I'll take that Recipe

We've Moved

2010-10-22T10:39:00.000-04:00

Ok it's not really a we thing it's just my blog. You can now find us at

http://crazydeliciousfood.wordpress.com/

Beer Bread

2007-10-25T12:38:00.000-04:00

Classic Beer Bread
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
12 oz. beer

Combine all ingredients.
Pour into greased loaf pan.
Bake at 375 degrees for 50-55 minutes.
** Add 2 tablespoons of desired seasonings for extra flavor!

Dorrito Chicken

2007-10-24T12:31:00.000-04:00

Realistic Eats

1 Egg + 1 T water

2 boneless skinless chicken breasts

3/4 cup crushed baked Doritos - I put them in the mini chopper

Spray a baking pan with pam

Preheat oven to 350

Dip chicken in Egg wash and coat in Doritos

Bake for 25 minutes or until cooked through.

Happy National Chocolate Cupcake day!!!

2007-10-18T16:39:00.000-04:00

Now this is a food holiday I can appreciate! mmmm.

Every once in awhile I read about national food holidays and in honor of national chocolate cupcake day I decided to look a little harder. You would not believe how many national food holidays there are. Did you know that October 14th is National Chocolate Covered Insects Day? Whew, glad I waited until the 18th to check out food holidays. Maybe I'll celebrate it next year or ... maybe not (I wish you could see my little kid yuck face right now). I feel like I dodged a bullet by not investigating food holidays four days earlier. I also lucked out and missed Moldy Cheese day October 9th, or did I? I had some moldy cheddar in my fridge right around that time ... damn you cheese you knew it was moldy cheese day, that's why you ruined my plans for dinner last week

Actually, this whole food holiday thing is very interesting especially in how October has directly related to things in my cooking life. Lets look at the following examples.

*October is National Chili Month - no wonder I've been craving chili all month (I made it last Friday)

*October is National Cookie Month (Oct 1st was also homemade cookie day) - I bought a cookie cookbook and have made quite a few batches of cookies this month

*National Dessert Month - I'm over flowing with desserts ... Chocolate cake, donuts (you'll see that post later today), Purple Rain Cupcakes and that's what I've made in the last week ie still fresh

*I already told you about the moldy cheese right around moldy cheese day

*Last week was American Beer week - G bought some Sam's Octoberfest (ok ok that's not a HUGE coincidence)

*It's National Apple Month - I went apple picking yum! (It's also Caramel month ... no wonder they put that crap on the apples ... I luv my candy apples and am at war with caramel apples)

Ok ok you get the picture, they plan these holidays around the right time. My question is why isn't October National PUMPKIN month?!?!?! Granted there are a few pumpkin days, but come on, there is nothing better in October than pumpkin everything ... bread, cookies, pie, ravioli, you name it pumpkin tastes good in it this time of year.

National Holiday Forcast (ie upcoming days to look forward to)

October 23 - National Boston Creme Pie Day
October 24 - Good n' Plenty Day
October 25 - National Greasy Foods Day
October 26 - Pumpkin Day AND Pretzel Day (anyone have a recipe for pumpkin pretzels?)
October 27 - National Potato day and American Beer Day
October 28 - National Chocolate Day
October 30 - Buy a Donut Day
October 31 - National Candy Apple Day (w00t w00t screw those caramel apple wannabes)

As you can see, next week is looking like a damn good week full of my favorite foods! I believe November has some good things in store for us as well. National Clean out your Fridge day is Nov 15th ... def something to look forward to. Maybe I'll have a fridge cleaning fast until then ... no cleaning for a month. Can you see my eyes lighting up?

So you want to know about MORE food holidays? The most comprehensive list I found quickly is here

Crockpot Salsa Chicken

2007-10-17T15:55:00.000-04:00

OMG so yummy and beyond easy. I was home sick and didn't pick this for dinner until 3:30, clearly too late to cook for 8 hours and actually eat at a reasonable time so I made it half crock pot half stove. To start I boiled the chicken in salt and pepper, then shredded it right away. Then I tossed it in the crock pot with a big 'ole can of salsa and taco seasoning then let it cook on low for an hour and a half or so. Then I threw everything else in, turned it up to high for about 30 mins until Greg got home. Then I tossed some in a bowl for each of us, we ate some in tortillias, some with chips and some straight from the bowl. Yummy yummy yummy!!

Stolen from sparkpeople.com

4 chicken breasts - put in frozen if you're worried about overcooking
1 can cream of mushroom soup
1 packet reduced sodium taco seasoning
1 16 oz jar salsa
1 can corn
1 can rinsed and drained black beans
1 cup reduced fat sour cream

Mix soup, salsa, and taco seasoning together and pour over chicken. Cook on low for 8-10 hours. Before serving, shred the chicken, add corn, beans, and sour cream. Cook for a few more minutes until everything is heated through. Serve with tortilla chips or in a tortilla.

Hershey's Prefectly Chocolate Chocolate Cake (and frosting)

2007-10-15T16:01:00.000-04:00

Picture note: Of course my fav pic is when I wasn't paying attention and took a pic of the side of the cake that I mangled the bottom of, but come on how cute is the cat peeking over the cake ready to pounce?

I liked this cake, but I still like chocolate cake from a box better. The What's Cooking? board raves about it, but it just wasn't my fav. I guess it's one of those things where if you grow up on cake from a box sometimes you'll always love cake from a box. Mmmm Betty Crocker

Stolen from Hershey's (of course)

Hershey's "Perfectly Chocolate" Chocolate Cake

Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Purple Rain Cupcakes (aka Teal velvet cupcakes with purple frosting)

2007-10-14T23:02:00.000-04:00

Shout out to Rach for naming these super cool cupcakes

Who said Red Velvet Cupcakes have to be red? Certainly not me. I wouldn't try changing the color with regular old food coloring, but if you have cake frosting colors go for it. Those things pack a color punch like no other and were able to cover the light brown color with ease.

I'm still up in the air on ______ Velvet Cupcakes. I had never tried Velvet cake before our wedding cake tasting and lets just say their Red Velvet left a lot to be desired. It was soggy, runny and it felt like someone had used it as a sponge to sop up a water spill yuck yuck yuck But I figured that with how much people rave about them, they had to be better than that, and my cake place just sucked (ok they did a good job with my wedding cake but if it hadn't been free I would have gone elsewhere). These were pretty good, but the buttermilk in them is something I'm not used to and was semi confusing to my taste buds, but I liked them quite a bit and I would bet good money that they'll be gone in no time. Now, I'm off to frost them (of course I had to try them before they were cool enough to frost)

NOTE: The pic makes them look much more green and much darker than they actually are

Velvet Cupcakes

Ingredients:

2.5 c plain flour
1 c buttermilk
1.5 c sugar
2c oil
1 t baking soda
1 t vinegar
1 t salt
2 t cocoa
1 t vanilla
1 T red food coloring
2 eggs

Cooking instructions:

Cream sugar and oil
Sift flour, salt and baking soda and mix with cocoa, vinegar, and eggs.
Add flour mixture to the creamed sugar alternately with buttermilk.
Stir in vanilla and food coloring.
Bake at 350 for 35 minutes.
Ice with homemade cream cheese frosting. (see below for recipe)

I was supposed to frost one of them with a Prince logo in honor of Rach's name for the cupcakes. I even made teal frosting, BUT Puddles decided she wanted some and she got into the bowl before I could frost the Rachcake.

Cream Cheese Frosting

Ingredients:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar

Cooking instructions:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
Add the sugar and on low speed, beat until incorporated.
Increase the speed to high and mix until very light and fluffy.

Sour Patch Kids!?!?!

2007-10-14T22:54:00.000-04:00

So I know that you can make just about anything homemade, case in point are the marshmallows, but Sour Patch Kids?!?! These have just jumped themselves up to #1 on my list of things to try next. I luv sour patch kids.

Everything below is stolen word for word from dirt-cake

First you must make pâté de fruit, which is essentially sweetened and gelled fruit juice. I prefer using Vitpris, a type of french pectin, but apple pectin works fine.

Pâté De Fruit

Fruit Puree 2200g

Sugar 1500g

Sugar 300g

Vitpris 300g

Citric Acid 1/2 tsp

1. Bring the Puree and 1500g of sugar to a boil.

2. Mix together the 300g of sugar and the 300g of pectin. Slowly sprinkle the pectin mixture into the puree, whisking constantly.

3. Continue to cook until puree has thickened. Test a small amount of mixture for doneness by making a teaspoon size mound on a cold plate. If the mixture is still extremely tacky keep cooking. If the mixture is only slightly tacky it is ready.

4. Turn off the heat and sprinkle in the citric acid. Stir to distribute evenly.

5. Pour onto a plastic lined halfsheet and cool.

So now you have your glorious cooled pâté de fruits!! A word on types of fruit puree. Bananas and pineapples have an enzyme in their flesh that counteracts the gelling caused by heating pectin. I have used banana in combination with another fruit puree and it has just taken more pectin to make it gel, but nevertheless now you know!! and knowing is half the battle...

Cut your pâté de fruit into whatever shapes you desire. Usually I toss pâté de fruit in organic sugar before adding them to cookie plates. I find that granulated sugar is too small of a sugar crystal, and sanding sugar is too large of a sugar crystal for coating the gelees. Organic sugar falls right in the middle and works nicely. For the sour part I take a teaspoon of citric acid and add organic sugar to taste. A little really goes a LONG way as I found on my first trial dredge in the sour mix was WAY too sour! (sorry to all of my testers!) Once you have found your sour balance toss your pâté de fruit and serve!!

note: Don't toss all of your pâté de fruits in sugar if you aren't going to use them immediately. The sugar tends to pull moisture from the pâté de fruits and makes a sugary syrup that I wouldn't call camera ready!

Chili and Corn Bread

2007-10-14T11:17:00.000-04:00

Last night Greg had two friends come over after work. Three hungry boys seemed like a great night to make the chili and corn bread I've been craving all week. I love chili and have been craving it because it's finally starting to feel like fall and chili and cool weather go perfectly. Needless to say it was a hit, they all loved it and the boys were happy to enjoy a nice home cooked meal because boys living with other boys don't often get that luxury.

Lisa's (MIL) Chili

ground beef
2 cans black beans
2 cans Del Monte tomatoes with jalapenos (I just used crushed tomatoes last night and threw in a few more jalapenos than usual)
1 green pepper
1 onion
3 packets Chili seasoning
1 bottle of beer

If you want it a little hotter add some cayanne pepper and extra jalapenos

-Chop the green pepper and onion and throw them in a pan with the beef.
-Brown the ground beef (the pepper and onion should have enough time to soften up while your browning the beef ... if you're worried you can cook them in some EVOO on their own)
-Put the browned beef, onions and green peppers in a pot and add the black beans, tomatoes, chili seasoning and a bottle of beer
-cook until hot and the strong beer flavor is gone

Sweet Corn Bread

Stolen From allrecipes.com

INGREDIENTS

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted

DIRECTIONS

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened.
Pour into a greased 8-in. square baking dish. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

OMG

2007-10-13T16:36:00.000-04:00

So, I'm planning on doing a bunch of cooking/baking today and was at the grocery store stocking up on everything I would need. While I was wondering around the bread aisle I saw my absolute fav bad for you frozen food ever (frozen chicken fingers, fries and such are at the end of the bread aisle ... why you ask? Not a damn clue) ... State Fair Corn Dogs. I haven't had these things since my sophomore year of college (the only year I went grocery shopping for myself). Semi off topic ... the reason I made my Mom drive into the Boston to visit me with groceries after that is because the closest grocery store was about a good 10-15 min walk from my apt. My ex and I used to go grocery shopping and walk the shopping cart home because I wasn't going to pay $7 for a cab ride home and well, we could. BUT after that year they built a new store and along with the new store came the shopping carts that would lock when you went past the line around the store. Apparently I wasn't the only one walking my shopping cart home. I wasn't going to walk $200 worth of groceries home and the cab ride was still more than I wanted to pay. I tried peapod a few times, but they didn't have everything I wanted and so it was Mom to the rescue. Eventually I forgot about my beloved corn dogs, until today when they stopped me dead in my tracks and screamed to my shopping cart to take me home with them. Anyway, I bought some and they're still as horribly good as I remember them being.

mmm Pizza

2007-10-13T12:52:00.000-04:00

UPDATE: don't hold your breath for that pic. My camera's batteries were dead and I was hungry and I accidentally ate it with camera in hand oopsies

Last night I planned on making Chili. It's finally starting to feel like fall and I was in the mood for something warm. After work I stopped by Trader Joe's and quickly changed my mind. They had some of their garlic and basil pizza dough out and I knew right away that my plans were changing and it was pizza night. Making your own pizza dough isn't hard and I could probably mimik their garlic and basil dough pretty easily, but I was hungry and didn't want to deal with waiting for dough to rise, plus it's cheap enough that it's easy enough to justify buying this yummy premade goodness instead of making my own. When TJ's has this dough I always buy the braided marinated mozarella to go with it. The marinated mozzarella is more expensive than the big bags of the cheapie shredded stuff, but when you combine it with the garlic and basil dough it's heavenly. Who am I kidding, I love marinated mozzarella and could eat it all night long and any excuse to buy some is good enough for me.

I'm a fan of good 'ole cheese pizza, I almost never put toppings on it and if I do, it's usually just pineapple. TJ's didn't have any pineapples and I wasn't going to make another grocery store stop so, cheese it was.

I got home, opened my new Pampered Chef pizza stone (thank you Bubba Lucky (my cat) for breaking my old one ... you owe me about $30) and was ready to go. I threw some flour on it, spread the dough out and threw it in the oven at about 325 degrees ... with my old ass gas stove it's always about. Usually I leave it in for about 10-15 mins to make sure the dough cooks before putting the toppings on. My friends wonder why their dough is never fully cooked ... well sillies it's because the toppings heat faster than the dough. Then I made the sauce.

