2 T butter or Margerine
1 large onion chopped-about 2 cups
1 jalapeno pepper seeded and chopped
2 minced garlic cloves
5 cups chicken broth
1 large baking potato peeled and chopped-about 2 cups
1 1/4 t salt
1/2 t chili powder
1/2 t ground cumin
1 15 oz can pumpkin or 2 cups of fresh pumpkin
1/4 cup fresh cilantro
2 cups milk
3 T fresh lime juice or 1 Tablespoon of bottled.
Melt butter in a dutch oven over medium heat. Add onion, jalapeno, and garlic. Saute 15 minutes. Add chicken broth and next 4 ingredients: cook stirring often, 30 minutes or until potato is tender. Remove from heat and let cool slightly.
Process potato mixture, pumplin and cilantro, in batches in a blener until smooth, stopping to scrape down sides.
Return to dutch oven: stir in milk, and simmer 10 minutes or until thoroughly heated. Stir in lime juice
Enjoy!
Tuesday, September 21, 2010
Thursday, August 5, 2010
Pumpkin lovers
By popular demand...a few of my pumpkin recipes
Pumpkin Chili
1lb of ground beef
small onion, diced
bell pepper if desired
1 can of kidney beans, drained
1 can of black beans
1 30oz can of crushed tomatoes
1 15oz can of diced tomatoes
Heaping 1/2 cup of pumpkin puree (or more if you like)
1 tsp of cinnamon
1/4 tsp of ginger
1/4 tsp of nutmeg
2 Tsp of chili powder
1/2 tsp of cumin
2 Tbs white sugar
Brown ground beef, add onion about half way through. Meanwhile mix all remaining ingredients in large pot on med-low heat on stove. drain beef, add to sauce. Simmer for as long as you want. Add water to desired consistency. YUMMY!
Banana Pumpkin Muffins
2 mashed ripe bananas
1 cup of pumpkin puree
1/4 cup of applesauce
2 eggs
1 cup of all purpose flour
1 cup of whole wheat flour
1 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of salt
2/3 cup of sugar
1/2 tsp of nutmeg
1/2 tsp of ginger
1 tsp of cinnamon
Preheat to 350. Spray mini muffin pans.
.
Mix bananas, pumpkin, applesauce, eggs in large mixing bowl. THen place flour, sugar in baking powder/soda, salt nutmeg, ginger and cinnamon in a medium bowl and stir witha whisk. Add flour mixture to banana/pumpkin mixture and beat until just moist.
Pour batter in muffuin tins and back for about 18 minutes or until toothpicks come out clean.
My friend lisa gave me this awesome recipe!!! so Good!!!!!!!!!!!!
Pumpkin Apple pie
Ingredients
1/3 cup firmly packed light brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon, divided
1/2 teaspoon salt, divided
1/3 cup water
2 tablespoons butter
2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)
1 egg
1/3 cup granulated sugar
3/4 cup fresh or canned pumpkin purée
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 cup evaporated milk
1 (9-inch) unbaked pie shell (in pie pan)
Method
Preheat oven to 425°F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.
In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and milk until well combined.
Pour apple mixture into pie shell then spoon pumpkin mixture evenly over the top. Bake for 10 minutes then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely then cut into slices.
Nutrition
Per Serving (131g-wt.): 220 calories (80 from fat), 9g total fat, 3g saturated fat, 3g protein, 33g total carbohydrate (2g dietary fiber, 23g sugar), 35mg cholesterol, 350mg sodium
Homemade pie crust
1/2 cup vegetable shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water (I ended up only using about 1/4 cup, added 1 Tbs at a time)
Directions
1.Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
2.Roll gently on a floured pastry cloth(I rolled in between two sheets of wax paper) to about an inch larger than pie plate. Fold carefully in half, lift to pammed(greased) pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.
