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5/31/11
5/1/11
Summer Fresh Veggie Pizza
Summer Fresh Veggie Pizza
2 cans Pillsbury crescent rolls
1 lg carton sour cream
1 package dry ranch dressing mix
1 tsp dry dill
all the veggies you want:
carrots, sliced thin
cherry tomatoes, halved
cucumbers, sliced thin
broccoli, cut bite sized
green onion, finely chopped
& the list goes on....
2 cups monterrey jack cheese, shredded
fresh black pepper
Summer Fresh Veggie Pizza is perfect for all this hot weather! It's great to carry to a picnic, gets better as it sits & is pretty on the table too. I've made this one for years &, even though my husband calls it girly food, it brings a smile to my face!
Simply pre-heat the oven to 350, grease a cookie sheet & roll out your dough onto the pan. Just lay it out flat and press until it goes to the edge of the pan. Now, follow directions on the package, but note that it won't need as long to bake since the dough is not rolled.
Now, while that's baking, mix together the sour cream, ranch packet & dill. Once the crust if cooled, spread with sour cream mixture on top. Then, layer with all your favorite veggies, cut bite sized! The sky is the limit... I even like to add fresh cilantro. Finally, sprinkle with cheese. Easy goes it on the cheese, as it's nice to see all the veggies peeking out. Now, place it in the fridge to let it all marinade for at least an hour, but it can stay all afternoon!
There you have it! Fast, easy & fun :)
Banana & Pecan Waffles
Banana & Pecan Waffles
2 cups Original Bisquick mix
1 1/3 cups milk
1 egg
2 tbls vegetable oil
1/2 cup pecans, chopped
2 bananas, diced
your favorite syrup!
We had these yummy waffles when we visited the Yanney family in Sioux City, Iowa! Trish whipped these up for all of us one Saturday morning, which left me craving waffles every time the weekend rolls around!
Simply mix together the Bisquick, milk, egg & oil. The batter may still be a little lumpy. Next, prepare your waffle griddle with whatever grease you prefer. Then, pour waffle impressions half way full & sprinkle with bananas & pecans before filling the rest of the way. Now, follow the directions for your griddle, cooking approximately 5 minutes.
Top these steamy waffles with the remaining pecans & bananas. Then, pour on your favorite warm syrup. Mmmm... that's all I have to say. Plus, a big thanks to Trish for always making our times together so special!
Warm Spinach Artichoke Dip
Warm Spinach Artichoke Dip
9 oz bag fresh spinach, chopped
1 14 oz can artichokes, chopped (not marinated)
1 package Knorr Vegetable
16 oz sour cream
16 oz cream cheese, softened
3/4 cup Hellman's Mayonnaise
2 cups shredded monterrey jack cheese
1 clove minced garlic
salt & pepper
Here it is! This is my favorite "at home" version of one of the most popular appetizers to order out... Warm Spinach Artichoke Dip. It's hot, creamy & I can just spread it on a bagel to make a meal out of it.
Simply mix all the ingredients in a very large bowl, as the fresh spinach will take up a lot of space. Now, you can take forever with a mixing spoon or, like me, just get your hands into it & it will be done in no time!
Once mixed, spread into a 13 X 9 baking pan. Then, place into a 350 degree oven for 30 minutes or until the top is nice & golden. If you like a crunchy crust, simply add 1 cup of panko bread crumbs to the top before baking.
To serve, I toasted up thinly sliced banquette pieces in the oven. Another favorite is to grill pita bread or just use tortilla chips too.
This one is perfect for any occasion... the holidays, a family get-together or just for you. After all, you deserve a little something special :O)
Panini Pepper Jam Sandwich
Panini Pepper Jam Sandwich
sourdough bread
deli smoked turkey
fresh spinach
sliced strawberries
sliced avocado
sliced brie cheese
red pepper jam
cooking spray
panini press
This is my latest favorite panini! The combo is just delightful, prefect for a girl's night, something special for you or for a get-together. Don't let the red pepper jam scare you either, it gives a great surprise. It will leave you thinking..... "Hmmm, what was that yummy flavor!" Okay, you can substitute the jam for a spicy mustard or a pesto mayo. It's fun to give options if your are having company too.
So, this is so easy! Slice up your fruit & veggies. Then, I like to put all the items on a tray. It will be pretty to the eye & easy for building your paninis. This is the exact order that I use, which allows you to spray the top piece of bread when you are done assembling, flip it into the pan with the cheese on the bottom, then spray the top slice of bread. A very easy method!
