bowl and clean beaters on medium speed, beat the egg whites until foamy, about 30 seconds. Increase speed to high and continue beating until the egg whites look shiny and smooth. Stir in about 1/3 of the beaten egg whites into the cake batter, Use a rubber spatula to fold in the remaining egg whites just to blend into the batter.

Fill each paper liner about 2/3 full with batter.

Bake about 20 min, or until toothpick inserted in center comes out clean. Cool completely.

white chocolate buttercream:

3 oz white chocolate, chopped

1/4 cup butter; room temp

4 oz cream cheese; room temp

1 tsp vanilla

1 1/2 cups powdered sugar

Melt white chocolate in microwave (starting at 30 sec, then 10 second intervals stirring in between). Stir until completely melted and smooth. Transfer to a large bowl. Add the butter, cream cheese, and vanilla. Using an electric mixer on low speed, beat until smooth, about 1 min. Add powdered sugar, mixing until the frosting is smooth (thin with milk, if necessary). Frost cooled cupcakes, top with white chocolate curls (or chocolate chunks) and dust with powdered sugar.

These are lovely, yummy little creations, I must say. The white chocolate cream cheese buttercream (say that three times fast) just takes these over the top. To be completely honest...you could substitute a white cake mix here. I've done it (in a pinch) and was not disappointed. These would be a fabulous Easter dessert...that is if you haven't had enough chocolate bunnies, jelly beans & peanut butter eggs...just sayin'.

amazing beef stir fry = love on a plate...

2010-03-18T16:16:00.000-07:00

1 1/2 lbs beef sirloin, top round or flank steak

1 Tbsp olive oil

1 small red onion, sliced
2 cloves garlic; minced
2 cups asparagus, cut into 2 inch pieces
2 cups broccoli florets
1 cup edamame

3 Tbsp soy sauce
2 Tbsp water
2 Tbsp hoisin sauce
2 tsp corn starch
2 tsp grated gingerroot
1 tsp sugar
1/4 tsp pepper

Combine ingredients for stir fry sauce and set aside.
Thinly slice steak across grain into strips (you can place meat in freezer for about 15-20 min to make this a little easier.)
Heat a large skillet over med heat. Add olive oil and onions and cook until onions are soft. Add garlic and cook, stirring constantly for 30 seconds. Add beef and cook to desired doneness (3-7 min) Add asparagus, broccoli and sauce and cook until crisp tender, stirring frequently. Lower heat and if needed put a lid on skillet and steam vegetables until done. Add edamame and warm through.
Serve over or along side rice (jasmine would be perfect, brown or white are delicious, as well!)

Loved, loved, loved this meal. This was lick-the-plate clean delicious. Did I actually lick my plate clean? Maybe...
This has been inducted into the hall of fame of favorite recipes.

mini marbled pound cake(s)...

2010-03-10T13:49:00.001-08:00

1 3/4 cup flour

2 tsp baking powder

1/2 tsp salt

8 Tbsp butter; room temp

1 cup granulated sugar

3 eggs; room temp

1 tsp vanilla

1/2 tsp almond extract (optional)

2/3 cup buttermilk

5 Tbsp cocoa powder

Heat oven to 350 degrees. Sift together flour, baking powder & salt. Set aside. Grease and flour four 5 1/2 x 3 x 1 1/2 (approx) mini loaf pans OR one 8 1/2 x 4 1/2 inch loaf pan.

In large bowl cream butter and sugar until fluffy (3-4 min). Add the eggs in one at a time, mixing to incorporate after each one. Stir in extract(s).

Add the dry ingredients, alternating with the buttermilk, starting and ending with the flour. Set aside 1/3 of batter.

In a small bowl combine cocoa powder and 6 Tbsp HOT water. Mix until smooth. Add to reserved 1/3 batter. Stir until well combined. Fill prepared pan(s) by alternating spoonfuls of each batter. Swirl with a skewer or cake tester.

Bake 40-45 min (for one cake) or 20-25 for small cakes (check after 15 min) or until cake tester comes out clean. Place on a wire rack to cool. Invert after 5-10 min. Let cool completely and top with icing glaze.

glaze:

1 1/2 Tbsp butter; room temp

1/2 cup powdered sugar

4 tsp milk

Combine all ingredients and stir until smooth and pourable (add more milk if necessary.)

I have been making this cake for years and was surprised that I have not shared it! This is a moist, delicious cake. Best part is, it comes together pretty quickly. I like making it into small loaves so I can get rid of 3/4 of it thus not downing it myself...just kidding...sort of...

Make it. You will love it.

cool, crisp lettuce wraps...

2010-03-03T08:16:00.001-08:00

1 1/4 lbs ground turkey

1/2 of a medium red onion; diced

1/2 cup diced carrot

2 cloves of garlic; minced

1 tsp freshly grated ginger

1 Tbsp olive oil

2 green onions; diced

1 can water chestnuts; diced

salt & pepper

pre-made Hoisin sauce
1 head iceberg lettuce

Cook onion and carrots (season with salt & pepper) in olive oil over med high heat about 4-5 min. Add garlic and cook about 30 seconds more. Add turkey and cook until browned and onions are soft. Season with salt & pepper. If turkey and veggies are sticking to the pan add 1/4 cup water to deglaze and cook until water is absorbed. Add green onion and water chestnuts and cook just until warmed through (you can add 1/4 cup Hoisin sauce at this point, or serve it on the side)

I've been wanting to try home made lettuce wraps for a while and have been looking for that "perfect recipe." There are LOTS of great recipes out there...but most of them call for a lot of ingredients. I like to keep things simple. I just thought about what I like in a lettuce wrap (crunch, great flavor, salty sauce) and this is what I came up with. I did not add the Hoisin sauce (found in small jars by the Asian food in the grocery store) to the cooking process, but I wish I had. We just used it as a sauce drizzled in the wraps. This recipe is so versatile. If you like mushrooms or sprouts...throw 'em in!

We all (well...5 out of 6 of us) LOVED them. I have one picky eater. Stinker.

artichoke goodness...

2010-02-25T15:27:00.000-08:00

Cut stems off of artichokes. With a sharp knife cut of tip of artichoke. Using kitchen scissors cut spikey tips off of leaves. In a large, shallow pan pour 3-4 inches of water and add artichokes. Cover and let steam 40-45 min, adding additional water if necessary. Serve with melted butter.

I've been wanting my kids to try artichokes in their truest form for a while. I am so happy that they gave it a try and even happier still that they LOVED them! There are many thicker, richer sauces traditionally used to dip the leaves in, but I prefer melted butter. It is definitely rich, but it only takes a little bit of butter to give it great flavor.

salsa...

2010-02-23T16:53:00.001-08:00

2 (15oz) cans Mexican-Style stewed tomatoes (recommended: S&W brand)

1 (4oz) can chopped green chilies

1/2 bunch cilantro

1 bunch green onions (stems and bulbs)

1 tsp garlic salt or powder

1 tsp ground cumin

1 Tbsp Worcestershire sauce

2 Tbsp vinegar

Using a food processor (or blender), blend tomatoes, cilantro, garlic, cumin, Worcestershire, and vinegar. Add onions and chilies. Stir and serve with chips.

Yes, I made a double batch. Yes, it's almost gone. Yes, it's that good!

(Thanks for the recipe Tauna!)

roasted chick peas...

2010-02-20T15:08:00.000-08:00

1 15oz can chick peas (garbanzo beans)

1 tsp olive oil

salt

pepper

Preheat oven to 375 degrees.

Drain and rinse chick peas, and pat dry completely with a paper towel.

Combine all ingredients in a plastic bag, making sure to thoroughly coat. Place on a baking sheet and roast for 30-35 min, shaking the pan every few minutes to prevent burning. When they are done they will be crunchy on the inside and out (not soft in the center).

These are an AMAZING snack. Talk about filling and good for you. When they are completely crunchy they lose that typical chick pea flavor (which can be good or bad depending on your taste preference) and become more like a nut. You could play with this and add other spices. Cumin and chili powder or garlic salt would be dee-licious. Also, if you wanted it to be even lighter you could use olive oil spray instead.

It may seem a little tedious to have to shake the pan occasionally (I did this every few minutes) but it really is worth it. They will burn fast...and it ain't pretty if that happens...trust me.

valentine delectables...

2010-02-11T12:19:00.000-08:00

If you are in need of some sweet ideas for the special day, here are a few of my favorites:

Shortbread hearts with dark chocolate drizzle

Norwegian rice cream

chocolate (Angie) pie

bon bons

coconut macaroons

peppermint cream puffs

HAPPY VALENTINES DAY!!

glazed toffee bon bons...

2010-02-05T11:56:00.000-08:00

Cookies:
1 cup butter; room temp

1 cup brown sugar

1 tsp vanilla

2 eggs; room temp

3 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

6 bars (1.4 oz) chocolate covered toffee (Skor candy bars); crushed

Glaze:

1/4 cup butter

1/2 cup packed brown sugar

2-3 Tbsp milk

1 1/3 cups powdered sugar

1/3 cup milk chocolate chips

1/3 cup white chocolate chips

Heat oven to 325 degrees. Combine dry ingredients and set aside. Beat first four cookie ingredients together on med speed until light and fluffy. On low speed mix in dry ingredients. Pour in candy bar pieces; reserving 1/3 for topping cookies. Shape dough into 1 inch balls and place on an ungreased cookie sheet, one inch apart.

Bake 10-14 min (check after 10) or until edges just start to brown. Immediatetly remove to a cooling rack.

For the glaze:

In a saucepan heat butter, brown sugar and milk over med-low heat; stirring frequently, until mixture just comes to a boil and sugar is dissolved. Stir in powdered sugar; beat with a wire whisk, if necessary, to remove lumps. Immediately dip tops of cookies in the glaze (cookies do not need to be completely cooled, just firm and set). Place back on rack and let stand about 10 min until glaze is set. (If glaze starts to thicken or set in pan just reheat over med-low heat and stir with a whisk.)

Place milk chocolate chips and white chocolate chips in separate bowls and heat 15-30 seconds in microwave to melt, stir frequently. Place melted chocolate in plastic bags and snip a little bit off of the corner (or use a spoon) and drizzle over cookies. Top with remaining candy pieces.

There isn't much to say about these cookies except that the effort is totally worth it...they are AMAZING!!

recipe from Taste and Tell

basics...homemade bread

2010-01-14T21:50:00.001-08:00

2 cups lukewarm water

1-2 Tbsp sugar

1 Tbsp yeast

5-6 cups flour

2 tsp salt

1-2 Tbsp softened butter

Pour warm water into the bowl of an electric mixer. Add sugar. Sprinkle in yeast. Do not stir. Let sit about 10 min until yeast is dissolved and bubbly. Add 5 cups of flour, salt and butter. Mix until combined. Knead, adding 1/2 -1 cup more flour if necessary. Shape dough into a ball, cover and let rise until double in size (1-3 hours depending on warmth of location). Punch dough down and divide into two equal pieces and place into greased loaf pans. Cover and let rise again until double. Bake at 350 degrees for 35-40 min. Remove from oven, let sit in pans for a few minutes. Take yummy warm bread out of pans and smother with butter and honey or jam or cinnamon sugar, etc.