Kinda healthy awesome pumpkin bars
I took a few different recipes, tweaked them a bit and came up with these awesome pumpkin bars!!! I didnt cut back on the icing but next time I will try reduced fat cream cheese and bummel and brown spread instead of butter. That would cut the calories and fat in half!! Using applesauce instead of oil saved 1900 calories!!!!
3 eggs (calls for 4 eggs but I tried with 3 and thought they were great!)
1 1/2 cup of white sugar
1 cup of applesauce
15 oz can of pumpkin
2 cups of sifted whole wheat flour
2 tsp of baking powder
1 1/2 tsp of cinnamon
1/4 tsp of nutmeg
1/8 tsp of cloves
1 tsp of salt
1 tsp baking soda
Icing:
8 oz cream cheese, softened
1/2 cup of butter or margarine, softened
2 cups of sifted confectioners sugar
1 tsp vanilla
Preheat oven to 350.
Using electric mixer, combine eggs, sugar, applesauce and pumpkin till light and fluffy. Stir together flour baking powder, cinnamon, salt and baking soda. Add dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 9x10 baking pan. Bake for 30-45 minutes(or until a toothpick comes out clean). Let cool completely before frosting. Cut into bars.
To make icing: Combine cream cheese and butter in medium bowl with an electric mixer until smooth. Add sugar and mix at low speed until combined. Stir in vanillaa and mix again. Chill while waiting for bars to cool. Spread on cooled pumpkin bars.
Pumpkin dip
This is a great fall dessert dip that is sure to please any pumpkin lover. This recipe makes quite a bit of dip, you can freeze half for later if you like. Serve with graham crackers.
2 8oz packages of softened cream cheese
1 16oz package of sifted powdered sugar
1 16oz can of pumpkin
2 tsp ground cinnamon
1/2tsp ground nutmeg
Beat cream cheese medium speed unti creamy. Gradually add powdered sugar, beat well. Stir in pumpkin, cinnamon and nutmeg. Serve immediately or cover and chill.
YUMMY!!!!
Low fat banana bread
2/3 cup white sugar
1/4 cup applesauce
2 eggs
1 cup mashed bananas
1/4 cup water
1 cup whole wheat flour
2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 tsp of cinnamon
I also added 1/2 cup of wheat germ and 3 tablespoons of rice protien powder. I made mini muffins and baked for 18 minutes on 350.
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.
2.In a medium bowl, beat the white sugar and appleasauce. Beat in the eggs, water and bananas with the sugar mixture until it is well blended.
3.Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients.
4.Bake at 350 degrees F (175 degree C) for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it's side for 10 minutes, then remove from pan and let cool on a rack. This bread is also excellent if you add mini chocolate chips or small fruit pieces to the mix just before baking.
Pumpkin Chili
1lb of ground beef
small onion, diced
bell pepper if desired
1 can of kidney beans, drained
1 can of black beans
1 30oz can of crushed tomatoes
1 15oz can of diced tomatoes
Heaping 1/2 cup of pumpkin puree (or more if you like)
1 tsp of cinnamon
1/4 tsp of ginger
1/4 tsp of nutmeg
2 Tsp of chili powder
1/2 tsp of cumin
2 Tbs white sugar
Brown ground beef, add onion about half way through. Meanwhile mix all remaining ingredients in large pot on med-low heat on stove. drain beef, add to sauce. Simmer for as long as you want. Add water to desired consistency. YUMMY!
Banana Pumpkin Muffins
2 mashed ripe bananas
1 cup of pumpkin puree
1/4 cup of applesauce
2 eggs
1 cup of all purpose flour
1 cup of whole wheat flour
1 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of salt
2/3 cup of sugar
1/2 tsp of nutmeg
1/2 tsp of ginger
1 tsp of cinnamon
Preheat to 350. Spray mini muffin pans.
.
Mix bananas, pumpkin, applesauce, eggs in large mixing bowl. THen place flour, sugar in baking powder/soda, salt nutmeg, ginger and cinnamon in a medium bowl and stir witha whisk. Add flour mixture to banana/pumpkin mixture and beat until just moist.
