Krista's Culinary Creations

Pumpkin French Toast

2011-11-09T13:23:00.000-08:00

One of my favorite things about this time of year is all of the yummy pumpkin recipes there are to try. So when I came across this recipe on Pinterest, I knew I had to try it. It did not disappoint. The pumpkin wasn't overwhelming but there was a hint of it and it was really good.

Pumpkin French Toast

3 eggs
1/4 cup pumpkin puree
1-3 tablespoons milk
1 teaspoon ground cinnamon
pinch of nutmeg
1 teaspoon vanilla extract
4 - 6 slices bread
Pecans, chopped
maple syrup

In a large shallow bowl, whisk together the eggs, pumpkin puree, milk, cinnamon, nutmeg and vanilla. Place the slices of bread into the egg mixture and let soak while the pan heats up [3-5minutes].
Spray skillet with non-stick spray in a large skillet over medium-high heat. Place bread into the pan and cook until golden brown on 1 side, approx. 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. Top with pecans and maple syrup. Enjoy!

Owl Cupcakes

2011-11-06T19:50:00.000-08:00

I saw these cupcakes at a Halloween party and thought they looked so cute and easy, so I had to try them. The picture below are the cupcakes I saw at the party. I like the chocolate frosting look better, but I had to make these cupcakes because they are my ultimate favorite and the frosting is to die for.
What you'll need:
Bag of Oreos, twist the cookies apart and keep the side with the frosting
Reeses pieces
Your favorite frosted cupcakes

Honey Chicken Kabobs

2011-08-13T15:03:00.000-07:00

Honey Chicken Kabobs

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 tsp ground black pepper
2 cloves garlic, chopped
4 skinless, boneless chicken breasts, cut into 1 inch cubes
1 onions, cut into 2 inch pieces
1 red bell pepper, cut into 2 inch pieces
2 zucchini, sliced

In a large bowl, whisk together oil, honey, soy sauce, pepper, and garlic. Reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken and vegetables in a large Ziploc with the rest of the marinade. (I marinated the chicken and veggies in different bags). Marinate in the refrigerator at least 2 hours. The longer it marinates the better.
Preheat grill to high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread the chicken and vegetables onto skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

BBQ Chicken Wraps

2011-06-10T08:00:00.000-07:00

The other night my husband and I ate at Red Robin and I ordered their Whiskey River BBQ chicken wrap. I switched out the tortilla strips for their onion straws and it was so good. I decided to try and recreate it at home. We were really happy with how they turned out!

BBQ Chicken Wraps

4 chicken breasts
BBQ Sauce
4 large tortillas
1 cup cheddar cheese, shredded
shredded lettuce
French's french fried onions
Ranch dressing

Grill your chicken. During the last 15 minutes of cooking brush the BBQ sauce on the chicken. When chicken is done remove it from the grill and cut it in to strips. Warm your tortillas in the microwave. Place your chicken strips down the center of the tortilla, leaving some space at both ends. Pour a little more BBQ sauce on chicken if desired. Add cheese, onions, lettuce, and top with ranch dressing. Fold in the ends of the tortilla and roll up. Cut the wrap in half and serve.

Cheese Ball

2011-06-07T08:00:00.000-07:00

This is a quick, easy, and delicious cheese ball. My friend had made it for a bridal shower a few weeks ago, and I couldn't get enough. I had never made a cheese ball before, but I wanted to try it out so I made it for a baby shower this weekend. It was still just as good, and I was surprised at how simple it was to make.

Cheese Ball

2 packages cream cheese, softened
5 green onions, chopped
1 small can crushed pineapple, drained really well
seasoned salt, to taste (about 1 tsp)
1 - 2 cups pecans, chopped

Mix cream cheese, green onions, crushed pineapple and seasoned salt together. Form in to a ball. Roll in chopped pecans. Cover with saran wrap and place in fridge until ready to serve. Serve with crackers and/or veggies.

Recipe courtesy Ad'Lynn Martinez

Sprite Potatoes

2011-06-05T18:40:00.000-07:00

We tried this recipe about a year ago and really liked it. Then somehow I forgot about it. My husband was really excited when I told him we were having them again. You might look at the recipe and think that it just doesn't work, but it really does. The bacon, the cheese, the onions and then the sprite adds just a touch of sweetness. They are really good!

Sprite Potatoes

1 medium onion, chopped
1/2 lb. bacon, chopped
5-6 potatoes, peeled and sliced thin
9-10 baby carrots, sliced thin
seasoned salt
onion salt
garlic salt
salt
pepper
1-2 cans Sprite

In a large pot/skillet saute onion and bacon together until onion is translucent and bacon is crispy. Add potatoes, carrots and seasonings to taste. Stir together. Add sprite, just enough to cover the potatoes.
Cover and bring to a boil, simmer for about 15-20 minutes or until potatoes and carrots are tender and most of the liquid has reduced.
Cover generously with grated colby jack cheese or cheddar cheese and let stand for 3-5 minutes, or until melted. Enjoy!!

Recipe courtesy Tasty Sensations

Pasta Fagioli Soup

2011-04-28T17:40:00.000-07:00

Pasta Fagioli Soup

1 lb ground beef
1/2 cup onion, diced
4 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 cans (14.5 oz) diced tomatoes, undrained
1 can (15 oz) red kidney beans, undrained
1 can (15 oz) great northern beans, undrained
2 cans (8 oz) tomato sauce
12 oz V-8 juice
1 Tbsp worcestershire sauce
1 1/2 cups water
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
pinch of red pepper flakes
8 oz shell pasta
Parmesan cheese, grated

In a large pot, brown ground beef and drain. Add onions, carrots, celery, and garlic, saute for about 5 minutes. Add remaining ingredients, except for pasta and cheese. Simmer for 1 hour. With about 10 minutes left, cook pasta until al dente. Drain pasta, then stir into soup. Simmer for an additional 5-10 minutes. Top with freshly grated Parmesan cheese.

Recipe adapted from Cooking With Mandy

Cold Szechuan Noodles

2011-04-14T17:53:00.000-07:00

My friend Katie brought this salad to a party a few weeks ago, and I couldn't wait to make it again! Yum, it is so good!

Cold Szechuan Noodles
recipe courtesy Katie Wenerstrom

3 Tbsp oil
3 Tbsp honey
1 Tbsp oriental sesame oil
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 1/2 tsp grated ginger
1 tsp crushed red pepper flakes
4 oz oriental noodles or broken up spaghetti, cooked and drained
3 cups cooked and shredded chicken
1 cup finely chopped red cabbage
4 green onions, thinly sliced
2 shredded carrots
1 red or green bell pepper, chopped
1/2 cup dry-roasted peanuts

In small bowl, combine oil, honey, sesame oil, vinegar, soy sauce, ginger, and red pepper flakes; blend well. Rinse cooked noodles in cold water to cool. In large bowl combine cooked noodles, chicken, cabbage, onions, carrots, and bell pepper. Pour dressing over salad; toss to mix. Salt to taste. Sprinkle with peanuts.

Refried Beans

2011-04-12T09:41:00.001-07:00

I had heard great reviews about this recipe from multiple friends, so I was excited to try it. I knew it cooked in the crock pot all day, so in the morning I looked at the recipe so I would be prepared and cook it long enough. To my dismay I learned I was supposed to soak the beans over night. My husband was going out of town, looking forward to what I had told him we were having for dinner, and I wasn't going to change my plans. So I altered the recipe a little, and they still came out really good. I will put the changes I made to the original recipe at the end so if you are on top of things you can do it the right way, or if you are not (like me) you can do it a different way, that still tasted really good.

Refried Beans
adapted from Katie's Recipes

3 cans pinto beans, rinsed and drained
1 onion, diced
3 garlic cloves, minced
1 can chicken broth
1 Tbsp ground cumin
2 tsp chili powder
1 1/2 tsp oregano
1 tsp salt

Add all ingredients into an oven safe pot and cook in the oven at 200 degrees for 5-6 hours. (Or you can put it in a crock pot and cook on low for 5-6 hours). Take out some of the juices. Blend in a food processor or blender until desired consistency. If it is too thick you can add some juices back in.

If you want to use dry beans: Soak 1 lb. dry pinto beans over night and drain. Instead of the one can of chicken broth add 2 cups water and 3 cups chicken broth to replace it. Add the rest of the ingredients to the crock pot. Cook on high 6-8 hours.

Slow Cooked Pork Roast

2011-04-07T19:16:00.000-07:00

When I saw this recipe I knew I had to try it. I initially made the pork to put in enchiladas. They were good, but the pork on it's own is so good, we felt that the enchilada sauce covered it up. So we used the left over pork for sandwiches and put a little BBQ sauce on it. They were wonderful. I think the pork would also be really good on rice or as pork tacos. We will be trying those options the next time I make this.

Slow Cooked Pork Roast
adapted from Everyday Insanity

Pork shoulder roast
salt
pepper
cumin
dried oregano
2 cups chicken broth
1/2 cup cilantro, chopped
6 cloves garlic, chopped
1 small can diced green chilies

Heat 1 tablespoon of olive oil in a heavy pan. Season pork shoulder with salt, pepper, cumin, and dried oregano. Brown the roast on all sides. Add the chicken broth, cilantro, garlic and chilies. Bake covered at 200 degrees for 5-6 hours. Turn the roast half way through. Roast is done when meat is tender and shreds easily.

Remove pork from pan and shred. Drain the drippings, remove fat, discard. Drizzle drippings over shredded pork. At this point the meat can be made into a sandwich or used for enchiladas, tostadas etc. It can also be frozen in 1 or 2 cup portions.

Orange Chicken and Vegetables

2011-03-30T19:18:00.000-07:00

My husband loves Chinese food. I think he would choose take out every night if he had the choice. I also like Chinese food but always feel like I've eaten a ton of grease afterwards. This recipe satisfied both of our Chinese food desires. The chicken was nice and juicy and had a nice, light breading. The sauce was great and I loved all of the vegetables. This will definitely show back up on our menu soon.

Orange Chicken & Vegetables
adapted from Mommy's Kitchen

4 boneless, skinless chicken breasts
3/4 cup flour
1/4 tsp salt
3 Tbsp olive oil
5 large carrots, julienned
1 small onion, cut
1 green bell pepper, cut into chunks
4 stalks celery, sliced
salt and pepper to taste

Orange Sauce:
3/4 cup fresh orange juice
1/4 cup soy sauce
1/2 tsp ginger
2 tsp rice vinegar
1/2 cup brown sugar
1/2 tsp sesame oil
pinch of red pepper flakes
2 Tbsp corn starch
1 cup chicken broth

Cut the chicken breasts up into 1 inch cubes. Combine the flour and the 1/4 teaspoon of salt in a small bowl or large zip lock bag. Coat the chicken with the flour. Heat 1 tablespoon of oil into a large skillet or wok and add half the chicken. Once it is cooked add the second half.

Cook your chicken until it is golden all over. (About 10 minutes) While your chicken is cooking, cut up your vegetables. Make sure they are about the same size. When the chicken is golden brown place it on a plate lined with a paper towel. Add another tablespoon of oil into the hot skillet. Add your vegetables and cook over medium high heat until crisp tender, about another 10 minutes.

While your vegetables are cooking add all of the orange sauce ingredients into a medium saucepan. Whisk them together until combined. Bring to a boil. Keep cooking until it thickens. When your vegetables are done add the sauce and chicken into the pan. Stir the mixture to combine. Serve over rice or Chinese noodles.

Low Calorie Chicken Fettuccine Alfredo

2011-02-21T16:08:00.000-08:00

We had this meal for dinner tonight. It was delicious! I didn't even get a chance to take a picture of it. I have tried many similar recipes, but on the low calorie side, this has definitely been the best!

Low Calorie Chicken Fettuccine Alfredo
adapted from Food Network Magazine

1 Tbsp butter
1 clove garlic, minced
1 tsp grated lemon zest
2 tsp all-purpose flour
1 cup 2% milk
Kosher salt
2 Tbsp Neufchatel or low-fat cream cheese
1 cup grated parmesan cheese, plus more for topping
12 ounces fettuccine
1-2 cups shredded rotisserie chicken

Make the sauce: melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 tsp salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
Add the chicken, sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Divide among bowls and top with parmesan.

Three-Cheese Chicken Penne Florentine

2011-02-17T13:04:00.000-08:00

Three-Cheese Chicken Penne Florentine
adapted from Cooking Light

1 tsp olive oil
2 cloves garlic, chopped
1 cup chopped onion
3 cups chopped fresh spinach
1 tsp oregano
1/4 tsp pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne pasta
2 cups shredded chicken
1 cup shredded cheddar cheese, divided
1/2 cup grated fresh Parmesan cheese, divided
1/2 cup milk
1 can condensed reduced-fat cream of chicken soup, undiluted

Preheat oven to 425 degrees.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 4 minutes or until tender. Add the garlic and stir until fragrant, about 30 seconds. Add spinach, oregano, and black pepper. Saute 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Salt to taste. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425 degrees for 25 minutes or until lightly browned and bubbly.