Pizza Sauce (FYI this makes way too much so you may want to freeze it in cupcake tins so you have it for the next time you make pizza)

1 can crushed tomatoes
2 cans tomato paste
a bunch of oregano and italian seasoning
a little salt and pepper
a little sugar (I had confectioners sugar out so I just used that ... yes I know, I'm a freak)
some olive oil
4 cloves of garlic (I love garlic! If you don't think it should be a major food group use less)

Just mix it up, taste and you're good to go

So, after making my sauce, I checked the dough and it still needed a few more minutes so I went into the other room to watch the Red Sox game that Greg and Brady were watching without me. Of course I got sucked in and forgot about my dough. When I finally got around to checking my dough it wasn't burnt, but it was getting there and if I put the sauce and cheese on now it was going to be burnt by the time the cheese melted. Instead of risking it, I tossed it. Luckily I was smart and bought 2 bags of dough. So I started over and made sure to remember to check on it this time (I made them pause the game in the middle of Ortiz's at bat because I didn't want to miss any of the game, but knew I needed to pay attention to the dough this time). Perfect timing, my dough was ready, I threw on some sauce and the cheese and tossed it back in the oven. I also turned down the oven to about 200 because the dough was done, I just needed to heat the sauce and melt the cheese. In about 5-10 mins it was done and boy oh boy was it delish. I just kept eating and eating and eating ... Greg ate and ate, then paused for a piece of cake and went back for one last slice of pizza.

I had pizza for breakfast this morning and have one slice left that I promise to take a pic of before I eat it for lunch ;)

Update

2007-10-13T11:52:00.000-04:00

So I haven't been cooking much. Last week I was really busy and this week I was really tired after Vegas ... waking up at 4:30am twice in one week (back to back days to be exact) and getting most of my sleep on planes wiped me out.

Earlier this week I made cheesy mac n' eggs, but it wasn't until I was half was done cooking that I realized the last of my big bag of cheddar cheese had gone bad and I was stuck using some mexican blend. Now, I probably could have made it work if I could have gone all out with the mexican theme, but when you're in dire need of grocery shopping some things just aren't possible. Oh and did I mention that I nicely sliced my finger while trying to open the bag of mexican cheese? Yet another reason why I wasn't in the mood to repair dinner. I was stuck holding a paper towel on my finger the whole time I cooked and it wasn't until well after we ate that it finally stopped.

To make up for my dinner disaster i decided to make Hershey's Chocolate cake...

Food Porn

2007-09-30T00:18:00.000-04:00

Ok, well it's more like candy porn, but take a look at this amazing candy photography!

Homemade Marshmallows

2007-09-29T12:54:00.000-04:00

I first saw these about a month ago on the Baking Bits blog and I planned on making them when we opened up our hot chocolate we got on our honeymoon. We'll with the fair starting this weekend I knew it was prime time to make some marshmallows and hot chocolate even if it is still 80 degrees most of the time. These made a TON of marshmallows. The other guesses are around 36, but I cut the main square into 36 and then cut each of those 36 in half and the marshmallows were still pretty big. I plan on leaving some of them out and throwing the rest in the freezer so I have yummy marshmallows all winter long yum.

Stolen from Baking Bits

Homemade Marshmallows

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.

What to buy next?

2007-09-29T01:27:00.000-04:00

So, I've been wondering around cooking blogs tonight because Greg passed out after our midnight walk/tug of war with Puddles and of course, they had to lead me to a new place Kitchenkrafts.com to buy more pans that, while I don't need, I really really really want to have and I may just need to get them before they're discontinued (I'm just going to pretend that the cupcake pan doesn't say "New!" )

I've been eyeing this cupcake pan since it came out (yes, I buy the Wilton yearbooks and drool over all the new things to buy). I don't think there's any way out of it, I'm getting this pan, it's just a matter of when and my crystal ball says soon!

Now this, I can safely say I have never seen before, but I NEED this pan. I love brownies, but there is nothing better than the edge pieces, specifically the corner ones (these corner ones have 3 count them 3 corners ... I'm in heaven). I don't think I can live without this pan now that I know it exist. It has moved itself right up to number 1 on my list of things to buy.

Update: The place that makes them has recipes too and apparently they're pretty popular because they're not even offering different shipping options in an effort to get orders out ASAP

Does it make sense to anyone else that I should buy both pans and save on shipping? Makes perfect sense to me ... I'll sleep on it and buy them tomorrow :P

Chocolate Roses

2007-09-29T00:51:00.000-04:00

A year and a half ago I took 2 Wilton Cake decorating classes and a few other classes along the way. One of my favorite classes was the edible flower class. We learned to make flowers on lolly pop stick. You can let them dry and they will last forever or until your cat knocks them over as was the case with the ones I made. Ok maybe not forever, but Maxine, our teacher had ones from over a year before that still looked great.

The fondant ones are pretty, but lets be honest, fondant tastes like yuck. One of the woman's hubbies was waiting for her watching and we convinced him to try some. Spit it out like a little kid trying asparagus for the first time (who am I kidding, I still spit that crap out). The colors are pretty, but fondant can be a pain to work with and what fun is making something if you can't taste test along the way?

The chocolate ones on the other hand are pretty and yummy all at the same time. Ever wonder how to make tootsie rolls, follow this recipe and don't make them into flowers. They're as close to tootsie rolls as you're gonna get. So, my recipe is scribbled on a torn out piece of someone elses notebook paper and while I could follow it because it's so easy, I still can't figure out why at the bottom I randomly wrote "gum tex 1/2 teaspoon." I can only guess that this is what you add to the fondant, but how much fondant? You're guess is as good as mine because there is no direct mention of fondant and the top says "Chocolate Flowers." Ahh the joys of scribbling recipes while your trying to learn and make the stuff in a limited amount of time.

So ... I found a far more detailed recipe than 1pkg chocolate waffers, 1/3 cup corn syrup, melt, mix and put on wax paper. While that explains it, the recipe below stolen from Whatscookingamerica.net is a little more detailed to say the least. And the directions are far better than the "make a blob with a point on the top" instructions I wrote down. So... here you go. I'll post my own pics tomorrow after I make them.

But, before I do ... wanna see my Care Bears Cake I made in our buttercream fondant class?
Note: please ignore the heart on the nose. I was struggling with the heart and Maxine came in and turned it into an off center heart with a rodolf dot next to it.

Chocolate Clay Roses

10 ounces semisweet chocolate (coarsely chopped chunks or chips)
1/3 cup light corn syrup

In a shallow bowl, melt the chocolate in microwave for 2 minutes; stir. NOTE: Be careful so that the temperature does not exceed 100 degrees F. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.

Add corn syrup to the chocolate and mix well (scrape all the corn syrup into the chocolate with a rubber spatula). Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball. Pour mixture onto a waxed paper sheet and spread with the spatula until it's about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours. Use at once or store in an airtight container at room temperature for up to 1 month.

Making Chocolate Roses:

Knead a handful of clay at a time on a work surface until it is soft and pliable like Play-Doh.

Roll dough into (12) twelve 1/2-inch diameter balls of clay. Place the balls on waxed paper or plastic wrap about 1-inch apart. Using your fingers, press in the center and then on either side, flattening the disk into 1-inch flat disks about the size of a quarter (leave the top edge thin than and bottom edge. Repeat with the remaining disks.

Remove one dish and curl it into a "teepee" shape, narrow at the top and wider at the bottom, (this will be the center of the rose. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee - this is the rose bud. Continue adding disks which will look like petals. Continue adding petals, placing them in between slightly lower than previous row. For a fuller flower, continue adding petals in this manner. As you form petals, you gently roll or curl the right edge of the petal downward. Pinch off any excess chocolate clay at the base of the rose to make more balls.

NOTE: If the clay balls or petals become too soft from your body heat, let sit at room temperature for at least 10 minutes. To periodically cool you hands, grasp a cold glass. (this does become a problem so keep this in mind ... one of the girls hands were so warm she simply could not work with the chocolate)

Roses will harden after a few days and can be saved by storing in a cool, dry place.

NOTE: To make larger roses, make larger chocolate clay balls.

Chicken Parm

2007-09-28T23:00:00.000-04:00

I wasn't feeling too good tonight so and was craving chicken parm since Clara made it. I <3 chicken parm sooooo much!! Greg offered to make anything I wanted so I gave him the recipe and said go for it. He did a great job! Even Puddles liked it enough to try to steal the scraps

Stolen from Jessi and Clara

Chicken Parm

Ingredients:
Boneless Chicken breasts or chicken strips
1 egg beaten
1/2 cup breadcrumbs
1/4 cup garlic powder
1/2 cup parmisan cheese (this is Greg's best guess)
Italian Seasoning
marinara sauce
shredded mozzarella cheese

Cooking Instructions:
>Preheat oven to 350 degrees.
>Mix bread crumbs, parmesan cheese, garlic powder and Italian seasoning in a bowl
> Rinse chicken breasts and dunk in beaten eggs
> Cover with bread crumb mixture
> Cook for 30 minutes
>Top with sauce and put back in the oven for another 10 minutes
>Add Mozarella and cook for five more minutes

Spaghetti Sauce

2007-09-27T23:26:00.000-04:00

In an effort to get Clara to cook without a strict recipe, I bring you my spaghetti sauce. I don't think it ever turns out the same way twice, it all depends on how I'm feeling that day and what and how much I feel like throwing in.

2 cans crushed tomatoes (tomato puree works too, but the sauce burps more)
2 cans tomato paste
bay leaves (take out after cooking)
oregano
parsley
Basil
italian seasoning
garlic and lots of it
a little EVOO
a little white wine
ground beef mmm meat sauce (brown the meat before putting it in)
A whole onion (I cut it into big chunks because I'm not a huge fan of eating onions, but I like the flavor)
salt
pepper

Good Luck Clara

Pumpkin Bread!

2007-09-27T23:17:00.000-04:00

In honor of my combination pumpkin and baking phases, I decided to make some pumpkin bread. Tomorrow night I'm planning on making pumpkin ravioli, but Greg took too long to get to the store for me to make the raviolis tonight soooooo I settled for pumpkin bread. It's in the oven now so I'll update you later to tell you how amazing it it (you know it's going to be good) and I promise to take pics, which reminds me I still need to put the pics of last weeks cookie craze up.

I got this recipe from nestie bakingblond, I have no idea where she got it

Pumpkin Bread

1/2 cup oil (canola or vegetable) - I used vegetable
1 1/4 cups canned pumpkin puree (NOT pumpkin pie filling) ehh I used pumpkin pie filling because that's what I had
1 cup white sugar
1/3 cup brown sugar
2 eggs
1-1/2 cups and 1 tablespoon all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1/2 cup toasted chopped nuts (optional, like pecans or walnuts)

Preheat the oven to 350 degrees
Lightly spray with PAM (or grease and flour) a loaf pan.

In a large bowl wisk together the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmet. Set aside.

In a medium size mixing bowl, mix together the oil, pumpkin, sugar, brown sugar and eggs until combined. Carefully mix in the flour mixture and stir until well blended. (fold in nuts if using)

Gently pour and spread the battter evenly into prepared loaf pan.

Bake in preheated oven for 40-60 mintues or until the top of the loaf springs back slightly when gently pressed. Cool in pan for 10-20 minutes and transfer to rack to cool completely.

Cookies, Cookies and more Cookies

2007-09-22T23:44:00.000-04:00

I have no idea what got into me, but tonight was all about Cookies!! I just kept making them and making them with no end in site. Maybe it's because AF is coming next week, but I only actually ate 1 cookie and I had a bite of each of the different cookies, so that doesn't make sense. Oh well, Greg is happy.

Tonight I made, BBFCCCC (aka Big ole Chocolate Chip Cookies), the Best Peanut Butter Cookies and Glazed Pumpkin cookies in honor of fall coming. Who am I kidding I was cleaning the pantry and saw pumpkin puree that I had an itch to use.

All in all the cookies were very good.

The BBFFCCCC's looked the best and tasted amazing.

The peanut butter cookies ended up a wee bit flat, but tasted devine (hehe I never say devine ... it makes me feel like a snooty old lady wearing a fur). You also couldn't see my fork cross, but that's probably because I forgot to do it and did it half way through the cooking time.. I was aready onto my next batch of cookies so I was a little consumed with other things.

My first batch of Glazed pumpkin cookies were a little round, I forgot to flatten them before throwing them in, like the criss cross fork marks on the PB cookies, I was already thinking about my glaze while putting the cookies on the sheet. I only had a bite, but they were very yummy and who doesn't like a pretty glazed cookie?

All the recipes are below

Iced Pumpkin Cookies

2007-09-22T23:31:00.000-04:00

Stolen from Allrecipes.com

Iced Pumpkin Cookies

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Best Peanut Butter Cookies Ever

2007-09-22T23:27:00.000-04:00

Stolen from AllRecipes.com and adapted by Confections of a Foodie Bride

Best Peanut Butter Cookies Ever

1 cup creamy peanut butter
1 cup sugar
1 egg
3/4 tsp vanilla
1 tsp baking soda
pinch of salt

Stir together sugar and peanut butter until well mixed. Beat in egg, vanilla, baking soda and salt. Put dough into the fridge for 15 minutes.

Preheat oven to 350. Form dough into 2 inch balls and use a fork to spread the cookies and make criss-cross pattern on the top. Bake for 10 minutes, remove and allow to cool on baking sheet for 5 minutes. Transfer cookies to rack to cool completely.

Best Big, Fat, Chewy Chocolate Chip Cookie

2007-09-22T23:25:00.000-04:00

Stolen from Allrecipes.com

INGREDIENTS

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

DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Funfetti Cookies

2007-09-22T22:09:00.000-04:00

Since I'm on a cookie kick (see above posts) this one sounds amazing, but it wasn't a part of my cookies extravaganza today simply because I was baking with what I had and I didn't have funfetti cake mix. The grocery store was not high on my list of prioritites today.

Stolen from ??? I'm not really sure where they originated, but I stole the pretty picture from Melissa's Magic in the Kitchen

Ingredients

1 box cake mix (I use Funfetti)
2 eggs
1/2 cup oil (I used canola oil - you can probably use less than 1/2 cup)
2 tablespoons of instant french vanilla pudding
Canned frosting and sprinkles (you do not have to frost them)

Directions

Mix together the first four ingredients, drop batter on a lined cookie sheet (tablespoon size) and bake on 350 for 8-10 minutes. Let cookies cool then frost them and add sprinkles.

