Saturday, May 23, 2009
Monday, May 18, 2009
Two of my favorite things combined and making some magic together...hmmm I seem to say that alot, I guess I have a lot of favorites! Food in general is my favorite I suppose :P
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter or margarine, softened
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Reese's Pieces
Mix both sugars, peanut butter, and butter. Separately - mix flour, baking soda, baking powder and salt. Combine both sets of ingredients and add Reese's Pieces. Bake at 350 for ten minutes, or until edges are slightly starting to brown. REMEMBER! A cookie that looks done is an over cooked cookie! So don't be afraid when the middle is slightly doughy, it'll finish baking while they are cooling off.
*photo courtesy of Christy's Kitchen Creations.
Chicken Spinach Calzones
3 chicken breasts, chopped
1 (10-ounce) bag fresh spinach
1 (16-ounce) jar prepared Alfredo sauce
1 (8-ounce) package sliced provolone cheese, diced
1 (8-ounce) package fresh basil
About 1 cup cooked mushrooms (I omitted)
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 (13.8-ounce) cans refrigerated pizza dough
Prepared marinara sauce and pesto sauce (optional)
Garnish: fresh basil
Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.
In a large bowl, combine chicken, spinach, Alfredo sauce, cheese, basil, mushrooms, garlic, salt and pepper.
Unfold one can of dough onto prepared baking sheet. gently stretch or roll into an 11-inch square; cut in half diagonally, forming two triangles. Place about 1 1/2 cups chicken mixture in the center of the triangle, leaving a 1-inch border on each side. Fold 1 side of triangle over filling, rolling up edges of dough to seal. Cut a small slit in top of calzone to allow steam to escape. Repeat with remaining dough and chicken mixture. Bake for 15 minutes or until golden brown. Serve with marinara sauce and pesto sauce, if desired. (The marinara was fantastic with these!!) Garnish with fresh basil, if desired.
Thursday, May 14, 2009
Found this recipe here. Baking Cakes Galore is a really fun baking blog chock full of yummy desserts. It is a UK blog, so I tried to convert all the ingredients accurately. I'm going to try this one if not tonight then tomorrow, I have been totally craving Whoppers lately and I definitely wanted this one to put in the vault.
3/4 cup unsalted butter, cut into cubes
3/4 cup (6 oz) good quality baking chocolate, broken up into squares
1 3/4 cup granulated sugar
2 tsp vanilla extract
4 large eggs, lightly beaten
1 1/4 flour
½ tsp baking powder
½ tsp salt
Malted Milk Topping:
1/2 cup malted milk powder
3 tbsp milk
1 tsp vanilla extract
3 Tbsp butter
1/2 cup plus 2 Tbsp powdered sugar
3/4 cup whoppers, roughly chopped
Use a 13x9 baking pan lined with foil (over lapping at each long side with foil) grease foil. (optional)
Preheat oven to 350°F
For the chocolate base: In a small bowl combine the flour, salt and baking powder set aside for later.
In a large saucepan melt the butter and chocolate stirring frequently. Remove from the heat and stir in the sugar and vanilla extract. Beat in the eggs until blended in and then lastly the flour mixture until it’s fully combined. Spread the mixture over the prepared baking tin levering the top with a spatula. Place into the preheated oven and bake for 25 – 30 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan on a wire rack.
For the malted milk topping: In a small bowl stir together the malted milk powder, milk and vanilla extract until combined into a smooth mixture. In another bowl, add the butter and powdered sugar and beat together until blended, add to the malted mixture and beat together.
When the chocolate base is nearly cold spread all the malted topping over with a spatula until fully covered and then top with the chopped whoppers. Let set and slice into bars.
Friday, May 8, 2009
I know it's not Mother's Day...yet, but I won't be posting until Monday, we have a full 2-day Mother's Day fiasco going on out here...busy busy busy! This is what I am bringing for dessert for my mom on Sunday. I can't think of a more perfect dessert on a HOT spring (although it already feels like summer) day lounging by the pool with my mom and family.
You can find my own adapted homeade ice cream recipe here.
I'll serve it with this pie which is seriously sooo yummy. To lighten it up a bit I'll use Neufchatel cheese, fat free milk, and light whipped topping.