Oh my, oh my. I have to say in the world of homemade bread it doesn't get much better than this. It is easy, relatively quick and so, so good. I got this delicious recipe from my friend, Christie. For a much better (and more entertaining) tutorial click here. Thanks girl...you really know how to speak my language.

basics...the baked potato

2010-01-13T16:49:00.000-08:00

baking potatoes (russets)

olive oil

kosher salt or garlic salt

pepper

Preheat oven to 425 degrees.

Scrub potatoes thoroughly and pat dry. Prick each potato with a fork a few times. Rub each potato with olive oil (the amount is up to you, just don't over do it) and sprinkle with choice of salt and pepper.

Place on a foil lined baking sheet and bake for 40-60 min, or until tender. Let sit a minute or two and make a slit across the top of each potato and push ends together to open nicely. Top with butter and sour cream...and anything else that sounds good.

Sometimes the simplest, most basic things are the BEST! These potatoes are so versatile. A baked potato bar makes a great meal. The skin gets nice and crisp and flavorful...it's almost better than the insides!

classic gingerbread boy cookies...

2009-12-17T20:36:00.000-08:00

1 cup butter, room temp

1 cup sugar

1 cup molasses

1 egg

4 cups flour

1 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 tsp ground cloves

2 tsp ground ginger

1 tsp ground nutmeg

Combine dry ingredients and set aside. In a mixer cream together butter and sugar until smooth. Stir in molasses and egg. Cover and chill for at least one hour. Preheat oven to 350 degrees. Lightly grease cookie sheets or line with parchment or silpat. On a lightly floured surface, roll dough out to approximately 1/4 inch thick. Cut into desired shapes and place 1-2 inches apart on cookie sheet. Bake 8-10 min. Let cool. Decorate. Store in an airtight container.

These are soft, chewy and have just the right amount of spice to make the perfect gingerbread cookie. This would be a fun weekend project with the kids! You can go as detailed or as simple (like I did) as you like with the decorating. I personally love cinnamon red hots on my gingerbread cookies...I didn't have any, though. Still delicious!

snowball cookies...

2009-12-15T15:41:00.000-08:00

1 cup butter, room temp

1/2 cup powdered sugar

1 tsp vanilla

2 1/4 cup flour

1/4 tsp salt

3/4 cup chopped pecans or walnuts

powdered sugar (for rolling cookies in)

Preheat oven to 400 degrees. Cream butter, powdered sugar and vanilla. Add flour and salt and stir to combine. Fold in chopped nuts.

Roll dough into 1 inch balls. Placed on greased cookie sheet and bake 10-12 min. Remove from oven and roll in powdered sugar while still warm. Roll in sugar again when cool.

I believe the real name for these is wedding cookies. I've never had or seen these at a wedding. We call them snowball cookies. That is what they look like, after all...

Again, a very easy recipe. You do have to plan ahead a little and take your butter out of the fridge early in the day (as with any cookie recipe...this step really does make a HUGE difference.)

Santa will love them!!! So will you.

peppermint bon bon cookies...

2009-12-13T08:50:00.000-08:00

1 cup powdered sugar

1/2 cup butter (room temp)

1/2 cup shortening

1 egg (room temp)

1 1/2 tsp peppermint extract

1 tsp vanilla

2 1/2 cups flour

1 tsp salt

red food coloring

1/2 cup crushed candy canes

1/2 cup granulated sugar

Combine crushed candy canes and granutlated sugar in a small bowl and set aside.

Cream powdered sugar, butter, shortening, egg and extracts. Add flour and salt. Mix until combined. Divide dough in half of the dough (making it as pink or as red as you like). Use a Tablespoon to measure out dough and roll into bon bons. Place on an ungreased baking sheet and bake at 375 degrees for 8-9 min.

Remove from oven and sprinkle with candy canes while hot. Let cool completely.

Twelve days and counting...

If you are looking for a new cookie this year, look no further. These little morsels are full of peppermint goodness and can be popped right in your mouth...what's not to love?!?

These are a must every Christmas at our house. These are one of the cookies we leave for Santa because they are his (and Mrs. C's favorite!!) They come together quickly which is always a bonus...especially at this time of year, and they are yum-my.

pan cookie bars...

2009-11-15T09:00:00.000-08:00

1/2 cup butter

1/2 brown sugar

1/2 cup granulated sugar

1 egg

1/3 cup peanut butter

1/2 tsp baking soda

1/2 tsp salt

1 cup flour

1 cup oats

1 cup chocolate chips

Icing:

1/2 cup powdered sugar

2 Tbsp peanut butter

2 Tbsp milk

Preheat oven to 350 degrees. Cream butter and sugars. Add egg and peanut butter and mix well. Stir in soda, salt, flour and oatmeal. Press into a 9x13 in baking pan. Sprinkle chocolate chips over the top. Bake 20-25 min or until golden brown. Remove from oven and drizzle with icing.

Cool completely. Cut into squared and serve.

These were a different twist on the usual pan bars. They were so quick and easy to throw together and they disappeared quickly!

Put on your June Cleaver pearls and whip these up for a great after school snack (after the vacuuming is done, of course!)

apple cider donut holes...

2009-11-03T16:11:00.001-08:00

2 red apples (I used Honeycrisp)

2 1/2 cups apple cider

3 1/2 cups flour

4 tsp baking powder

1/4 tsp baking soda

3 1/2 tsp ground cinnamon

1 tsp salt

1/4 tsp freshly grated nutmeg

1 2/3 cups sugar

3 Tbsp shortening

1 large egg plus 1 egg yolk

1/4 cup buttermilk

1 tsp vanilla

Core and chop apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 min. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 min. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary) Let cool.

Whisk the flour, baking powder, baking soda, 1 1/2 tsp cinnamon, salt and nutmeg in a medium bowl.

Beat 2/3 cup sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to a sticky dough; do not overmix.

Scrape the dough onto a lightly floured sheet of parchment paper (I used my silpat on a baking sheet and covered with plastic wrap) and pat into a 7x11 inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Mix remaining cinnamon and sugar. Set aside.

Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough with a 1 inch cutter (or just cut into small pieces and roll into balls)

Slip 3-4 doughnuts at a time into the hot oil and fry until golden brown, adjusting the heat as needed. Transfer to the paper towels to drain.

Roll in cinnamon sugar. Serve warm or at room temp.

I debated for a long time (a good month) whether or not to make these. I had never made donuts before, and was intimidated. Plus, I was turned off by the thought of grease splattering all over my kitchen.

I have to say...I am so glad I made them!!!

It seems like a bit of a process, but really is very easy. The biggest trick was to keep the dough very cold. I even stuck it in my freezer for a few min in between frying. As for the splattering oil...it didn't happen. Bummer. That means I'll just have to make them again. And again. And again.

At least again next Halloween!

Recipe from the Food Network magazine (Sept- Oct issue)

apple cider donut holes...

2009-10-31T15:54:00.000-07:00

**recipe to come**

HAPPY HALLOWEEN!!

candy corn pizza...

2009-10-20T15:53:00.000-07:00

1 pre made pizza crust

pizza sauce

grated cheddar cheese

grated mozzarella cheese

Bake according to crust instructions.

This is a Halloween dinner favorite at our house! For the non pizza lovers (is there really such a thing??) you can omit the sauce and just make cheese bread.

My kids love that it is a change from the norm.

best, big, fat, chewey chocolate chip cookies...

2009-10-06T18:31:00.000-07:00

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for no longer than 15 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

*If you don't have unsalted butter, just use salted butter, but use MILK chocolate chips instead.

I have a "thing" for cookies. I recently just discovered this. After giving it some thought, I realized that if I am going to indulge in a treat...it is definitely going to be a cookie. Preferably a chocolate chip cookie. When my cute friend, Ali gave me this recipe it was love at first read. Something about the "drop cookie dough 1/4 cup at a time..." just spoke to me. Big time. These are delicious. I've made them several times...I should know! Try them.

spicy cauliflower poppers...

2009-09-30T13:40:00.000-07:00

1 head cauliflower

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp course salt

1/2 tsp black pepper

Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Cut cauliflower florets into {good sized} bite-sized pieces. Place all ingredients in a large zip bag and toss to coat. Spread on prepared baking sheet and bake until tender, but not mushy, stirring halfway through, about 10 min.

I love vegetables, but get so tired of the steamed version. These were a nice change from the usual...

I made this as a side to go along with Mexican food. It was yummy. My kids thought it was too spicy, so adjust the chili powder and pepper to your liking. You could, if you feel like being a little naughty, add a little melted butter to the bag when coating with the spices. I mean, seriously...is anything bad with melted butter???

homemade twix bars...

2009-09-15T15:36:00.000-07:00

Crust:

1 ¼ c. flour

1/4 c. sugar

1/2 c. butter; room temp

Caramel:
½ c. butter

½ c. brown sugar

2 Tbsp. corn syrup

½ c. sweetened condensed milk

Crumble crust ingredients together. Pack into 9x9 inch pan that has been sprayed, lined with foil and sprayed again. Bake on 350 degrees for 15-20 minutes.
Combine caramel ingredients in a heavy saucepan. Bring to a boil over medium heat. Boil 5 minutes, stirring constantly as it burns easily. Remove from heat. Stir with spoon slowly until it shows signs of thickening. Pour over crust and let cool a little.

Top layer:

Melt approximately 1-2 c. chocolate chips with 1 tsp shortening over low heat or in the microwave. Pour over caramel layer and spread carefully. Chill. Cut into bars.

In the world of treats...my world of treats...there is nothing better than chocolate and caramel. Add a cookie crust and this girl is in HEAVEN!

This bad boys did not disappoint. They are relatively quick and easy to put together. The only thing that takes extra attention is cooking the caramel. It will scorch if you stop stirring it during the cooking process.

Next time I will make them with milk chocolate. Yes, there will definitely be a next time.

recipe from A Cup of Sugar

citrus grilled flank steak...

2009-08-28T10:39:00.000-07:00

1 pound lean flank steak
1 medium garlic clove, peeled and minced
juice of half a lime
1/8 tsp table salt
1/8 tsp black pepper

Combine marinade ingredients. Pour over steak in a large zip bag and rub marinade into steak. Place in fridge for 2-4 hours.

Grill on med high heat on grill until desired doneness. Remove steak and let rest, covered with foil for 15 min before slicing. Drizzle with fresh lime juice, if desired.

Easy and delicious.

This marinade is so full of flavor with so few ingredients. If you wanted to give it a southwest flare, you could add a little chili powder and cumin to the marinade.

banana sour cream cake with cinnamon icing...

2009-08-24T20:02:00.001-07:00

1/3 cup shortening
1 1/4 cups sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups mashed ripe bananas (about 3-4 med)
2 cups flour
1 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1 tsp cinnamon
1 cup sour cream
3/4 cup chopped walnuts (optional)

In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Combine flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. bundt pan. Bake at 350 degrees for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Drizzle with cinnamon icing.