Diet Coke Cupcakes

2007-09-21T00:01:00.000-04:00

Now this is my kind of recipe. Not too bad for you junk food w00t w00t. It's also a super easy.

Ingredients

1 box of cake mix
1 can of diet soda

Directions

Mix soda and cake mix and put it in the oven according to the directions. How much easier can it get? Some people say they turn out a bit better with 2 egg whites, so I'll probably do that next time.

Typically you want to mix darker sodas with darker cakes and lighter sodas with lighter cakes. The most basic combos being

chocolate cake with diet coke/pepsi
white cake with diet sprite/sierra mist/7-up (I used to love 7-up, but I haven't had it in years ... I need to go buy me some 7-up)

Feeling a little more daring?

white cake with diet orange soda (supposed to be very yummy)
white cake with rasberry gingeral is something I would like to try

Pumpkin Spice-infused Vodka

2007-09-20T16:49:00.000-04:00

Stolen from Sunset with help from Alanna

Pumpkin Spice-infused Vodka

Preparation

Cut 1 vanilla bean (6 in.) in half lengthwise. With a vegetable peeler, shave 12 thin ribbons (4 to 6 in. long and about 1 in. wide) off a rinsed piece of pumpkin or banana squash. In a 1- to 1 1/2-quart jar, combine vanilla, pumpkin, 1/2 of a whole nutmeg, and 1 bottle (750 ml. or 1 qt.) vodka. Seal jar and let stand at least 4 days or up to 3 months. The flavor intensifies the longer it stands; remove flavorings once vodka tastes as strong as you like.

Linda Lau Anusasananan , Sunset, OCTOBER 2005

Pink Lemonade Cupcakes

2007-09-18T14:40:00.001-04:00

Stolen from Confections of a Foodie Bride

Pink Lemonade Cupcakes
1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed*
White cake mix (yes, the boxed stuff)
3 egg whites
2 Tbsp vegetable oil
Non-stick spray
1 recipe Lemon Buttercream Icing (recipe follows)

* For a less tart cupcake (and these babies do pack a punch), try reducing the amount of pink lemonade. 3/8 cup water and 3/4 cup pink lemonade will cut the tartness.

In a stand mixer, add the cake mix, egg whites, vegetable oil, and the pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).

Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full). Bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake. Remove the pan from the oven and cook 5 minutes. Remove the cupcakes and cool completely on a baking rack.

Once the cupcakes have cooled, make the icing and ice the cupcakes.

Lemon Buttercream Icing
3 cups + 3 Tbsp confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp salt
2 Tbsp lemon juice
Red food color (to color icing and sugar, optional)
1/4 cup granulated sugar (optional)

Add the butter, confectioner’s sugar, salt, lemon juice, and food coloring (if using) to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy and uniformly pink. Add the icing to a pastry bag fitted with a 2D tip and ice the cupcakes.

Optional - Add the sugar and a couple drops of the food coloring to a food processor. Process until the sugar turns pink. Spread the sugar onto a plate and let dry for 15 minutes. Sprinkle onto freshly-iced cupcakes and enjoy!

Lorena's Strawberry-Banana Margarita

2007-09-18T12:34:00.000-04:00

Stolen from Lorena aka Jacinthe

Strawberry-Banana Margarita

1 cup strawberries, hulled and halved
1 ripe banana, peeled and sliced
4 1/2 ounces (1/2 cup plus 1 tablespoon) tequila
1 1/2 ounces (3 tablespoons) triple sec
2 tablespoons fresh lime or lemon juice
1 cup crushed ice

Place strawberries and banana slices on a plate and freeze at least 1 hour. Place all ingredients in a blender and blend until smooth but still very thick. Pour into chilled glass.

You've got Red on you Pasta

2007-09-18T12:31:00.000-04:00

Stolen from ..... The adaptation by I Like to Cook of Food and Wine Magazine's "quick from scratch italian cooking"

You've-Got-Red-On-You Pasta

makes 6 servings

adapted from Cavatelli with Sardinian Meat Sauce from "quick from scratch italian cooking"

1 tb olive oil
1/2 lb italian turkey sausage, removed from the casing
1 small onion, diced
3 garlic cloves, minced
1 28 oz can tomatos
3 tb finely minced fresh mint
1/2 cup water
1/2 tsp salt
1/2 tsp pepper
1/4 cup finely chopped fresh basil
5 tb parmesan cheese

1 pkg (approx 1 lb) cavatappi pasta

Heat a large pan over medium high heat and add the oil. Crumble the sausage into the pan and cooking, pressing down on the sausages to break them up, until brown. Add the onion and garlic and cook until soft. Add the tomatos, mint, water, salt and pepper and simmer, uncovered for 20 minutes, stirring often, until the sauce starts to thicken. Continue to gently simmer the sauce while you cook the pasta in salted boiling water.

When the pasta is done, drain and return to the pot. Add in the sauce, basil and cheese, and stir to combine. Scoop into bowls and top with more cheese if desired.

Mozarella Cheese

2007-09-18T12:12:00.000-04:00

Stolen from Mel's Diner

So, these are the ingredients for your own mozzarella cheese: A gallon of whole milk, ¼ rennet tablet and a teaspoon and a half of citric acid:

You heat the milk to 50 degrees or so and add the citric acid mixed in a half of a cup of clean water. Bring the milk mixture to ninety degrees and add in the rennet dissolved in a quarter cup more of water. Bring this whole, curdy mix to one 105 degrees and shut off the heat:

Spoon the curds from the whey into a two quart, microwaveable pot. Pour off as much whey as possible and microwave for one minute. Kneed the cheese and pull it like taffy. Microwave for another 35 seconds, kneed the cheese. Repeat. After the third time in the microwave, it should pull like taffy and be shiny. If not, microwave again. It will look like this:

Form into balls quickly and drop into ice water for a half of an hour to cool the cheese. There, you have mozzarella cheese.

Buffalo Chicken Lasagna

2007-09-18T12:04:00.000-04:00

Buffalo Chicken Lasagna

12 Whole Wheat Lasagna Noodles, uncooked

1 lb. Skinless Chicken Breast, cubed (I use more)

3 Cups Hunt’s Four Cheese Spaghetti Sauce

1 Cup Very Mild Buffalo Wing Sauce

1 1/2 Cups Water

15 oz. Nonfat Ricotta Cheese

1/2 Cup Egg Substitute

9 Slices 2% Pepperjack Cheese

Preheat the oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute. Spray a 9X13 pan with nonstick cooking spray. Spread 1 Cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce. Cover and bake 70 minutes. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.

Peanut Butter Cupcakes

2007-09-18T12:00:00.000-04:00

Pic Stolen from Beantown Baker

Peanut Butter Cupcakes (from Crazy about Cupcakes) makes 20
6 Tbsp unsalted butter, at room temperature
1 cup smooth or crunchy peanut butter
1 1/3 cups firmly packed brown sugar
3 large eggs
1 Tbsp vanilla extract
3 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1 cup milk

Preheat over to 350F. Insert liners into a medium cupcake pan.

In a large bowl cream together the butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs. Beat well. Mix in the vanilla.

In a separate bowl combine the flour, baking powder, and salt.

Add the dry ingredients to the creamed mixture, alternating with the milk. Mix well.

Fill the cupcake lines one-half to three-quarters full. Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Cookies N' Cream Cupcakes

2007-09-18T11:49:00.000-04:00

Picture Stolen from Beantown Baker

Cookies-N-Cream Cupcakes (from Crazy about Cupcakes) makes 20
1 stick unsalted butter, at room temperature
1 cup milk

2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar

3 large egg whites, at room temperature

1 cup chocolate sandwich cookies, lightly crushed

Preheat over to 350F. Insert liners into a medium cupcake pan.

In a large bowl cream together the butter, milk, and vanilla with an electric mixer until fluffy, about 3-5 minutes.

In a separate bowl mix together the flour, baking powder, and salt.

Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the crushed cookies.

Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Cool Whip Topping (Stolen from Allrecipes.com)

Ingredients

1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract

Directions
In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake. Fold in some crumbled Oreos and you're good to go

Goat Cheese Bruschetta

2007-09-18T11:46:00.000-04:00

Stolen from Beantown Baker

Goat Cheese Bruschetta

3 tomatoes, seeded and chopped

1 onion, chopped

1/2 of a bunch of cilantro, chopped

goat cheese

~3 Tbsp olive oil

salt and pepper to taste

your favorite crusty bread

Mix the chopped tomatoes, onion, cilantro in a bowl.

Add goat cheese to mixture - as much or little as you have/like.

Add olive oil and salt and pepper.

Slice bread and place on cookie sheet. Spoon bruschetta topping onto bread and bake for 8-10 minutes until heated thouroughly.

Sangria

2007-09-18T11:30:00.001-04:00

1 Bottle Pinot Noir
1 mini can club soda
1/4 c sugar
1 1/2 c rum (Captain Morgan, the spicy-ness of the Cap'n was PERFECT for a football party!!)
1 large orange thinly sliced into rounds
1 lemon thinly sliced into rounds
1 lime thinly sliced into rounds
About 2 cups orange juice (pulp free per Nate's request)

In a large pitcher (I used 2 small pitchers but did this in just one of them)add orange, lemon, lime, sugar and rum and refrigerate at least 2 hours stirring, muddling lightly, occasionally. After the 2 hours (this is when I transferred half that mixture into a second pitcher) add wine, club soda, orange juice and about 5 ice cubes. Stir well with a wooden spoon. Refrigerate 1 to 24 hours before serving. Serve chilled or over citrus infused ice cubes.

Macaroni Grill's Penne Rustica

2007-09-15T18:37:00.000-04:00

Stolen from Recipezaar.com

Macaroni Grill's Penne Rustica Recipe

Gratinata sauce use 4 1/2 cups
2	teaspoons butter
2	teaspoons chopped garlic
1	teaspoon Dijon mustard
1	teaspoon dill
1	teaspoon chopped rosemary
1	cup marsala wine
1/4	teaspoon cayenne pepper
8	cups heavy cream
Penne Rustica
1	ounce pancetta or bacon
18	shrimp, peeled and deveined
12	ounces grilled chicken breasts, sliced
16-24	ounces penne pasta, cooked
3	teaspoons chopped pimiento
6	ounces butter
1	teaspoon chopped shallots
1	pinch salt and pepper
1	cup parmesan cheese
1/2	teaspoon paprika
6	sprigs fresh rosemary

For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
Add Marsala wine and reduce by one-third.
Add remaining ingredients, reduce by half of the original volume.
Set aside.
For Penne Rustica: Saute pancetta until it begins to brown.
Add butter, shallots, and shrimp.
Cook until shrimp are evenly pink but still translucent.
Add chicken, salt, pepper, and mix thoroughly.
Add gratinata sauce and 1/2 cup parmesan cheese.
Simmer until sauce thickens.
In a large bowl, combine shrimp& chicken mixture with the cooked pasta.
Pour into a large casserole dish or roaster.
Top with remaining cheese, pimientos and sprinkle with paprika.
Bake at 475 degrees for 10 to 15 minutes.
Remove and garnish with fresh rosemary sprig.

Baked Mac n' Cheese

2007-09-15T18:29:00.000-04:00

Stolen from nestie Ashleighl

Baked Mac n' Cheese

12 ounces macaroni

1/4 cup butter

3 tablespoons all-purpose flour

2 cups milk

1 (8 ounce) package cream cheese

1/2 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons Dijon mustard

2 cups shredded Cheddar cheese (or sharp cheddar)

1 cup dry bread crumbs

2 tablespoons butter

2 tablespoons chopped fresh parsley

Preheat oven to 400 degrees.

Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.

In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.

Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

Poached Garlic Soup with Garlic bread

2007-09-15T18:24:00.000-04:00

Stolen From whatscookingamerica.net

Poached Garlic Soup

30 cloves garlic, peeled
7 cups vegetable or chicken broth, divided
1/2 cup butter
1/2 cup chopped onion
8 small new potatoes, peeled, diced and reserved in cold water
Salt and pepper to taste
1 cup heavy cream
1 cup milk
Salt and coarsely ground pepper to taste
Freshly grated parmesan cheese
Toasted Garlic-Butter Bread (see recipe below)

In a medium saucepan over medium-high heat, combine garlic cloves and 3 cups of vegetable or chicken broth; bring to a boil and poach 15 minutes or until soft. Remove garlic cloves to a small bowl and mash with a fork; set aside for use in make Toasted Garlic-Butter Bread. Cook and reduce chicken broth to a glaze; remove from heat and set aside.

In a large soup pot over low heat, melt butter. Add onion and sauté until soft. Drain potatoes; stir into butter and onion. Season with salt and pepper. Add remaining 4 cups vegetable or chicken broth. Increase heat to medium-high; simmer, uncovered, 25 minutes or until the potatoes are softened. Remove from heat and let cool 10 to 15 minutes.

In a food processor or blender, puree soup; return to soup pot. Add garlic glaze; stir until well blended.

NOTE: The soup can be made 1 to 2 days in advance up until this stage. Refrigerate until ready to finish.

Stir in heavy cream, milk, salt, and pepper; cook, over low heat, another 10 minutes. Remove from heat. Serve in soup bowls and garnish with parmesan cheese. Serve with Toasted Garlic-Butter Bread.

Makes 6 servings.

Toasted Garlic-Butter Bread
6 slices sourdough bread, thinly sliced and lightly toasted
6 tablespoons butter, room temperature
Poached garlic cloves

Preheat broiler. In a small bowl, combine butter and mashed garlic cloves; mash until well blended. Spread garlic mixture evenly over the top of the bread slices. When ready to serve, broil bread for a few seconds or until top is lightly browned and bubbly.

NOTE: Bread can be assembled earlier in the day and placed on a pan. Cover well with plastic wrap.