Here goes. Take a slice of sourdough and spread on the red pepper jam. Now, layer your avocado, strawberries, spinach, smoked turkey & lastly the cheese. (We want the cheese to go down into the pan first, so it will for sure melt.) Add your last piece of bread, then spray the top with cooking oil. You can use butter, put the spray is figure friendly & oh so easy.
Time to put it in the pan. Make sure your stove is just on medium, you are going for a golden brown. Simply flip in over, very gently, placing the spray side down and the cheese being closest to the bottom. Then, spray the top piece and place on your panini press. I have mine pictures here to the right. If you don't have one, no problem. You can foil a brick, use a small iron skillet or use a regular skillet and place something heavy in it. Technically you can even smash is with your hands, but traditionally it's pressed.
Once the bottom is golden, flip it carefully back over to do the other side. If the cheese isn't quite melted, I turn down the heat a little more & allow it to stay on longer.
I like to serve this with a bowl of soup!
Mini Chicken Pot Pie
Mini Chicken Pot Pie
1 box pastry dough
1 egg
4-6 chicken breasts boiled & cubed. Or, 1 whole boiled chicken
2 boxes chicken broth or try homemade if boiling a whole chicken
1 diced onion
2 garlic cloves
4 carrots, peeled & sliced
3 potatoes, cubed
1 Small bag frozen peas
4 tbls butter
4 tbls flour
2 tsp Dill
1 tbls poultry seasoning (see note)
1 bay leaf
S & P
optional: Cavender's Greek Seasoning & 1 stalk celery
One of my favorites! This mini version of chicken pot pie is so quaint! You can use the small ramekin size or bump it up to the individual serving size. What lady won't enjoy coming over & being surprised with her own personal pie!
Here goes! First, you choose, do you want to boil breasts only & use store bought broth. Or, do you want to boil a whole chicken & have homeade broth. It's not hard to make your own. If boiling breasts: place breasts in stock pot, cover with water & boil until done. If using a whole chicken: cover with water, NOW ADD YOUR poultry seasoning, one onion peeled & quartered, 2 whole garlic cloves, 1 bay leaf & celery is optional. Then, S&P. (NOTE: I enjoy adding 2tsp Cavender's Greek seasoning, which couples great with the poultry seasoning.) Bring to a low boil & simmer until done, about 45 min to 1 hour. Remove whole chicken & strain remaining contents into a large bowl. Discard all the remains & you have a wonderful broth! Use your broth now to substitute store bought in the rest of the recipe. If you like more white meat, you can always drop in a few boneless breasts in the last 25 minutes of boiling. Shew... now, on with the rest!
Set chicken aside to cool, cube once you are able to handle the meat. Reserve in a bowl.
Place broth in stock pot. Now, if using store bought broth, IT'S YOUR TURN TO ADD your minced garlic, diced onion, bay leaf, poultry seasoning, S & P and optional: diced celery and 2 tsp Cavender's Greek Seasoning (see NOTE above).
Place all veggies, minus the peas in pot, bring to a low boil & simmer until just fork tender, turn off heat. It will be about 15 minutes. Add peas! Now, drain off into a reserve bowl all broth until about 1 inch broth remains in pot. Add back in chicken.
In a small sauce pan melt the butter over Med/High heat. Then, sprinkle in flour & stir continuously for 1 minute... we are making an easy broth thickener. Now add in 1/2 c of broth at a time until you have a nice thick & creamy broth. Pour this mixture over chicken & veggies. Return to a Med/High heat until it's all thick & creamy! Not thick enough yet, you can always repeat the process until you like the consistency. Too thick, you can add back in your reserve broth.
Great! It's all cooked! now, the remaining baking is just to do the crust. So, preheat oven to 350 degrees & place your filling in dishes. Fill to the top! Cut pie crust to fit the top of your dishes with a 1 inch rim. Take the rim and roll it under, to thicken the crust. Then, use your fingers to pinch the rim & make it picture perfect. Brush very lightly with one whipped egg yolk.
Bake at 350 until crust is nice & golden, simply follow directions on your purchased crust. About 1/2 way through cooking, I cover the edges of crust with foil rings or strips. This lets the crust stay golden while the center finishes cooking. It's usually about a 35 minute process, but you'll just have to peak in & see when your middle is done.