Pour batter in muffuin tins and back for about 18 minutes or until toothpicks come out clean.
My friend lisa gave me this awesome recipe!!! so Good!!!!!!!!!!!!
Pumpkin Apple pie
Ingredients
1/3 cup firmly packed light brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon, divided
1/2 teaspoon salt, divided
1/3 cup water
2 tablespoons butter
2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)
1 egg
1/3 cup granulated sugar
3/4 cup fresh or canned pumpkin purée
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 cup evaporated milk
1 (9-inch) unbaked pie shell (in pie pan)
Method
Preheat oven to 425°F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.
In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and milk until well combined.
Pour apple mixture into pie shell then spoon pumpkin mixture evenly over the top. Bake for 10 minutes then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely then cut into slices.
Nutrition
Per Serving (131g-wt.): 220 calories (80 from fat), 9g total fat, 3g saturated fat, 3g protein, 33g total carbohydrate (2g dietary fiber, 23g sugar), 35mg cholesterol, 350mg sodium
Homemade pie crust
1/2 cup vegetable shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water (I ended up only using about 1/4 cup, added 1 Tbs at a time)
Directions
1.Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
2.Roll gently on a floured pastry cloth(I rolled in between two sheets of wax paper) to about an inch larger than pie plate. Fold carefully in half, lift to pammed(greased) pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.
Kinda healthy awesome pumpkin bars
I took a few different recipes, tweaked them a bit and came up with these awesome pumpkin bars!!! I didnt cut back on the icing but next time I will try reduced fat cream cheese and bummel and brown spread instead of butter. That would cut the calories and fat in half!! Using applesauce instead of oil saved 1900 calories!!!!
3 eggs (calls for 4 eggs but I tried with 3 and thought they were great!)
1 1/2 cup of white sugar
1 cup of applesauce
15 oz can of pumpkin
2 cups of sifted whole wheat flour
2 tsp of baking powder
1 1/2 tsp of cinnamon
1/4 tsp of nutmeg
1/8 tsp of cloves
1 tsp of salt
1 tsp baking soda
Icing:
8 oz cream cheese, softened
1/2 cup of butter or margarine, softened
2 cups of sifted confectioners sugar
1 tsp vanilla
Preheat oven to 350.
Using electric mixer, combine eggs, sugar, applesauce and pumpkin till light and fluffy. Stir together flour baking powder, cinnamon, salt and baking soda. Add dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 9x10 baking pan. Bake for 30-45 minutes(or until a toothpick comes out clean). Let cool completely before frosting. Cut into bars.
To make icing: Combine cream cheese and butter in medium bowl with an electric mixer until smooth. Add sugar and mix at low speed until combined. Stir in vanillaa and mix again. Chill while waiting for bars to cool. Spread on cooled pumpkin bars.
Pumpkin dip
This is a great fall dessert dip that is sure to please any pumpkin lover. This recipe makes quite a bit of dip, you can freeze half for later if you like. Serve with graham crackers.
2 8oz packages of softened cream cheese
1 16oz package of sifted powdered sugar
1 16oz can of pumpkin
2 tsp ground cinnamon
1/2tsp ground nutmeg
Beat cream cheese medium speed unti creamy. Gradually add powdered sugar, beat well. Stir in pumpkin, cinnamon and nutmeg. Serve immediately or cover and chill.
YUMMY!!!!
Low fat banana bread
2/3 cup white sugar
1/4 cup applesauce
2 eggs
1 cup mashed bananas
1/4 cup water
1 cup whole wheat flour
2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 tsp of cinnamon
I also added 1/2 cup of wheat germ and 3 tablespoons of rice protien powder. I made mini muffins and baked for 18 minutes on 350.
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.
2.In a medium bowl, beat the white sugar and appleasauce. Beat in the eggs, water and bananas with the sugar mixture until it is well blended.
3.Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients.