Icing:
2 cups powdered sugar

2 Tbsp milk (plus a little to thin out)

2 Tbsp melted butter

1 tsp cinnamon

1 tsp vanilla

Combine all ingredients and mix until smooth. Thin with additional milk to get to drizzling consistency.

We have a tradition at our house of enjoying a "first day of school" cake every year. Just when I think my kids have forgotten about it (or don't care) I start getting asked what kind of cake it will be this year. I love it!

The sour cream in this recipe makes the cake so moist, and the icing just takes it over the top. This was like banana bread supreme!

The bonus for me was that I actually made a cake from scratch that didn't bubble over in my oven. Really, this is an accomplishment for me.

chicken teriyaki foil dinners...

2009-08-20T10:17:00.000-07:00

chicken tenders (2-3 per person)

carrots; sliced

green onion; sliced

sugar snap peas

salt & pepper

teriyaki sauce (I used Yoshida's)

Preheat oven to 450 degrees.

Tear as many foil squares as you need (one per person), and go a little larger than you might think on these. On each square place 2-3 chicken tenders and season with salt and pepper. Add a handful of sliced carrots, onions & sugar snap peas and drizzle with teriyaki sauce. Bring two sides of foil together and wrap tightly, repeat with remaining foil. Place on a baking sheet and bake for 30-35 min.

I got this fabulous idea from Melanie at My Kitchen Cafe. However, when I went to get the recipe my internet was down so I had to make do. I have no doubt that Melanie's recipe is fabulous (as all of her recipes are!!) but this was delicious, as well. We really loved it and will definitely be making it again soon. It was so quick and easy. I just steamed a pot of rice to go along with it and we had a delicious dinner. (And just like Melanie's kids...mine loved having their own little foil packets on their plates)

chocolate peanut butter cupcakes...

2009-08-11T15:18:00.001-07:00

24 chocolate cupcakes (made from scratch or a mix)

peanut butter frosting:

1 cup powdered sugar

1 cup creamy peanut butter

5 Tbsp butter; room temp

3/4 tsp vanilla

1/4 tsp salt

1/3 cup heavy cream or milk

Place first 5 ingredients in a medium bowl and mix on medium low speed until creamy. Add the cream or milk and beat on high speed until light and smooth.

I wish I could say that I made the cupcakes from scratch. I can say that I attempted to make a fabulous "from scratch" recipe, but they bombed. That's another story for another day...

This recipe is of course, another Barefoot Contessa winner (if you don't have any of her cookbooks, go buy one...or ALL of them!) It is amazing. Top the cupcakes with chopped peanuts or crushed up peanut butter cups and oh my!

cake & ice cream {updated}...

2009-08-06T15:55:00.000-07:00

chocolate cake

vanilla bean ice cream; melted

fresh raspberries

Let ice cream soften to liquid state. Pour a small (or large!) amount of ice cream on the bottom of dish. Top with a slice of cake and sprinkle with fresh red raspberries.

Cake & ice cream...like you've never had it before. This is a dessert idea from the amazing Barefoot Contessa. Ina, I love you.

I will admit I was a little skeptical of this dessert at first. Shame on me. The cake just soaks up the ice cream and that combined with the tartness of the berries is just delicious. Take away the paper plates and this would make quite an elegant after dinner offering.

omelet for two..or four..or six...

2009-08-02T08:22:00.001-07:00

1/4 lb good thick-cut bacon (I used 8 slices precooked)

1 Tbsp butter

1 cup medium diced potatoes (I used red potatoes)

1/4 cup chopped onion

1 Tbsp minced jalapeno pepper (I left this out)

5 extra-large eggs (I used 3 whole and 2 egg whites)

2 Tbsp milk or cream (I used milk)

1 tsp salt

1/2 tsp pepper

1/4 cup chopped green onions

4 oz extra sharp cheddar , diced (I used 1 cup grated)

Preheat oven to 350 degrees.

Cut the bacon in 1-inch pieces. Cook the bacon in an 8-inch ovenproof saute pan over medium low heat for 5-7 min, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. (If using the precooked bacon omit this step. Warm it in the microwave, cut into 1-inch pieces and set aside.) Add the butter to the pan, then add the potato and onion. Cook over medium low heat for about 10 min, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno and cook for 30 seconds.

Meanwhile, in a medium bowl beat the eggs, milk, salt and pepper together with a fork. Stir in the green onions and cheddar. When the potato is cooked, add the bacon to the pan, spreading evenly and pour over the egg mixture. Place the pan in the oven for 15-20 min, until omelet puffs and the eggs are almost cooked in the center. Sprinkle with a little grated cheddar and bake for another minute. Serve hot directly from the pan.

Thank you, thank you Ina. This made a delicious dinner...for all six of us! If you are reeaallly hungry then possible this could be shared by two people, but 1/4 of it really is filling. I LOVED it. Mine only took 15 min (maybe even a little less) so check it after about the 12 min mark. I served it with french toast cups, and it was a great meal for the entire family. One of my most favorite things about this recipe is that all of the ingredients are things I usually have on hand. I loved that I was able to make something this wonderful as a last minute dinner.

farmstand produce...

2009-07-31T16:09:00.000-07:00

...makes me happy!!

I have big plans for the raspberries & corn, the rest will just be for munching.

My favorite produce stand never disappoints. This is just a small portion of what I wanted to purchase. Unfortuantely, farmstands do not make my kids as happy as they make me so I'll be taking another trip back there tomorrow (alone) for the best looking green beans I have ever seen, red potatoes, watermelon & peaches.

tortilla and black bean pie...

2009-07-28T15:37:00.000-07:00

4 flour tortillas (10 inch)

1 Tbsp canola oil

1 large onion; diced

1 jalapeno chile; minced (remove seeds & ribs for less heat) *if desired

2 garlic cloves; minced

1/2 tsp ground cumin

salt & pepper

2 cans (15oz each) black beans; drained and rinsed (OR 1 can black beans and 1/2 pound extra lean ground beef)

1 1/2 cups water1 pkg (10 oz) frozen corn

4 green onions, thinly sliced; plus more for garnish

2 1/2 cups (8 oz) shredded cheddar cheese

Preheat oven to 400 degrees. Trim (if necessary) tortillas to fit a 9-inch spring form pan, using bottom of pan as a guide. Set aside.

Heat oil in a skillet over medium heat. Add ground beef, onion, jalapeno, garlic and cumin; season with salt and pepper. Cook, stirring occasionally, until the onion is softened, 5-7 min.

Add the beans, and water to the skillet and bring to a boil. Reduce heat to medium; simmer until the liquid has evaporated, 8-10 min. Stir in the corn and green onions and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in the bottom of the spring form pan; layer with one quarter of the beans and sprinkle with cheese. Repeat three times. Bake until hot and cheese is melted, 20-25 min. Unmold pie, sprinkle with green onions. Slice into wedges and serve immediately.

This is a fabulous recipe from Everyday Food's Great Food Fast cookbook. I love this book. I have so many recipes bookmarked just waiting to be made. The original recipe calls for 2 cans of beans and no meat. The meat was a delicious addition...plus I'm feeding a hungry husband and three growing boys who love beef! I did also leave out the jalapeno.

We LOVED this. It was very filling and such a nice change from the regular tacos/burritos.

I think this would work great in a cake pan if you don't have a spring form pan. Just cut the tortillas to fit and it would be fine. This would also be great if you are cooking for a crowd and wanted to double or even triple the recipe.

I lightened this up by using lighter tortillas (thin & crispy, low carb, whole grain, etc) and using less cheese.

panini's...

2009-07-23T11:57:00.000-07:00

focaccia or ciabatta bread

1/2 pound salami

1/2 pound prosciutto

1/2 pound provolone cheese

mustard

olive oil

I found a loaf of focaccia bread at the bakery and cut it into six portions. You could also use the individual ciabatta rolls (really, whatever works!) Place sliced provolone on each half and meat in the middle. I only used mustard with the salami. Place sandwich together and brush with olive oil. Place on preheated panini press or grill and press down. Cook until cheese is melted and bread is crisp.

I don't have a panini press, but I do have a George Foreman and it worked perfectly. You could get really creative with paninis and make them according to your own taste. A fresh mozzarella, tomato & basil would be fantastic. Adding a little pear or arugula to the provolone and prosciutto would also be great. I wish I had been thinking more clearly and I would have sprinkled a little rosemary on the cheese. That's because this was a last minute dinner and I just started throwing stuff together. Not bad for "one of those nights!"

I served them with some fresh berries and some Italian pickled vegetables. These will be taking the place of a standard grilled cheese. The whole family loved them!

And let me just mention that the cheese that melts on the grill and gets all crusty is one of the BEST parts.

need a lunch/snack idea?...

2009-07-20T21:42:00.001-07:00

My kids LOVE this kind of stuff.

baked ham & cheese rolls...

2009-07-16T21:32:00.000-07:00

2 Tbsp dried minced onions

1 Tbsp Dijon mustard

1 tsp poppy seeds

1 stick melted butter (I used 1/2 a stick)

1 dozen dinner rolls

1/2 pound ham

1/2 pound thinly sliced Monterey Jack or Swiss cheese

Preheat oven to 325°. In a small mixing bowl mix onion, mustard, poppy seeds, and melted butter. Leaving the dinner rolls intact, slice them open so that you have one solid top and bottom. Place the bottom half on a baking sheet or in a 9x13 inch baking pan, the pan size will depend on choice of rolls. Line the bottom half of the rolls with cheese slices and ham. Return the top part of the rolls and drizzle the butter mixture evenly over top. Cover with foil and bake for 20 minutes. Now use a sharp knife and separate the little sandwiches. Serve immediately.

Note- These can be made ahead of time and refrigerated, may require 5 more minutes of baking. Leftovers can be reheated in the microwave for about 15-20 seconds.

These little sandwiches were a hit. They came together quickly, and were full of flavor. I mean, butter BAKED right on top of a ham & cheese sandwich???YUM! The flavor from the onions and mustard were delicious, as well. The original recipe called for 1 Tablespoon of poppy seeds (which is what I used and is pictured above) but I think 1 teaspoon would suffice. Especially since my kids weren't thrilled about little black dots on their food...whatever.

These would be perfect for a bridal/baby shower. Crank up your ovens (I know, I know...it's hot outside) You'll be glad you did.

Recipe adapted from Big Red Kitchen

patriotic mini pies...

2009-07-08T11:58:00.001-07:00

pie crust

pie filling

sugar

Roll out crust and cut circles out that are about 1 inch bigger than mini muffin cups. Press gently into muffin pans and crimp edges. Fill about 3/4 full with pie filling. Cut out stars with remaining dough and place on top of each pie. Sprinkle with sugar. Bake according to crust directions. Serve warm or at room temp.

Yes, I know...the 4th of July is over, but who says you can't celebrate all month??? Especially when you can do it with pie!

I made these for our 4th of July bbq and they were a hit! I used my favorite pie/tart crust recipe, and blueberry and apple for the fillings. For the apple I cut the apples pretty small and tossed with a little splash of lemon juice, a little sugar and cinnamon and a little flour to thicken it (sorry...no exact measurements here. I just winged it.) I did the same for the blueberry filling.