So, this one is not a 30 minute meal, but it's also not a tough one. It will thrill the crowd! If fixing for your family, you can always put it in pie tins or a 9X13 pan! You can also cut out little leafs with the remaining dough or each person's initials!
Greek Pasta Salad
Greek Pasta Salad
1 Box bowtie pasta
1 Can pitted black olives
1 Cucumber, seeded & cubed
1 Package grape tomatoes
2 Handfuls fresh spinach
1 c feta cheese, cubed
1/2 c EVOO
1/2 c Red wine vinegar
1 lime
2 tsp oregano
2 tsp basil
S & P
Who doesn't enjoy Greek food! It's fresh & wonderful all at the same time! To change this up a little, visit World Faves & add the recipe for marinating Greek Chicken or serve with a Chicken Gyro on the side.
This recipe is quick and easy! By the time the pasta boils... it's all done! So, boil your pasta to just al dente... no longer! While pasta boils, in a large bowl add drained black olives, tomatoes sliced length wise, spinach gently chopped, feta cheese & cucumber.
In a small bowl, wish together EVOO, red wine vinegar, juice of one lime, oregano, basil and S&P. Taste... what do you think? Some like it sweeter, so add a little sugar. Some like it zestier, add more vinegar. Do whatever you like!
Once pasta is done, drain & run over with cold water (this will keep it from wilting the spinach or melting the cheese). Then add it to the veggies & stir the dressing over the top. I like to hold back a little of the dressing to add right before serving.
This salad is way better when chilled!!! If you are chilling along time, wait to add the spinach so it doesn't wilt. I just had a bowl... delightful!
Summer Garden Quiche
Summer Garden Quiche
1 Deep pie crust
1 Red pepper, diced
1/2 Purple onion, chopped
2 Cloves garlic, pressed
5 Eggs
1 c 1/2 & 1/2
2 c Monterey jack cheese
1/3 c Parmesan cheese
basil - fresh or dried to taste
2 Tbls EVOO
S&P
What woman doesn't like quiche!! Oh yum! This perfect recipe was first fixed for my family by Robin Garver & my father called it a serendipity! An unexpected pleasure! We've fixed it over & over again!
Brush edge of crust with 1 egg yolk wash & prick bottom with a fork. Then, put in oven for 10 min at 425-- set aside
Saute red pepper, chopped purple onion & garlic in EVOO. (You could add in whatever veggies you like or omit some.)
Whisk remaining 4 Eggs, 1/2 & 1/2, plus S&P in bowl. Stir in veggies, along with both cheeses. Add in fine chopped basil... or dried will do, about 2 tsp.
Pour in pie shell and top with thin sliced tomatoes.
Bake at 375 for 20 min... then cover edge of crust with foil strips. Continue baking 25 more minutes or until done. It's a beautiful dish!!
Spinach & Artichoke Anything
Spinach & Artichoke Anything!
1/2 Can quartered artichoke hearts
Handful of fresh spinach
Few Spring fresh basil or 1 tsp dried (or 1 tsp pesto)
1 Clove garlic minced
2 Tbls EVOO
1/4 c Red Cooking Wine
S & P
lime
It's simple & eloquent any time! It's a little something easy when you are making something nice just for you or multiply it and make it for a group! You can put it on about anything. Try it over your favorite pasta, rice or even a baked potato.
Heat EVOO in pan. Saute the artichoke hearts & garlic to a golden brown. Add either the basil or pesto (your choice). Then, deglaze the pan with Cooking Wine (This is my choice, yours might be different. It simply means salt has been added to the wine, so it's not good for drinking but wonderful for cooking. All the alcohol content cooks out while deglazing pan. You can always substitute a little chicken broth in it's place). Now fold in the fresh spinach, just until wilted & add S&P. Squeeze a little fresh lime on top right before eating!
To dress it up a little, you can saute peeled shrimp with the artichokes & garlic. Mmmm! I'ts a light, easy & healthy dish! After all, you deserve it!
Lo-Cal Pumpkin Spice Muffins
Lo-Cal Pumpkin Spice Muffins
1 box spice cake mix
1 16 oz can pumpkin
1/2 cup + 2 tbls water
1/4 cup Hershey's cinnamon chips - optional
Cream Cheese Icing
-also optional & no longer lo~cal... lol!
My Favorite New Option: Stir in 1/2 bag of your favorite chocolate chips, then press a few more on the top before baking... YUM!