4.Bake at 350 degrees F (175 degree C) for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it's side for 10 minutes, then remove from pan and let cool on a rack. This bread is also excellent if you add mini chocolate chips or small fruit pieces to the mix just before baking.
Monday, June 21, 2010
Yummy appetizers
Jalapeno popper pizzas
Ingredients
1 (13 7/8 ounce) package pizza crusts (pillsbury refrigerated)
4 slices bacon, sliced
1/2 cup red pepper, finely chopped (aprox. 1 small pepper)
2 jalapeno peppers, chopped fine
4 ounces cream cheese, softened
1 cup cheddar cheese, shredded
1/2 cup corn chips, crushed
Directions
1. Preheat the oven to 425 degrees.
2. Open the crust. DO NOT UNROLL. Place the pizza dough on a lightly floured cutting board.
3. Gently roll the log shape into a thinner cylinder measuring aprox. 11 1/2 inches.
4. Using a sawing motion, cut the dough into 24 pieces.
5. Place on a baking pan; press the dough pieces slightly (helps prevent them from rising too much).
6. Bake 11-13 minutes until golden brown.
7. Fry the bacon & remove once cooked.
8.Using 1 tsp bacon drippings, saute the red pepper & jalapenos until tender.
9. Combine cream cheese, 1/2 cup cheddar cheese, sauteed peppers & bacon; mix well.
10. Divide evenly over the crusts.
11. Combine remaining cheese w/ corn chips.
12. Sprinkle on top.
13, Bake 4-6 minutes until cheese is melted.
Brie Wheel
1 brie wheel
1 package crescent dough
3 tbsp fruit preserves
...
Divide crescent dough into 2 squares. Place brie on top of one square. Spread preserves over brie & lay remaining dough on top. Trim excess dough; seal edges. Bake on parchment paper on baking sheet at 350 for 30 min.
You can also vary with different typ of preserves, adding nuts, sprinkling sugar...you name it , it will be tasty.
Ingredients
1 (13 7/8 ounce) package pizza crusts (pillsbury refrigerated)
4 slices bacon, sliced
1/2 cup red pepper, finely chopped (aprox. 1 small pepper)
2 jalapeno peppers, chopped fine
4 ounces cream cheese, softened
1 cup cheddar cheese, shredded
1/2 cup corn chips, crushed
Directions
1. Preheat the oven to 425 degrees.
2. Open the crust. DO NOT UNROLL. Place the pizza dough on a lightly floured cutting board.
3. Gently roll the log shape into a thinner cylinder measuring aprox. 11 1/2 inches.
4. Using a sawing motion, cut the dough into 24 pieces.
5. Place on a baking pan; press the dough pieces slightly (helps prevent them from rising too much).
6. Bake 11-13 minutes until golden brown.
7. Fry the bacon & remove once cooked.
8.Using 1 tsp bacon drippings, saute the red pepper & jalapenos until tender.
9. Combine cream cheese, 1/2 cup cheddar cheese, sauteed peppers & bacon; mix well.
10. Divide evenly over the crusts.
11. Combine remaining cheese w/ corn chips.
12. Sprinkle on top.
13, Bake 4-6 minutes until cheese is melted.
Brie Wheel
1 brie wheel
1 package crescent dough
3 tbsp fruit preserves
...
Divide crescent dough into 2 squares. Place brie on top of one square. Spread preserves over brie & lay remaining dough on top. Trim excess dough; seal edges. Bake on parchment paper on baking sheet at 350 for 30 min.
You can also vary with different typ of preserves, adding nuts, sprinkling sugar...you name it , it will be tasty.
Tuesday, June 15, 2010
Sheet cake and Meghan's party yummies
I got the first recipe from a friend at work. I had the recipe sitting on my counter all last night and today waiting to be made. I go to make it this evening....GONE!! I googled it and found it...where there is a sweet tooth, there is a way. The rest are from my friend Meghan who had a party last week. Everything was so delicious. She was nice enough to post the recipes:) Thanks Meghan!!!