I made 24 mini pies. If you have filling and dough leftover you can always make a tart or turnovers.
For a more detailed (and entertaining) recipe go here!

mediterranean pizza...

2009-07-07T08:09:00.001-07:00

pitas

olive oil

diced red onion

diced english cucumber

chopped romaine lettuce

hummus

feta cheese

kalamata olives, pitted and halved

greek vinaigrette

vinaigrette:

Juice of 1 lemon

5 Tbsp olive oil

1 clove garlic, minced

1 tsp salt

1/4 tsp pepper

1/2 tsp dried oregano

Whisk to combine. Store in refrigerator.

Brush pitas with a little olive oil. Place on grill until a little crisp and grill lines are visible. Spread 1-2 tablespoons hummus on to each pita. Sprinkle with feta. Put back on grill just until warmed through. Sprinkle with the remaining inngredients and drizzle with a little vinaigrette.

I could eat Greek salad every day. Pile it all on to a pita, grill it, and you have yourself a winner!

guilt free chicken alfredo...

2009-07-01T10:41:00.000-07:00

2 cups low-fat milk (not skim)

1/3 cup (3 oz) 1/3-less-fat cream cheese (room temp)

2 Tbsp flour

1 tsp salt

dash of grated nutmeg

1 Tbsp butter

2-3 garlic cloves

1 cup grated Parmesan cheese

sliced, grilled chicken

Place milk, cream cheese, flour, and salt in a blender.

Process until smooth and set aside.In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, being sooo careful not to burn it. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now. When it's nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

This recipe (thanks to Our Best Bites) is phenomenal! I like the flavor of alfredo sauce, but it is way too rich for me in it's true form. This tastes EXACTLY like the alfredo sauce that we all know and love...minus the coat your tongue richness. The only thing I altered from the original recipe was that I added a little nutmeg (a must in cream sauces) and used a little less garlic. This would make an amazing pasta primavera if steamed vegetables were added.

frozen pie...

2009-06-19T12:17:00.000-07:00

*Symphony pie*

1 giant milk chocolate Symphony bar

1 pre-made graham cracker crust (or 12 individual)

1 8oz tub cool whip

1/4 cup water

Break up candy bar into small pieces and melt with 1/4 cup water in microwave about 30 seconds. Let cool a little. Fold in cool whip and put in crust(s). Freeze for a couple of hours before serving. Delicious with fresh whipped cream or a little chocolate syrup drizzled over the top.

*Cookie dough pie*

1 pkg regular Chips Ahoy cookies (or Oreos, Nutter Butter, etc.)

1 8oz tub cool whip

chocolate syrup for drizzling

Put one layer of cookies (breaking to fit if necessary) in the bottom of a 9 or 10 inch pie pan. Spread 1/3 of cool whip over cookies. Repeat this two more times. Drizzle with chocolate syrup. Freeze for 1-2 hours. Slice & serve.

Cake shmake. My boys wanted pie for their birthday! They each picked the kind they wanted and after some very easy assembly and a little freezer time the candles were on & we were good to go! The Symphony pie (recipe courtesy of Real Mom Kitchen!) is so rich and soooo good! The cookie dough pie was good, as well. The cookies soften from the cool whip...hence the name. (recipe from Big Red Kitchen)

Both of these are great for a cold Summer treat!

chicken wrap...

2009-06-16T14:14:00.001-07:00

whole wheat tortilla

light cream cheese

sliced grilled chicken

romaine lettuce

sliced cucumber

light balsamic vinaigrette

Spread a small amount of cream cheese on tortilla. Layer lettuce, romaine & cucumber and drizzle with vinaigrette.

Whenever I grill chicken for dinner I grill up a few extra pieces and keep them in the fridge for wraps, salads, pasta, etc. This makes a very healthy, filling lunch...and it's really tasty, too!!

lemon sunshine cookies...

2009-06-12T09:34:00.000-07:00

1 cup butter; room temp
1 1/2 cups sugar
1 cup sour cream (I used reduced fat)
2 eggs
1-2 Tbsp grated lemon zest
4 cups flour
1 tsp baking powder

1 tsp baking soda

1/2 tsp salt
juice of one lemon

frosting:
1/4 cup butter, melted
2 cups powdered sugar

1 Tbsp milk
1 Tbsp grated lemon zest

1-2 tsp fresh lemon juice

Preheat the oven to 375 degrees.
In a medium bowl, cream together the margarine, sugar and sour cream until smooth. Beat in the eggs one at a time, then stir in lemon zest and lemon juice. In a separate bowl combine the flour, baking powder, baking soda and salt. Stir into the sugar mixture, being careful not to over mix.

Drop by teaspoonfuls onto lined or greased cookie sheets.
Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely. In a small bowl, stir together the melted margarine, confectioners' sugar and 1 tablespoon lemon zest and juice. Add milk a little at a time until smooth consistency. Spread over cooled cookies.

We have had a rainy week. A very rainy, cold week. It doesn't help that it's the first week of Summer vacation, either. These cookies were a little pick-me-up. Let's be honest...when isn't a freshly baked cookie a pick-me-up??? To keep up with the lemon theme, and to use up a few more lemons, I made these little beauties. These may very well be in the running for my new favorite cookie. They have a very cake-like consistency, and the frosting just takes them over the top. I was pretty conservative with the amount of lemon juice I used. I wanted the lemon flavor to definitely be there without overpowering it. Bake some up this Summer. You'll LOVE them!

lemon/garlic pasta...

2009-06-09T21:30:00.001-07:00

3 Tbsp butter

1-2 cloves garlic, minced

1-2 Tbsp lemon juice

1/4 tsp pepper

1/2 tsp fresh thyme; chopped

1/2 c. grated Parmesan cheese

2 1/2 c cooked pasta (gemeli, linguine, etc)

2-3 grilled chicken breasts

Melt butter in a small pan. Add garlic and saute. Add lemon, pepper, thyme and 1/4 cup Parmesan cheese. Add sauce to hot pasta and toss gently. Top with remaining cheese and grilled chicken and serve immediately.

When life gives you lemons...make and bake a lot of stuff with fresh lemon juice and zest...duh! This was another winner. Go easy on the garlic and lemon juice. Both come through with a very strong flavor when cooked this way. Unless you absolutely know you like a strong garlic flavor, start with one clove. For the lemon, I recommend starting with one Tbsp, taste it, and if you want a stronger lemon flavor then add more.

(1 cup pasta, 2 oz chicken=8pts)

lemon bundt cake...

2009-06-07T19:06:00.000-07:00

1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
3/4 cup vegetable oil
4 eggs
1 cup lemon-lime flavored carbonated beverage (7 UP or Sprite)

glaze:
1 1/2 cups powdered sugar

1 Tbsp milk (more if needed to get to drizzle consistency)

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the soda.
Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. For glaze combine powdered sugar and milk until smooth. Drizzle over cake.

I love lemon anything. Pasta, cake, bars, etc. LOVE lemons. This cake was divine. It is very moist, very lemony and very delicious. This would be a perfect addition to any bbq this Summer!
More lemon recipes to come...!!

Recipe from Allrecipes.com

penne parma rosa with grilled chicken...

2009-06-05T09:51:00.000-07:00

1 pkg Knorr Parma Rosa sauce mix

8 oz penne

grilled chicken

grated parmesan cheese

Cook pasta al dente according to pkg directions. Before pasta is completely finished, start making sauce. Toss with pasta, top with grilled chicken and freshly grated parmesan cheese.

This is one of those "need to make dinner quickly, something that is easy, etc." meals...especially if the chicken is already cooked. Throw a green salad or some fresh fruit on the side and you have a delicious meal. This really is a favorite.

(1 cup pasta with sauce , 2 oz chicken=7pts)

homemade Hostess cupcakes...

2009-05-27T15:39:00.001-07:00

1 devil's food cake mix

filling:

8 Tbsp butter; room temp

1 1/2 cups marshmallow cream

1/2 tsp vanilla

granulated sugar (to taste)

icing:
2 big Hershey bars (or 8 reg size)
1 12oz pkg semi-sweet chocolate chips
1/2 bar of wax (melt in a rinsed out soup can inside a pan with 1-2 in water)

Make cupcakes according to pkg directions (adding 1/4 tsp vanilla; if desired) and bake in well greased, unlined pans. Let cool completely.

For filling mix butter and marshmallow cream until fluffy. Add vanilla and a little sugar to desired taste. With a piping bag squirt a small amount of filling up into the bottom of each cupcake.

Melt chocolate together. Melt wax separately. Gradually add wax to melted chocolate, stirring constantly.

Dip tops of cupcakes into the chocolate and set aside until firm. With a small piping tip decorate tops of cupcakes with remaining filling.

Oh yes, I did. And I'm glad I did. YUMMY!!

When I made them, however, I did not add the vanilla or granulated sugar to the filling and I think it really needed it. Just make the filling and taste it, then adjust it to your liking. Also, the chocolate icing can be all milk chocolate or any combination of chocolate you prefer.

I have to say they were relatively easy to make. The most time consuming part was the chocolate icing...and the fact that I double dipped them!! I did double the recipe for cupcakes, and even tripled the filling amount so I wouldn't run out and I had exactly enough.

I took these to a Cub Scout event and thought the kids would go crazy over them, which they did...but the adults suddenly turned into a bunch of kids, as well!

(The spray pictured is the one with flour in it. I HIGHLY recommend using it. The tip is the one I used to insert the filling and it is a 1M (Wilton) piping tip.)

butter chicken...

2009-05-24T08:19:00.000-07:00

4 chicken breasts OR 10-12 chicken tenders

2 egg whites, lightly beaten w/1 tsp water

1 cup Ritz cracker crumbs

1/2 tsp garlic salt

pinch of pepper

1/4-1/2 cup butter

Preheat oven to 375 degrees. Place egg whites and water in a shallow bowl. Mix cracker crumbs and seasonings and place in another shallow bowl. Dip chicken in egg whites, then in cracker crumbs. Place in a 9x13 lightly greased pan. Cut butter into small pieces and place around chicken. Bake 25 min for chicken tenders, and 40 min for chicken breasts (or until chicken is golden and crisp)

This was so easy and so good it's not even funny. I just happened to have all of the ingredients on hand one night so I gave it a try. Now I buy the crackers specifically for this recipe. In as much as it is breaded chicken...my kids LOVED it, too.

sour cream coffee cake muffins...

2009-05-19T13:30:00.001-07:00

12 Tbsp (1 1/2 sticks) butter at room temperature
1 1/2 cups sugar
3 eggs at room temperature
1 1/2 tsp vanilla extract
1 1/4 cups sour cream (I used reduced fat)
2 1/2 cups cake flour (not self-rising)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

For the streusel:
1/4 cup brown sugar, packed
1/2 cup all-purpose flour
1 1/2 tsp ground cinnamon
1/4 tsp salt
3 Tbsp cold butter, cut into pieces
3/4 cup chopped walnuts, optional

Preheat the oven to 350 degrees . Line muffin cups with paper liners.
Cream the butter and sugar in the bowl of an electric mixer for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the cups and spread it out with a knife. Sprinkle with half of streusel. Spoon the rest of the batter in the cups, spread it out, and scatter the remaining streusel on top. Bake for 18-20 minutes, until a cake tester comes out clean.
Let cool for at least 30 minutes.