Pad Thai

2011-02-08T17:11:00.000-08:00

While I was watching the Food Network I came across this recipe. I have tried a few Pad Thai recipes, but didn't really like any of them. This one seemed easy and the reviews on it were really good. It was really easy to make and tasted delicious!

Pad Thai
adapted from Sandra Lee

1 (16-ounce) package rice noodles
1 tablespoon canola oil
2 large eggs, beaten
2 tablespoon brown sugar
6 tablespoons soy sauce
2 tablespoons fish sauce
1-2 tablespoon chile sauce, depending on how hot you want it
2 tablespoon lime juice
2 tablespoon chopped garlic
1 cup chicken broth
3 carrots, grated
4 scallions, sliced thin
2 cups bean sprouts
Chicken, Shrimp, or Tofu (I used 2 cups rotisserie chicken, shredded)
1/4 cup peanuts, coarsely chopped, for garnish
1/4 cup fresh cilantro, roughly chopped, for garnish

Bring a large pot of water to a boil. Cook rice noodles according to directions. Set aside.

In a wok or a large skillet scramble the eggs. Cook until they are firm. Remove them from the pan and let them cool a bit. Roughly chop them and set aside.

In a small bowl, whisk together the brown sugar, soy sauce, fish sauce, chile sauce, lime juice, garlic, and broth. Set side.

Add the 1 tablespoon oil to the pan along with the carrots, scallions, and bean sprouts and stir fry 1 minute. Add the reserved eggs, noodles, chicken and sauce, stirring to coat everything completely. (I doubled the sauce from the original recipe so I only used about 3/4 of the sauce. Then we poured the left over sauce on top of our noodles once we had dished up). Cook for another minute. Serve garnished with peanuts and cilantro.

Dumpling Soup

2011-01-04T16:43:00.000-08:00

Over the holidays my family and I went to one of my favorite restaurants, The Mandarin. They had the most wonderful wonton soup. When I got home I was flipping through my Foodnetwork magazine trying to decide what to make for the week, and came across this recipe. I was so excited to try it. Granted it is not as good as The Mandarin's because the dumplings are not homemade, but it was really good, and will satisfy my craving until I get back there.

Dumpling Soup

4 cups low-sodium chicken broth
1/4 pound thick-sliced ham, diced
2 Tbsp dry sherry or Chinese rice wine
1 Tbsp sugar
1 1-inch piece ginger, peeled and thinly sliced
4 3-inch strips orange zest*
Kosher salt and freshly ground pepper
2 scallions, sliced, white and green parts separated
1 cup sliced button mushrooms
2 medium carrots, thinly sliced
2 to 3 napa cabbage leaves, thinly sliced
24 frozen chicken or vegetable dumplings or pot stickers
Soy sauce, for drizzling (optional)

Combine 2 cups water, the broth, ham, sherry, sugar, ginger, orange zest, 1/2 tsp salt, and pepper to taste in a large pot. Cover and bring to a boil over high heat. Add the scallion whites, mushrooms and carrots. Reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.

Add the cabbage, dumplings and scallion greens. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. Divide the dumplings and soup among bowls. Drizzle with soy sauce, if desired.

*I did not know how to do strips of orange zest, so I just put in about 1/4 tsp of orange zest and it tasted fine.

Cranberry Salsa

2010-12-12T06:22:00.000-08:00

I know my blog has not been too festive this year. Sadly I have not been baking wonderful holiday treats because I don't want them around my house. I'm trying to avoid gaining the holiday 15. But this recipe screams holidays to me. My sister in law, Alyssa, has made this for our family the last few Christmas'. It is so good! It is different than anything I have ever tasted.

Cranberry Salsa

1-12 oz bag of cranberries
1 Anaheim pepper, seeded
2 limes, juiced
1 bunch cilantro
1 bunch green onions
pinch of salt
1/2 cup sugar

Put above ingredients in a food processor and blend well.

To make it "Holiday style":

Blend 8 oz cream cheese, 1/2 cup sour cream, and 1/4 cup mayo and spread onto a platter. (It is also really good over just cream cheese). Cover with cranberry salsa. Serve with chips or crackers.

**Leave out a few cranberries and cilantro leaves to garnish with.

Chicken Breast Stuffed with Pesto Butter

2010-12-11T06:08:00.000-08:00

I tried this recipe for dinner last night and we really liked it. The pesto butter is delicious! The chicken is nice and moist. We will definitely be making this again soon!

Chicken Breast Stuffed with Pesto Butter
recipe courtesy Ali Broadbent

6 boneless skinless chicken breasts
1/2 cup fresh basil leaves, washed and dried
1/4 cup grated parmesan cheese
1 clove garlic, minced
1/2 cup butter, softened
1 egg
3/4 cup breadcrumbs
garlic salt

In a food processor combine basil, parmesan cheese, garlic and butter. Process until well combined. Pound the chicken flat. Place the pesto butter in the middle of each chicken breast. Roll up and secure with toothpick. Dip the chicken in the egg then in the breadcrumbs. Place in a greased 9X13 pan. I used Panko breadcrumbs which didn't have any seasoning in them so I sprinkled a little garlic salt on top of the breaded chicken. Bake at 350 degrees for 35-45 minutes. The last 5-10 minutes I took the chicken out of the oven. The butter had melted in to the bottom of the pan so I spooned it over the chicken breasts. It added a nice flavor and also helped them get nice and golden brown.

Pizza Twist

2010-12-09T09:00:00.000-08:00

We love anything pizza related and this recipe did not disappoint. It was quick and easy and very good.

Pizza Twist
recipe courtesy Michele Steel

2 tubes Pillsbury French loaf bread
Favorite pizza toppings
Mozzarella cheese
1 egg, beaten
Italian seasoning
Garlic salt
pizza sauce for dipping

Open both loaves, make a slit long ways down the center of each, and roll each out flat. Fill with toppings, except for the sauce. Pinch dough closed around toppings and lay seam down on greased pan. Twist the loaves together 1-2 times. Spread egg over the top, make sure to cover all of the dough. Sprinkle with seasoning and garlic salt. Bake at 350 for 25-32 minutes. Pull or cut apart and serve with pizza sauce for dipping.

Salsa Chicken Soup

2010-12-07T09:00:00.000-08:00

I love soup and luckily so does my husband. I am always looking for good soup recipes. I had this soup at a friends house in October and couldn't wait to make it. The soup reminds me of some taco soups that I've tried but has it's own unique flavor. When I tried it at my friends it was a little salty, so I used low sodium chicken broth and it wasn't salty enough. I would use regular chicken broth, but don't add any salt until you taste it.

Salsa Chicken Soup
Recipe courtesy Jodie Heiselt

1 Tbsp oil
1 medium onion, diced
2 garlic cloves, minced
4 cups chicken broth
1 can diced tomatoes
1/3 c salsa
1 can corn, drained
1 lb. cooked chicken, diced
1 avocado, diced
2 Tbsp chopped cilantro
tortilla chips
green onions and lime for garnish

In a large saucepan heat oil. Add onions and cook until soft. Add garlic and cook for 1 minute. Stir in broth, diced tomatoes, and salsa. Increase heat and bring to a boil. Reduce the heat and let simmer for 5 minutes. Stir in corn and chicken, heat through. Top with chips, avocado, lime and green onion if desired.

Barbecue Spareribs

2010-12-05T17:11:00.000-08:00

I grew up eating these spareribs. They are so delicious. They are tender and juicy and the barbecue sauce is wonderful. I made them for the first time today for my husband. He didn't understand why we've been married almost 6 years and I haven't made them for him before. I didn't have an answer. These are very easy to make and they freeze wonderfully.

Barbecue Spareribs

5-10 lbs boneless ribs
1 cup ketchup
2 cups kraft barbecue sauce
2 tsp lemon juice
dash of pepper
1 cup fruit juice (pear juice is best)
1 cup apple sauce
2 Tbsp sugar

Mix together above 7 ingredients and set aside. Put ribs in a glass baking dish. I had about 7 lbs. of ribs and used two 9X13 pans. Bake ribs in the oven at 350 degrees for 30 minutes. Add 1/2 tsp salt and 1 cup water together and add to ribs. (I doubled the salt mixture and divided it between the two pans). Cover the pans with tin foil. Bake for two more hours. Drain off the greasy water. Pour sauce over ribs and bake for 30 minutes longer.

The Best Spaghetti and Meatballs

2010-11-17T17:45:00.001-08:00

The Best Spaghetti and Meatballs
recipe courtesy America's Test Kitchen

2 slices high-quality white sandwich bread
1/3 cup buttermilk
3/4 pound ground beef
1/4 pound ground pork
1/4 cup grated Parmesan cheese, plus extra for serving
2 Tbsp minced fresh parsley
1 large egg yolk
1 garlic clove, minced
Salt and pepper
Vegetable oil
4 cups of your favorite tomato sauce
1 pound spaghetti

Remove and discard the crusts from the bread, then tear the bread into small pieces. Mash the bread pieces and buttermilk to a smooth paste in a large bowl, using a fork.
Add the beef, pork, Parmesan, parsley, yolk, garlic, 3/4 tsp salt, and 1/8 tsp pepper to the mashed bread. Stir the mixture gently until combined and uniform. Form the mixture into 1 1/2 inch round meatballs (about 12 meatballs).
Pour the oil into a skillet until it measures a depth of 1/4 inch. Heat over medium-high heat until shimmering. Add the meatballs in a single layer and cook until nicely browned on all sides, about 10 minutes. Transfer the meatballs to a paper-towel-lined plate and discard the oil left in the skillet.
Place the skillet with any browned bits over medium heat and add the tomato sauce. Bring to a simmer, scraping up any browned bits. Reduce the heat to low and add the meatballs. Continue to simmer, turning the meatballs occasionally, until heated through, about 5 minutes.
While the meatballs are simmering, add 1 tbsp salt and the spaghetti to boiling water. Cook, stirring often, until the spaghetti tastes almost tender but is still firm to the bite.
Top the pasta with the spaghetti and meatballs and enjoy!

Slow Cooker Tamale Pie

2010-11-01T05:16:00.000-07:00

This recipe caught my eye in my Taste of Home magazine because it won the grand prize in a slow cooker contest. It was really easy to put together and tasted really great.

Slow Cooker Tamale Pie
recipe courtesy Taste of Home

1 lb ground beef
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp pepper
1 can (15 oz) black beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes with mild green chilies, undrained
1 can (11 oz) whole kernel corn, drained
1 can (10 oz) enchilada sauce
2 green onions, chopped
1/4 cup minced cilantro
1 pkg (8 1/2 oz) corn bread/muffin mix
2 eggs
1 cup shredded Mexican cheese blend
Sour cream and additional cilantro, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. Transfer to a 4 qt slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through. (I cooked mine in the oven at 200 degrees for about 6 hours).
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

Oven Baked Chimichangas

2010-10-28T16:53:00.000-07:00

I made these chimichangas a few weeks ago and they were a hit. My husband has requested them pretty much every night since then. The outside gets nice and crunchy, but not too greasy, and the filling is delicious. Both times I made them I tried a salsa verde recipe, neither were fabulous, so I won't post one until I find the right one. But if you have a recipe you love use that one or you can buy some at the store.

Oven Baked Chimichangas
adapted from Food Network Magazine

2 Tbsp butter
4 Tbsp vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tbsp chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10 inch flour tortillas (I used the large tortillas)
1 cup shredded cheddar cheese
salsa verde sauce, for topping
shredded lettuce, for topping

1. Preheat the oven to 450 degrees. Melt the butter with 2 Tbsp vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 Tbsp oil in the skillet. Add the onion and garlic and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 tsp salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
2. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tbsp refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
3. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato.

Kira's Brownies (Texas Sheet Cake)

2010-09-14T16:52:00.000-07:00

When I was in college I had a roommate that made these brownies. They were and still are my absolute favorite!!

Kira's Brownies

2 sticks butter
1 cup water
3-4 Tbsp cocoa
2 cups sugar
2 1/2 cups flour
1/2 tsp salt
1 cup milk
1 Tbsp vinegar
1 tsp soda
2 eggs

In a medium saucepan combine butter, water and cocoa; bring to a boil. In a separate bowl combine sugar flour and salt. Add the cocoa mixture to the sugar mixture; mix well. Then add milk, vinegar, soda and eggs; mix well. Pour the batter in to a large greased cookie sheet. Bake at 375 degrees for 20-30 minutes.