I halved this recipe and put it in a casserole dish.
Savannah Sheet Cake by Paula Dean
1/2 cup butter
1/2 cup vegetable oil
1/4 cup cocoa
2 cups all-purpose flour
2 cups sugar
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1/2 cup sour cream
1 tsp. vanilla extract
chocolate pecan Icing
1/2 cup butter
1/4 cup cocoa
6 tbsp. milk
16-oz. box confectioners' sugar, sifted
1 tsp. vanilla extract
1 cup finely chopped pecans, toasted
Preheat the oven to 375 degrees. Grease and flour a 9- by 13-inch baking pan.
In a small saucepan, measure 1 cup water. Add the butter, oil and cocoa and bring the mixture to a boil. Remove from the heat.
Stir together the flour, sugar, salt and baking soda in a large bowl. Beat in the eggs, sour cream and cocoa mixture. Add the vanilla. Mix until very smooth, about 2 minutes.
Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until the center appears firm and the cake has begun to pull away from the sides of the pan. Let cool 12 to 15 in the pan before frosting.
To make the icing, boil the butter, cocoa and milk in a medium saucepan.
Remove from the heat. Stir in the sugar and beat with an electric mixer for 2 minutes. Stir in the vanilla and pecans. Pour warm icing over warm cake. Spread evenly.
Let cool about 2 hours before cutting.
YIELD: Makes 28 pieces.
Meghan's goodies!!
Baked Brie
1 brie wheel
1 package crescent dough
3 tbsp fruit preserves
...
Divide crescent dough into 2 squares. Place brie on top of one square. Spread preserves over brie & lay remaining dough on top. Trim excess dough; seal edges. Bake on parchment paper on baking sheet at 350 for 30 min.
Fruit Salsa
Meghan said she halved the sugar and it was still too much. She will try without next time.
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
Directions
1.In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Sea-salted Chocolate Almond Bark
these were ridiculous!!
1 bar (8 oz.) Nestle Chocolatier 53% Cacao dark chocolate Baking Bar, broken into pieces
1/2 cup smoked-flavored almonds, coarsely chopped, divided (but I use more)
1/8 teaspoon sea salt (preferably large crystal) (I also use more than this)
LINE 8-inch baking pan with parchment or wax paper.
Microwave the chocolate in uncovered, microwave-safe bowl on high for 1 minute, then stir. The chocolate may keep some of it's shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
Stir in 1/4 cup almonds.
Pour into the lined pan.
Sprinkle with remaining almonds.
Tap pan several times to spread the chocolate and settle the nuts.
Sprinkle with sea salt. They call for 1/8 tsp, but I give a good sprinkling of the salt, so there's some in every single bite.
Refrigerate for about 1 hour or until firm.
Break into pieces.
Store in air-tight container at room temperature
Chicken salad
1/2 cup mayonnaise
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
3 cups diced, cooked chicken breast meat
1/2 cup finely chopped celery
1/2 cup chopped green onions
1 (8 ounce) can water chestnuts, drained and chopped
1 1/2 cups diced Swiss cheese
1 1/2 cups halved green grapes
Directions
1.In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
2.In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.
I halved this recipe and put it in a casserole dish.
Savannah Sheet Cake by Paula Dean
1/2 cup butter
1/2 cup vegetable oil
1/4 cup cocoa
2 cups all-purpose flour
2 cups sugar
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1/2 cup sour cream
1 tsp. vanilla extract
chocolate pecan Icing
1/2 cup butter
1/4 cup cocoa
6 tbsp. milk
16-oz. box confectioners' sugar, sifted
1 tsp. vanilla extract
1 cup finely chopped pecans, toasted
Preheat the oven to 375 degrees. Grease and flour a 9- by 13-inch baking pan.
In a small saucepan, measure 1 cup water. Add the butter, oil and cocoa and bring the mixture to a boil. Remove from the heat.