This is another favorite Barefoot Contessa recipe. Her original recipe calls for making a cake in a tube pan. I don't have a tube pan, so I made muffins instead (I got 24). Next time I will swirl the streusel throughout...you know, get a little in every single yummy bite! I will be purchasing a tube pan, though for the next time just so I can try it that way, too. The original recipe also called for a glaze made with pure maple syrup drizzled on the top...yum! I omitted this step, but I'm sure it would just have added to the deliciousness of the finished product. Very moist, very, very good. I also LOVE any recipe that can be considered a breakfast food OR a dessert!!!

(24 muffins-5pt each)

{the BEST} cornbread...

2009-05-13T15:31:00.000-07:00

2 1/2 cups Bisquick baking mix
3/4 tsp baking powder
1 cup cornmeal
3/4 cup sugar
3 eggs, beaten
1 1/2 cups milk
1 cup butter, melted

Preheat oven to 350 degrees .
Place all dry ingredients into a large bowl. Add the eggs, milk and melted butter. Mix with a large wooden spoon or spatula, just until the dry ingredients are incorporated into the wet ingredients.
Pour into a greased 9x13 pan. Bake for 30 minutes, or until toothpick inserted in center of pan comes out clean.

I absolutely LOVE cornbread. I love, love, love cornbread. This is my favorite recipe ever. I'm sure the melted butter has NOTHING to do with that. Shut up. It's to die for. This is a cross between cake and cornbread. YUM. Next time I will have to cut the recipe in half so I can't keep sticking my fingers into it for the next two days after making it. I am actually surprised it lasted that long. Make it.

Recipe from A Bountiful Kitchen.

(24 servings: 3 pts each)

birthday dinner...

2009-05-11T13:49:00.001-07:00

marinated tri tip w/gorgonzola cream sauce:

1 1/4 pounds beef tri tip or flank steak
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp brown sugar
2 cloves garlic, minced

Combine olive oil, vinegar, sugar and garlic in a small bowl and mix to combine. Place beef and marinade in a plastic bag and marinade for at least one hour. Grill over med-med high heat until desired done ness.

gorgonzola cream sauce:

4 oz gorgonzola or blue cheese

1 cup heavy cream

Break up cheese into small pieces and combine with cream in a small sauce pan over med low heat. Stir occasionally while cheese melts. Bring to a simmer. Cook until sauce is reduced to a thick and creamy consistency (about 10 min) Serve over steak.

This was my husbands #1 pick for his Birthday dinner. It was yummy. I serrved it up with carmelized red onions and rosemary roasted potatoes. This is my go to meat marinade. It turns out fabulous every time.

lemon chicken farfalle...

2009-04-26T08:49:00.000-07:00

3 tsp olive oil

4-6 cloves garlic, minced

3-4 boneless, skinless chicken breasts; sliced

1 cup frozen baby peas

1 cup carrot, cut into small strips

1 1/2 cups chicken broth

6 Tbsp non fat cream cheese

6 cups farfalle pasta, cooked

9 Tbsp grated parmesan cheese

1 tsp lemon zest

1 1/2 tsp salt

1/2 tsp pepper

Heat a large, non stick skillet (med high heat) and add olive oil. Add garlic, saute one minute, being careful not to burn. Add chicken; saute until almost cooked through. Add carrots and peas and saute about 1-2 min. Remove from pan and set aside. Add broth and cream cheese to pan and cook over med high heat until cheese melts, stirring constantly with a wire whisk. Stir in chicken mixture, farfalle, and next four ingredients. Cook about one minute.

I actually made this a while ago and just forgot to share it. The horror!! It was a delicious meal that we all loved. You could certainly use full fat cream cheese, but when it's melted like this, with so many other flavors...you really don't even notice or miss the extra fat and calories.

(serves 6; 8 pts per serving)

lemon cakes...

2009-04-16T08:31:00.000-07:00

1/2 cup (1 stick) butter, room temp

1 1/4 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup buttermilk or plain low-fat yogurt

1 tsp vanilla

finely grated lemon zest and juice of 1 lemon, plus 2 Tbsp juice for the glaze

1 cup sugar

2 eggs

1 1/2 cups powdered sugar

Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. (I used six regular and the rest in a mini muffin tin) In a med bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice. Set aside.

With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three batches, alternating with two additions of the buttermilk mixture.

Divide evenly among the muffin cups. Bake 20-25 min (less for mini muffins) until a toothpick comes out clean. Cool completely before topping with glaze.

In a small bowl, stir powdered sugar with the remaining 2 Tbsp of lemon juice until smooth. Pour over the cakes, spreading to the edges with a small knife. Let glaze set before serving.

I actually made these a while ago and forgot to post them...I certainly have not forgotten how amazing they tasted, though. I love lemon desserts, but do think there is such a thing as too much lemon. The glaze was a little too tart for me with the lemon juice. Next time I will just make the glaze with milk...but that's just me. If you LOVE the extra tartness of lemon juice, leave it as is. I also wanted to get more than 6 cakes, that's why I made them in 6 regular size muffin cups and the rest in a mini muffin tin. Just watch the cooking time. It will definitely cut down on the cooking time so watch them closely if you make them into mini cakes.
Recipe from Everyday Food's Great Food Fast cookbook (my new favorite cookbook!)

glazed ham...

2009-04-10T18:15:00.000-07:00

1 5-6 lb ham (fully cooked)

whole cloves

1 cup pineapple juice

1/2 cup brown sugar

4 tsp cornstarch

1 1/2 tsp dry mustard

Score ham by making diagonal cuts in a diamond pattern. Stud with cloves. Place in a shallow roasting pan. Bake at 325 degrees until 125 degrees (about 1 1/2-2 hours)

In a medium saucepan combine pineapple juice, sugar, cornstarch & dry mustard. Cook and stir over medium heat until thickened and bubbly. Cook and stir two minutes more.

Brush ham with the glaze. Bake 20-30 min more or until thermometer registers 135 degrees. Let stand 15-20 min before slicing.

This was the recipe I used last Easter and I really loved it. I'm not the biggest fan of ham and I thought this was delicious. There is something about pineapple with it that just takes it over the top. And...this is soooooo much better tasting than the glaze packets that come with the ham. We were obviously too consumed with dinner last year to take any pictures of the finished product, but it looked good (as far as I can remember!!) I have not forgotten how fabulous it tasted, though!

pizza pot pie...

2009-04-06T17:05:00.000-07:00

pizza dough

pepperoni and/or sausage (cooked)

mushrooms, green pepper, olives

mozzarella cheese; cut into small cubes

pizza/spaghetti sauce

olive oil

parmesan cheese

Combine all pizza toppings (to your liking) and mix with sauce. Fill ramekins. Roll out pizza dough and cut out a circle that is a little larger than ramekin top. Place over pizza fillings and press onto sides of ramekins. Brush tops with a little olive oil, sprinkle with parmesan cheese, and cut a slit on the top of each pie. Bake at 400 degrees for 20-25 min, or until top is golden brown.

I will admit that I was a little skeptical of this at first, but pleasantly surprised in the end. The pizza lovers in my house LOVED it. I got the idea from Giada De Laurentiis. She made hers with chicken and broccoli in the sauce. That didn't sound good to me, so I just went with traditional pizza toppings. I didn't give exact amounts of ingredients because, like pizza, just add what you like in the amounts you like.

I've mentioned before that my grocery store bakery sells bread dough in 16oz increments. If you can't find that in your store, try the frozen bread dough. I've heard that there are some pizza places that will even sell dough.

spaghetti pie...

2009-04-02T09:59:00.000-07:00

10 oz spaghetti; cooked

1/2-3/4 lb lean ground beef (or turkey)

1 jar spaghetti sauce

1 egg

1 egg white

2/3 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

Cook meat and add spaghetti sauce. Set aside.

Cool cooked pasta to room temp. Mix with eggs & half of the cheese. Press into a greased 10in pie plate. Spread sauce/meat mixture over spaghetti and bake, covered, at 350 degrees for 25-30 min. Remove foil, top with remaining cheese and bake another 3-5 min. Let sit at room temp for a few minutes before slicing.

I make pasta several different ways, but for some reason this one takes the cake with my family. My boys each had two servings and still wanted more. I agree that this is my favorite, too! If your pie plate is a different size (most are 9 inch) just cut back a little on the pasta & sauce. You could certainly use less or more cheese, depending on your liking & how forgiving your hips are!

(1/8th of pie=8pts)

pancake squares...

2009-03-25T10:27:00.000-07:00

3/4 cup milk

2 Tbsp melted butter

1 egg

1 Tbsp sugar

1 cup flour

2 tsp baking powder

1/4 tsp salt

Preheat oven to 350°. Lightly grease an 8x8 baking dish. In a med bowl mix flour, baking powder and salt. Set aside. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the dry ingredients in, being careful not to over mix. Pour batter into prepared pan. Bake for 20-25 minutes.

If you love pancakes, but the thought of standing over a pan flipping them wears you out...here's your answer. These are fantastic, and are so easy. I usually double the recipe and bake in a 9x13 pan. Great for a weekend breakfast, but even better for a week day because they come together so quickly! An 9x13 pan makes 12 large servings. *Check after 20 min. If cooked too long they can turn out a little dry. Still good...just dry. Recipe from Big Red Kitchen.

(3pts per serving)

almond poppy seed bread/cake...

2009-03-22T21:34:00.001-07:00

1/4 cup butter, melted

3 1/3 Tbsp canola oil

2 eggs; room temp

1/2 cup milk

3/4 cup sugar

1/2 tsp vanilla

1/2 tsp almond extract

1 cup flour

1/2 tsp salt

1 tsp baking powder

1 tsp poppy seeds

Grease and flour an 8X4-inch loaf pan and set aside. In a large mixing bowl cream together butter, oil, eggs, milk, sugar, vanilla, and almond extract. In a separate bowl mix together flour, salt, baking powder, and poppy seeds. Add this mixture to the first and mix until well blended, be careful not to over mix. Pour into loaf pan and bake at 325 degrees for 45 minutes. Cool completely and top with icing.

powdered sugar icing:

1 cup powdered sugar
1/4 teaspoon almond extract
1 tablespoon milk

Combine sugar and extract and add milk a little at a time until pouring consistency. Pour or drizzle over cake.

DELISH!!

meatball sliders...

2009-03-20T12:34:00.001-07:00

One recipe for meatballs (cut in half)

18 1 oz rolls, lightly toasted

18 slices mozzarella cheese

1/2 jar spaghetti sauce

fresh basil (if desired...I forgot this step)

Heat up spaghetti sauce, add meatballs, stirring to coat. Place one meatball on each roll and top with a slice of cheese. Place under broiler or in warm oven until cheese is melted. Top with one fresh basil leaf.