Chocolate Frosting

6 Tbsp milk
2-3 Tbsp cocoa
1 stick butter
4 cups powdered sugar
1 tsp vanilla
1 cup chopped nuts

In a medium saucepan bring milk, cocoa and butter to a boil. Pour in to a separate bowl and add powdered sugar and vanilla. Mix well. Frost cake once cool. Top with chopped nuts.

Poppy Seed Salad/Poppy Seed Salad Dressing

2010-08-17T09:00:00.000-07:00

I love this poppy seed salad. It is simple and easy but very delicious. The salad dressing is what really makes it so good. You can usually find a bottle of the dressing already prepared in my fridge, which I use whenever we have salad.

Poppy Seed Salad

1 bunch romaine lettuce, washed and drained
1 bunch iceberg lettuce, washed and drained
1 can mandarin oranges, drained
1 can tidbit pineapple, drained

Tear the lettuce into bite size pieces. Add oranges and pineapple. Right before serving pour on desired amount of poppy seed salad dressing and toss.

Poppy Seed Salad Dressing

1/2 cup sugar
1 tsp salt
1 tsp mustard
1/8 - 1/4 cup grated onion
1/4 cup vinegar
2/3 cup vegetable oil
1 Tbsp poppy seeds

Add first 6 ingredients in a blender and puree. Add poppy seeds last and blend for only a few seconds.

Lion House Banana Nut Bread

2010-08-15T16:51:00.000-07:00

There are probably a million recipes out there for banana bread. I have tried a few, and have found this one to be my favorite. It is easy, moist, and delicious.

Lion House Banana Nut Bread

6 large or 8 medium bananas, very ripe
4 eggs
2 cups sugar
3/4 cup oil
4 cups flour
1 tsp baking soda
2 tsp salt
2 tsp baking powder
1/2 cup walnuts, chopped

Grease well and flour 2 large loaf pans; set aside. Peel bananas and place in large mixing bowl; mash bananas well. Add eggs, sugar, and oil; mix until well blended. In a separate bowl, mix flour, baking soda, salt, and baking powder. Add to banana mixture. Mix until blended. Add nuts and mix briefly. Pour into prepared pans. Bake at 325 degrees for 45 to 50 minutes or until wooden toothpick inserted in center comes out clean.
*You can make 6 small loaves instead of 2 large. Bake 35-40 minutes.

Summer's Salsa

2010-08-09T11:27:00.000-07:00

Recipe courtesy Summer Pererro

My friend Summer introduced me to this salsa about 6 years ago. It is so good - I can't believe I haven't posted it yet. It is always a hit whenever I take it anywhere.

Summer's Salsa

1 can black beans (rinsed & drained)
1 can white, whole kernel corn (rinsed & drained)
2-3 large tomatoes - diced
2 ripe avocados - pitted and diced
small bunch of green onions - finely chopped
small bunch of cilantro - finely chopped
cumin to taste
1 packet of Good Seasons Zesty Italian dressing - prepare as directed (To cut the fat I only add 3-4 Tbsp oil when preparing the dressing and substitute water for the rest of the oil.)

Mix first seven ingredients together in a large bowl. Prepare dressing and mix in just before serving.

Connie's Chicken Salad

2010-06-25T07:11:00.000-07:00

My mom's friend Connie had a catering business and this was her chicken salad recipe. My mom would help her make it for weddings and showers. It is different than any other chicken salad I have tried and I really like it. It is excellent served on croissants - especially if they are homemade.

Cook 1/3 cup rice in 2/3 cup water with 1/2 tsp boullion. Cook until water is absorbed.

Mix:

1 1/2 cups cooked chicken, chopped
1 cup under cooked broccoli, chopped
1 hard boiled egg, chopped
1/2 cup shredded cheese
1/4 cup sliced olives
Cooked rice from above

Sauce:

1/2 cup Miracle Whip
1 Tbsp Dejon mustard
1/4 tsp celery salt
1/8 tsp pepper

Mix everything together and chill. Just before serving add 2 to 3 chopped tomatoes.

Garlic Parmesan Orzo

2010-06-22T07:40:00.000-07:00

Before I made this recipe I had never tried Orzo before. I am now a big fan. This recipe was a yummy side dish. I loved that it was quick and easy and the pasta was rich and creamy. I did cut back on the butter. The original recipe called for 1/2 cup butter and I only put in 1/4 cup. I'm sure it would be even better if you used the full amount of butter, but it still was really good and I felt better about eating it with half the butter. I also added more Parmesan cheese. I can never get enough Parmesan!

Garlic Parmesan Orzo

2 cups uncooked orzo pasta

3 tsp minced garlic

1/4 cup butter, cubed

1/2 cup grated Parmesan cheese, or more if desired

1/4 cup milk

2 Tbsp minced fresh parsley

1 tsp salt

1/4 tsp pepper

Cook orzo according to package directions. Meanwhile, in a large skillet, saute garlic in butter until tender. Drain orzo; add to skillet. Stir in the Parmesan cheese, milk, parsley, salt and pepper; heat through.

Apple Spice Cake with Caramel Frosting

2010-05-09T09:00:00.000-07:00

I love anything with apples in it, so when I came across this recipe I was very excited to try it. I laughed because it was very similar to an Apple Cake recipe I had copied down from Paula Dean years ago, but never made it because my husband is allergic to apples. So when I invited a few girlfriends over one night I decided it would be a perfect time to try it out. It was so delicious! The cake was moist, the apples were tender, and the caramel sauce was to die for. I liked it so much I made it the next weekend for a family gathering.

Apple Spice Cake
recipe courtesy Martha Stewart

1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts
1 teaspoon pure vanilla extract
Caramel Sauce (recipe below)

Preheat oven to 350 degrees. Grease and flour a 12 cup Bundt pan; set aside. (Make sure you grease the pan very well, the second time I made it some of the cake stuck to the pan.
In a large bowl sift together flour,
cinnamon, baking soda, and salt; set aside.
In a separate bowl combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
Gradually add dry ingredients to wet ingredients until just incorporated.
Add apples and, if desired, nuts, to batter; mix to combine. Add
vanilla, mixing until incorporated.
Pour batter into prepared pan, and bake until a cake tester inserted
in the center comes out clean, 75 to 90 minutes.
Remove from oven, and cool slightly on a wire rack.
Invert cake onto rack; turn cake right-side up to cool completely on
rack, and serve drizzled with caramel sauce

Caramel Sauce

1 cup light brown sugar
1 stick unsalted butter
1/4 cup evaporated milk
1 t vanilla
pinch of salt

Combine ingredients in a small saucepan over medium heat. Cook,
stirring, until thickened to desired consistency.

Oven Roasted Broccoli

2010-05-07T09:00:00.000-07:00

I am a fan of broccoli. My husband is not. So I really don't serve broccoli a lot at our house, but when I came across this recipe I had to try it. It did not disappoint. It was a terrific side dish. The bread crumbs and cheese were a great combination with the broccoli.

Oven Roasted Broccoli
recipe courtesy Alton Brown

1 pound broccoli, rinsed and trimmed
2 Tbsp olive oil
2 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp cheddar (I used parmesan)

Preheat oven to 425 degrees.

Cut the broccoli florets into bite sized pieces. Cut the stalk into 1/8 inch thick, round slices. Place the broccoli into a mixing bowl and toss with olive oil, garlic, kosher salt and pepper. Set aside.

Spread the panko bread crumbs in a 13X9 inch metal cake pan and place in the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the broccoli mixture. Toss to combine. Sprinkle mixture back in the cake pan. Roast until broccoli is tender, about 8 to 10 minutes. Remove from the oven, toss in the cheese and serve immediately.

Japanese Chicken Salad

2010-04-23T10:19:00.001-07:00

This is one of my favorite salads. Not only does it taste delicious but the dressing is low fat, so I don't feel as guilty when I eat a lot of it. You can prepare the chicken as described below or to make it really fast and easy I like to use left over chicken from this recipe.

Japanese Chicken Salad
recipe courtesy Cathy Richards

1-5 oz. can LaChoy Rice noodles-not chow mein noodles
3-4 chicken breasts-sprinkled with powdered ginger and garlic salt, wrapped in foil and baked for 1 hour at 350, cooled and shredded.
1 head lettuce-shredded (I use red or green leaf lettuce or a combination of the two if I double the recipe)
1/4 cup toasted sesame seeds
1/4 cup shredded cucumber
1-2 oz. package slivered almonds, toasted
2-3 green onions, sliced

Combine above ingredients together in a large bowl. Toss with salad dressing - recipe below.

Dressing:
1/4 cup white vinegar
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon soy sauce
Heat until sugar dissolves — cool

(All ingredients, except noodles and dressing, may be prepared in advance, covered and stored.)

Warm Broccoli Cheese Spread

2010-04-23T10:11:00.000-07:00

Wow I can't believe it has been a whole two months since I've posted a recipe! Some of that time I was on vacation, but still that is no excuse. Hopefully I can get back in to the swing of things and post some yummy recipes if any one is still out there after my hiatus.

I tried this warm broccoli cheese spread the other night for book club and it was a hit. It was really easy and fast to put together and tasted delicious!

Warm Broccoli Cheese Spread
adapted from Taste of Home

1 package low fat cream cheese, softened
1 cup (8 ounces) reduced-fat sour cream
1 envelope Italian salad dressing mix
1 package (10 ounces) frozen chopped broccoli, thawed, drained and patted dry
2 cups cheddar cheese, shredded

In a large mixing bowl, beat the cream cheese, sour cream and salad dressing mix until blended. Fold in the broccoli and 1 1/2 cups of cheese.

Spoon into a shallow 1 quart baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve warm with crackers.

Cheesy Rolls

2010-02-21T09:00:00.000-08:00

Lately I cannot get enough of frozen dinner rolls, like Rhodes Rolls, but I just buy the generic brand at our grocery store. They are not just plain frozen rolls though. My friend Stephanie brought some rolls over where she had put melted butter on top of the rolls after they had risen, then sprinkled them with a little kosher salt, baked them, then she brushed them with a little more butter once they were out of the oven. They are divine!!! Seriously you need to try it.
This recipe also uses frozen dinner rolls and it too is fabulous!! My other friend Stefanie gave me the recipe and I decided to try them out for a girls luncheon we had and they were a hit. Super easy, super delicious!!

Cheesy Rolls
recipe courtesy Stefanie Carter

Use equal parts:
Mayonnaise (I used light)
Butter, softened
Parmesan cheese, grated (I probably added twice as much parmesan cheese)

(To give you an idea of how much to do I think I used about 2 Tbsp of mayo and butter to cover my 7 rolls that I made below.)

Lay your frozen rolls out in a greased pan.

Once rolls have defrosted, but haven't rise, top with mixture.

Let rolls rise following package instruction and bake as directed.

Pasta with Creamy Tomato Sauce

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

I pulled this recipe out of a Cook's Illustrated magazine awhile ago and was excited that I finally got around to trying it. I changed the recipe slightly. I don't love sun-dried tomatoes, and I didn't want to buy a big jar to only use a little, so I didn't. I also did not read the recipe very well and bought diced tomatoes instead of crushed tomatoes. So I used the diced and the sauce was still really good.

Pasta with Creamy Tomato Sauce

3 Tbsp unsalted butter
1 ounce proscuitto, minced
1 small onion, diced fine
1 bay leaf
Pinch red pepper flakes
Table salt
3 medium garlic cloves, minced
2 Tbsp tomato paste
2 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped coarse (I omitted these)
1/4 cup plus 2 Tbsp dry white whine
2 cups plus 2 Tbsp crushed tomatoes (from 28 ounce can)
1 pound pasta
1/2 cup heavy cream
Ground black pepper
1/4 cup chopped fresh basil leaves
Grated Parmesan cheese, for serving

Melt butter in medium saucepan over medium heat. Add proscuitto, onion, bay leaf, pepper flakes, and 1/4 tsp salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1/4 cup wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.
Add 2 cups crushed tomatoes, and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened, 25 to 30 minutes.
Meanwhile, bring 4 quarts water to boil. Add pasta and 1 Tbsp salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
Remove bay leaf from sauce and discard. Stir cream, remaining 2 Tbsp crushed tomatoes, and remaining 2 Tbsp wine into sauce; season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to 1/2 cup pasta cooking water. Stir in basil, top with parmesan and serve.

Cornbread

2010-02-17T11:18:00.000-08:00

My mom used to always make this recipe for us while growing up. It is so delicious. Really it is like eating cake for dinner. I shared this recipe with a few co-workers and they loved it too. This goes really well with my White Chicken Chili.