Strawberry Pina Colada Pie
2 cups graham cracker crumbs (whirl around until fine in food processor)
3 Tbsp. sugar
6 Tbsp. completely melted butter
Mash together (I just use my hands) until blended and mold into a 9 in. pie pan. Cook for 8 min. at 350. Let cool.
BEAT cream cheese and milk in large bowl with electric mixer until well blended. Add dry pudding mix and pineapple; mix well. Gently stir in 2 cups of the whipped topping; spoon into crust.
REFRIGERATE 3 hours or until firm.
TOP with coconut, strawberries and remaining whipped topping just before serving. Store leftovers in refrigerator.
Wednesday, May 6, 2009
What you need: Red potatoes, olive oil, salt, pepper, cheddar cheese (optional)
Take however many red potatoes you want to make (I usually do 6 for the 3 of us), put them in a deep pot of water. Boil them just until they can be pierced easily with a fork (20+ min??)
Place hot potatoes on a cooking sheet and smash them with a potato masher.
Generously brush the tops of smashed potatoes with olive oil. Generously sprinkle with salt and pepper. That's it! Easy Peasy - now just put them in the oven at 450 degrees for 20-25 minutes or until they look crispy and golden. Then I put a sprinkling of cheddar cheese over each one, but they taste great without cheese too.
Monday, May 4, 2009
So I made cream cheese chicken two nights ago...dang that stuff was GOOD. I served over garlic rice and I just wanted to include that recipe here.
1 cup long grain rice (not instant)
1 1/2 Tbsp olive oil (although any cooking oil will do)
1 tsp minced garlic packed in olive oil (approx. 2 cloves minced)
Love this stuff! Ultimate time and smelly hand saver!
1 14 oz can chicken stock/broth
1 cup water
2 Tbsp. butter
Put a lid on it and turn heat on low. Cook for about 20 min or until liquid is fully absorbed. Try not to stir it until it is completely done to avoid sticky rice. Optional: Serve with chopped green onion
Saturday, May 2, 2009
I posted this a while back on my family blog. It's my adaptation of the perfect chocolate chip cookie. I know, I know - these CCC recipes are everywhere!! Everyone claiming to have the BEST recipe. I'll just say this cookie does not disappoint. You can check out my previous post here on how to adapt your fav CCC recipe too!
Everyone has a favorite chocolate chip recipe...and this is mine.They are my absolute fav because they are very moist and chewy (and they stay that way!) as chocolate chip cookies should be and they don't go flat after you cool them. Let me know what you think if you happen to whip these little babies up. Happy Baking!
1 stick (1/2 C) butter (room temp.)
1/2 C. butter flavored Crisco (room temp.)
1 1/8 C. brown sugar
1/2 C sugar
1 Tbsp. vanilla
2 1/2 C flour
1 tsp baking soda
3/4 tsp baking powder
Dash of salt
1 1/2 C chocolate chips (more or less depending on how much you prefer)
*(Ive tried different chips and the Ghirardelli semi sweet ones taste the BEST!)
Preheat your oven to 350 degrees. Beat the butter, and Crisco, both sugars, and vanilla until creamy. Add eggs and beat for about a minute. Add flour, baking soda, baking powder and salt with a large spoon. Fold in chips. Spoon onto cookie sheets and bake for 6-7 minutes. The cookies will not look entirely done in the middle but take them out anyways! Cool and serve
This is also excellent made with white chocolate chips and macadamia nuts!
Oh yeah, you may see some recipe repeats... what can I say, she makes good food so I steal her secrets!! Thanks for all the great recipes Lettie :)
Cream Cheese Chicken
4 boneless skinless chicken breasts
1 package dry Italian dressing mix
1/2 cup water
Cook these ingredients for 4 hours on low in your crock pot.
8 oz. Cream Cheese
1 can Cream of Chicken soup
Cook one more hour on low or until sauce is bubbly. If sauce is too thick add more water!
Serve over Rice, Mashed Potatoes, or Noodles
She has topped hers with a chocolate ganache, you can whip your own up with good chocolate, heavy cream and butter.
20 Oreo cookies or similar chocolate sandwich cookie, crushed fine
1/4 cup melted butter + 2 Tbsp.
1/2 c. melted quality dark chocolate