I've mentioned before that my family LOVES anything in mini form. When I saw this idea on Smitten Kitchen's site I knew we had to give it a try. It was a hit. I used an ice cream scoop to get bigger, uniform meatballs. We LOVED them!!

(1 slider-4 pts)

taco chicken...

2009-03-16T21:22:00.000-07:00

1 lb. chicken breasts or thighs (I used tenders)

juice of 2 limes

splash of red wine vinegar

2-3 cloves garlic, pressed or coarsely chopped

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. Kosher salt

1/2 tsp. black pepper

Combine all ingredients in a large ziploc bag & smoosh (a technical term!) around to coat chicken. Marinate for at least 4 hours, no longer than 8. Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.)

This was fabulous. Fabulous, I say. Fabulous. Think I enjoyed it? I did. We all did. I rarely come across a chicken recipe that I love, and then I just get sick of chicken. This will probably become a weekly meal around here. The options are endless. You could make a taco salad, quesadillas, add it to a tortilla soup, make it into a southwest chicken salad, or eat it just as it is. The recipe is from here. I altered it a little (because I didn't read the recipe all the way through before diving in..oops!)

I paired the chicken with this yummy jicama and black bean salad from Lindsay at Cafe Johnsonia...

1 small jicama, peeled and cut into 1/4" dice

1 (15 oz.) can black beans, drained and rinsed well

1 red bell pepper, cut into 1/4" dice

1 cup yellow corn

4-5 green onions, sliced, white and tender green parts only (I used a small red onion instead)

Juice of 1 lime

1-2 tsp. grape seed or other flavorless oil (like canola)

coarse salt and black pepper, to taste

pinch of chili powder

1 Tbsp. chopped fresh cilantro (I used parsley)

Combine the jicama, black beans, red pepper, corn and green onions in a bowl. In a separate bowl, whisk together lime juice, oil, salt, pepper, and chili powder. Pour over the veggies and stir to coat. Just before serving, add the cilantro.Makes 4-6 servings as a side dish.

LOVED it! I will be making this a lot this Summer!

red velvet cupcake heaven...

2009-03-13T18:15:00.001-07:00

1 Red Velvet cake mix (made according to pkg directions)

Cream Cheese Frosting:

6 oz cream cheese; room temp

1 cup butter; room temp

4 tsp vanilla

5 cups powdered sugar

milk (if needed)

Beat cream cheese, butter and vanilla until light and fluffy. Gradually add powdered sugar, beating well. If frosting is too thick add milk 1 Tbsp at a time until creamy.

Boxed cake mix, you say??? ABSOLUTELY. Cakes from scratch are not my specialty. I generally don't even like the taste of boxed mixes, but this Red Velvet is a winner. Canned frosting is something, however, I have to pass on...especially when there is a cream cheese frosting as fabulous as this one.

These cupcakes were my offering for a fun bake sale. They were a hit. Worth every fake dollar that was spent on them!

The frosting recipe is doubled here because when you use a piping bag & a large tip to frost with it uses more frosting. What a shame, huh? There was a little extra left over and if you have never tried frosting on graham crackers...you just haven't lived life to it's fullest.

I used the cooking tongs to lower the cupcakes into the cellophane bags. Great tip!

spring risotto with peas & parmesan...

2009-03-11T20:41:00.001-07:00

2 cans (14.5 ounces each) plus 1/2 cup reduced-sodium chicken broth

2 Tbsp butter

1/2 cup finely chopped onion

1 tsp salt

1/4 tsp pepper

1 1/2 cups Arborio rice

1 cup frozen peas, thawed

1/2 cup Parmesan cheese, plus more for garnish

Heat 2 cans of broth and 2 1/2 cups water in a saucepan over low heat; keep warm. Meanwhile, melt 1 Tbsp butter in a large saucepan over medium-low heat. Add onions and cook until soft, about 5 min. Season with salt & pepper. Raise heat to medium. Add rice; cook; stirring until translucent around the edges, about 3 minutes. Add 1/2 cup chicken broth; cook until absorbed, about 2 minutes.

Cook the rice, adding 1 cup hot broth at a time (stirring constantly until almost all of the liquid is absorbed before adding more), until tender, 25-30 min total.

Add the peas; cook until they are a bright green, 2 minutes. Remove from heat. Stir in the remaining tablespoon butter and the Parmesan. Serve, topped with more cheese.

I got the Everyday Food cookbook from a cookbook exchange last Christmas and have had my eye on this particular recipe for quite a while. I have always wanted to try my hand at risotto, but knew it was a little time consuming...and quite frankly, wasn't sure when I would have the time to stand at my stove and stir for 30 min straight. Dinner time/homework time/hungry/tired kids time = no time to make a labor intensive risotto for dinner. Well, I made the time and am sooooo glad I did. Totally worth it. This was delicious. I changed the recipe a little from the original (omitted zucchini). Had I been a little more on the ball I would have added asparagus tips, as well. I will add them next time, because there will definitely be a next time for this recipe!

(6 servings=6 pts per serving)

AMAZING grilled cheese...

2009-03-09T20:06:00.000-07:00

sour dough bread

extra sharp or sharp cheddar cheese, sliced

mozzarella cheese, shredded

bacon; cooked

green apple (granny smith); thinly sliced

butter

Layer ingredients in between buttered slices of sourdough bread. Grill over medium high heat until cheese is completely melted and bread is golden brown and crispy.

FAB.U.LOUS. Really. Next time you have a craving for plain old grilled cheese, kick it up a little. The crunch of the apple with the crisp bacon is just amazing.

can't get enough of...

2009-03-03T14:45:00.000-08:00

...this stuff from Costco.

I have been in berry heaven lately.

I can't even say that I've made anything extremely wonderful with any of these, but they do make the BEST snacks!!

banana muffins with powdered sugar glaze...

2009-02-26T08:54:00.001-08:00

1/2 cup sugar

5 tbsp butter, room temp

1 egg, room temp

1 tsp vanilla

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/4 cu fat-free skim or 1 % milk

3 large ripe bananas, mashed

Glaze:

1 cup powdered sugar

1 tbsp unsalted butter, softened

1 tsp vanilla extract
1 Tbsp milk (more if necessary)

In a med sized bowl combine flour, baking powder and baking soda. Whisk to thoroughly combine and set aside. Combine butter and sugar in mixer until light and fluffy. Add egg and vanilla, and beat until thoroughly mixed and creamy. Add half of the dry ingredients and mix to combine. Add the milk, mixing well, then add the rest of the dry ingredients. Fold in mashed bananas.

Fill 18 paper lined muffin cups 3/4 full. Bake at 350 20-25 min, or until a toothpick comes out clean.

Once muffins have cooled, remove from muffin papers. Top with glaze and let sit until glaze hardens.

This was a quick, easy yummy recipe to throw together. My kids absolutely LOVE banana bread, and they were head over heels for these. I'm not the biggest fan of banana bread, and I couldn't even resist. The glaze just takes these over the top.

(1 muffin-3 pts)

homemade buttermilk ranch dressing...

2009-02-21T12:31:00.001-08:00

8 oz cream cheese; room temp (I used 1/3 less fat)

1 3/4 cup mayonnaise (I used reduced fat)

1 cup buttermilk

1 tsp garlic salt

1 tsp onion salt

1 tsp Accent

1/2 -1 tsp black pepper

parsley (dried or fresh)

Mix all ingredients in blender until well combined. Refrigerate. This will be closer in consistency to dip, but can be thinned out with more buttermilk, if desired.

My kids (and myself) LOVE ranch dressing. They will eat just about anything dipped in ranch...even pizza!?! This is a big treat to have the real, homemade stuff. I got this recipe from my sister in law years ago & it has been a favorite ever since. Thanks Angie!!

craisin & sugared pecan salad...

2009-02-19T09:09:00.000-08:00

1 large head romaine lettuce; rinsed & chopped

1 cup chopped celery

1 cup craisins (I like the cherry flavored)

1 cup grated monterey jack cheese

6 oz whole pecans

1/3 cup sugar

In a med skillet heat pecans & sugar over medium heat, stirring to coat, until sugar has melted & adhered to pecans. Remove from heat, cool, chop. Combine all ingredients & toss.

Dressing:

1/4 cup sugar

scant 1/2 cup apple cider vinegar (measure out 1/2 cup & take out 1-2 Tbsp)

1 Tbsp poppy seeds

1 Tbsp mustard

1 tsp salt

1/4 - 1/2 of a small red onion; diced (depending on how spicy you want it)

1 cup canola oil

Put everything except oil in the blender & pulse to combine & chop onion. Add oil and blend until well mixed & thick.

Pour over salad right before serving.

I got this recipe several years ago from my mother in law & it quickly became a favorite. It is soooo tasty. I could eat the craisins & sugared pecans by themselves, but add them to the rest of the ingredients & it makes one heavenly salad!!

sugar cookie pops...

2009-02-13T21:25:00.000-08:00

HAPPY

VALENTINES

DAY!!!

cream cheese sheet cake...

2009-02-10T19:00:00.000-08:00

1 cup butter, softened

8 ounces cream cheese, softened

2 1/4 cups sugar

6 eggs

1 tsp. vanilla

2 1/4 cups cake flour

In a large mixing bowl, cream the butter, cheese, and sugar for 3 minutes on high speed. Add vanilla then one egg at a time mixing well after each egg. Add flour and mix well. Pour batter into a greased 13 x 18 inch pan. Bake at 325° for 25 minutes or until a toothpick comes out clean. Frost immediately with glaze.

Chocolate Glaze:

1 cup white sugar

1/3 cup evaporated milk

1/2 cup butter

1/2 cup semisweet chocolate chips

In a medium sauce pan combine sugar and milk and bring to a boil over medium heat. Boil for 3 minutes. Do not stir! After three minutes add chocolate and butter and stir until blended. Pour and spread over cake. Place in freezer for 45 minutes.

We went to a neighborhood dinner last weekend and this was my dessert offering. I had a little taste before we left and seriously considered hiding, and keeping these for myself & taking a box of Twinkies instead...but that wouldn't be very nice of me (my hips wouldn't have appreciated that, either)

This is my new, favorite cake. Really and truly. It tastes like pound cake (which has never offended me), with a touch of chocolate on the top (chocolate doesn't offend me, either.) I actually preferred them cold, straight out of the fridge, but it really didn't matter because they were fabulous no matter what.

The recipe comes from Taste of Home magazine & Big Red Kitchen.

shortbread hearts...

2009-02-07T21:02:00.000-08:00

1 1/4 cups flour

3 Tbsp sugar

1/2 cup butter

1-2 Tbsp red sugar sprinkles

Put flour and sugar in bowl of mixer and combine. Add butter and mix until the dough resembles fine crumbs. Add the sprinkles and mix just until dough starts to come together (do not over mix). Remove dough to a lightly floured surface & knead a few times until the dough forms a ball. Pat out roll out to 1/4-1/2 inch thick. Cut with heart shaped cookie cutter & place on a lined or greased baking sheet (dust with extra sprinkles if desired). Bake at 325 degrees for 10-12 min for soft cookies, 12-14 for crisp cookies. Cool completely.