Stir together the flour, sugar, salt and baking soda in a large bowl. Beat in the eggs, sour cream and cocoa mixture. Add the vanilla. Mix until very smooth, about 2 minutes.
Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until the center appears firm and the cake has begun to pull away from the sides of the pan. Let cool 12 to 15 in the pan before frosting.
To make the icing, boil the butter, cocoa and milk in a medium saucepan.
Remove from the heat. Stir in the sugar and beat with an electric mixer for 2 minutes. Stir in the vanilla and pecans. Pour warm icing over warm cake. Spread evenly.
Let cool about 2 hours before cutting.
YIELD: Makes 28 pieces.
Meghan's goodies!!
Baked Brie
1 brie wheel
1 package crescent dough
3 tbsp fruit preserves
...
Divide crescent dough into 2 squares. Place brie on top of one square. Spread preserves over brie & lay remaining dough on top. Trim excess dough; seal edges. Bake on parchment paper on baking sheet at 350 for 30 min.
Fruit Salsa
Meghan said she halved the sugar and it was still too much. She will try without next time.
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
Directions
1.In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Sea-salted Chocolate Almond Bark
these were ridiculous!!
1 bar (8 oz.) Nestle Chocolatier 53% Cacao dark chocolate Baking Bar, broken into pieces
1/2 cup smoked-flavored almonds, coarsely chopped, divided (but I use more)
1/8 teaspoon sea salt (preferably large crystal) (I also use more than this)
LINE 8-inch baking pan with parchment or wax paper.
Microwave the chocolate in uncovered, microwave-safe bowl on high for 1 minute, then stir. The chocolate may keep some of it's shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
Stir in 1/4 cup almonds.
Pour into the lined pan.
Sprinkle with remaining almonds.
Tap pan several times to spread the chocolate and settle the nuts.
Sprinkle with sea salt. They call for 1/8 tsp, but I give a good sprinkling of the salt, so there's some in every single bite.
Refrigerate for about 1 hour or until firm.
Break into pieces.
Store in air-tight container at room temperature
Chicken salad
1/2 cup mayonnaise
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
3 cups diced, cooked chicken breast meat
1/2 cup finely chopped celery
1/2 cup chopped green onions
1 (8 ounce) can water chestnuts, drained and chopped
1 1/2 cups diced Swiss cheese
1 1/2 cups halved green grapes
Directions
1.In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
2.In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.
Tuesday, June 8, 2010
Chocolate peanut butter lovers
In the quest for the perfect chocolate and peanut butter brownie I came across several great recipes. I made the one below tonight and it was RIDICULOUS!!!! I was a little scared to make it because it seemed like there was a lot of room for error but they turned out great...a little too great. Hopefully they make it to book club tonight.
Chocolate peanut butter swirl brownies
I halved this recipe and baked in a 9x12 dish. I didnt have instant coffee so I just used regular coffee grounds but only used 1 tablespoon. I also microwaved the peanut butter so it was easier to pour over dish. And, didnt have unsalted butter so I used regular butter and omitted the extra salt called for in the recipe.
Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter
Directions
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
Tiffany posted this one...
Cookie Base
1 pouch (1 lb 1.5oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Topping
1 cup hot fudge topping
1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup creamy peanut butter
1 container (8 oz) frozen whipped topping, thawed
2 bars (2.1 oz each) chocolate-covered crispy peanut-buttery candy, unwrapped, finely crushed
Print these coupons...
About Concordance™
1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
2. Spread hot fudge topping over cooled cookie base. In large bowl, combine frosting and peanut butter until well mixed. Add whipped topping and candy; gently fold until well blended. Spoon mixture over hot fudge topping then carefully spread to evenly cover. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Julie posted this one...