Tomato Soup Casserole

2007-09-15T18:22:00.000-04:00

Stolen from Nestie Skinnybitch

1 can campbells tomato soup
measue out 1 can milk (any kind but skim)
block of cheddar or cheddar jack cheese, shredded
2 C dry elbow macaroni

Preheat oven to 350. Cook macaroni according to directions on the box. While pasta is cooking, combine tomato soup and milk in casserole dish iand whisk. Add most of the shredded cheese (save some to sprinkle on top). Drain pasta and add to casserole dish and sprinkle with remaining cheese. Cover and cook at 350 for 30 minutes then remove cover and broil until top is melted and golden. Will prob. need salt.

American Chop Suey

2007-09-15T18:07:00.000-04:00

This is the recipe my mom used when I was growing up, but I also found it on allrecipes.com. Super easy and pretty yummy. Nothing amazing, but a good, quick and easy meal.

INGREDIENTS

1 (16 ounce) package uncooked elbow macaroni
1 pound lean ground beef
1 onion, chopped
3 (10.75 ounce) cans condensed tomato soup
salt and pepper to taste
You can also add garlic, italian seasoning, peppers or anything else that suits your fancy

DIRECTIONS

Cook macaroni according to package directions.
Meanwhile, in a separate large skillet over medium high heat, saute the ground beef and the onion for 5 to 10 minutes, or until meat is browned and crumbly. Drain thoroughly and leave the meat and onion in the skillet. Pour the two cans of tomato soup into the skillet and stir well to combine.
When noodles are done, drain thoroughly and return noodles to the pot. Add the hamburger mixture from the skillet to the pot. Mix well and season with salt and pepper to taste.

Pumpkin Streusel Bread

2007-09-15T17:27:00.000-04:00

Stolen From Cooking Light

Pumpkin Streusel Bread

Ingredients

Topping:
1/4 cup chopped pecans
2 tablespoons sugar
1 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 teaspoon ground cinnamon

Bread:
2 cups all-purpose flour
1/2 cup sugar
1/2 cup raisins
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup plain low-fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
Cooking spray

Preparation

Preheat oven to 350°.

To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.

To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Yield

16 servings (serving size: 1 slice)

Nutritional Information

CALORIES 209(30% from fat); FAT 6.9g (sat 1.7g,mono 2.4g,poly 2.2g); PROTEIN 3.4g; CHOLESTEROL 31mg; CALCIUM 29mg; SODIUM 252mg; FIBER 1.4g; IRON 1.3mg; CARBOHYDRATE 34.6g

Cooking Light, NOVEMBER 2000

Pumpkin Peanut Soup

2007-09-15T17:25:00.000-04:00

Pumpkin Peanut Soup (8 servings)

4 cups canned pumpkin puree (or 3 lb. sugar pumpkin or butternut squash*)

1/2 tsp salt

1/8 tsp. pepper

1/4 c. butter

1 c. chopped onion

1/2 c. diced red pepper

1 large jalapeno pepper, seeded & diced

4 c. chicken broth

1/4 c. creamy or crunchy peanut butter (my favorite is crunchy, for texture)

1/2 c. heavy cream or milk

2 Tbsp. lime juice

thin-sliced scallions

Melt butter over medium heat, add onion; saute 15 min. or until golden brown.

Add pumpkin, red pepper, jalapeno, and chicken broth; heat to boiling. Cover, reduce heat to simmer. Cook 10 min., stirring to break up pumpkin.

Remove
all but 2 cups of soup solids, puree in blender, then return the puree to the solids remaining in the pan.

Add peanut butter and cream. Cover, heat on low, stirring until peanut butter melts.

Add lime juice, salt, and pepper. Garnish with scallions.

*If using fresh pumpkin or squash, preheat oven to 350 degrees. Line jellyroll pan with foil. Halve pumpkin/squash lengthwise, remove seeds. Sprinkle inside with 1/2 tsp. salt and 1/8 tsp. pepper. Place cut side down on foil-lined pan. Bake 1 hr. or until soft. Cool, then scoop flesh out for use in the soup.

Broccoli potato and cheddar cheese soup

2007-09-12T19:35:00.000-04:00

Looks like this recipe originally came from Cooking Light, but their recipe is slightly different

I love this soup. The instructions have been adapted for Clara's level of cooking. Let's keep our fingers crossed that she doesn't screw it up :P

ingredients

1/4 cup all purpose flour
2 cans chicken broth (the regular soup size cans)
2 cups broccoli florets chopped (I usually just use frozen broccoli ... I heat it for a minute so I can cut it, then I chop it up)
1 1/4 cups milk
8 oz of shredded cheddar cheese
3 peeled and cubed potatoes

you can also top with cooked bacon and green onions (I usually skip the onions, but the bacon is good)

What to do

Mix 1/3rd cup of chicken broth with the 1/4 cup of flour until smooth and set aside

Combine remaining chicken broth, potatoes and broccoli in a pot. Bring to a boil, cover and reduce heat. Cook for 8 mins or until potatoes are tender. (now here I usually wing it and just leave it uncovered and let it cook until the potatoes are soft ... you will need to taste test here so pay attention. Also sometimes I put a few more potatoes and/or broccoli in so I make sure that the broth covers them and if I use more I throw a little bit more milk in .... not half a gallon)

Then you're going to gradually stir in the flour mixture from step 1 and cook for another 3-5 mins

Then stir in the milk and cheddar cheese. Stir constantly until the cheese is melted and your done.

When you serve it put a little bit of cheese on top and break up a piece of bacon

Baked Chicken

2007-08-29T11:07:00.001-04:00

1 (2 to 3 pound) whole chicken
garlic powder,
salt, pepper, paprika,
and italian seasoning
salt and pepper to taste
Butter

DIRECTIONS
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Rub the chicken with butter the rub with the salt, pepper and paprika, garlic powder and italian seasoning and place in the slow cooker on top of the crumbled aluminum foil.
Set the slow cooker to Low for about 8 to 9 hours, or until the chicken is no longer pink and the juices run clear

Sometimes I'll put chopped onions and garlic on the inside too for more flavor.

Crock Pot Chocolate & Peanut Butter Cake

2007-08-29T11:04:00.001-04:00

Crock Pot Chocolate & Peanut Butter Cake

2 c. chocolate cake mix
1/2 c. water
1/3 c. creamy peanut butter
1/2 c. chopped nuts

Combine all ingredients & mix well. Beat with electric mixer 2 minutes. Pour batter into greased and floured 2 lb. coffee can. Put can in crock pot. Cover top of can with parchment paper or paper towels. Cover crockpot and bake on High 2 hours or until cake tests done with toothpick.

2007-08-19T14:17:00.000-04:00

Chicken Stuffing Casserole

Stolen from Domestic Diva in Training

Recipe from Kraft's Food & Family Magazine
Servings: 6

1 package Stove Top Stuffing Mix for Chicken
2 cups chopped cooked chicken
1 can (10.75 oz.) condensed cream of chicken soup
1/2 pound (8 oz.) Velveeta Cheese, cut up

Preheat oven to 350 degrees.

Prepare stuffing mix as directed on package. Stir in remaining ingredients; mix well. Spoon into 2-qt. baking dish. Bake 30 minutes or until heated through.

Homemade Bagles

2007-08-19T14:16:00.000-04:00

Stolen from Baking Bites

Homemade Bagels
1 tbsp active dry yeast
1 tbsp sugar
1 3/4 cups water, warm (100-110F)
4 cups bread flour (not all purpose)
1 tbsp salt
1 egg, for egg wash

In a large bowl (or the bowl of a stand mixer) combine yeast, sugar and water. Let stand for 5 minutes, then stir in flour and salt. Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour or water, if needed.
If kneading by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. If using a stand mixer, knead dough with the dough hook until elastic, about 8 minutes on a low speed. Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.

Bring a large pot of water to a gentle boil and preheat the oven to 400F.

When dough has risen, turn the dough out onto a very lightly floured surface and divide into 12 equal pieces (first quarters, then thirds). Shape each piece into a tight ball as illustrated below, pinching the corners together at the bottom of the piece of dough. When all the balls are shaped, let the dough rest for 30 minutes covered with a clean dish towel.

Once dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process. Let bagels rest for about 10 minutes.

Working four at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on the first side, then flip and boil for an additional minute. Using a slotted spoon or strainer, transfer bagels to a clean towel to drain for a moment, then place on a parchment-lined baking sheet. Repeat process with remaining bagels.
Brush boiled bagels with lightly beaten egg (a pastry or bbq brush is a good tool for this) and bake for 20-24 minutes, until golden brown.
Cool completely on a wire rack.
Slice and toast to serve.

Makes 12 bagels.

2007-08-19T14:14:00.000-04:00

Pumpkin Donuts with Spiced Sugar
(from Bon Appetit)

Donuts
3 1/2 cups all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1 cup sugar
3 tbsp butter, softened
2 eggs
1 tsp vanilla
1/2 cup plus 1 tbsp buttermilk
1 cup cooked, mashed pumpkin (canned is ok)
Canola oil (for deep-frying)

Spiced Sugar
2 cups sugar
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg

Whisk together flour, baking powder, baking soda, salt and spices in a medium bowl.
In a large bowl, cream together butter and sugar. Beat in eggs one at a time. Add in vanilla, buttermilk and pumpkin. Gently stir in flour mixture until fully incorporated. Cover bowl is plastic wrap and refrigerate at leat 3 hours.Sprinkle two baking sheets with flour. Working with 1/3 of the dough at a time, press the chilled dough out, on a lightly floured surface, to about 1/2-2/3 inch (2 cm) thickness. Using a 2 1/2 inch diameter round biscuit cutter, cut out rounds and place on a baking sheet. Use a 1 inch cutter to remove the center of the round, and set the dount hole on the baking sheet as well. Repeat until all the dough is used. You may reroll the scraps. You should end up with 24 donuts and 24 holes.

In a large sauce pan, heat 2-3 inches of oil to 365F/185C. Make a thick stack of paper towels to drain the donuts on. Working one or two at a time, fry the donuts until golden brown, about 1 minute per side. You may fry the donut holes in groups of 4 or 5. Check the temperature to make sure it remains constant. Remove dough to drain and cool thoroughly on paper towels.

In bowl, whisk together sugar and spices. Coat donuts and donut holes in sugar mixture. The sugar will stick to the residual oil (though no one likes to think about that). Enjoy!
Makes 24 donuts and 24 donut holes, but can be halved.

Peanut Butter Chocolate Chip Scones

2007-08-19T14:10:00.000-04:00

Stolen from Baking Bites

Peanut Butter Chocolate Chip Scones

3 cups all purpose flour

1 tbsp paking powder

1/2 tsp salt

1/4 cup sugar

10 tbsp butter, cold and cut into 10 pieces

4 tbsp peanut butter

1 1/8 cup milk (1 c + 2 tbsp)

1 tsp vanilla extract

1/2 cup mini chocolate chips

Preheat oven to 400F. Line a baking sheet with parchment paper.
In the bowl of a food processor, combine flour, baking powder, salt and sugar. Pulse to combine. Add butter and peanut butter and pulse a few times, until mixture resembles very large, coarse crumbs. Add mini chocolate chips.
Combine milk and vanilla extract. With the motor of the food processor running, pour in milk. Stop when the dough starts to come together into a ball. Try not to fun the food processor any more than necessary.
Divide dough into three or four pieces and pat each piece into a circle on a lightly floured surface. Cut each circle of dough into 4 or 5 pieces, to make 16 triangular scones. Place on prepared baking sheet.
Bake for 16-20 minutes at 400F, until light golden brown.
Cool on a wire rack. Store in an airtight container if not eating right away.
The scones are best within two days of baking made.
Makes 16 scones.

Classic Mojito

2007-08-19T13:54:00.001-04:00

Classic Mojito
10 fresh mint leaves
2 tsp sugar
3 tbsp fresh lime juice (juice of one lime)
2-oz light rum
club soda (approx 6-oz)
ice

In a tall thin glass, muddle together mint leaves and sugar until fragrant. Add lime juice and rum and stir well. Add plenty of ice and top off the glass with club soda (or seltzer water). Add a lime slice and a fresh sprig of mint and serve.

Makes 1

Buttermilk Onion Rins

2007-08-19T13:46:00.000-04:00

Buttermilk Onion Rings

4 large onions
1 quart buttermilk
2 cups flour
Salt
Pepper
Chili powder
Oil for frying

Slice 4 large onions into 1/4-inch rings. Place in large bowl and cover with buttermilk. Season with salt and pepper. Cover with plastic wrap and refrigerate for 30 minutes.
Place 2 cups flour in a shallow dish. Season with salt and pepper. Dredge onion rings in seasoned flour. Dip again in buttermilk, then in seasoned four.

Fry in batches, in 350 degree oil for 2 to 3 minutes until golden.

Drain on paper towels. Let oil come back to temperature before frying next batch

Potato Cheese Soup

2007-08-19T13:24:00.002-04:00

Stolen from Culinary Concoctions by Peabody

Potato Cheese Soup

7 cups peeled and cubed potatoes
1 cup peeled and shredded potatoes
2 cups peeled and chopped onions
4 cups chopped celery
2 teaspoons salt
4 cups half and half
6 tablespoons butter
1 cup shredded white cheddar cheese
1/2 cup asiago cheese
4 tablespoons chopped fresh parsley

Place cubed potatoes, onions, celery and salt in water to cover in a large pot. Simmer until tender, about 15 minutes up to an hour depending on how mushy you like things. Place shredded potatoes in a separate pot and boil till tender.

Put in blender or food processor fitted with the metal blade and puree until smooth.

Return to soup pot; add half-and-half, butter. shredded potatoes, parsley and cheese. Stirring, simmer until piping hot. (Do not boil.)

Chilled Strawberry Bisque

2007-08-19T13:24:00.001-04:00

Chilled Strawberry Bisque
2 cups frozen strawberries
1 cup milk
1/2 cup of heavy cream (whipping cream)
1/2 cup sour cream
2 Tbsp. sugar
fresh mint for flavor and garnish

Puree strawberries, milk, cream and sour cream in blender or food processor until smooth. Stir in sugar. Chill 8 hours or overnight in refrigerator before serving.