Cornbread

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

Mix eggs, milk, and butter together in a large bowl. In a separate bowl mix Bisquick, sugar, cornmeal, and baking powder. Combine dry ingredients to wet ingredients. Stir with a fork until all ingredients are wet, be careful not to overmix. Pour into greased 8X8 pan. Bake 30 minutes at 350 degrees.

Crunchy Pork Chops

2010-02-08T13:09:00.000-08:00

I tried this recipe awhile ago and liked it, but my pork was a little tough. I wasn't able to follow the instructions exactly because I didn't have a thermometer. This time I made it and had a thermometer and the pork was great! My husband kept talking about how much he liked it and was excited when we had leftovers for the next day. The topping wasn't as crunchy the 2nd day. They were definitly better right out of the oven.

Crunchy Pork Chops
courtesy The America's Test Kitchen

1 (5-ounce) box plain Melba toasts, broken into rough pieces
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp dried thyme
1/8 tsp sugar
6 Tbsp mayonnaise
4 boneless rib pork chops, 3/4 to 1 inch thick

Adjust the oven rack to the middle position and heat the oven to 425 degrees. Place the Melba toasts, salt, garlic powder, onion powder, paprika, thyme, and sugar in a zipper-lock bag. Seal the bag and pound to coarse crumb, leaving some crumbs the size of small pebbles.
Add 2 Tbsp of the mayonnaise to the bag and work the mayonnaise into the crumb mixture. Transfer the Melba crumb mixture to a large plate,
Working with one chop at a time, coat with 1 Tbsp mayonnaise using your fingers, then coat thoroughly with the crumb mixture. Press on the breadcrumbs to make sure they stick, then lay the chop on a wire rack set over a rimmed baking sheet. (I sprayed the wire rack with Pam).
Bake the pork on the wire rack until the coating is golden brown and the center of the chop registers 135 degrees on an instant-read thermometer, 16-22 minutes. (Mine took a little longer). Transfer the chops to a clean plate and let rest until the pork reaches an internal temperature of 145-150 degrees before serving, 5 to 10 minutes.

Garlic Chicken Pizza

2010-01-27T10:36:00.000-08:00

Garlic Chicken Pizza

Favorite pizza dough recipe (I used my deep dish recipe)
Garlic alfredo pizza sauce (recipe below)
2 cups mozzarella cheese, grated
1 cup parmesan cheese, grated
1 cup chicken, cooked and chopped
2 green onions, chopped
1 tomato, seeded and chopped

Prepare pizza crust as directed. Spread 1/2 cup sauce on each pizza. Sprinkle with cheese, chicken, green onions, and tomatoes. Bake as directed.

Garlic Alfredo Pizza Sauce

2 Tbsp butter
1 Tbsp flour
1 cup whipping cream
1/4 tsp salt
1/4 tsp garlic powder

Melt butter in saucepan. Stir in flour and garlic powder. Slowly add cream. Stir until thickened and bubbly. Add salt and mix well.

(My husband does not like tomatoes or green onions - so I made half without for him).

Fudge Krispies

2010-01-25T10:29:00.000-08:00

When I was young whenever we went to visit my grandparents my grandma would make these for us. I had not made the recipe in a long time and tried it out this past weekend on some friends. They were so good, we ate the whole pan. Plus they are so easy to make. I think it took me 10 minutes tops (not including the chilling time).

Fudge Krispies

1 pkg (2 cups) milk chocolate chips
1/2 cup butter or margarine
1/2 cup corn syrup
2 tsp vanilla
1 cup sifted powdered sugar
4 - 4 1/2 cups Rice Krispies (depending on how chocolatey you want them to be)

Combine chocolate chips, butter, and corn syrup in large glass bowl. Microwave for 2 minutes. Remove from microwave and stir ingredients together. Microwave another 1-2 minutes more until melted and creamy. Stir in vanilla, powdered sugar, and Rice Krispies. Spread into 13X9 dish. Chill until firm. Enjoy!

Ground Beef Fricassee

2010-01-21T09:00:00.000-08:00

My mom always made this recipe for our family when we were growing up. It was one I took to college and made for my roommates. I had one roommate in particular who loved it. She would always request that I make it for her. This is a great comfort meal. It is still one of my favorites!

Ground Beef Fricassee

1 pound lean ground beef
1/2 cup onion, chopped
1 cup celery, diced
3 Tbsp green pepper, diced
2 Tbsp flour
1 1/2 cups hot water
1 beef bouillon cube
1 tsp salt
1/8 tsp pepper
1/2 tsp onion salt
1/2 tsp garlic salt

Cook ground beef in a skillet until lightly browned, using fat if necessary. Add onion, celery, and green pepper. Cook until onion is soft and translucent. Blend in flour, then add hot water in which bouillon cube has dissolved. Cook and stir until slightly thickened. Add remaining ingredients. Cover. Simmer over low heat for 30 minutes. Serve over mashed potatoes.

Oven Fries

2010-01-19T09:00:00.000-08:00

My husband and I love french fries. I know they are not good for you at all, so I feel a little better about eating them when I make them myself. This is a great recipe. If I'm feeling like being extra healthy I'll use a little less oil. The fries are still good, not quite as good if you use all that it calls for though.

Oven Fries
courtesy America's Test Kitchen

3 large russet potatoes, peeled and cut lengthwise into 10 to 12 evenly sized wedges
5 Tbsp vegetable oil
Salt and pepper

Adjust an oven rack to the lowest position and heat the oven to 475 degrees. Place the potatoes in a large bowl, cover with hot tap water, and allow to soak for 10 minutes. While the potatoes are soaking, coat a heavy-duty rimmed baking sheet with 4 Tbsp of the oil. Sprinkle the baking sheet evenly with 3/4 tsp of salt and 1/4 tsp pepper.
Drain the potatoes, spread them out over paper towels, and pat them dry thoroughly. Toss the dried potatoes with the remaining 1 Tbsp oil. Arrange the potatoes, cut-side down, in a single layer over the prepared baking sheet. Cover the sheet tightly with foil and bake for 5 minutes.
Remove the foil and continue to bake until the sides of the potatoes toughing the pan are crusty and golden, 15 to 20 minutes, rotating the baking sheet after 10 minutes.
Using a metal spatula, scrape to loosen the potatoes from the pan, then flip each wedge over. Continue to bake until the fries are golden and crisp on both sides, 10 to 15 minutes longer, rotating the pan as needed if the fries are browning unevenly. Transfer the fries to a paper-towel-lined plate to drain and season with salt and pepper to taste.

Poppy Seed Bread

2010-01-17T15:18:00.000-08:00

I apologize for my long hiatus. The holidays were a wonderful and crazy time and I feel like I'm just now getting back in to normal life. This recipe is more of a holiday recipe, but I didn't get a chance to post it before now, so here it is. I grew up with my mom making this wonderful bread around the holidays. It is delicious!

POPPY SEED BREAD

3 cups flour, sifted
2 1\2 cups sugar
1 1\2 t. salt
3 eggs
1 1\2 cups milk
1 1\8 cups vegetable oil
1 1\2 t. poppy seeds
1 1\2 t. vanilla extract
l 1\2 t. almond extract
1 1\2 t. butter flavoring

GLAZE:

3\4 cup sugar
1\4 cup lemon juice (or orange juice)
1\2 t. vanilla extract
1\2 t. almond extract
1\2 t. butter flavoring

Grease two 9 x 5-inch loaf pans. Line the pans with wax paper, then grease and flour wax paper. Preheat oven to 350. Mix all bread ingredients together, then beat for 2 minutes. Pour into pans and bake for 1 hour. Mix glaze ingredients together. Heat in microwave just to melt sugar (2 to 3 minutes). Remove bread from pans. Pour glaze over hot bread or use pastry brush.

Stuffing

2009-11-27T14:10:00.001-08:00

I know that Thanksgiving is over - but I didn't get a chance to post my recipes - so I'm posting now. And who says you can only have stuffing at Thanksgiving anyways?

This is my mom's recipe and I love it. My favorite thing about the Thanksgiving meal is the stuffing. So you have to have a good recipe. This recipe is nice because it cooks in the crockpot all day - so you can get it done in the morning and not have to worry about it, plus it doesn't take up oven space.

Stuffing

2 loaves heavy white bread
1 stick butter
2 onions, chopped
2 cups celery, chopped
2 tsp poultry seasoning
1 tsp sage
parsley
salt and pepper, to taste
2 eggs, beaten
24-28 ounces chicken broth

Cut bread into 1 inch cubes. You can do this the night before so they will dry out or you can spread the cubes onto a cookie sheet and brown them in the oven. I did both. Place cubes in large bowl. Saute butter, onions, and celery until onions are clear. Sprinkle poultry seasoning, sage, parsley, salt and pepper over bread cubes, mix well. Pour onions and celery over bread, mix well. Pour chicken broth over bread, mix well. Pour eggs over bread, mix well.
Pour bread mixture into greased crockpot. Cook 1st 45 minutes on high and then cook on low for 4 hours.

Twice-baked sweet potatoes

2009-11-27T14:03:00.001-08:00

adapted from kraft foods
I love sweet potatoes for Thanksgiving. I decided to try out a new recipe for this Thanksgiving

2 large sweet potatoes
2 oz Cream Cheese, cubed
2 Tbsp milk
approx 3 Tbsp brown sugar (the recipe only called for 1 Tbsp brown sugar - I added more. I just kept adding and then tasting until it was what I wanted).
1/4 tsp ground cinnamon
1/4 cup pecan pieces
Marshmallows, optional

Heat oven to 425 degrees. Cut potatoes lengthwise in half; place, cut sides down, in foil lined baking pan. Bake 30 to 35 minutes or until tender.

Scoop out centers of potatoes into bowl, leaving 1/4 inch-thick shells. Add cream cheese, milk, sugar and cinnamon to potatoes; mash until blended.

Spoon potato mixture into shells; top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted. About the last 2 minutes of baking add marshmallows on top and cook until they are slightly brown.

Butterscotch Apple Dip

2009-11-02T06:34:00.000-08:00

This is one of my favorite fall (or any time) apple dips. It comes from my friend Heidi at Tasty Sensations. It is fabulous! I just made it for a party and it was a hit.

Butterscotch Apple Dip

8 oz butterscotch chips
1 can sweetened condensed milk
1 tsp apple cider vinegar
1 tsp cinnamon
apples (I use granny smith because the tart apple balances out the sweet dip really well)

Melt above ingredients together in a double boiler and serve. (I do not have a double boiler so I just put a glass bowl on top of one of my pots that is filled with boiling water).

Lemon Cream Cake

2009-10-27T16:30:00.000-07:00

My mother in law loves the Lemon Cream Cake from Olive Garden. I decided to try and recreate it for her birthday. I got this recipe off of recipezaar. It was really good. I think the only thing that didn't measure up was the cake - since it was just a cake mix. When I make it again I will either make a cake from scratch, or my mom suggested adding 8 oz of cream cheese to the cake mix cake - I have never done this before, but I guess it makes the cake denser. I also did not have the lemon extract that it says is optional. I didn't feel that the cream had enough lemon flavor without it and so I added about 2-3 more teaspoons of lemon juice along with some lemon zest. I just kept tasting and adding more lemon until it was the desired flavor.

LEMON CREAM CAKE

FOR THE CAKE
1 Betty Crocker white cake mix
1 1/4 cups water
1/3 cup oil
3 egg whites

FOR THE LEMON CREAM FILLING
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
4 teaspoons lemon juice
1/4-1/2 teaspoon lemon extract (optional)
1 cup heavy cream

FOR THE CRUMB TOPPING
1/2 cup flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract
powdered sugar (for garnish)

CAKE:
If you choose to use a different brand of white cake, use the manufacturer's directions instead of mine.
Preheat oven to 350 degrees F. Grease a 10-inch layer cake pan or springform pan.
Mix the ingredients for the cake following the procedure on box. Pour batter into prepared pan.
Bake at 350 degrees F for 40-45 minutes. Cool slightly, then remove cake from pan to rack to cool completely.

LEMON CREAM FILLING:.
In a medium-size bowl, combine cream cheese and 2 cups powdered sugar with an electric mixer until smooth. Mix in lemon juice and extract, if using.
In a large bowl with an electric mixer on high, whip cream until stiff peaks form. Using a spoon, fold cream cheese mixture into the whipped cream; set aside.

CRUMB TOPPING:.
In a medium-size bowl, combine flour and 1/2 cup powdered sugar. Add butter and dribble in the vanilla extract. Cut cold butter into flour mixture until mixture is in pieces no larger than a pea. Refrigerate until ready to frost cake.