This recipe could not be easier. With only a few ingredients, and no time needed for the dough to chill, it goes fast. I would suggest doubling the recipe...I mean if you're going to make cookies, you might as well get a decent amount out of your efforts. Right? Seriously, a single batch doesn't make that many. These are different from sugar cookies, so don't get frustrated if the dough crumbles. Just knead it a little more & it will be fine.

baked potato rounds...

2009-02-03T19:56:00.001-08:00

2 large russet potatoes

4-5 slices bacon, cooked & crumbled

cheddar & monterey jack cheese; shredded

1 green onion; chopped

sour cream

olive oil

salt & pepper

Slice potatoes in 1/4 in thick rounds. Place on a baking sheet & brush each side lightly with olive oil & sprinkle with salt & pepper. Bake at 375 degrees for 30 min. Turn and continue baking for another 10-15 min. Remove from oven and sprinkle with cheese. Return to oven just until cheese is melted. Finish off with bacon, onions & sour cream.

Really, really, really good. This is a great way to enjoy eating a loaded baked potato...on a much smaller scale. They were quick to throw together, which is always a bonus. If you have a few stray potatoes hanging around this is a great way to use them up. If you don't have any hanging around...go buy some and make these!!

This was another fabulous recipe from Amber's Kitchen.

roasted vegetable & ricotta pizza...

2009-02-01T20:39:00.000-08:00

1 pound store-bought pizza dough, fresh, or thawed if frozen
8 ounces mozzarella cheese, grated (about 2 cups)
6 cups roasted vegetables
1 cup part-skim ricotta cheese
1/2 tsp dried rosemary leaves, (optional)

salt and pepper

Roasted Vegetables
1 pound (about 1 small) butternut squash, peeled, seeded, and cut into 1½ inch pieces
1 pound red new potatoes, (4-5), well scrubbed and quartered
1 medium red onion, peeled and quartered
1 pound carrots (3-4 medium) halved lengthwise, if thick, and cut into 1½ inch lengths
2-3 cloves garlic, peeled and smashed
2 tablespoons olive oil
Coarse salt and ground pepper

To roast vegetables, cut in to similar size (1 1/2 inch) cubes. Place on baking sheet and drizzle with olive oil and salt & pepper. Roast at 450 degrees 40-45 min, tossing half way through, until golden brown and crisp on the outside.

For pizza:
Preheat oven to 475°. Brush a large baking sheet with oil, or line with parchment paper, if desired, for easy cleanup.
On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.

I have been intrigued by this recipe from Everyday Food for quite some time and decided this weekend to give it a try. It was delicious!! First of all, any vegetable is better when roasted. Then add bread & cheese to the mix and you have yourself a winning combination. If you have leftover roasted vegetables you can reheat them with a little chicken broth, then puree for a yummy soup.

peanut butter kisses...(revisited)

2009-01-30T08:50:00.000-08:00

48 Hershey's Kisses

1/2 cup shortening

3/4 cup creamy peanut butter

1/3 cup granulated sugar

1/3 cup packed brown sugar

1 egg

2 Tbsp milk

1 tsp vanilla extract

1-1/2 cups flour

1 teaspoon baking soda

1/2 tsp salt

granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; mix until fluffy. Add egg, milk and vanilla and mix well. In a separate bowl stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on greased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

I made these a few months ago, but I like this recipe from Hershey's Kitchen much better!!

southwest beans...

2009-01-28T21:05:00.001-08:00

1 can kidney beans; rinsed and drained

1 can black beans; rinsed and drained

1 can fat-free re fried beans

1 can pinto beans; rinsed and drained

1 can diced green chili's

1 can diced stewed tomatoes

1 can corn

1 envelope taco seasoning

1 envelope ranch dip mix

Combine all ingredients in a large bowl. Place in crock pot on low 2-3 hours, or warm for 5-6 hours.

This was really good, and could not be easier. It would make a great chili, a great dip for chips, a burrito or taco filling, or whatever you want it to be! Offer it as a healthy (no one would even know or care) option while you watch a little football (or great commercials) this weekend. The length of time to cook this is really up to you. It really just needs to be warmed through long enough for the beans to soften. I cooked mine on warm for about 5 hours and turned it up to low for one hour. The longer it sits, the better just so the seasonings can combine well.

(1 cup=1point)

sugar cookie bars...

2009-01-26T14:49:00.000-08:00

1 cup butter; room temp.

2 cups sugar

4 eggs

2 tsp vanilla

5 cups flour

1 tsp salt

1/2 tsp soda

Frosting:

1/2 cup butter; room temp

1/2 cup shortening

1 tsp vanilla

pinch of salt

4 cups powdered sugar

5 Tbsp milk

food coloring (if desired)

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (I used a 13 x 18 half sheet pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean.

For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency.

If you LOVE frosted sugar cookies (and seriously, who doesn't???), but don't like all of the work associated with making them...these babies are for you. The cookie is a cross between a cake & a cookie and the frosting...oh...the frosting...!!!!! Treats with frosting have never offended me.

(I dare you to figure out the points...)

chicken club pizza...

2009-01-21T08:03:00.000-08:00

1 "thin crust" pizza crust
1/2 cup reduced fat sour cream

1/2 cup 1/3 less fat cream cheese

1/2 packet ranch dip mix

2 cups cooked, shredded chicken

8 slices bacon, cooked & crumbled

2 cups shredded romaine lettuce

1/2 cup chopped tomatoes; if desired

Cook pizza crust according to directions; let cool completely. Meanwhile, mix sour cream, cream cheese & ranch seasoning; set aside. When crust is cooled spread on cream cheese mixture. Sprinkle with chicken, bacon, lettuce and tomatoes. Slice & serve.

*recipe adapted from here*

Just a delicious way to use up that cooked chicken!!!

chicken, chicken & more chicken...

2009-01-20T14:23:00.001-08:00

I was cooking chicken in the crock pot the other day and decided to cook a lot of chicken and use it different ways throughout the week. I just put in a bunch of frozen chicken tenderloins and a packet of salad dressing mix (and a few carrots) , and cooked it on low for six hours. When it was done I shredded it, made chicken quesadillas, and stored the rest of it in the fridge.

Since then we've had chicken salad, chicken noodle soup & chicken club pizza...more recipes to come! (I know, I know...you can hardly wait...)

cream cheese potato soup...

2009-01-08T17:51:00.001-08:00

4 cups chicken broth

6-7 cups potatoes, peeled and cubed

1/4 cup onion, minced

1/2 teaspoon seasoning salt

1/4 teaspoon pepper

1 Tbsp dried or fresh chopped parsley

1 8oz pkg 1/3 less fat cream cheese, cut into chunks

1 cup frozen corn

Bacon; cooked & crumbled (if desired)

In a medium sized soup pot bring potatoes, onions & seasonings to a boil. Reduce heat and continue to cook until potatoes are fork tender. Remove about 1/2 cup of the potatoes & mash to release the starch and act as a thickening agent. Reduce heat to low and add cream cheese, stirring until melted. Add corn & heat through. Serve with crumbled bacon on top.

I got this AMAZING soup recipe from Marci and LOVED it!!!!! I have another potato cheese soup that I love (hi Lindz!!), and this one is a dead heat for the favorite. The plus side of this one is that it takes less time and is a lot less fattening. With the light cream cheese it is a very light soup. If you are serving a crowd (more than 4 people) double the recipe...you will want leftovers! Marci suggested some great add ins: cheddar cheese, scallions, corn, carrots, bacon or Italian sausage. I added the corn and just crumbled one slice of bacon on the top. This will be a new favorite during the cold months. I seriously was in heaven with this one!

(1 cup soup with 1 piece of bacon 5 pts)

cheddar-cornmeal waffle blt...

2009-01-07T09:27:00.000-08:00

1 1/2 cups flour

1 1/2 cups cornmeal

2 Tbsp baking powder

2 tsp salt

2 Tbsp sugar

4 eggs, separated

2 cups milk

8 Tbsp butter, melted

1 cup shredded cheddar cheese

8 oz bacon, cooked

tomato

lettuce

mayonnaise

salt

pepper

In a large bowl, sift together the flour, cornmeal, baking powder, salt & sugar. In a medium bowl whisk together egg yolks, milk and melted butter. Add to dry ingredients and stir until combined. Stir in cheese.

In another medium bowl beat the egg whites until stiff. Gently fold into batter.

Bake on waffle iron (according to iron directions).

Toast waffles under the broiler for a few minutes and assemble with mayo, bacon, lettuce, tomato, salt & pepper.

DELICIOUS!

This was a winner. It was a nice change from original blt's on toast. You could easily make the waffles ahead of time and just toast them under the broiler right before serving to cut down on the prep. My kids ate the insides of the sandwich, then dunked the waffles in a little syrup...not exactly what I had planned, but whatever..they ate their dinner.

pinwheels...

2009-01-05T21:27:00.000-08:00

1 can (8 ounces) Pillsbury Crescent Recipe creations

1 cup mozzarella cheese

6 slices salami, diced

1/2 tsp dried oregano

1/2 tsp dried basil

1 egg white, beaten

Heat oven to 350°F. Unroll Crescent dough sheet onto large cutting board. Sprinkle the dough with the mozzarella cheese, salami and herbs. Starting at shortest side, roll up the dough sheet into one large cylinder; pinch edge to seal. Cut roll into 12 slices. Place slices 1 inch apart on ungreased cookie sheet. Gently press down on slices to ensure uniform baking. Brush with beaten egg white. Bake 18 to 20 minutes or until golden brown.

Have you seen this new Pillsbury product in the grocery store? I hadn't...but I've seen them used recently in several different ways so I hd to give them a try. I got the idea for this here, and just adapted it to what we like and what I had on hand. You could really get creative with the ingredients. My family really loved these. I doubled the recipe and there was only one left! It was a super easy, quick to throw together, yummy dinner.

peanut butter balls...

2009-01-03T19:42:00.001-08:00

2 1/2 sticks margarine (NOT butter)

2 cups creamy peanut butter

5 cups powdered sugar

In a large bowl mix all ingredients together until the consistency of play-dough. Using a tablespoon measure, roll into balls & place on a waxed/parchment paper lined baking sheet. Refrigerate.

2 big Hershey bars (or 8 reg size)

1 12oz pkg semi-sweet chocolate chips

1/2 bar of wax (melt in a rinsed out soup can inside a pan with 1-2 in water)

Melt chocolate together. Melt wax separately. Gradually add wax to melted chocolate, stirring constantly.

Drop balls into melted chocolate mixture, pick up with a fork and gently slide back onto lined baking sheet. Keep chilled in fridge.

If you are a chocolate/peanut butter lover...look out. I'm not the biggest fan of chocolate & peanut butter and I LOVE these. My sister makes them every Christmas and everyone who knows her hopes they are on the recipient list.

I made these as a Happy New Year gift for a few friends and will probably do it again next year. Nothing says "I love you" like one more treat delivered on January 1st...hee hee!!