Snickerdoodle Muffins

2007-08-19T12:19:00.000-04:00

Stolen from Culinary Concoctions by Peabody

Snickerdoodle Muffins

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour

1 cup sugar and 2 TBSP cinnamon mixed together for rolling

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin in to muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

Dutch Pancakes

2007-08-19T12:13:00.000-04:00

Stolen from Dinner with the Bickfords

Dutch Pancakes

Ingredients

4 eggs
3/4 cup flour
3/4 cup milk
1/2 tsp salt
3 Tbsp butter

Directions

1. In medium mixing bowl, place first 4 ingredients. Beat with an egg beater on medium for about 2 minutes until frothy and well mixed.

2. In the meantime, preheat the oven to 425. Prepare 2 glass 8x8 dishes, or pie dishes, with 1.5 T butter each. Place in oven while it's preheating, so butter gets a nice brown color.

3. Remove pans and pour 1/2 the mixture into each pan. Return to oven and bake at 425 for 15 minutes.

Top with powdered sugar and cinnamon for a fantastic breakfast treat!

Dulce de Choco-leche Cake

2007-08-19T12:03:00.000-04:00

Stolen from Confections of a Foodie Bride

Dulce de Choco-leche Cake
For cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup dark cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
12 oz dark chocolate chopped (divided, can use chips)

For filling:
1 can Eagle Brand sweetened condensed milk

For frosting:
4 cups heavy whipping cream
1/2 cup confectioner’s sugar, sifted

For garnish:
Chopped/shaved chocolate or chopped candy bars

To make the filling: Remove label from can and place upright in a pot of water on the stove. Gently boil the can for approx two hours making sure that the can is always covered with water (a dulce de leche bomb, while it sounds tasty, is not what you want going off in your kitchen). Remove from heat and allow to cool.

To make the cake: Pre-heat oven to 350. Prepare two 9-inch round pans using whatever method you prefer: grease and flour, grease and sugar, baking spray with flour (I prefer the latter).

Add dry ingredients to the stand mixer. Add eggs, milk, oil and vanilla and beat on medium speed for two minutes. Carefully add the boiling water and mix well (batter will be pretty thin). Pour batter into the pans and top each pan with half of the dark chocolate. Bake 30 to 35 minutes for round pans or until the toothpick test registers done. Remove from the oven. Cool cakes 10 minutes in pan and then remove the cake from the pans and transfer to a wire rack for cooking.

To make the frosting: Beat heavy cream on high until soft peaks form, add confectioner’s sugar and beat for 1 minute more.

To assemble the cake: Level both layers and spoon dulce de leche mixture over the cut tops of both cakes, spread evenly, allow to soak into the cake and repeat until all the mixture has been used completely. Spread the frosting on the top of the bottom layer and add the top layer. Frost the cake and coat with the garnish of your choice.

Super Bowl Truffle

2007-08-19T11:56:00.000-04:00

Stolen from Confections of a Foodie Bride

Super Bowl Truffle

Ingredients
1 standard cake mix (homemade or pre-packaged)
16 oz of the frosting of your choice
4 oz Chocolate (dark, semi-sweet, or white) to coat the truffles
4 oz add-ins (optional) such as mini-chocolate chips, walnuts, dried fruit, etc

Bake the cake in a 9×13 pan as directed by the recipe/package selected. Tear the cake into small pieces while still slightly warm. Add the cake, frosting, and any add-ins to a bowl and combine. Do not over mix - the cake/icing mixture should be “swirly,” not homogeneous. Use a spoon and form the mixture into balls and refrigerate (just long enough for next step). Melt the chocolate over a double-boiler and use two forks to roll the truffles into the melted chocolate. Place the truffles on a cookie rack to rest so that they don’t “grow feet.” (You can refrigerate to speed up the process.) Serve when the chocolate coating has cooled and hardened completely.

You can add food coloring to the white chocolate for the drizzle

Peanut Butter Filled Chocolate Cupcakes

2007-08-19T11:52:00.000-04:00

Stolen from Culinary Concoctions by Peabody

Peanut Butter Filled Chocolate Cupcakes

½ cup unsalted butter, at room temperature
2 ¼ cups lightly packed brown sugar
2 tsp vanilla extract
3 eggs
2 ounces unsweetened chocolate, melted
2 heaping TBSP cocoa powder
2 ¼ cups sifted cake flour
2 tsp baking soda
½ tsp salt
1 cup sour cream
¾ cup boiling water

Preheat oven to 350F.
Grease cupcake pans and set aside.
Place the butter, sugar and vanilla in the bowl of a mixer fitted with the paddle attachment and beat on high speed, scraping down the sides of the bowl often , until well blended, about 3 minutes. Add the cocoa powder. Mix until combined. With the mixer on low speed, add the eggs, on at a time, scraping down the sides of the bowl and mixing well after each addition. Continue to beat for 5 minutes, until light and fluffy. Stop the mixer, add the melted chocolate, and mix well. Combine the flour, baking soda, and salt. Add about ½ the ingredients followed by about ½ of the sour cream and beat well. Add the remaining dry ingredients followed by the remaining sour cream, scraping down the sides of the bowl and beating well after each addition. Add the boiling water and beat until smooth.
Scoop(ice cream scoop works best) batter into prepared pans. Bake for 15-20 minutes until cake springs back when touched lightly in the center. Let cool for about 10 minutes and remove from pan. Let cupcakes cool completely.
Peanut Butter Filling

4 ounces or 1/2 package of Philly cream cheese
1 cup creamy peanut butter
2 cups sifted powdered sugar
1 tablespoon vanilla extract
milk to thin out filling

Beat cream cheese and peanut butter until combined.
Add powdered sugar and vanilla and beat until combined.
Add the milk and beat until combined. Add milk until your reach desired consistency.

Chocolate Ganache

4 ounces bittersweet chocolate
5 ounces semisweet chocolate
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon butter, room temperature
2-3 cups powdered sugar

Chop chocolates and transfer into a heat proof bowl.
Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
Let sit for 1 minute then stir until combined.
Add butter and vanilla and stir until combined.
Transfer to the bowl of an electric mixture and let cool for 10 minutes.
Sift powdered sugar into the mixture and beat until combined. Add more sugar if needed.
Continue to beat with an electric mixer until lighter in color and creamy.

Assemble
Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
Fill the cavity with a teaspoon or so of peanut butter filling. I used a piping bag, this makes it much easier.
Replace top.
Frost with ganache.

Chicken with Goat Cheese and Sundried Tomato Sauce

2007-08-07T23:08:00.000-04:00

Stolen from Rachel Ray

Chicken with Goat Cheese and Sundried Tomato Sauce

2 chicken breast halves
1 tbsp olive oil
1/4 cup white wine
1/2 cup chicken broth
2 Tbsp sundried tomatoes, chopped and drained, if they are oil-packed
2 ounces herbed goat cheese (I had plain goat cheese, added 2 cloves garlic, dried basil, and ground thyme)
salt and pepper

Sprinkle chicken breast halves with salt and pepper.
Heat skillet over medium-high heat and add oil.
When oil is hot, add chicken breasts. Cook through, about 4-6 minutes per side depending on how thin they are. Set aside and keep warm.

In the same skillet, add wine. Cook over medium-high heat until reduced by half, being sure to scrape up the browned bits from the chicken.

Add chicken broth and reduce that by about half, too.
Add in sundried tomatoes and heat through. Take skillet off the heat and stir in goat cheese.

2007-08-05T18:21:00.000-04:00

Stolen from nestie FayeD

Beer and Cheddar Risotto

½ a small onion, diced
1-2 cloves garlic, minced
1-2 Tbls un-salted butter
2+ Tbls olive oil
2 cups Arborio rice
1 12-oz bottle Bass beer
1 49.5-oz can chicken broth
5 oz medium or sharp cheddar cheese, shredded
1/3 cup mozzarella cheese, shredded
1/3 cup parmesan cheese, shredded
¼ tsp cayenne (optional, but it brings out the sharpness of the cheddar)
Ground pepper to taste

Heat pressure cooker over med-low heat. Add butter and 2 tablespoons olive oil; heat until butter just starts to brown. Add onion and sauté for 3-5 minutes, allowing them to get soft and translucent. Turn down the heat if they start to brown. Add the minced garlic, turn up heat to med-high, and sauté for 1 minute. Add rice and sauté for 2 minutes, stirring constantly, adding more olive oil as necessary to coat the rice. Pour in beer, turn heat up to high, and wait for it to start to simmer. Add the chicken broth and stir in some ground pepper, then lock the pressure cooker lid into place.

When the pressure cooker has reached full pressure, set the timer for 5-7 minutes, and then turn down the heat to where the pressure regulator is gently rocking back and forth. (5 minutes for al dente, 7 minutes for extra creamy) At end of cooking time, use cold release method to release pressure.

Return pot to stove and turn heat to med-low. Allow to simmer for a minute or two to evaporate some additional liquid, if needed. Stir in the cheeses, cayenne, and extra ground pepper to taste.

Garlic-Parmesan Risotto

2007-08-05T18:20:00.000-04:00

Garlic-Parmesan Risotto
1/2 onion, chopped
4-5 cloves garlic, minced
2 Tbsp butter
1 cup Arborio rice
1/2 cup dry white wine (Pinot Grigio or Sauvignon blanc)
5 cups chicken broth
1/2 cup shredded Parmesan/Romano mixture

Melt the butter in a large pan. Saute the onions and garlic until the onions are tender and translucent. Add the rice, wine, 3/4 cup chicken broth and stir.

When the risotto has absorbed nearly all the broth, add 3/4 cup chicken broth. Stir frequently and continue adding the chicken broth 3/4 cup at a time. Do not let the last addition of chicken broth cook away completely. Add the cheese, stir well, and test the risotto:

Drop a large spoonful of risotto onto a saucer and give the saucer a shake. The risotto is ready when it “relaxes” and settles some on the plate after shaking. If liquid runs away from the rice, it needs to cook a bit longer.

Enchilida con Pollo

2007-08-05T18:10:00.000-04:00

Stolen from Misty Mexican

In a big pan put one cup of tomato sauce. Drop 2 tbsp of chicken mixed with veggies and sour cream on an open tortilla. Roll up to make a cigar and align inside the pan. Proceed with the rest of the tortillias. Cover with more tomato sauce and finish with a good layer of shredded cheese. Bake for 20 minutes at 350F

Baked Ziti

2007-08-05T17:59:00.000-04:00

Stolen from Sugar and Spice

Baked Ziti

1 pound tube shaped pasta
3 cups spaghetti sauce
1 pound sweet Italian sausage, casings removed, cut into chunks and cooked
1 cup grated Romano cheese, divided
8 oz. mozzarella, diced
Shredded mozzarella

1. Cook pasta to al dente. Drain and put into a large bowl.

2. Toss pasta with 3 cups sauce, sausage, 1/2 cup Romano cheese, and diced mozzarella.

3. Pour into 13x9 glass baking dish and top with remaining 1/2 cup Romano cheese and handful of shredded mozzarella sprinkled on top.

4. Cover with foil and bake at 350 degrees for 45 minutes. Uncover and bake additional 15 minutes until sauce and cheese are bubbling.

Taco Rice Salad

2007-08-05T17:54:00.000-04:00

Stolen from Cooking light (pic and tortilla bowl from Sugar and Spice)

Taco Rice Salad

Cooking spray
1 lb. ground beef
1 garlic clove, minced
3 cups cooked yellow rice
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. black pepper
6 cups torn romaine lettuce (about 10 oz.)
3 cups chopped tomato (about 1-1/4 lbs)
1 cup frozen whole-kernel corn, thawed
1/2 cup chopped red onion
1 (15-oz) can black beans, drained and rinsed

Dressing:
2/3 cup fat-free sour cream
2/3 cup salsa
1 tsp. chili powder
1/2 tsp. ground cumin

Remaining ingredient:
1/2 cup (2 oz) reduced-fat shredded cheddar cheese

To prepare salad, heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add beef and garlic, and cook until browned, stirring to crumble. Drain; return beef mixture to pan. Stir in rice through next 4 ingredients (through pepper). Cool slightly. Combine lettuce and next 4 ingredients (through beans) in a large bowl; toss to combine.

To prepare dressing, combine sour cream, salsa, chili powder and cumin, stirring with a whisk. Spoon dressing over lettuce mixture; toss to coat. Place lettuce mixture on plate or in tortilla bowl. Top with rice mixture and shredded cheese.

Tortilla Bowls

Inverted two ramekin cups on a baking pan, coat them with cooking spray and lay the tortillas on top. Brushed them with some olive oil and bake them at 400 degrees for about 10 minutes, until browned and crispy.

Dirty Risotto

2007-08-05T17:40:00.000-04:00

Stolen from Giada

Dirty Risotto

Ingredients:
5 cups reduced-sodium chicken broth
2 T. butter
2 oz. pancetta, chopped
6 oz. Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 oz. button mushrooms, coarsely chopped
1/2 tsp. salt
1/4 tsp. ground black pepper
1 1/2 c. Arborio rice
3/4 c. dry white wine
1/2 c. grated parmesan cheese
1 T. chopped fresh Italian parsley

1. In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.

2. In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown about 5 minutes. Add the onion, bell pepper and mushrooms and saute until tender,s craping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper.

3. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of the simmering brother and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bit and the mixture is creamy, about 25-30 minutes total.

4. Remove from heat. Stir in 3/4 of the parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining parmesan and serve immediately.

Super Sugar Cookies

2007-08-05T17:36:00.000-04:00

Stolen from Sugar and Spice

Super Sugar Cookies

COOKIES:
3/4 cup margarine
1 cup granulated sugar
1 teaspoon real vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder

1. Cream margarine and sugar well.

2. Add vanilla and eggs; combine well.

3. In separate bowl, sift the baking powder, salt and flour. Add to wet ingredients slowly until thoroughly combined.

4. Cookie dough must be chilled until firm, or overnight.

5. Remove dough from fridge and roll out to a 1/4-inch thickness.

6. Preheat oven to 400 degrees.

7. With cookie cutters or rim of drinking glass, cut out cookies.

8. Place cookies on an ungreased cookie sheet and bake in preheated oven for 8-10 minutes, depending on oven. Check often to prevent over cooking or burning. Cool on baking rack when done.