TO ASSEMBLE THE CAKE:.
When the cake is completely cool, cut into two layers. Reserve 1/2-1 cup of the Lemon Cream Filling. Spread the remainder of the filling on the bottom half of the cake. Place the second half on top. Frost the top and sides of the cake with the remaining 1/2 cup of the Lemon Cream Filling. Cover the top and sides of the cake with the Crumb Topping, pressing it onto the sides to cover.
Refrigerate for at least 3 hours before serving.
Cut into slices; dust with powdered sugar.

Succulent Braised Pork

2009-10-20T06:45:00.000-07:00

We like to watch The Next Foodnetwork Star and this recipe came from the winner this past season. I have never braised anything before and this was so easy. The pork came out very tender and because it calls for pork shoulder it was very inexpensive. I also made her black bean recipe and it was very good served with the pork.

Succulent Braised Pork
courtesy Melissa D'Arabian

2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine (you can use a cup of water instead of the red wine)
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

Perfect Black Beans

2009-10-20T06:44:00.000-07:00

courtesy Melissa D'Arabian

1/2 pound dried black beans
1 medium onion, roughly chopped
3 fresh garlic cloves, pressed
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Pinch red pepper flakes
2 teaspoons sugar
2 tablespoons white wine vinegar
Salt and freshly ground black pepper
Chopped scallions, for garnish

The night before, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl and garnish with chopped scallions.

Orange Syrup

2009-10-18T08:11:00.000-07:00

courtesy Kjersten Bailey

My sister in law made this syrup for us a few Christmas' ago and I don't know why it has taken me so long to make it myself. It is so good!

Orange Syrup

3/4 cup sugar
1 stick butter
1/2 cup buttermilk
zest from orange
3-4 T orange juice
1 tsp vanilla
1 tsp baking soda

Melt butter then add sugar, buttermilk, zest and orange juice. Bring to a boil. Remove from heat and add vanilla and baking soda (watch out - it expands).

Apple-Pear Crumble Pie

2009-10-16T07:59:00.000-07:00

courtesy KRAFT magazine

This recipe is perfect for fall. It reminded me of apple crisp baked into a pie. It was easy and delicious.

3/4 cup crushed Nilla Wafers (about 24 wafers)
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
1 ready to use refrigerated pie crust
4 oz cream cheese, softened
2 large baking apples, peeled, sliced (I used granny smith)
1 large pear, peeled, sliced
1/3 cup granulated sugar
1/4 cup flour
1/2 tsp ground cinnamon
Cool Whip or ice cream

Preheat oven to 375 degrees. Mix wafer crumbs, brown sugar and butter until well blended; set aside.

Place pie crust in 9 inch pie plate. Spread cream cheese carefully onto bottom of crust. (I did not use all of the 4 oz - and the next time I make it I might leave the cream cheese off all together). Sprinkle top of cream cheese with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.

Bake 35 minutes or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min if necessary to prevent crust from overbrowning. Cool on wire rack. Serve with whipped topping or ice cream. Store any leftovers in refrigerator.

Simple and Meaty Skillet Lasagna

2009-10-14T07:00:00.000-07:00

courtesy My Kitchen Cafe

I really like lasagna, but don't make it much because it can be a lot of work, and the last time I made it it was dry. This recipe is so nice because it is all in one pot, is really easy, and is moist and delicious. I have made manicotti where the noodles weren't cooked first and it didn't turn out how I wanted it, so I was a little weary of this dish, but the noodles cooked perfectly. My husband requested that this recipe be put on our go to recipes - which means any time I am menu planning and need some ideas from him, this is what he wants me to make.

3 (14.5 ounce) cans whole peeled tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon olive oil
1 medium onion, minced
Salt
3 medium garlic cloves, finely minced
1/8 teaspoon red pepper flakes (these do not add spice - just flavor!)
1 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 pound ground pork
1/2 pound ground beef
12 curly-edged lasagna noodles, broken into 1 inch lengths
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese (do not use fat-free)

Pulse the tomatoes with their juice in a blender or food processor until they are coarsely ground and no large pieces remain.
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until it is lightly browned and no longer pink, 5 to 6 minutes.

Scatter the broken lasagna noodles over the meat and then pour in the ground tomatoes and tomato sauce over the pasta. Stir in the basil and oregano. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.

Off the heat, stir in half the mozzarella and half of the parmesan. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Serve.

Cafe Rio Chicken

2009-10-12T06:56:00.000-07:00

recipe courtesy Jamiel Bailey

I have to admit I have never tried the Cafe Rio chicken because I love their pork - but this is a really good chicken recipe.

5 lbs chicken breast (boneless, skinless)

1 sm bottle Zesty Italian Dressing

1 Tbsp chili powder

1 Tbsp cumin

3 cloves garlic, minced

Mix all ingredients together in large crock pot. Cook on high for 5 to 7 hrs. (Jamiel cubes the chicken while barely frozen and then cooks it or you can shred it after it has cooked) Keep chicken in juice to keep moist and warm.

Lime Rice

2009-10-12T06:47:00.000-07:00

This recipe is courtesy Jamiel Bailey.

This is my cousins copy cat recipe of Cafe Rio's lime rice. I had a rice I used to make when I did my Cafe Rio pork, but this recipe has replaced it. It is really good.

In pan sauté:

2 Tbsp butter, 1 yellow onion, chopped, and 4 cloves garlic, minced.

Add:

6 2/3 c. water
8 tsp. chicken bouillon
½ bunch cilantro, chopped well
2 tsp. cumin
2 sm can diced green chilies
1 Tbsp lime juice
½ tsp salt
3 c. long grain rice

Bring to boil, reduce heat, cover and simmer for 25-30 minutes

Glazed Lemon Cookies

2009-10-10T06:29:00.000-07:00

Recipe courtesy America's Test Kitchen

Cookies
3/4 cup granulated sugar
2 Tbsp grated fresh lemon zest
1 3/4 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
12 Tbsp unsalted butter, cut into 1/2 inch pieces and chilled
2 Tbsp fresh lemon juice
1 large egg yolk
1/2 tsp vanilla extract

Glaze
1 Tbsp cream cheese, softened
2 Tbsp fresh lemon juice
1 1/2 cups confectioners' sugar

For the Cookies:
Process the granulated sugar and lemon zest together in a food processor until the sugar is pale yellow and damp, about 30 seconds. Add the flour, baking powder, and salt and pulse to combine, about 10 pulses. Add the butter pieces and pulse until the mixture resembles fine cornmeal, about 15 pulses.

In a small bowl, whisk the lemon juice, egg yolk, and vanilla together. (Be sure to mix this at the last minute because it will curdle if mixed together in advance). With the machine running, add the lemon juice mixture through the feed tube in a slow, steady stream, about 10 seconds. Continue to process until the dough begins to form into a ball, 10 to 15 seconds.

Transfer the dough to a clean counter and roll it into a 10 inch log, about 2 inches thick. Wrap the dough tightly in plastic wrap and refrigerate until firm, about 2 hours.

Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325 degress. Line 2 large baking sheets with parchment paper.

Slice the dough into 3/8-inch-thick cookies. Lay the cookies on the prepared baking sheets, spaced about 1 inch apart. Bake the cookies until the edges begin to brown, 13-16 minutes, switching and rotating the baking sheets halfway through baking. Let the cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely before glazing.

For the Glaze:

Whisk the cream cheese and lemon juice together in a medium bowl until smooth, then whisk in the confectioners' sugar. Spoon a teaspoon of the glaze onto the center of each cookie and spread it out evenly with the back of the spoon. Let the glaze dry completely, about 30 minutes, before serving.

Baked Taquitos

2009-09-24T16:18:00.000-07:00

I made these about a month and a half ago and have made them multiple times since. They are super easy to make and very delicious!

Baked Chicken Taquitos
adapted from My Kitchen Cafe

Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 cup salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely
2 cups shredded cooked chicken
1 cup grated monterey jack cheese

small yellow or white corn tortillas - I used the small flour tortillas and we really liked those too
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare this step ahead of time. Just keep the mixture in the fridge.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (If they come unrolled stick a toothpick through them to keep them tight.)

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in salsa, sour cream, guacamole.

Salmon Teriyaki

2009-09-23T09:00:00.000-07:00

courtesy Lion House Lite Recipes

¼ cup light soy sauce
¼ cup water
¼ cup sugar
1 tsp grated fresh ginger root
1 Tbsp cornstarch
1 Tbsp water
4 salmon steaks or a salmon filet
1 lemon, sliced

In a small saucepan, combine soy sauce, ¼ cup water, sugar and grated ginger. Bring to a boil. Dissolve cornstarch in 1 T water and add to soy sauce mixture. Cook until thickened (it will not be very thick). Arrange salmon in a glass baking dish, pour sauce over salmon and place lemon slices on top. Bake at 350 degrees for 20 to 30 minutes or until fish flakes easily with fork. Baste several times during baking.

Note: Fish can also be marinated in the sauce for 30 minutes or more and then broiled or cooked on a barbecue grill. Baste several times during cooking.

Ice Cream Dessert

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

I can't believe I have not posted this dessert yet because it is one of my favorites. It is super easy and delicious! This recipe comes from my sister-in-law Alyssa.

2 sticks margarine or butter
1 1/2 cups brown sugar

In a large saucepan melt the 2 sticks margarine and add the brown sugar. Bring to a boil. Remove from heat.

Add:
3 cups Cornflakes or Special K
1 1/2 cups shredded coconut
1 1/2 cups chopped nuts (I usually use walnuts or pecans)
Stir everything together

Spread mixture on bottom of 13X9 pan. Reserve about 1 - 1 1/2 cups to sprinkle on the top.

Cut 1/2 gallon of ice cream in to strips and lay on top of the mixture. Sprinkle reserved cornflake mixture on top. Put in freezer.

The original recipe has you top the dessert with raspberry danish dessert that you add frozen raspberries to. This is my favorite way to have it but when I get lazy I just put chocolate or caramel sauce on the top.

Bruschetta Chicken

2009-09-21T10:55:00.000-07:00

adapted from Taste of Home

1 egg, slightly beaten
4 boneless, skinless chicken breast halves
¼ cup grated Parmesan cheese
¼ cup dry bread crumbs
1 Tbsp butter, melted (I used a little olive oil)
2 large tomatoes, seeded and chopped
3 Tbsp minced fresh basil
2 garlic cloves, minced
1 Tbsp olive oil
½ tsp salt
¼ tsp pepper

Place egg in a shallow bowl. Combine the Parmesan cheese, bread crumbs and butter. Dip chicken in the egg and then coat both sides with the Parmesan mixture. Place in a greased 13X 9 inch baking dish.
Loosely cover baking dish with foil. Bake at 375 degrees for 20 minutes. Uncover, bake 5 to 10 minutes longer or until top is browned.

Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Pecan Crusted Salmon

2009-09-09T17:42:00.000-07:00

courtesy Taste of Home

My mom made this recipe for me when I went home for a visit and it is fabulous! I could not wait to get home and make it.

1-2 lbs of salmon
Soak in 1 cup milk for 10 minutes.

Combine:
1/2 cup pecans, finely chopped
1/4 cup flour
2 Tbsp packed brown sugar
1 tsp season salt
1/2 tsp pepper

Coat filets with pecan mixture, gently press into the fish.

In a large frying pan brown salmon in 2 Tbsp oil on med/med hi heat.

Transfer to a baking dish coated with nonstick cooking spray. Bake at 400 degrees for 8-10 minutes or until fish flakes easily.

Fresh Peaches 'N Cream Pie

2009-09-02T11:39:00.000-07:00

I got this recipe from my friend Heidi at Tasty Sensations last year. I don't know why I didn't post it then because this pie is delicious!! I love when peaches are in season mainly for this recipe!

1/4 pint whipping cream
3 oz. cream cheese
1/2 cup powdered sugar
pre-baked 9" pie shell (we use a graham cracker shell)

1/4 pint whipping cream whipped until firm with 1/4 cup powdered sugar
3 oz cream cheese, whipped with 1/4 cup powdered sugar
fold together, and put in baked and cooled 9" pie shell

peach glaze:
1/2 cup sugar
1/2 cup water
1 Tablespoon cornstarch
1/2 cup mashed peaches

Stir and bring to boil; cool. Put peach glaze into pie that is filled with the whipped cream & creamed cheese. Slice l large peach on top of peach glaze.

Nutter Butter Truffles

2009-08-31T13:21:00.000-07:00

My sister in law Kjersten came up with this recipe. They are very close to the Oreo truffles many might be familiar with, but instead of Oreo's we used a bag of Nutter Butters. They taste like homemade Reese's Peanut Butter Cups - they are delicious!!

1 package Nutter Butter's, finely crushed
1 (8 ounce) package Cream Cheese, softened
Milk chocolate, melted
White chocolate, melted

Combine the cookie crumbs and the cream cheese together - we did this in a food processor. Roll the mixture into 1 inch balls. Dip the balls in to the melted chocolate and place on waxed-paper covered baking sheet. Drizzle tops of truffles with white chocolate. Refrigerate 1 hr or until firm. Store left over truffles in refrigerator.