(The wax can be found by the canning supplies in the grocery store. Each box contains four bars. You could also melt it in the microwave in a container that you don't mind throwing out.)

belgian waffles...

2009-01-01T08:43:00.000-08:00

1 3/4 cup flour

1 Tbsp baking powder

1/4 tsp salt

2 egg yolks

1 3/4 cup milk

1/2 cup canola/veg oil

2 egg whites

In a medium mixing bowl stir together flour, baking powder, & salt. Make a well in the center of dry ingredients; set aside.

In another med bowl beat egg yolks slightly. Stir in milk and oil. Add egg yolk mixture all at once to dry mixture. Stir just until combined (batter will be lumpy).

In a separate bowl beat egg whites until stiff peaks form. Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fulffs of egg white. Do not overmix.

Pour 1-1 1/2 cups batter onto preheated, lightly greased waffle iron, spreading to edges, if necessary. Bake according to waffle iron directions.

We enjoyed a lovely Belgian waffle bar for New Years Eve. We were well equipped with any kind of topping desired, including chocolate whipped cream!!! YUM! It was a hit, and will probably be our new tradition.

The recipe came from the "Better Homes and Garden" cookbook. If you don't have this one..get it. It is one of the best basic cookbooks out there.

Happy New Year!

Let's Have Breakfast...for Dinner

2008-12-18T20:12:00.000-08:00

Guest author John here. While Annemarie is in San Diego, she has handed the family over to me. That means I am responsible for the nourishment and well-being of our children. And if there is one thing I have learned over the last year, when you make a sweet dinner, you blog about it.

I'm not as meticulous as Annemarie about measurement, proper cooking temperatures, and things like that, so I'm pretty much just going to show you the pictures of this awesome meal.

Any food "breakfast for dinner" starts with sausage

A couple of the kids (and me) really love sauteed mushrooms on their eggs.

After this, the cooking was pretty fast and furious and their wasn't much time for pictures, so here's the final product.

There's a good chance that the rest of the meals I prepare will not be as big as this one. Next up, "Cereal for Dinner".

frozen hot chocolate...

2008-12-16T22:12:00.000-08:00

4 ounces of your favorite chocolate
2 teaspoons store-bought hot chocolate powder
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice cubes
sweetened whipped cream
chocolate shavings (optional)

Chop chocolate into small pieces and melt in microwave on low heat. Once melted, add hot chocolate mix and sugar, stirring constantly until thoroughly blended. Slowly add 1/2 cup milk, stirring until smooth. Cool to room temperature. In blender, place the remaining 1 cup milk, room-temperature chocolate mixture and ice. Blend on high speed until smooth and the consistency of a frozen daiquiri.
Makes about 4 8oz servings

YUM!!!!
Need I say more?

*recipe from My Kitchen Cafe...LOVE her site!

popovers...

2008-12-15T20:34:00.001-08:00

1 1/2 Tbsp butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon salt
3 large eggs, at room temperature
1 1/2 cups milk, at room temperature

Preheat the oven to 425 degrees .
Generously grease popover pans with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans half full and bake for exactly 30 minutes. DO NOT PEEK.

I have always wanted to try to make these. I was a little put-off at first that I needed to buy a special pan...especially after a lengthy search and no time to head to the baking supply store...I got lucky and happened upon a popover pan at Target (of all places) for $11. Score! Popovers can seem a little daunting, but this is just one where the recipe needs to be followed EXACTLY, and I promise it will turn out. This is another fabulous Ina Garten specialty. They were a nice change from bread or rolls, and perfect for a special occasion.

oven roasted pork roulade...

2008-12-14T21:04:00.001-08:00

6 boneless pork chops, pounded into cutlets

1 pkg dressing mix (not stuffing)

salt & pepper

2 Tbsp olive oil

1 cup chicken broth

1 Tbsp butter, room temp

1 Tbsp flour

Prepare dressing according to pkg directions. Set aside to cool to room temp. Place each pork chop in between two sheets of parchment or plastic wrap & pound out with a meat tenderizer or rolling pin to 1/4 inch thick. Season with salt & pepper.

Spread a couple of tablespoons of dressing onto each pork chop, roll up & secure with 2-3 toothpicks. Preheat oven to 375 degrees. Heat olive oil in a skillet over med-med high heat. Brown rolled up pork chops on all sides. Place on baking sheet at finish cooking in oven until 160 degrees (about 20-25 min)

Meanwhile, drain excess fat from skillet, return to heat and add 1 cup chicken broth. Let simmer for 3-5 min, scraping bits off the bottom of the pan. Make a paste out of butter and flour and whisk into chicken broth. Simmer over med heat until thickened.

Remove pork from oven and let rest about 15 min. Slice and drizzle with pan sauce.

This was a little time consuming, but relatively easy to put together...and VERY good! This was a crowd pleaser. Watch the pork (once in the oven) carefully. Depending on the thickness, it may take less time to finish cooking. The pan sauce really pulled the whole dish together.

holiday dinner...

2008-12-13T22:37:00.000-08:00

*oven roasted pork roulade

*roasted green beans with shallots

*popovers

*peppermint bark

*frozen hot chocolate

**recipes on the way!

ginger snaps...

2008-12-08T20:25:00.000-08:00

3/4 cup butter, room temp

1 cup brown sugar

1/4 cup molasses

1 egg

2 1/4 cup flour

2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 tsp ginger

1/2 tsp ground cloves

sugar

Combine dry ingredients, set aside. Cream butter and sugar. Add molasses and egg and mix until smooth. Add dry ingredients, one cup at a time and mix to combine. Chill dough. Shape into 1-inch balls and roll in sugar to coat. Bake on greased cookie sheet at 375 for about 10 min. If you like them soft, take them out as soon as the balls crack on the top & let them cool.

This was a recipe from the cookie exchange last week from my cute friend, Stacy. Mine didn't turn out as good as hers...but they tasted YUMMY!!! Bake some up for Santa...he'll love 'em!

ham & cheese in puff pastry...

2008-12-06T18:35:00.000-08:00

1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere or cheddar, cheese sliced
1 egg, beaten with 1 tablespoon water, for egg wash

Preheat the oven to 450 degrees F. Place a piece of parchment paper or a silpat on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

I love Ina. She, yet again, came through. The episode where she makes this just aired today...I didn't even watch the whole thing, but I knew I needed to make this. She recommends this for a cocktail party...One man's appetizer is another man's dinner.

My family loved it.

(I used a little more ham than the recipe calles for in as much as it was dinner)

*cut into 12...1 serving 7 pts*

chocolate turtle cookies...

2008-12-04T21:25:00.001-08:00

1 cup flour

1/3 cup cocoa powder

1/4 teaspoon salt

8 Tbsp butter, softened

2/3 cup sugar

1 large egg, separated, plus 1 egg white

2 Tbsp milk

1 tsp vanilla extract

1 cup chopped pecans, chopped fine

14 soft caramel candies

3 Tbsp heavy cream

Pre heat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until combined. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.Whisk egg white(s) in another bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to12 minutes. Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 to 1 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

This was my contribution to the annual cookie exchange that we have for Enrichment each year. Yum, yum & yum! I so wish I had taken a pic of the plate of cookies I came home with...but they disappeared too fast...hmm...

These were a little time consuming, but totally worth it. I think it would be a little easier, and maybe even taste better with caramel ice cream topping (Mrs. Richardson's to be exact) in place of the candies & cream. OR...if you were reeeaaaally daring...homemade caramels.

*Recipe from My Kitchen Cafe*

crunchy caramel apple pie...

2008-12-02T18:31:00.000-08:00

1 9 in. deep dish pie crust (store bought or homemade)

1/2 cup sugar

3 Tbsp flour

1 tsp cinnamon

1/8 tsp salt

6 cups thinly sliced, peeled apples (fuji, granny smith, honeycrisp, or any combo of these)

1 recipe crumb topping (below)

1/2 cup chopped pecans

caramel ice cream topping (Mrs. Richardson's butterscotch caramel sauce)

In large mixing bowl stir together sugar, flour, cinnamon & salt. Add apples & toss until coated. Transfer apples to pie crust. Sprinkle crumb topping over apples. Place pie on lined baking sheet. Bake at 375 degrees for 50-60 min. Remove from oven and sprinkle with chopped pecans and drizzle with caramel.

Crumb topping:

1 cup packed brown sugar

1/2 cup flour

1/2 cup rolled oats

1/2 cup butter, room temp

Stir together 1st three ingredients. Cut in butter until mixture resembles coarse crumbs.

This has been a must have at Thanksgiving for the past several years. It is so amazingly wonderful!! It certainly is not just for Thanksgiving, though. It's just a kicked-up apple pie that could be made throughout the year. Oh...and don't forget the vanilla bean ice cream!!!

Thanksgiving tips...

2008-11-25T07:58:00.000-08:00

1. Do as much cooking and prep work as you can in the next two days so you can also enjoy Thanksgiving day. Stuffing, cranberries, pies, vegetable platters can all be made ahead. You can also chop vegetables for other side dishes the day before. If you don't need access to the table, set it in advance.

2. Buy a bunch or two of Italian parsley. It is only about .99 a bunch and can be used as a garnish, sprinkled over side dishes, etc. This is just a little touch that makes food look extra special.

3. Sweeten the whipped cream for your pies with ...brown sugar. Delicious!!!

Happy Thanksgiving!

pear tart & pumpkin bars...

2008-11-22T21:40:00.001-08:00

2 cups flour
3/4 cup finely chopped walnuts
3/4 cup brown sugar, lightly packed
12 tablespoons cold butter (1 1/2 sticks), diced
1 egg yolk
2 pounds ripe d'anjou pears, cored and cut into slices

Preheat the oven to 400 degrees F.Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly. Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the pears in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in. Sprinkle the rest of the crumb mixture evenly over the pears. Bake the tart for 25-30 minutes, or until it's lightly browned. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
4 eggs
1 15oz can pumpkin
1 ½ cups sugar

1 cup canola oil

Combine dry ingredients. Beat eggs. Add pumpkin, sugar and oil. Mix to combine. Add dry ingredients. Bake on large, greased baking sheet, 350 degrees 25-30 min. Cool completely and frost. Cut to make 48

Cream Cheese Frosting
6 oz cream cheese
½ cup butter
2 tsp vanilla
4 cups powdered sugar

thin with milk if needed

Want something other than pumpkin or apple pie on Thanksgiving?? Here are two wonderful, different suggestions. I think the pumpkin bars speak for themselves. They are always a favorite in the Fall. The pics just show tips for cutting even, same sized bars. Cut in half, then in half again. Then, cut into thirds or half again. Rotate pan & repeat. I hope that makes sense...

The pear tart is the same recipe as the plum tart I made over the summer...I just swapped out the plums for pears. Fab.u.lous. This is one of my all-time favorite desserts. You could even add dried, sweetened cranberries for a festive touch! It really is so easy to put together, but looks like something that took quite a bit of effort. Great way to fool everyone!!

A little tip on baking with pears...buy pears that are a just a little soft to the touch. DO NOT PRESS TOO HARD or you will just bruise them. If pears are too firm, they will not soften when baking.

Try something new this year!!