9. Meanwhile, prepare frosting - it's a MUST for these cookies! (go all the way or not at all)

FROSTING
1 teaspoon real vanilla
1 stick real butter
4 cups powdered sugar
1 Tablespoon cream or whole milk

10. Cream butter, milk and vanilla together.

11. Slowly add powdered sugar to butter until desired consistency (may need a little extra milk). If you'd like, add liquid food coloring for festive cookies

12. When cookies are cooled, slather this heavenly frosting. For more texture and color, press the top of the cookie in sprinkles, colored sugar or just eat plain!

Black Bean Soup

2007-08-05T17:34:00.000-04:00

Stolen from Cooking with Rachel

Black Bean Soup

Ingredients
2 cups dry black beans
1 ham bone
6 cups water
4 cups chicken broth
1/2 tablespoon salt
1 tablespoon vegetable oil
1/2 onion, chopped
1 tomato, diced
1/2 red bell pepper, diced
1/2 cup chopped ham
1 tablespoon distilled white vinegar

Directions

Simmer beans, water, ham bone, broth, and salt for 1 1/2 hours. Discard ham bone. Puree about 1/2 of soup; pour back into pot. Saute onion, tomato, red pepper, and meat in oil until onion is soft. Stir in vinegar, and then add mixture to beans. Simmer for 20 minutes or more. Serve hot.

Five Bean Salad

2007-08-05T17:31:00.000-04:00

Stolen from Clara's Cravings

Five Bean Salad
1 14.5 oz can green cut green beans, drained
1 14.5 oz can wax beans, drained
1 15oz can EACH black beans, kidney beans, and garbanzo beans, drained and rinsed
1 small or 1/2 large red onion, diced
1 red bell pepper AND 1 green bell pepper, chopped
1/2 cup red wine vinegar
1/4 cider vinegar (I probably would have used even more, but that's all I had left)
1/2 cup white sugar
3/4 cup olive oil
1 tsp Dijon mustard
small handful chopped fresh herbs - I used thyme, basil, oregano, and mint

Combine beans, onion, and peppers in a large boil. In a small saucepan, combine vinegars, oil, sugar, and seasonings. Cook over medium heat, stirring, until sugar dissolves. Pour over vegetables, mix well, cover, and refrigerate for several hours or over night, stirring occasionally.

Chocolate Chip Cookie Dough Dip!?!?!

2007-08-05T17:23:00.000-04:00

Stolen from Sugar & Spice

Chocolate Chip Cookie Dough Dip (adapted from Recipezaar)

1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips

1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)

2. Remove from heat, whisk in vanilla extract and set aside to cool.

3. Beat the cream cheese and confectioner's sugar for 1 minute.

4. Slowly beat in the cooled butter mixture and beat again for another minute.

5. Stir in the chocolate chips.

6. Pour into a serving bowl and refrigerate.

7. Garnish with additional chips, if you choose.

Serve with Nilla wafers (my choice) or graham crackers OR make sugar cookie strips like bakingblonde ... roll sugar cookie dough out into a rectangle, use a pizza cutter to cut strips and then sprinkled with sugar and baked!

**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.

Sun-dried Tomato and Basil Risotto

2007-08-05T13:27:00.000-04:00

Stolen from the Cooking with Rachel blog

Ingredients:
5 cups reduced-sodium chicken broth

1 tablespoons butter

2 links of Trader Joe’s Sun-dried Tomato Chicken Sausage

¾ cup chopped sun-dried tomatoes (packed in oil)

4 ounces baby Bella mushrooms

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups Arborio rice

3/4 cup dry white wine

3/4 cup Trader Joe's quattro formaggio cheese

2 tablespoons chopped fresh basil

Directions:
In a medium saucepan, bring the broth to a simmer. Keep broth warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add chicken sausage and sauté until golden brown, about 5 minutes. Add the onion, sun-dried tomatoes, and mushrooms and sauté until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the basil and remaining Parmesan and serve immediately.

Cheesy Baked Tortellini

2007-08-05T13:26:00.000-04:00

Stolen from Giada

Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated ParmesanPreheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.

Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Passion Fruit Soufflé Glacé with Pineapple Fruit Soup

2007-08-05T12:57:00.000-04:00

Stolen from the Dessert First blog

Passion Fruit Soufflé Glacé

from Kate Zuckerman's The Sweet Life

makes about 2 quarts, or 12 servings

Curd

8 egg yolks

1/3 cup (66 g) sugar

1/2 cup plus 3 tablespoons passion fruit puree

pinch of salt

8 tablespoons unsalted butter, room temperature

Meringue

1 cup heavy cream

4 egg whites

pinch of cream of tartar

6 tablespoons passion fruit puree

1/2 cup plus 3 tablespoons sugar

For the curd: Make a bain-marie by heating a saucepan of water on the stove. Whisk together the egg yolks and sugar in the bowl for the bain-marie.

Add the salt and passion fruit puree to the yolks and whisk to combine.

Place the bowl over the simmering water and whisk constantly for about 5-8 minutes, until the mixture has thickened and holds the lines from the whisk.

Remove bowl from heat and place in an ice bath until it has cooled to warm. Add in the butter and whisk until completely combined into the curd.

For the meringue: Whip the heavy cream in a stand mixer to soft peaks. Store the whipped cream in the refrigerator.

Place the egg whites In a clean stand mixer bowl and whip on medium-high with the whisk attachment until it starts to foam.

Add the cream of tartar and continue whipping until soft peaks start to form.

At this point, combine the passion fruit puree and 1/2 cup plus 2 tablespoons sugar in a small saucepan and heat on stove on high until it comes to a boil.

While the passion fruit syrup is boiling, carefully add in the remaining one tablespoon of sugar to the whipping egg whites, a little at a time. The egg whites should get shiny and gain in volume - be sure to watch that they do not overwhip while the syrup is cooking.

When the temperature of the passion fruit syrup has reached 245 degrees F, remove from heat and carefully pour down the side of the mixer bowl while the mixer is still running. Let the syrup combine with the egg whites and continue whipping for about 6 minutes until the meringue has cooled to room temperature. It should be very thick and glossy.

Place the passion fruit curd in a large bowl. Scrape the whipped cream on top and carefully fold into the curd with a rubber spatula, taking care not to deflate the whipped cream too much.

Scrape the meringue on top of the mixture and incorporate in the same manner.

Pour the mousse into desired glasses or molds and place in the freezer for at least 4 hours to set. I use silicone molds that make it easy to unmold the shapes when they are frozen.

The frozen mousse will keep in the freezer for about 1 week.

Pineapple Fruit Soup

from Kate Zuckerman's The Sweet Life

makes about 5 cups

1 vanilla bean

1 medium pineapple

1 cup sugar

Cut open the vanilla bean and scrape out the seeds. Place the seeds and pod in a large saucepan.

Slice off the top and bottom of the pineapple. Carve off the skin of the pineapple. Cut the pineapple down the center and then each half into 1/2 thick slices. You don't have to be precise as the pineapple will be pureed later but keep the pieces similar-sized so they will cook evenly.

Place the pineapple, sugar, and 1 1/2 cups water to the saucepan.

Bring the mixture to a simmer and cook for about 5 minutes.

Remove the saucepan from heat. Remove the vanilla bean pod.

Take about half the pineapple and place into a food processor. Add a little of the cooking liquid, and process until the pineapple is mostly pureed. Strain the puree into a container, using a ladle to push as much of the liquid through the strainer as possible. Repeat with the rest of the pineapple.

Chill the strained liquid in the refrigerator.

When you are ready to serve, ladle into bowls, place a scoop of the passion fruit soufflé glacé in the center, and add some diced strawberries, peaches, mango, or fruit of your choice.

Snickerdoodles

2007-08-05T12:45:00.000-04:00

Stolen from Allrecipies.com

These were so yummy. I did make a few minor changes. I used 1/2 cup butter and 1/2 cup of margarine in place of the shortening because that's what I had, I would have preferred to use a whole cup of butter, but they were still good. I also substituted 2 tsp of vinegar for the 2 tsp of cream of tartar because I couldn't find my cream of tartar. I also needed way more than 2 tbsp of sugar and cinnamon. I recommend probably tripling that amount.

INGREDIENTS

1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.

Margaritas done right

2007-08-04T15:45:00.000-04:00

I love margaritas! This is the way to make em right and make em good.

1 part lime juice
1 part triple sec or cointreau
11/2 parts white or silver tequila
A bit of simple syrup if you like your margarita sweet.

Cool Whipped Frosting

2007-08-03T11:29:00.000-04:00

Stolen from nestie ae2409

INGREDIENTS

1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract

DIRECTIONS

In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.

Arugula & Fried Mozzarella Salad with Tomato-Basil Vinaigrette

2007-08-02T11:54:00.000-04:00

In this satisfying salad, cheese is battered with egg and breadcrumbs before being fried into warm, crispy-gooey slices. The slight bitterness of the arugula is the perfect foil for the melty, rich fried mozarella. Smoked mozzarella is divine and adds depth to the salad, but regular mozzarella will make a delicious salad, too. Be sure to coat the cheese slices thoroughly so they don’t ooze during cooking.

Ingredients:

1 large (about 7 ounces) smoked mozzarella
1 large egg
Kosher salt and freshly ground black pepper
1 cup fresh breadcrumbs
1 1/2 cups medium diced fresh tomatoes
1/3 cup loosely packed fresh basil leaves, roughly chopped
1 medium clove garlic, minced
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
5 ounces baby arugula, washed and dried

Directions:

Slice the mozzarella into eight slices, then again in half crosswise, so you have 16 pieces of cheese. Whisk the egg in a medium bowl with a pinch of salt and pepper. Put the breadcrumbs in another medium bowl. Working with a few pieces at a time, dip the cheese in the egg, turning to coat all sides of the cheese. Dredge the cheese in the breadcrumbs, pressing to help the crumbs adhere and cover the cheese as much as possible. Transfer the breaded cheese slices to a plate and refrigerate until ready to cook. You can prepare the cheese up to 1 hour ahead. Discard any leftover egg and crumbs.

In a small bowl, combine the tomatoes, basil, and garlic and season with 1/2 teaspoon kosher salt and a few grinds of pepper. Let this sit for 5 minutes, then add 1/4 cup of the oil and the vinegar.

Heat 1 1/2 tablespoons of the oil in a 10-inch nonstick skillet over medium-high heat. Put half the cheese in the pan and cook until the breadcrumbs turn golden, 30 to 60 seconds. Use two forks to turn the cheese and cook until the second side is golden, another 30 to 60 seconds. Transfer to a plate. Using the remaining 1 1/2 tablespoons oil, repeat with the second batch of cheese.

Put the arugula in a large bowl. Stir the tomato mixture and toss it with the arugula. Taste and add salt and pepper as needed. Portion the salad among four plates. Arrange four pieces of cheese on top of each salad and serve immediately. -- Eva Katz

Reprinted from Fine Cooking Annual by the Editors of Fine Cooking with permission from The Taunton Press. Photography by Scott Phillips.

Easy Chocolate Mousse

2007-08-02T11:42:00.000-04:00

Stolen From Nestie Melrrr
Easy Chocolate Mousse

1 teaspoon gelatin powder, unsweetened
1 tablespoon cold water
2 tablespoons hot water
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 cup heavy cream -- chilled
1 teaspoon vanilla extract -- or other flavoring

In small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add hot water; whisk until gelatin is completely dissolved and mixture is clear. Cool slightly.

Stir together sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.

Refrigerate about 30 minutes before serving.

Chicken Stuffed Shells

2007-07-30T11:23:00.000-04:00

Stolen from - Now that's What's Cooking

Chicken Stuffed Shells

15 uncooked jumbo pasta shells
2 teaspoons oil
2-4 cloves garlic, finely chopped
8 ounces cooked chicken
1(15 ounce) container fat free ricotta cheese
1/3 cup dry breadcrumbs
1 (28 ounce) can low fat marinara sauce
Salt and pepper to taste
1 tsp parsley
Parmesan cheese for topping

1. Heat oven to 400 degrees.

2. Spray large baking dish with nonstick cooking spray.

3. Cook pasta shells according to directions and drain.

4. Boil chicken and shred.

5. Heat oil in a large nonstick skillet over medium heat.

6. Combine chicken and garlic, cook for 3-5 minutes

7. Remove from heat and stir in ricotta, breadcrumbs, parsley and salt and pepper to taste.

8. Spread 1/2 cup sauce in the bottom of the baking dish.

9. Fill cooked shells with chicken mixture and place filled sides up in baking dish.

10. Pour remaining sauce over shells.

11. Bake covered with foil for 15-20 minutes, remove foil and continue baking until filling is lightly browned.

12. Sprinkle with Parmesan cheese and serve.

Cream Cheese Chicken

2007-07-29T19:37:00.000-04:00

Cream Cheese Chicken
(Source: MaryEllen - found on Now that's What's Cooking Blog)

3 chicken breasts, trimmed and kept whole or cut into strips or chunks
1 can chicken broth, separated
4-8 cloves garlic
red pepper flakes
4 oz cream cheese
1.5 tbs flour
2 tsp white wine

Optional: chopped red and green peppers or 1 chopped jalapeno

1. Put chicken in large pan with a little bit of olive oil

2. Add red pepper flakes and pressed garlic

3. After 1-2 min, add ¾ can chicken broth and white wine; add the chopped peppers at this time if you are using them

4. Bring to a boil then simmer 20-25 min until chicken is cooked- Remove chicken and place in a covered dish; keep warm

5. Mix flour with remaining broth and add to pan; mix

6. Add cream cheese, mix until thick and bubbly

Jack Daniels Sauce

2007-07-29T19:33:00.001-04:00

Stolen From - CD Kitchen

Jack Daniels Sauce (just like TGI Friday's)

1/3 cup diced red onions
1/2 teaspoon finely diced garlic
1/2 cup water
1/2 cup brown sugar
1/3 cup teriyaki sauce
1/4 cup soy sauce
1/3 cup white grape juice
1/2 cup Jack Daniel's Black Label Bourbon
1/2 teaspoon Tobasco Sauce

Blend all ingredients in medium sauce pan and bring to a boil. Simmer for 35 - 45 minutes. Remove from heat.