Wild Teriyaki Wings

2009-08-03T18:11:00.000-07:00

This recipe is courtesy Semi-Homemade with Sandra Lee

3 pounds chicken wing drumettes
1 tablespoon salt
1 teaspoon ground black pepper
1 bottle (10 ounces) teriyaki marinade sauce
1 can (8 ounces) crushed pineapple
2 tablespoons sesame seeds, for garnish

Preheat oven to 400 degrees F.

Wash and pat dry the chicken drumettes. Season with salt and pepper. Place the chicken in large zip-top bag. Pour the teriyaki marinade and crushed pineapple into the bag. Zip the bag and mix the chicken around with your hands by squeezing the bag. Place the bag in the refrigerator and let sit for 1 hour.

When ready to cook the drumettes, line a baking sheet with tin foil. Remove the drumettes from the marinade bag and place them on the baking sheet, leaving some space between each piece.

Bake for 40 minutes. Remove the drumettes from the oven, using tongs, place the drumettes on a serving plate. Sprinkle with sesame seeds.

Honey Lime Chicken Enchiladas

2009-07-18T14:12:00.000-07:00

When I told my husband I was making a new kind of enchiladas he didn't know why since we have so many other recipes that we like, but he was very happy once he tried these. They are different than any other enchilada I have ever eaten, but are very good!!
(This is another recipe that I got off of a recipe blog that I didn't write where I got it from - sorry)

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 tsp to 1 TB chili powder (depending on how spicy you like it)
2 Large cloves of garlic, finely minced or 1/2 tsp garlic powder
1 lb boneless skinless chicken breasts (about 2 Large breasts), cooked and shredded.
12 corn tortillas
2 cups of Mexican cheese blend, shredded.
2 cans green enchilada sauce
1/2 to 3/4 cup of heavy cream
cilantro, for garnish

Preheat oven to 350 degrees. Place the cooked, shredded chicken in a medium sized bowl. Set aside. In a small bowl combine honey, lime juice, chili powder and garlic. Pour over chicken and wrap in plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and ﬂexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the ﬁlling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream.

New Old-Fashioned Oatmeal Cookies

2009-07-07T16:26:00.000-07:00

I was food blog surfing awhile ago and copied a bunch of recipes I liked. Unfortunately I did not think to put where I got the recipes from so I can't give credit to the person who deserves it. But they do deserve credit because these cookies were fabulous!! My husband and I loved them! I had to bring them to a BBQ just so I wouldn't eat all of them!

1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
2 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
3 cups oats, rolled or quick

Preheat oven to 375F. Beat butter and sugars with an electric mixer at medium speed until creamy. Add egg and vanilla, beating well. Combine flour, baking soda, salt, and cinnamon in a bowl and whisk together. Add to the butter mixture. Add oats; stir well. Drop by rounded tablespoonfuls onto baking sheets lined with parchment paper. Bake at 375F for 9-11 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan and cool on wire racks. Spread 1 tablespoon cream filling over bottom side of half of the cookies. Top with remaining cookies, right side up.

Cream Filling
1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract

Beat ingredients together until combined and light and fluffy.

I'm Back!

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

Sorry I have been away for awhile. I do have a good reason though....

Our little girl was born on May 24. I am feeling a little more adjusted now and ready to get back in to cooking!

Chicken and Cashew Stir-Fry

2009-05-13T14:32:00.000-07:00

1 lb. boneless, skinless chicken, cut into 1 inch pieces
2 Tbsp. Soy sauce
2 Tbsp. Oil
1 small onion, sliced thin
1/2 lb. mushrooms, sliced (I left these out)
2 medium carrots, peeled & sliced
1 tsp. sugar
salted cashews
2 small zucchini, sliced
1 small cabbage, shredded (about 4 cups)
1 tsp. sugar
1 pkg. frozen pea pods, thawed
1/4 cup soy sauce
2 1/2 Tbsp. cornstarch

In a small bowl, marinate chicken and 2 Tbsp. soy sauce for 15 minutes. While chicken is marinating chop, slice & shred all the veggies! This recipe is much easier if you do this before you start cooking. Heat wok to medium-high, about 375 degrees. Add chicken & stir-fry until white & firm. Add onion & mushrooms. Continue stir-frying until vegetables are soft. Remove chicken & vegetables from wok and set aside. Add 2 Tbsp. oil and stir-fry carrots until bright in color and partly cooked. Sprinkle carrots with 1 tsp. sugar, then add zucchini. Stir-fry until almost tender. Add cabbage and 1 tsp. sugar. Stir-fry all vegetables until cabbage is tender-crisp. Add cashews, pea pods, and toss to combine. Add chicken & onion mixture to wok. Stir soy sauce and cornstarch together to dissolve. Pour into the wok & stir-fry until sauce is thickened, about 1 minute. Serve over white rice.

Better Than Sex Trifle

2009-05-11T14:15:00.000-07:00

I found this recipe on a food blog which I did not write down to give that person credit - sorry! I made this dessert for Mother's Day and it was fabulous and easy! I did not measure out the fudge, carmel, or sweetened condensed milk. I was pretty conservative with the sauces and it needed a little more, so next time I will either measure it out, or put more than I think I should.

1 German chocolate or other chocolate cake
3/4 cup fudge topping
3/4 cup carmel or butterscotch topping
3/4 cup sweetened condensed milk
1 bag of toffee pieces
1 tub of whipped topping

Bake cake as directed in a 13X9 pan. After the cake has cooled, cut into small pieces and divide into 3 parts. Layer the bottom with 1/3 of the cake pieces. Drizzle 1/4 C of the chocolate fudge, 1/4 C of the carmel, and 1/4 C of the sweetened condensed milk. Top with desired amount of toffee pieces and put a layer of cool whip. Repeat layers 2 more times. Top with cool whip and toffee pieces.

Cover and refrigerate for a couple of hours before serving.

To make this in a regular 9x13 pan:
Bake cake as directed on box. After the cake has cooled, poke holes in the cake about an inch apart with the back of a wooden spoon. Pour (one at a time) fudge, carmel, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Put desired amount of toffee chips on the top. Frost the cake with the whipped topping and remaining toffee pieces to decorate the top.

Chicken Tetrazzini

2009-04-27T07:36:00.000-07:00

1 package (7 ounces) spaghetti, broken in to 2 inch pieces
2 cups cooked chicken breast, cubed
1 cup shredded cheddar cheese
1 can cream of mushroom soup
1 med onion, chopped
1 can (4 ounces) sliced mushrooms, drained
1/3 cup skim milk
1/4 cup chopped green pepper
1/8 tsp peper
Additional shredded cheese

Cook spaghetti according to package directions, drain. Transfer to a large bowl. Add the next nine ingredients and mix well. Spoon in to a 2 1/2 quart casserole dish coated with cooking spray. Sprinkle top with cheese. Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through.

(If you want a little larger casserole you can use 12 oz of spaghetti and 2 cans cream of mushroom soup.)

My Mom's Meatloaf

2009-04-26T07:30:00.001-07:00

1 - 1 1/2 lbs ground beef
3 slices soft bread
1 cup milk
1 egg
1/4 cup minced onion
1/4 tsp salt
1/4 tsp pepper
1/4 tsp mustard
1/4 tsp sage
1/4 tsp celery salt
1/4 tsp garlic
1 Tbsp Worcestershire sauce

Heat oven to 350 degrees. Tear bread into a large bowl, add milk and egg and mix. Next add meat and seasonings. Mix thoroughly. Put meat mixture in bread pan or 8X8 pan. Bake 1 hour total. After 30 minutes, drain the fat and top with ketchup sauce and then put back in the oven to finish baking.

Ketchup sauce

3 Tbsp brown sugar
1/4 cup ketchup
]1 tsp mustard
1/8 tsp nutmeg

Sour Cream Banana Bars

2009-04-01T18:38:00.000-07:00

I LOVE these! This recipe is my mom's, and they are the greatest!! They freeze really well too, and I also love them right out of the freezer.

1 1/2 cups sugar
1 cup sour cream
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed bananas (about 3 large)
2 tsp vanilla
2 cups flour
1 tsp baking soda
3/4 tsp salt
1/2 cup chopped nuts

Heat oven to 375 degrees. Grease and flour jelly roll pan (15 1/2 X 10 1/2). Mix sugar, sour cream, butter, and eggs in a large bowl on low speed for 1 minute. Beat in bananas and vanilla on low speed for 30 seconds. Beat in flour, baking soda and salt on medium speed for 1 minute. Stir in nuts. Spread in pan. Bake until light brown, 20 to 25 minutes. Cool. Frost with browned butter frosting. Makes 48 bars.

Browned Butter Frosting

Heat 1/4 cup butter or margarine over medium heat until delicate brown; remove from heat. Mix in 2 cups powdered sugar. Beat in 1 tsp vanilla and 3 Tbsp milk until smooth and spreading consistency.

Chicken Lo Mein

2009-02-20T09:00:00.000-08:00

Recipe courtesy Kraft Magazine

1/2 lb spaghetti, uncooked
1/4 cup Asian Toasted Sesame Dressing - I used the low fat dressing and it was still really good
1 lb boneless, skinless chicken breast, cut into strips
2 cloves garlic, minced
1 pkg frozen bell pepper and onion strips, thawed, drained - I used a fresh green pepper and onion. I think it made it a lot better
1/2 cup fat free reduced sodium chicken broth
1 Tbsp peanut butter
1/4 cup lite soy sauce
2 Tbsp chopped cilantro
2 Tbsp chopped Peanuts

Cook spaghetti in large saucepan as directed on package.
If using fresh vegetables - slice the onion and green pepper. Saute with a little bit of oil until onion is soft. Pour on a plate and set aside.
Heat dressing in a large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 minutes or until chicken is no longer pink. Add vegetables, broth and peanut butter; stir-fry an additional 3 to 4 min or until meat is cooked through.
Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro and peanuts.

Easy Shepherds Pie

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

1 lb ground beef
1/2 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 can cut green beans, drained
1 can tomato soup
6 potatoes, peeled, boiled, and mashed
1/2 cup milk
1 tsp salt
2 cups grated cheddar cheese

Preheat oven to 350 degrees. Brown ground beef in a saute pan. Add onion, salt, and pepper. Saute until onion is tender. Put meat mixture into the bottom of a greased 9X13 pan. I use a smaller pan so the layers are a little thicker. Pour the green beans on top of the meat mixture and then spread the tomato soup over the beans. Combine the mashed potatoes with milk and salt. Mix well. Spread the potatoes on top of the tomato soup. Top with grated cheese. Bake for 30 minutes.

Eclair Cake

2009-02-18T17:21:00.000-08:00

This is my all time favorite dessert. Growing up this is always the dessert that I would choose for my birthday cake. It is fabulous!

1 box graham crackers
2 small packages vanilla instant pudding
1 8 oz container cool whip
3 1/2 cups milk

Spray a 13X9 pan with nonstick cooking spray. Layer the bottom of the pan with graham crackers.

Mix pudding with milk. Fold in cool whip. Pour half of the pudding mixture on top of the graham crackers. Add another layer of graham crackers.

Pour the rest of the pudding mixture on top of the graham crackers, and then add another layer of graham crackers. Top with chocolate frosting. Refrigerate until ready to serve. This recipe is best the longer it sets. So I always make it the night before. You could probably make it the morning of, but I would at least let it refrigerate for 6-8 hours before serving. When serving you can put a dollop of whip cream on the top also.

Chocolate Frosting
3 T cocoa
3 T butter, at room temperature
3 T warm milk
vanilla
1 1/2 cups powdered sugar

This is not the greatest picture, but it lets you see the layers.

Pasta with Ham, Peas, and Cream

2009-02-18T16:59:00.000-08:00

Brad and I love the TV show Top Chef. On one of the recent episodes the contestants had to re-create some famous Chef's choices for their last meals. So I asked Brad what his last meal that I cook would be. I thought that I knew the answer, chicken casserole, but I was completely surprised when he chose this recipe. I really do like this recipe. It is so quick and easy that I usually just throw it together whenever I have nothing else to make, not realizing it is one of Brad's favorite.