Brownie Cupcakes with Fluffy Peanut Butter Frosting
Printable Recipe
-Brownie Cupcakes-
You will need:
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into foil cupcake tins till 3/4ths full in a cupcake pan and bake for 17 minutes (my oven took 17 minutes, but ovens can run very differently so make sure and keep an eye on them). Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of a cupcake should come out clean. When they are done, remove to a rack to cool. Resist the temptation to stuff your face until they are mostly cool.
Source: Alton Brown
- Fluffy Peanut Butter Frosting-
You will need:
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners’ sugar
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy. Then pipe onto cooled cupcakes.
Lauren posted this one...
PB cheesecake brownie bites
Preheat oven to 350
1 pkg brownies
1 pkg cream cheese
1/3 c sugar
1 egg
1/4 c peanut butter
1/2 tsp vanilla
Prepare brownies according to pkg. Spoon into muffin cups (or spread in pan). Beat cr cheese, sugar, egg, p.butter and vanilla until blended. Spoon one Tbsp of mixture into center of batter in each cup (or mix into batter accordingly). Bake 30 min. or until the center is set.
Samantha sent this one...
Peanut butter brownies
Preheat oven to 350. In large bowl combine 1/2 cup peanut butter, 1/3 cup softened butter, 3/4 cup brown sugar, and 3/4 cup of granulated sugar; beat until creamy. Gradually beat in 2 eggs and 2 tsps of vanilla extract(i use regualr vanilla and works just fine). In small bowl combine 1 cup flour, 1 tsp baking powder, and 1/4 tsp salt; blend into peanut butter mixture. Spread into greased 9x13 pan. Sprinkle 1 cup chocolate chips over brownie batter and place in oven for 5 minutes then remove from oven and swirl with a knife. Return to oven and bake for 17 to 20 more minutes. Enjoy!
Thanks for everyone's input and suggestions!!!
Chocolate peanut butter swirl brownies
Pic taken before baking.
Chocolate peanut butter swirl brownies
I halved this recipe and baked in a 9x12 dish. I didnt have instant coffee so I just used regular coffee grounds but only used 1 tablespoon. I also microwaved the peanut butter so it was easier to pour over dish.
Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter
Directions
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
Thursday, June 3, 2010
Spaghetti and Meatballs
The Bellante Yummies
Meatballs
1lb of ground beef
1lb of italian sausage
3/4 cup of grated parmesan
1 cup of bread crumbs
1 clove of garlic minced
3 eggs, beaten
1/4 cup of dried parsley
warm water
Mix all ingredients except water with your hands. Use the warm water to help form the balls. Bake on 350 for 45 minutes.
Sauce
1 large can of tomato puree
3 small cans of tomatoe paste
2 cloves of minced garlic
1 chopped onion
olive oil
2 TBS sugar
1tsp of basil
6 cups of water(rinse out tomato cans)
Dash of red pepper(optional)
salt and pepper to taste
In large sauce pan cover bottom of pan with thin coating of olive oil. Warm oil and saute onions till clear and then add garlic for another minute or two. Then add sauce, paste, sugar, basil, peppers and salt. Simmer on low for 2-4 hours. Then add baked meatballs and simmer for another hour or so.
Meatballs
1lb of ground beef
1lb of italian sausage
3/4 cup of grated parmesan
1 cup of bread crumbs
1 clove of garlic minced
3 eggs, beaten
1/4 cup of dried parsley
warm water
Mix all ingredients except water with your hands. Use the warm water to help form the balls. Bake on 350 for 45 minutes.
Sauce
1 large can of tomato puree
3 small cans of tomatoe paste
2 cloves of minced garlic
1 chopped onion
olive oil
2 TBS sugar
1tsp of basil
6 cups of water(rinse out tomato cans)
Dash of red pepper(optional)
salt and pepper to taste
In large sauce pan cover bottom of pan with thin coating of olive oil. Warm oil and saute onions till clear and then add garlic for another minute or two. Then add sauce, paste, sugar, basil, peppers and salt. Simmer on low for 2-4 hours. Then add baked meatballs and simmer for another hour or so.
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