Absolutely YUM!!! Robin Garver brought these delightful treats to a ladies brunch that we just had & let me say... they are amazing! Believe it or not, they are low-cal & originated from weight watchers! Whoo hooo, minus the cream cheese icing anyway :O)
So, it's as easy as this: Mix all the above ingredients & spoon into a prepared muffin pan, I used canola oil spray. Then, place into a 350 degree oven & bake 16-18 minutes for mini muffins or 22-24 minutes for standard size.
That's it... how easy, huh! Robin brought along a squirt bottle of cream cheese icing to keep it optional for whoever wants is... you want it! The best part is, you don't miss a thing not having the oil & extras... they are just perfect.
Fritatta - All Different Ways
Fritatta - All Different Ways
6 eggs
6 med size potatoes I like yellow the best
4-6 slices diced smoked turkey
1/2 yellow onion sliced thin & quartered
1/2 c + 2tbls EVOO
S & P
This is an easy one! We first fell in love with this in Barcelona. It seemed to be in every tappa bar we'd pass by &, before long, well it became one of our all time favorites!
Thinly slice and saute onion in 2 TBLS EVOO. Set aside.
Peel and slice thin 6 potatoes. I like mine cut in half one time. Heat 1/2 c Olive Oil in a skillet on Med/High & saute in 2 batches until fork tender. (I cover them for 7 minutes, turning occasionally. Then, uncover for 7 minutes more & turn heat to Med.) Salt & Pepper as you go.
While cooking potatoes, whip eggs in a bowl & add 4-6 slices diced smoked turkey (or any meat you like).
TIP: You can omit the meat & add in any veggies you like at this point!! Simply make sure veggies are already sauteed to barely fork tender. You can try asparagus & crab, red pepper & zucchini or any combo you come up with!!!
Once potatoes are nice & golden, remove them with a slotted spoon to leave remaining EVOO in pan add them to the egg mixture. Fold in the sauteed onions. Salt & Pepper.
Turn same skillet to LOW. Make sure there is at least 2 Tbls EVOO left in bottom and add mixture to pan. Cover & let cook 6-8 minutes, until golden brown on bottom. I use a pie server to check the bottom.
Now, HERE'S THE FUN PART.... Place a LARGE plate on top of skillet and flip the Potato tapa over onto the plate. (cooked side up) Then, gently slide it back into the pan to finish cooking the reverse side. Take your spatula and gently tuck in the potatoes to form a perfect disc shape. If in the event that it breaks apart, which it should not if you go slow... simply smash it back together, as it's very forgiving.
Cook uncovered this time.... very low heat until browned on both sided and done in middle. About another 8 minutes. Simply insert a knife to the center to make sure eggs are fully cooked. Serve from pan or slide out onto a large plate. It's great for a brunch with fresh fruit & a side salad!
MMMM!!!!!
Arnold Palmer Punch
Arnold Palmer Punch
1 gallon sweet tea
1 frozen lemonade concentrate
1 quart water (or more)
1 quart crushed ice
2 sliced limes
2 slices lemons
2 sliced oranges
A simple punch for any occasion! We made it on the fly at my mom's bridal shower and it was just delightful. It's Arnold Palmer Iced Tea turned punch!
Simply pour in 1 gallon of sweet ice tea, which at this point you can easily substitute sweetner of your choice. Then, add one can of frozen lemonade concentrate and blend until melted. Next, pour in the water, ice and fruit slices.
You can also please guests that are simply water drinkers at the same time. Just use the same fruit slice, crushed ice & water.
Both are fruity, fun & refreshing!
Summer Plantation Salad
Summer Plantation Salad
1 bag spring mix salad
2 cups walnut pieces (toasted or sugared)
1 pint fresh strawberries, sliced
fresh blueberries, to taste
fresh pineapple, to taste
1 can mandarin oranges, drained
Poppy Seed Dressing:
2/3 cup cider vinegar
1 1/2 cup sugar
2 tsp salt
2 tsp dry mustard
3 tbls grated onion
2 cups vegetable oil (enough for 2-3 salads)
3 tbls poppy seed
This salad was another one of the dishes for my mom's shower & it is simply lovely! It's perfect for summer, especially when a group of ladies get together!
In a small shakeable container, mix all ingredients for dressing. Shake well & refrigerate until serving time. This makes enough dressing for 2-3 salads. When ready, place spring mix in a salad bowl & coat with some of the dressing. Then, layer all the berries & fruit on top of the greens, then finish off with more dressing to your taste.