1 cup green peas, fresh or frozen (If frozen I put in the microwave for about 1 minute)
2 Tbsp unsalted butter (I use salted butter and leave out the 1/4 tsp salt)
1 cup sliced mushrooms (I leave these out)
1 cup ham, chopped
1/2 cup heavy cream
1/4 tsp salt
1/4 tsp ground pepper
1 lb linguine, fettucine or other long pasta (I actually use the bow tie pasta)
1/2 cup grated Parmesan cheese or more to taste (I always add more)

Bring large pot of water to a boil and cook pasta according to package directions. While that cooks melt butter in a medium skillet over medium heat; add mushrooms and cook 3 to 4 minutes, until lightly browned. Add ham and cook 1 minute. Stir in peas, cream, salt, and pepper. Turn heat to low; keep warm, stirring occasionally, while pasta is cooking. Drain pasta, reserving about 1 cup of cooking water.
Toss pasta with butter mixture (if it seems too dry, add a little of the reserved cooking water - I have never had to do this). Add Parmesan and toss. Serve immediately.

Chicken-Club-Stuffed Potatoes

2009-02-05T12:00:00.000-08:00

Recipe courtesy Southern Living

4 large baking potatoes
1 1/2 tsp olive oil
2 tsp salt
8 bacon slices
1 cup diced cooked chicken
1 cup shredded Cheddar cheese, divided
1 cup shredded Swiss cheese, divided
1/2 cup mayonnaise
2 Tbsp minced onion
1 Tbsp Dijon mustard

Clean and pat dry potatoes. Rub potatoes evenly with oil; sprinkle with salt. Bake at 425 degrees directly on top of the oven rack for 55 minutes or until potatoes are tender and skin is crisp.

Cook bacon in a skillet over medium-high heat 7 to 10 minutes or until crisp; drain on paper towels. Crumble bacon.

When potatoes are cooked, cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Stir together pulp, bacon, chicken, 3/4 cup Cheddar and Swiss cheese, and next 3 ingredients.

Spoon mixture into shells; sprinkle with remaining cheeses. Place on an aluminum foil lined baking sheet.

Bake at 400 degrees for 25 to 30 minutes or until thoroughly heated.

Cake Doughnuts

2009-02-04T12:00:00.000-08:00

3 cups all-purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmet
1/4 tsp salt
2/3 cup milk
1/4 cup butter, melted
2 eggs, beaten
2/3 cup sugar
1 tsp vanilla
Cooking oil for deep-fat frying

Combine dry ingredients. Combine eggs, sugar, and vanilla. Add milk and melted butter and beat with an electric mixer about 3 minutes. Add enough flour mixture to beat in with electric mixer. Stir in remaining flour mixture by hand. Cover dough and chill 2 hours. Turn onto lightly floured surface. Roll to 1/2 inch thick. Cut with a 2 1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary. Fry doughnuts, two or three at a time, in deep hot fat (375 degrees)about 1 minute on each side or until golden, turning once with slotted spoon. Drain on paper towels. Repeat with doughnut holes.

For chocolate cake doughnuts, replace spices with 1/2 cup cocoa powder.

For sugar doughnuts after cooking, shake warm doughnuts in a bag with granulated sugar.

For powdered sugar doughnuts, wait until doughnuts are completely cooled, then shake in a bag with powdered sugar.

I got the recipe for a chocolate glaze off of the internet, and I really didn't like it, so you are on your own for finding a chocolate glaze.

Chicken Devan

2009-02-03T10:00:00.000-08:00

I have two Chicken Devan recipes that I like. The first is my favorite. It is a Paula Dean recipe and is fabulous. The second I also like and it has a lot less ingredients - so if I am in a hurry, that is the one that I make.

Paula Dean's Chicken Devan

2 (10 ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked (I probably don't use quite this much)
2 cans cream of mushroom soup (I use one cream of mushroom and 1 cream of chicken, both are the 98% fat free)
1 cup mayonnaise (I use the 1/3 less fat)
1 cup sour cream (I use lite)
1 cup grated sharp Cheddar
1 Tbsp lemon juice
1 tsp curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup grated Parmesan
1/2 cup soft bread crumbs
2 Tbsp butter, melted

Preheat oven to 350 degrees.

Defrost the broccoli and drain any excess water. Put into a greased 9X13 casserole dish. Put the shredded chicken on top of the broccoli.

In a medium bowl, combine the soup, mayo, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce.

Pour the mixture on top of the broccoli and chicken. Smooth with a spatula. In another bowl combine the Parmesan, bread crumbs and butter and then sprinkle on the top.

Bake for about 30 to 45 minutes. Serve over rice.

Easy Chicken Devan

1 large bag broccoli
3 cups shredded chicken
2 cans cream of chicken
1 cup mayo
1 cup cheddar cheese
1 tsp lemon juice

Preheat oven to 375 degrees. Blend soup, mayo and lemon juice. Spread broccoli in a greased 9X13 inch pan. Put chicken on top. Cover with soup mixture. Grate cheese over the top and bake 45 minutes to 1 hour. Serve over rice.

Chile Verde

2009-02-02T15:57:00.000-08:00

Recipe Courtesy Sisters Cafe
For Christmas Brad's mom gave me a Cast Iron Pot that I was excited to use. I decided this would be a great recipe to try it out on. The pork was great - it was very moist and tender.

3 pounds pork roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilis
1 14oz can diced tomatoes with chilis
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper

In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. You can either stir in the rest of the ingredients if you are using a cast iron pot or you can place the meat and onion along with all other ingredients in a crockpot. In the crockpot cover and cook on low for 7-8 hours. I cooked mine in the cast iron pot at 250 degrees for about 5-6 hours or you could cook at 300 degrees for 3-4 hours. When the meat is cooked, remove from pot and shred. Then put back in and mix with the juices. Serve with warm tortillas, cheese, guacamole, sour cream, diced tomatoes, lettuce and anything else that sounds good.

Stromboli

2009-02-01T16:22:00.000-08:00

This recipe comes from my mom. It was one of my favorites growing up. It's really easy and good. One day I want to make it with homemade bread dough...we'll see if that ever happens.

Frozen bread dough, defrosted
Pizza Sauce
Cheese
Favorite pizza toppings

Roll defrosted bread dough into a rectangle. I usually take the dough out the night before and spray Pam on Saran Wrap and wrap the dough in it and put it in the refrigerator until I'm ready to use it the next night. Then I let it sit out for 10-15 minutes so it's not so cold and will roll out easier.

Put your pizza sauce and all ingredients down the center of the dough.

Make 1 1/2 inch cuts in the dough from the edge to 1/4 inch away from the ingredients in the center. See picture above.

Criss cross the dough over the ingredients. I pinch the edges closed because if you don't the ingredients usually spill out the end.

Transfer to a greased baking sheet - this might require 4 hands so you don't loose everything out of the center. Let rise 30 minutes (although I usually skip this step because we are too impatient). Bake at 350 degrees for 25-30 minutes or unti lightly brown. You can brush the top with melted butter if desired.

Meatball Subs

2009-02-01T15:39:00.000-08:00

I got this recipe off of the blog Kitchen Cafe. We really enjoyed them. The meatballs were a little too seasoned for me so the next time I make them I will probably add a little less oregano and basil. Brad did not agree with me, he liked them how they were.

Meatballs:
1 cup unseasoned bread crumbs
3/4 cup parmesan cheese
1/2 cup whole milk
1/2 cup low-sodium beef broth
1/2 cup fresh parsley
3 eggs beaten separate then added
2 T dried oregano
1 T minced garlic
1 T salt
1 T ground black pepper
2 t dried basil
1 t red pepper flakes
2 pounds ground beef

Mix all of the ingredients first, then add meat and mix well. Form golf ball-sized meatballs. Bake 450 for 20-25 minutes. Makes 25-30 meatballs.

Sauce:
2 can crushed tomatoes
Sprinkle basil, oregano, red pepper, garlic (whatever you prefer)
Add cooked meatballs, let sauce warm up.

Buns: Put meatballs on bun and add a slice of mozzarella. Bake at 400 for 5-6 minutes until the cheese and bun are nicely toasted.

Artisan Bread Bowls

2009-01-23T17:29:00.000-08:00

Brad and I love soup and love it even more in bread bowls. This recipe was really good. The bowls weren't quite as large as I would have liked. I made 5 bowls out of this recipe, and next time I will probably only do 4.

3 3/4 cups all-purpose flour

1/2 cup whole wheat flour

1/4 cup nonfat dry milk

2 teaspoons yeast

2 teaspoons salt

2 tablespoons oil

1 1/2 cups lukewarm water, enough to make a smooth, soft dough

Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you've created a smooth dough.Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture. Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F. Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.

Chicken Taco Soup

2009-01-14T17:38:00.000-08:00

1 can tomato soup

1 can chicken broth

3 cups water

1 package taco seasoning

1 can corn

1 can green beans

4 ounce can chopped green chilies

4 cooked chicken breasts, shredded

Combine all ingredients and simmer for 10 minutes

Top with tortilla chips, cheese, sour cream, and avocado

Frosted Ginger Cookies

2008-12-12T16:02:00.000-08:00

These cookies are YUMMY!! They also make your home smell so good!

1 cup granulated sugar, plus more for rolling cookies

3/4 cup butter, at room temperature

1 egg

3 Tbsp molasses

2 cups flour, sifted

1 tsp baking soda

1 1/2 tsp ground ginger

1 tsp cinnamon

1/2 tsp each salt, ground cloves and ground nutmeg

1 cup powdered sugar

1 tsp lemon juice

Preheat oven to 350 degrees. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses.

In a medium bowl, stir together flour, baking soda, and spices. Add to the butter mixture and blend well.

Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.

Meanwhile, make glaze: Combine powdered sugar with 1 Tbsp water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies

Makes 40 c00kies

Pumpkin Apple Dip

2008-12-12T15:59:00.000-08:00

1 pkg (8 oz) cream cheese, softened

1/2 cup packed brown sugar

1/2 cup canned pumpkin

1/2 tsp ground cinnamon

Apple slices

In a medium bowl, beat cream cheese, brown sugar and pumpkin with a mixer at medium speed until well blended. Add cinnamon, and beat until smooth. Cover and chill for 1 hr. Serve with apple slices.

Baked Apples with Cranberries

2008-12-08T17:49:00.000-08:00

1 bag of cranberries (about 2 cups)

3-4 firm apples, peeled and chopped (about 3 cups). I used two Granny Smith's and two Braeburns

2 Tbsp flour

1 cup sugar

2 pkgs Instant Cinnamon & Spice Oatmeal (I did not want to buy this so I just put in about 1 - 1 1/2 cups Oatmeal and sprinkled in cinnamon and a little extra sugar)

1/2 cup brown sugar

1/2 cup flour

1 stick melted butter

1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees. In a bowl mix the cranberries and apples together with 2 Tbsp flour. In a second bowl mix sugar, oatmeal, brown sugar, and flour together. Combine fruit mixture with dry mixture. Put in a 9X13 baking dish. Pour melted butter over the top. Sprinkle nuts on top. Bake 30-40 minutes or until apples are tender. Top with whipping cream or ice cream.

Pumpkin Apple Spice Muffins

2008-12-04T16:31:00.000-08:00

I LOVE anything with pumpkin in it. So I was really excited to try these muffins and they were fabulous!!

1 2/3 cups all purpose flour

1 cup sugar

1 tablespoon pumpkin pie spice**

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon baking powder

1 cup canned pumpkin

1/2 cup butter or margarine, melted

2 large eggs, lightly beaten

1 Granny Smith apple, peeled and finely chopped
1 teaspoon pumpkin pie spice**3 tablespoons sugar

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs in another bowl and add to dry ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.
**Tip: if you don't have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and woila! - you have the equivalent of 1 teaspoon pumpkin pie spice (and it is much cheaper than buying it premade).

Chef Jack's Corn Chowder

2008-11-16T16:13:00.000-08:00

I got this recipe off of Paula Deen's website - so it is in no way lowfat. I did try to cut a few calories and it was still really good.

1 cup (2 sticks) butter
1 small onion, diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

**I only used 1 stick of butter, instead of the two. I also just used skim milk instead of the half-and-half. I also added 2 finely cut potatoes.

Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned, set aside to cool to room temperature. Meanwhile, combine the corn (and potatoes) and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into a saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half (or skim milk), stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the reamining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts (I left this out).

English Muffins

2008-11-16T16:07:00.000-08:00

1 cup milk, scalded
2 Tbsp sugar or honey
1/4 cup oil or margarine
1 Tbsp salt

Place hot milk in a bowl and add oil, sugar, and salt. Let cool to lukewarm.

1 cup warm water
1 Tbsp yeast

Dissolve yeast in the water and let set for 5 minutes, then add to the cooled milk.

5-6 cups flour

Add 3 cups flour and beat until smooth. Gradually add more flour, beating well after each addition until a soft dough is formed. Knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning to grease the top. Cover and let rise in a warm, draft free place until doubled in size (about 1 hr).

Punch down and divide in half. On a lightly floured board, roll the first half to about 1/2 to 3/4 inch thick, and cut as many circles of dough as you can.