Potato Candy

2007-07-29T19:20:00.000-04:00

Stolen From: Nestie Ashleighl

Potato Candy

½ of a medium potato, peeled and mashed ( then cooled)

1 tablespoon butter

1 teaspoon milk

2- 2 1/2 cup confectioners' sugar

1 cup peanut butter

DIRECTIONS

Mix together potato, butter or margarine, and milk. Add enough confectioners' sugar to make a stiff dough.

Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.

French Baguettes

2007-07-26T12:10:00.000-04:00

These are really easy and really yummy. The last time I made them I also threw some rosemary into one of the batches which was a nice addition.

The only downside to these is that if you're puppy happens to get a hold of one of the rising loaves your screwed and can expect a $750 vet bill. Yes our wonderful little Puddles ate one, got drunk and shit her brains out at the emergency vets office at 2 am. It was going to be expensive anyway, but in the interest of not getting shit on while we slept Greg and I decided to have them watch her overnight. Of course the poop isn't really why we left her, she was drunk and we wanted to make sure she was going to be ok.

Stolen from Allrecipes.com

French Baguettes

INGREDIENTS

1 cup water
2 1/2 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water

DIRECTIONS

Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Spicy Garlic Lime Pasta

2007-07-26T12:00:00.000-04:00

Stolen from Amber's Delectable Delights

This was really yummy! I marinated the chicken overnight and it tasted great. My one complaint along with Greg and Ry's was that it was a little too peppery, but that was my fault, I accidentally put way too much cayenne pepper into the mix because I forgot how big the holes are ... oopsies. I also didn't have any garlic power so I used a garlic and herb spice that I had and it worked out just fine.

Spicy Garlic Lime Pasta

Ingredients:
1 cup chicken broth
1.5 tbls lime juice
1 tsp corn starch
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried thyme
1/4 tsp dried parsley
2 boneless skinless chicken breasts
1 tbls butter
Few drizzles of olive oil
8 oz pasta (I used whole wheat rotini)
1-2 cups broccoli florets
Optional - Parmesan cheese for topping

Directions:
1) Mix all marinade ingredients (chicken broth through parsley) together in bowl or ziplock bag. Cut chicken into bite size pieces and toss into the marinade. Let chicken marinate in fridge a minimum of one hour.
2) Bring pot of salted water to a boil. Cook pasta according to package directions. During the last 5 minutes of pasta cook time add the broccoli into the boiling water. Drain.
3) Meanwhile, heat butter and olive oil in saucepan over medium heat. Remove chicken pieces from marinade (setting marinade to the side) and place in heated pan. Cook chicken until no longer pink. Pour the marinade into the pan with the chicken and bring to a simmer. Let simmer until thickened.
4) Toss cooked broccoli and pasta with the chicken and sauce. Sprinkle with parmesan cheese if desired and serve.

BBQ Baked Biscuits

2007-07-26T11:56:00.000-04:00

Stolen from nestie Bakingblonde

BBQ Baked Biscuits
1/4 cup brown sugar
2 TBS low sodium soy sauce
1/4 cup ketchup
2 TBS BBQ sauce (a slightly sweet one works best)
1 TBS water
2-3 garlic clove, minced
3-4 pork chops or chicken breasts (I used pork)

1 TBS water
1 TBS cornstarch
1 TBS EVOO
1 half onion, chopped
1 TBS BBQ sauce (a slightly sweet one works best)
1 TBS low sodium soy sauce
1/4 cup brown sugar
2/3 cup low sodium beef or chicken broth
1 large can Plain (not buttered) Pillsbury Grands refrigerated biscuits

Preheat the oven to 375º.
Line a baking or broiler pan with foil
In a large mixing bowl wisk together brown sugar, soy sauce, ketchup, BBQ sauce, water and garlic until combined.
Rub on both sides of meat very liberally. Reserve remaining sauce. Place the meat in the prepared pan and bake for 20-25 minutes. Baste the meat with the remaining sauce (and flip meat over and baste the other side) Bake for another 10-15 minutes or until no longer pink. Shred the meat and allow to sit in the juice in the pan.

While meat is resting, In small bowl, combine cornstarch and water wisk well and set aside.
In a medium pan over high heat, heat the EVOO. Cook onion for 2-3 minutes just until beginning to brown. Turn down heat to medium. Add soy sauce, BBQ sauce and brown sugar. Stir to combine. Slowly add the broth and cornstarch mixture. Cook until the sauce thickens a bit. Stir in the shredded meat. Turn off heat.

Separate dough into 8 biscuits. On lightly floured surface, press or roll each biscuit into about 5-inch diameter circles. Divide the BBQ meat mixture among the biscuits and place in the center of each biscuit.

Gathering up edges, twist and pinch to seal. Place, seam side down, on ungreased baking sheet.

In a small bowl wisk together
1 tsp sugar
1tsp water
1 egg white

Brush tops of biscuits with the mixture

Bake at 375º for 12 to 15 minutes or until golden brown.

Rice Krispy Treats

2007-07-23T13:09:00.000-04:00

Peanut Butter Rice Krispy Treats
Stolen from: BakeSpace.com

Ingredients:
4 Cups miniature marshmallows
1/2 Cup creamy peanut butter
4 Tablespoons butter
1/8 Teaspoon salt
4 Cups crisp rice cereal
1 Cup candy coated chocolate candies with peanut butter

Directions:
1. Combine marshmallows, peanut butter, butter, and salt in a large nonstick saucepan over low heat. Cook, stirring continually, until mixture is smooth, about 5 minutes.

2. Combine rice cereal and candies in a large bowl and mix well. Pour marshmallows mixture over cereal mixture and stir to coat evenly.

3. Shape mixture with greased fingers into 1 Ã‚Â½ inch balls. Arrange on waxed paper. Let stand to cool for 5 minutes.

Variation:
For a rich flavor, add Ã‚Â½ cup butterscotch flavored chips after the marshmallows and butter have melted.

Money-saving tip:
Using margarine or a butter blend rather than butter gives good results with less expense.

Chocolate Rhapsody

2007-07-03T17:41:00.000-04:00

Ingredients:
Cake layer:
2/3 cup of all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
6 tablespoons butter or margarine (softened)
1 large egg
1 teaspoon vanilla extract
1/4 cup milk

Chocolate layer:
2 cups (12 ounces) semi-sweet chocolate morsels
3/4 cup heavy whipping cream

Raspberry Mousse Layer:
1/3 cup granulated sugar
2 tablespoons water
1 teaspoon cornstarch
2 cups (8 ounces) slightly sweetened frozen raspberries
3 (6 ounce package) White Baking Bars (broken into pieces)
1 3/4 cups heavy whipping cream, divided
1 teaspoon vanilla extract
Sweetened whipped cream (optional)
Fresh raspberries (optional)

Directions:
Preheat oven to 350*F. Grease a 9-inch springform pan.

For Cake Layer:
Combine flour, baking powder, and salt in small bowl. Beat sugar and butter in small mixer bowl until creamy. Beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared springform pan.

Bake for 15 to 20 minutes or until lightly browned. Cool completely in pan on wire rack.

For Chocolate Layer:
Microwave morsels and cream in medium, uncovered, microwave safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until morsels are melted. Cool completely.

For Raspberry Mousse Layer:
Combine sugar, water, and cornstarch in medium saucepan; stir in respberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely.

Microwave baking bars and 1/2 cup of cream in meduim, uncovered, microwave safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The bars may retain some of their original shape. If necessary, microwave at additional 10 to 15 minute intervals, stirring just until bars are melted. Cool completely. Stir into raspberry mixture.

Beat remaining cream and vanilla extract in large mixer bowl until stiff peaks form. Fold in raspberry mixture.

To Assemble:
Remove side of springform pan; dust off crumbs. Grease inside of pan; reattach side. Spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes. Sppon raspberry mousse over chocolate; freeze for 10 minutes. Carefully spread remaining chocolate mixture over raspberry mousse. Refrigerate for at least 4 hours or until firm. Carefully remove side of springform pan. Garnish with whipped cream and raspberries.

Angel Hair Pasta and Chicken with Asian Dressing

2007-07-03T17:35:00.000-04:00

Ingredients:
9 ounces refrigerator angel hair pasta
1/3 cup of creamy peanut butter
1/3 cup of dark sesame oil
1/3 cup of vegetable oil
1/4 cup of orange juice
3 tablespoons of rice vinegar
2 tablespoons of soy sauce
1 tablespoon honey mustard
2 teaspoons hot chilil oil
1 1/2 cups of diced cooked chicken
1/3 cup of sliced green onions

Directions:
Prepare pasta according to package directions.

Compine peanut butter, sesame oil, vegetable oil, orange juice, vinegar, soy sauce, mustard, and chili oil in small bowl. Mix until smooth. Season with salt and ground black pepper.

Toss pasta, chicken, green onions, and dressing in medium bowl.

Ravioli Lasagna

2007-07-03T16:46:00.000-04:00

Ingredients:
1 package (20 ounces) cheese raviolis
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 large eggs, lightly beaten
1/3 cup of milk
1 container (23.5 ounces) marinara sauce
1/4 cup (1 ounce) parmesan cheese

Directions:
Preheat oven to 350*F. Grease two 8 x 4-inch loaf dishes.

Prepare pasta according to package directions.

Combine ricotta cheese, spinach, eggs, and milk in medium bowl. Place one-fourth pasta in each prepared baking dish. Add one-fourth sauce and half ricotta mixture to each baking dish. Top each with half of the remaining pasta and half of the remaining sauce. Sprinkle both baking dishes with Parmesan cheese. Cover with foil.

Bake for 40 to 45 minutes or until heated through. Let stand for 10 Minutes before serving.

Chili-Lime Chicken Kabobs

2007-07-03T12:02:00.000-04:00

Stolen From AllRecipes.com

I absolutely love this recipe! I've made it for Greg a few times and we are in love with it. There are only a few minor changes that I've made. The first is that I used regular old vinegar because I didn't have red wine vinegar. And the second is that I stack the skewers with lots of other yummy stuff. I always have pineapples, and lime slices (the pieces of chicken near the limes taste extra yummy) and last time we added oranges to the mix. The grilled oranges were AMAZING!! I wish I had my own pics of this, because honestly, mine looked way better than the ones in this pic, but you're just going to have to take my word for it

INGREDIENTS

3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers

DIRECTIONS

In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Southwestern Eggrolls

2007-07-02T16:09:00.000-04:00

I'm pretty sure this recipe is the one that I used to mimic the amazing Southwest Eggrolls at Chili's. For some reason I'm not amazing at getting the eggrolls to turn out great, but then again I only tried once and put them in the deep fryer. Can anyone say too much grease? Honestly, I love the filling just wrapped up in a tortilla or in a taco shell. It's even great to eat with chips (preferably the Tostitos Scoops ones). It looks like I bake them with this recipe so that may just do the trick and leave them yummy instead of way to greasy. I guess Greg will be getting these again soon.

When I make it I use sliced jalpeno's not the juice. I also add it a little bit of Chili power and pepper. I also don't add salsa and use a whole can of black beans (I love my black beans...yummy) oh and as usual I use EVOO instead of vegetable oil.

Southwest Eggrolls (Skinny Version)

2 chicken breasts, shredded
1/3 c. corn kernels (frozen or canned)
¼ c. canned black beans, rinsed and drained
2 tbsp. frozen spinach, thawed and drained
2 tbsp. jarred jalapeno juice
2 tbsp. salsa
½ tbsp. minced fresh cilantro
½ tsp. cumin
1/3 tsp. salt
pinch cayenne pepper
1 c. shredded reduced-fat Monterey Jack cheese
6 flour tortillas
vegetable oil

GREEN SALSA

this is not exactly like the Chili’s cilantro dipping sauce, but is still a great compliment to the SW Eggrolls!Combine all but the last three ingredients in a saucepan. Stir over medium-high heat until well blended. Remove from heat and stir in Monterey Jack cheese until melted. Spoon even amounts of filling into tortillas. Fold ends and roll, securing with a toothpick. Place eggrolls on oil-coated cookie sheet, and brush rolls with oil. Bake at 425* for 15-20 minutes, flipping eggrolls half way through to brown on both sides. Serve with green salsa.

Ingredients

Peel avocados and place them in food processor. In a medium saucepan, boil chopped tomatoes, tomatillos, and jalapenos for 15 minutes; drain. Place in blender with cilantro, avocados, sour cream, and garlic powder. Blend until smooth and salt to taste.

3 avocados
3 green tomatoes
4 tomatillos
½ tsp. garlic powder
3 sprigs cilantro, chopped
2 jalapenos
1 ½ c. reduced-fat sour cream
Salt to taste (needs pretty much)

Grilled steak, caramelized onion and blue cheese Ravioli with A Rosemary Balsamic Cream Sauce.

2007-07-02T15:57:00.000-04:00

Stolen From Joelen's Culinary Adventures

Grilled steak, caramelized onion and blue cheese Ravioli with A Rosemary Balsamic Cream Sauce.

Here is the recipe for the rosemary balsamic cream sauce. You can use this over chicken, pork, steak or even your favorite pasta for something different and flavorful.

1 cup balsamic vinegar
2 tablespoons honey
1/4 cup soy sauce
1/4 cup worchestershire sauce
2 tablespoons brown sugar
1 tablespoon minced garlic
1-2 springs rosemary
1 tablespoon onion powder
1 tablespoon garlic powder
pinch of kosher salt
few grinds of freshly ground black pepper
1/3 cup heavy cream
1 tablespoon butter

- Combine all ingredients except cream & butter in a medium saucepan.
- Bring mixture to a low boil and reduce heat to low.
- Allow mixture to reduce by letting it boil on low for 25-30 minutes.
- Mixture should thicken enough to coat the back of a wooden spoon.
- Allow the mixture to cool, as it will thicken even more.
- In a saucepan, pour reduced sauce through a sieve to remove big spices.
- Allow sauce to boil and add cream.
- Stir & take off heat.
- Slowly stir in butter.
- Pour sauce over meat as a finishing sauce or over pasta.

*The sauce is best made in advance for the flavors of garlic and rosemary to infuse the sauce.

Jello Shots!!!