Gently removed to a cookie sheet that has been greased and heavily sprinkled with corn meal. Sprinkl tops with corn meal too.

Push scraps together, roll out and cut again. Repeat procedure the second half, until all dough is used.

Cover the muffins with a cloth and let rise until doubled. After muffins have doubled grease the bottom of another cookie sheet (it works best if it is a light weight dark colored cookie sheet) and place on top so the muffins are sandwiched between the two.

Bake at 375 degrees for 12-15 minutes, or longer if necessary.

Single recipe makes about 13-14 muffins.

Cheesy Ham Chowder

2008-11-09T17:06:00.000-08:00

2 cans chicken broth
2 cups diced potatoes
1 cup diced carrots
1 can of corn, drained
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup butter
1/3 cup flour
2 cups milk
2 cups shredded cheddar
2 cups diced ham (the recipe originally called for chicken, but Brad likes the ham)

In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat, add potatoes, carrots, salt and pepper. Cover and simmer for 15 minutes or until veggies are tender. Meanwhile, melt butter in a medium saucepan, add flour and mix well. Gradually add in milk, cook until slightly thickened, over medium low heat. Stir in cheese and cook until melted. Add to broth along with ham and corn. Cook and stir over low heat until heated through.

German Pancakes

2008-11-09T16:47:00.000-08:00

3 eggs
1/2 cup milk
1/2 cup flour
1/4 tsp salt
2 1/2 Tbsp butter
Dash of cinnamon
Vanilla

Whip eggs until thick and lemon colored. Add milk, flour, salt, cinnamon, and vanilla. Beat well. Melt butter in square cake pan. When butter is bubbly pour batter in to pan. Bake at 450 degrees for 15 to 20 minutes. Top with lemon juice and powdered sugar or syrup.

Hot Cocoa Mix

2008-11-01T17:25:00.000-07:00

This is one of my favorite things to make during the fall and winter.

10 cups powdered milk
8 ounces Creamora
1 cup powdered sugar
8 ounce instant chocolate

Mix above ingredients together. Add 1/3 - 1/2 cup of the mix to 1 cup hot water.

Cheesecake Factory Pumpkin Cheesecake

2008-11-01T17:20:00.000-07:00

I made this cheesecake for our Halloween party and it was fabulous!!

Crust:

1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:

3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice

Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

Quick Pizza Dip

2008-10-12T18:04:00.000-07:00

1 (8 ounce) package cream cheese, softened
1 tsp dried Italian seasoning
1 (14 ounce) jar pasta sauce
1 (3 ounce) package sliced pepperoni, chopped
1 small green bell pepper, chopped (I left this out for Brad)
1/4 cup minced onion (Also left this out)
1 can sliced ripe olives, drained (also left out)
1/2 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese

Stir together cream cheese and dried Italian seasoning; spread into a lightly greased 9-inch pieplate.
Spoon pasta sauce over cream cheese mixture; top with pepperoni and next 3 ingredients.
Sprinkle evenly with Parmesan and mozzarella cheeses.
Microwave on high 2 to 3 minutes or until dip is thoroughly heated. Serve with corn chips.

Skillet Ziti with Chicken and Broccoli

2008-10-12T17:54:00.000-07:00

This recipe is courtesy America's Test Kitchen

1 pound boneless, skinless chicken breasts, slice into 1-inch pieces
Salt and pepper
3 Tbsp unsalted butter
1 onion, minced
1/4 tsp red pepper flakes
1/4 tsp dried oregano
3 garlic cloves, minced
8 ounces ziti
2 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
1 bunch broccoli, stems discarded and florets cut into 1 inch pieces
1 cup jarred roasted red peppers, rinsed and sliced 1/4 inch thick (I left these out)
1 ounce Parmesan cheese, grated (1/2 cup)
2 Tbsp fresh lemon juice (optional)

Pat the chicken dry, then season with salt and pepper. Melt 1 Tbsp of the butter in a skillet over medium heat. Add the chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer the chicken to a bowl.
Add 1 more Tbsp of the butter, onion, red pepper flakes, oregano, and 1/2 tsp salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic ande cook until fragrant, about 15 seconds.
Sprinkle the ziti evenly into the skillet. Pour the broth and cream over the ziti. Cover and bring to a boil, about 5 minutes.
Reduce the heat to medium-low and stir in the broccoli and roasted peppers. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.
Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
Stir in the remaining 1 Tbsp butter, the Parmesan, and lemon juice. Season with salt and pepper to taste.

Banana Pudding Squares

2008-09-22T18:22:00.000-07:00

This recipe is courtesy Summer Perrero

30 reduced fat Nilla Wafers, finely crushed
4 Tbsp margarine, melted
1 pkg low fat cream cheese, softened
1/2 cup powdered sugar
1 8oz container fat free Cool Whip
3 medium ripe bananas
3 cups skim milk
2 pkg (4 serving size) Jello vanilla pudding
1/2 square baker's semi-sweet baking chocolate, grated

Mix wafers and margarine. Press firmly into the bottom of a 9X13 pan. Mix cream cheese and powdered sugar until well blended. Gently stir in 1 1/2 cups of the Cool Whip. Spoon evenly onto crust. Spread carefully. Cut banans in half crosswise and then cut each piece lengthwise. (I dipped them in orange juice just to keep them from going brown faster.) Arrange over the cream cheese mixture.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Spoon over bananas. Spread with remaining Cool Whip. Sprinkle chocolate on top.

Spaghetti Alla Carbonara

2008-09-22T18:07:00.000-07:00

I was a little nervous to try this recipe because of the eggs. I wasn't exactly sure how it would turn, but it ended up being very good. I didn't buy the Pecorino Romano cheese I just added a cup of Parmesan instead. I also did not add all of the extra-virgin olive oil - I just put a little in the pan, since bacon is so greasy anyways. Brad also said he thinks that there should be chicken in it - so next time I will probably add chicken along with the bacon.

3 large eggs
3/4 cups grated Parmesan cheese
1/4 cup grated Pecorino Romano cheese
3 garlic cloves, minced
8 slices bacon, chopped fine
1/4 cup extra-virgin olive oil
1/2 cup dry white wine
Salt
1 pound spaghetti
Pepper

Adjust an oven rack to the lowest position, place a large serving bowl on the rack, and heat the oven to 200 degrees. Bring 4 quarts of water to a boil in a large pot for the spaghetti.
Meanwhile, whisk the eggs, cheese, and garlic together and set aside.
Cook the bacon and olive oil in a 12-inch skillet over medium heat until the bacon is crisp, about 8 minutes. Add the wine and simmer until it is slightly reduced, about 5 minutes. Remove from the heat and cover.
When the water is boiling, stir in 1 Tbsp salt and the spaghetti. Cook, stirring often, until the spaghetti is almost tender but still a little firm to the bite.
Reserve 1/2 cup of the pasta cooking water then drain the spaghetti, leaving it slightly wet. Remove the warm bowl from the oven and add the spaghetti. Immediately pour the egg and bacon mixtures over the spaghetti and toss to coat. Season with salt and pepper to taste. Add the reserved pasta cooking water as needed to loosen the sauce before serving.

Chicken Fajitas

2008-09-05T15:47:00.000-07:00

This recipe, like many of my recent recipes that I've posted came from my new America's Test Kitchen cookbook - that I love!

1 pound boneless, skinless chicken breasts, trimmed
Salt and pepper
2 Tbsp vegetable oil
2 Tbsp fresh lime juice
2 red or green bell peppers, stemmed, seeded, and sliced thin
1 red onion, halved and sliced thin
1 tsp chili powder
1/2 tsp cumin
2 to 4 Tbsp water
1 tsp Tabasco
10 (6-inch) flour tortillas

Pat the chicken dry with paper towels, then slice it into 1/2-inch-wide strips. Season with salt and pepper.
Heat 1 Tbsp of the oil in a 12-inch skillet over medium-high heat until just smoking. Add the chicken and cook through, about 4 minutes. Transfer to a bowl and toss with the lime juice.
Add the remaining 1 Tbsp oil to the skillet and return to medium-high heat until simmering. Add the peppers, onion, chili powder, cumin, 1/2 tsp salt, and 2 Tbsp of the water. Cook, scraping up any browned bits, until the onion is softened, about 5 minutes. (Add the remaining 2 Tbsp water as needed to prevent the pan from scorching.)
Return the chicken with any accumulated juice to the skillet. Stir in the Tabasco and season with salt and pepper to taste. Transfer the mixture to a serving bowl.
Stack the tortillas, cover with plastic wrap, and microwave on high until hot, 40 to 60 seconds.
Serve with salsa, sour cream, avacado, shredded cheese, shredded lettuce and lime wedges.

Bacon and Cheddar Potato Skins

2008-09-02T15:51:00.000-07:00

4 large russet potatoes, scrubbed
8 ounces bacon (8 slices), chopped fine
4 Tbsp unsalted butter, melted
Salt and pepper
8 ounces cheddar cheese, shredded (2 cups)
1/2 cup minced fresh chives or scallions
1/2 cup sour cream

Adjust an oven rack to the middle position and heat the oven to 450 degrees. Thoroughly prick the potatoes with a fork. Microwave the potatoes on high for 8 minutes, turning them over after 4 minutes. Carefully transfer the potatoes to the oven and cook until a skewer glides easily through the flesh, about 20 minutes.

Meanwhile, cook the bacon in a skillet over medium heat until brown and crisp, about 8 minutes. Transfer the bacon to a papertowel-lined plate.

Slice the hot potatoes in half lengthwise and cool for 5 minutes. Increase the oven temperature to 475 degrees. Use a spoon to scoop out and discard the flesh, leaving a 1/4 inch later of potato on the inside of each skin.

Brush the potatoes inside and out with melted butter. Season the insides of the skins with salt and pepper. Arrange the potato skins, scooped side facing up, on a rimmed baking sheet. Bake until the potatoes are light golden brown and crisp, about 7 minutes.

Sprinkle the potato skins evenly with the crisp bacon and the cheddar and continue to bake until the cheese is bubbly, about 7 minutes. Let cool for about 5 minutes. Sprinkle with the chives and add dollops of sour cream before serving.

Broccoli Cole Slaw

2008-09-02T15:44:00.000-07:00

2 bags (3 ounce) Ramen Noodle Soup in Oriental
1/4 cup slivered almonds
2 bags (12 ounce) broccoli cole slaw
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noddle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin. Melt a little butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally. Meanwhile whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

Daring Baker's Challenge #2 - Eclairs

2008-08-31T13:16:00.001-07:00

I don't know quite where to begin with this challenge. I was very excited to make eclairs. I think the only other time I have made eclairs was in my 8th grade Home Ec class and they didn't seem too hard. It ended up taking me 3 tries at this recipe and I only ended up with 3 edible eclairs. The first time instead of using wax or parchment paper I used my silpat - not thinking anything of it. They all deflated. The 2nd time I used the silpat again, but ran out of room, so I put 3 of them on the wax paper - and those three worked, the others deflated. So I decided to try it one more time thinking that it had to be the silpat that made them not work. My husband had put the initial wax paper down for me, so when I went to get more I realized that was the last of what we had. So I decided it probably couldn't hurt to just reuse the was paper. I was wrong - those eclairs also deflated. The eclair and a half that I ate was pretty tasty, although probably not worth all of the work!!

1 of the 3 survivors - sorry the picture isn't so beautiful, I had had it at this point!

They came out of the oven looking great!

My many rejects

Pierre Hermé’s Chocolate Éclairs
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• Cream Puff Dough (see below for recipe), fresh and still warm

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
positioning the racks in the upper and lower half of the oven. Line two baking sheets with
waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.
Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.
The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the
handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the
oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue
baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking
time should be approximately 20 minutes.

Notes:
1) The éclairs can be kept in a cool, dry place for several hours before filling.

Assembling the éclairs:

• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the
bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40
degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the
bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms
with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
and wriggle gently to settle them.

Notes:
1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,
stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create
bubbles.

2) The éclairs should be served as soon as they have been filled.

Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You
need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do
not worry. As you keep working the dough, it will come back all together again by the time you
have added the third egg. In the end the dough should be thick and shiny and when lifted it
should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Notes:
1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking
sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the
piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Chocolate Pastry Cream
Recipe from Chocolate Desserts by PierreHermé

• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.

2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.

4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.

5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

[bNotes:[/b]
1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.

2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.

3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)

• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly  in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.

Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)

• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.

2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Notes:
1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.
2) This sauce is also great for cakes, ice-cream and tarts.

**For the inside of my eclairs I just mixed vanilla pudding and whip cream. I also just made an easy chocolate frosting. I wasn't going to go to all of the work above for 3 eclairs.