2007-07-02T15:10:00.000-04:00

Who doesn't love Jello shots? I know I adore them. I need to get the pic of the penis jello shots from my bach party from Carol so this will have a cool pic to go with it hehe

1 cup hot water
1 cup liquor of your choice
mix water and jello mix then add the liquor
Pour into any mold, cup or tray (dixie cups or penis molds are my personal favorites)
Put them in the fridge and eat them when they have become Jello.

I usually use vodka for my alcohol of choice and usually the Jello is blue, green or red, but there are some other fun flavor combos that I think I need to try.

Blue Jello - Raspberry Vodka
Lime Jello - Tequila
Pineapple Jello (I didn't even know this existed) - Malibu
Watermelon Jello - Madroi

Orzo with Parmesan and Basil

2007-07-02T15:02:00.000-04:00

Stolen from Sweet-Savory-Southern

Orzo with Parmesan and Basil

INGREDIENTS

2 tablespoons butter
1 cup uncooked orzo pasta
1 (14.5 ounce) can chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste
2 tablespoons chopped fresh basil

DIRECTIONS

Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs

Margarita Cupcakes

2007-07-02T14:42:00.000-04:00

Stolen from Confections of a Foodie Bride

I've actually made these and I love them!! I did go a tiny bit overboard with the amount of lime I put in the frosting and the frosting ended up being a little more than I could handle, but it was all my fault for not following the recipe, which for some reason I can never seem to do. In my defense I love lime and I always use more than the amount listed and usually it works of wonderfully, this just happens to be one of those recipes where no matter how much you love limes you shouldn't add extra.

Margarita Cupcakes

9 oz Margarita mix (such as Mrs. T’s or Bacardi)
3 oz tequila (Sauza Conmemorativo is a house-fave)
3/4 oz Grand Marnier
White cake mix (yes, the boxed stuff)
3 egg whites
2 Tbsp vegetable oil
1 Tbsp lime zest
1 recipe Lime Buttercream Icing (recipe follows)

Mix together the margarita mix, tequila, and Grand Marnier in a large glass or spouted bowl. You will use 1 1/4 cup of this in the cupcake mix. Pour the remainder over ice and enjoy the mini-rita while you’re baking.

In a stand mixer, add the cake mix, egg whites, vegetable oil, lime zest, and 1 1/4 cup of the margarita mixture. Mix on low for about 30 seconds and then increase to medium speed for two minutes (the batter will still be a bit lumpy).

Spoon the batter into a prepared muffin pan (fill the cups somewhere between 2/3 and 3/4 full) and bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake. Remove the pan from the oven and cool 5 minutes. Remove the cupcakes and cool completely on a baking rack.

Once the cupcakes have cooled, make the icing and ice the cupcakes.

Lime Buttercream Icing
3 cups + 3 Tbsp confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp salt
1 Tbsp lime juice
1/4 cup granulated sugar
green food color (a small amount of the gel will not throw off the consistency of the icing)

Add the butter, confectioner’s sugar, salt, and lime juice to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy. Add the icing to a pastry bag fitted with a 2D tip and ice the cupcakes.

Add the sugar and a couple drops of the food coloring to a food processor. Process until the sugar turns green. Spread the sugar onto a plate and let dry for 15 minutes. Sprinkle onto freshly-iced cupcakes and enjoy!

Another Pasta Salad

2007-07-02T14:38:00.000-04:00

Stolen from Confections from a Foodie Bride

Made-Over Pasta Salad
1/4 cup light mayo
1 cup reduced-fat sour cream
3 Tbsp cider vinegar
2 Tbsp creole mustard
3/4 tsp fresh dill, chopped
2 garlic cloves, minced
1 tsp sugar (optional)*
1 tsp salt
1/4 tsp black pepper, freshly ground
2 cups farfalle, cooked, rinsed in cold water, and drained
2 chicken breasts, cooked, cooled and cubed
2 1/2 cups red grapes, halved
1/2 cup red bell pepper, finely diced
1/2 cup orange bell pepper, finely diced
1/2 cup green onions, chopped

* I prefer my dressings more tart, less creamy and sweet and didn’t use any sugar.

Whisk together mayo, sour cream, vinegar, mustard, dill weed, garlic and sugar (if using) in a small bowl. Taste for seasoning and sweetness and adjust sugar, salt, and pepper if necessary.

In a large bowl, assemble the remaining ingredients. Pour the dressing over the pasta mixture and toss well. Refrigerate for2-3 hours and serve cold.

Horseradish Baked Chicken with Roasted Potatoes and Sugar Snap Peas

2007-07-02T14:31:00.000-04:00

Stolen from http://mecookingcreations.blogspot.com/

Chicken

- 1 pound boneless chicken breasts (I used boneless tenders)

- 2 tbsp butter

- 1.5 tbsp flour

- 1 cup milk

- 3 tbsp sour cream

- 3 tbsp horseradish

- 1/2 tsp Dijon mustard

- a few dashes each of cayenne pepper (optional), salt, and pepper

Melt butter in a pan over medium heat. Add flour and stir. Whisk in milk, bring to a boil, then simmer about 3 minutes. Stir in the horseradish, sour cream, Dijon, and spices. Stir/simmer for a few minutes. Pour about 1/2 of the sauce over chicken in a baking dish (the rest is good heated up and served over your side - rice, plain potatoes, noodles, etc). Bake on 350 for approx 20-25 min til chicken is done. Turn the broiler on for 4-5 minutes to get the sauce nice and bubbly.

Potatoes

- 1 pound red potatoes, washed and quartered

- olive oil (about 1/4 cup)

- spices; I used salt, pepper, garlic powder, onion powder, parsley

- option: a few tsp Parmesan cheese

Toss potatoes with olive oil and spices (and cheese) and put into a flat baking dish. Bake on 350 for approx 30 minutes, or until tender. Be sure to flip your potatoes every few minutes so they get crispy all around.

Veggie

- sugar snap peas - I used about 1 cup

- 2 cloves garlic

- 1 tbsp olive oil

Bring a small pot of water to a boil, add sugar snap peas. In the meantime, heat oil in a pan, add garlic and saute. After 3 minutes, removed sugar snap peas from the water and add to the pan with the oil and garlic. Saute for 2 minutes.

PARMESAN HONEY MUSTARD CHICKEN

2007-07-02T14:29:00.000-04:00

Stolen From Deborah's Culinary Confections

PARMESAN HONEY MUSTARD CHICKEN

INGREDIENTS:

4 boneless skinless chicken breasts, pounded 1/2" thick
1 tablespoon mustard
1 tablespoon honey
1/4 teaspoon lemon juice
1 cup Italian bread crumbs
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

DIRECTIONS:

1. Preheat oven to 375 degrees.

2. In a small bowl combine mustard, honey and lemon juice and stir until well combined. Brush both sides of each chicken breasts liberally with mustard sauce.

3. In a medium bowl combine bread crumbs, parmesan cheese, salt, garlic powder and pepper. Dip chicken breasts in bread crumb mixture, thoroughly coating both sides. Place in a shallow baking pan and spray surface of chicken lightly with nonstick cooking spray.

4. Bake in preheated oven for 10 minutes. Turn chicken breasts over and lightly spray with nonstick cooking spray. Bake an additional 10 minutes or until chicken breast is done.

Potato and Veggie Bake

2007-07-02T14:27:00.000-04:00

Stolen from http://mecookingcreations.blogspot.com/

First I took a potato (baking potato) and threw it in the mic for 8 minutes, flipping it over halfway through. Once it was done I chopped it into bite-sized pieces and threw them into a small baking dish.

In the meantime I chopped a tomato, steamed some frozen broccoli and cauliflower, chopped just a little bit of onion, and got out some roasted garlic that I never used yesterday. I melted butter in a small pan, added the onions for a few min, then added flour. Once it became thick, I added some cream (about 1/3 of a cup) and let it come to a simmer. Once it did, I threw in some grated asiago, pecorino romano, and Parmesan cheeses as well as some red pepper flakes, salt, and pepper. I put the veggies and roasted garlic into the cheese sauce, and then poured the entire thing over the potatoes.

To get some protein, I mixed in some MorningStar Farms Recipe Crumbles (fake ground meat). I think this would also work with browned ground beef, ground turkey, or even chunks of chicken. Otherwise it's just a nice side.

Once it was all assembled I baked it on 400 for about 15 minutes. The result - a tasty, easy, comfort-food dinner in one dish!

Tropical Sweet Potato Salad

2007-07-02T14:24:00.000-04:00

Another tasty looking treat from Clara's Cravings

Tropical Sweet Potato Salad.

3 lb sweet potatoes, peeled and diced
chili powder, salt, pepper, and evoo
1 red bell pepper, sliced
1 can pineapple chunks, drained, 1/2 cup juice reserved
1/2 cup shredded coconut, toasted
1/2 cup sliced green onions
juice of 2 limes
cumin, crushed red pepper, salt & pepper

Preheat oven to 450F. Arrange sweet potato chunks on a foil-lined baking sheet. Spray with evoo, season with salt, pepper, and chili powder, and toss to coat. Roast for 25-30 minutes, until tender when pierced with a fork, stirring occasionally. Remove from oven and cool completely.

Combine roasted sweet potatoes with red pepper, pineapple, coconut, and green onions. Whisk together pineapple juice, lime juice, and season to taste with cumin, crushed red pepper, salt and pepper. Pour over potato mixture and stir gently to combine. Chill before serving.

Beautiful Red Velvet Cake

2007-07-02T13:26:00.000-04:00

This is probably the prettiest red velvet cake I have ever seen. I definitely want to give this recipe a try.

Stolen from the Domestic Goddess

	For the Cake:
	2 ¼ cups - sifted, then measured - cake flour
	2 tablespoons unsweetened cocoa powder
	1 teaspoon baking powder
	1 teaspoon baking soda
	½ teaspoon salt
	1 cup buttermilk
	½ teaspoon red paste food coloring
	1 teaspoon white vinegar
	1 teaspoon vanilla extract
	1 ½ cups granulated sugar
	½ cup unsalted butter, room temperature
	2 large eggs

	For the Frosting:
	2 8-ounce packages cream cheese, room temperature
	½ cup unsalted butter, room temperature
	1 tablespoon vanilla extract
	2 ½ cups confectioner's sugar

	about 1 cup fresh blackberries
	about 1 cup fresh strawberries, sliced in half
	about 3 cups fresh blueberries

directions:

The Cake:
1. Preheat oven to 350°F. Butter, line with parchment, butter and flour again one deep 10-inch-diameter cake pan.

2. Sift already sifted flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl.

3. Whisk the buttermilk, food coloring, vinegar, and vanilla in small bowl to blend.

4. Beat sugar and butter together in the bowl of an electric mixer using the paddle attachment, until well blended. Add eggs 1 at a time, beating well after each. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

5. Pour batter into the prepared pan. Bake until tester inserted into center comes out clean, about 35 - 40 minutes. Cool in pan on rack for about 10 minutes. Turn cake out onto rack and cool completely.

Frosting:
1. Place cooled cake in freezer for about 10 minutes. Meanwhile, beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

2. Slice cake into 2 even layers. Place 1 layer, flat side up, on a platter. Spread 1 cup frosting over top. Arrange ½ of the blueberries, ½ of the blackberries and ½ of the strawberries on top of the frosting, pressing lightly to adhere. Top with second cake layer, flat side up again. Spread remaining frosting over top and sides of cake - smoothing to a nice finish. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature about 1 hour before serving.)

after-thoughts:

I would spend the money on clear vanilla for the icing for this cake - it will look much less bland with white icing as compared to the look of the slightly yellowed icing that vanilla contributes to.

recipe origin: Based on a Bon Appétit, June 2003 recipe and a Martha Stewart Recipe

I'll take that Recipe

We've Moved

Beer Bread

Dorrito Chicken

Happy National Chocolate Cupcake day!!!

Crockpot Salsa Chicken

Hershey's Prefectly Chocolate Chocolate Cake (and frosting)

Purple Rain Cupcakes (aka Teal velvet cupcakes with purple frosting)

Sour Patch Kids!?!?!

Chili and Corn Bread

INGREDIENTS

OMG

mmm Pizza

Update

Food Porn

Homemade Marshmallows

What to buy next?

Chocolate Roses

Chicken Parm

Spaghetti Sauce

Pumpkin Bread!

Cookies, Cookies and more Cookies

Iced Pumpkin Cookies

Ingredients

Best Peanut Butter Cookies Ever

Best Big, Fat, Chewy Chocolate Chip Cookie

INGREDIENTS

DIRECTIONS

Funfetti Cookies

Diet Coke Cupcakes

Pumpkin Spice-infused Vodka

Preparation

Pink Lemonade Cupcakes

Lorena's Strawberry-Banana Margarita

You've got Red on you Pasta

Mozarella Cheese

Buffalo Chicken Lasagna

Peanut Butter Cupcakes

Cookies N' Cream Cupcakes

Ingredients

Goat Cheese Bruschetta

Sangria

Macaroni Grill's Penne Rustica

Stolen from Recipezaar.com

Macaroni Grill's Penne Rustica Recipe

Gratinata sauce use 4 1/2 cups

Penne Rustica

Baked Mac n' Cheese

Poached Garlic Soup with Garlic bread

Stolen From whatscookingamerica.net

Poached Garlic Soup

Tomato Soup Casserole

American Chop Suey

INGREDIENTS

DIRECTIONS

Pumpkin Streusel Bread

Stolen From Cooking Light

Pumpkin Streusel Bread

Ingredients

Preparation

Yield

Nutritional Information

Pumpkin Peanut Soup

Broccoli potato and cheddar cheese soup

Baked Chicken

Crock Pot Chocolate & Peanut Butter Cake

Chicken Stuffing Casserole

Homemade Bagles

Peanut Butter Chocolate Chip Scones

Classic Mojito

Buttermilk Onion Rins

Potato Cheese Soup

Chilled Strawberry Bisque

Snickerdoodle Muffins

Dutch Pancakes

Dulce de Choco-leche Cake

Super Bowl Truffle

Peanut Butter Filled Chocolate Cupcakes

Chicken with Goat Cheese and Sundried Tomato Sauce

Garlic-Parmesan Risotto