There you go! Now, that is an easy fun recipe & just imagine it with grilled chicken on top... yum!
Crowd Pleasin' Potato Skins
Crowd Pleasin' Potato Skins
12 russet potatoes (yields 24 skins)
canola oil
EVOO, extra virgin olive oil
sour cream
bacon, fried & crumbled
green onions, chopped thin
salt
monterrey jack cheese, shredded
So, who doesn't enjoy the appetizer menu & why not have it at home! Crowd Pleasin' Potato Skins may take a little time, but they are cheap to make & boy are they finger licking good!
Here we go! Go ahead and bake your potatoes your favorite way. I choose to clean them good, prick with a knife (to keep from exploding), slather with EVOO & salt (Kosher salt if you have it) and bake unfoiled for 50 min - 1 hour at 400 degrees. Turn half way while baking.
Let the baked potatoes cool, then slice in half. Gently scoop out the potato, leaving at least 1/4 inch of flesh. Now, if they begin to split or crack it is very easy to take the back of your spoon and press down the skin to the desired shape. Increase your oven temperature to 450 degrees, brush all sides with a good amount of Canola oil & sprinkle with Kosher salt (or regular salt). Return to the oven & bake skin side down for 10 minutes, then flip and repeat the process with the skin right side up.
Now, for the yummy part! Sprinkle with cheese & crumbled bacon, then return to the oven & broil for 3-5 minutes. Be sure to watch closely & remove & soon as cheese is melted. Top with a dollop of sour cream, green onion, salt & pepper. That's it, time to dive in! These are great for a party or perfect for family game night too.
Wendy's French Bread Pizza
Wendy's French Bread Pizza
Recipe for 2 crusts:
3 1/2 cups flour
1 1/2 cup water
2 1/4 tsp yeast
1 tsp garlic salt
1-2 tbls EVOO
Spray Oil
Sauce:
1 sm can tomato sauce
fresh basil, rough chopped
dried oregano
garlic salt (or fresh minced)
s & p
Topping ideas:
1. Extra Cheesy, for kids of course
2. Extra manly, for the man in your life: Italian Sausage, Canadian
Bacon, Mushroom & Bk olives
3. Extra girly, for us! Spinach, artichokes, grilled chicken & lots of
fresh basil
Baking Instructions: Pre-bake crust at 425 for 5 minutes or until desired doneness - some like it softer and others more crunchy! Cover with spices and toppings and bake for approximately 5 minutes or until cheese is lightly browned.
Curried Chicken Salad
Curried Chicken Salad
6 boneless skinless chicken breasts
1/2 cup plain yogurt
1/2 cup mayo
1 green apple, diced
1/2 cup dried cherries
1/3 cup pecans, chopped
1/2 to 1 tsp curry powder
few shakes Cavendars (or garlic salt & pepper will do too)
pinch of sugar
A twist on an all time classic! This version of chicken salad adds a fun element of surprise... nobody can quite guess the flavor, but everybody wants the recipe! It's lots of fun & can be served on your favorite bread or simply with crackers.
First, boil your chicken breasts (or even pick up a classic rotisserie). Set aside to cool. Meanwhile, in a bowl combine all the remaining ingredients. You can cube or shred the chicken, however you like the texture, and fold into the mixture.
Now, here we go.... it's all up to your liking! Is it too dry for you, add more mayo or yogurt. The yogurt is simply added to be figure friendly & can be substituted for full mayo as well. You can also change your fruits and nuts around, but the above is my very favorite combo. You can change the green apple for red or yellow. You can substitute the dried cherries for fresh grapes or dried raisins & cranberries. You can use whatever you have in your pantry. I have even omitted the apples & done mandarin oranges before, which is nice paired with the curry.
For a fun addition, I like to make spinach dip (picture above). Here is my sneaky tip... Knorr Vegetable Mix. The Green & Yellow box, with the recipe for Spinach Dip on the back. Usually, it has a picture of the dip on the front. Together, they make a great girls night!
Salsa Anyone?
Salsa Anyone?
4 ripe tomatoes
1 red pepper
1/3 red or yellow onion
2 mangos or 4 peaches
1-2 cloves garlic (All up to you!)
1/2 bunch cilantro, chopped
1/3 c red wine vinegar
1-2 limes
1 jalapeno, SEEDED, oh seeded!
S&P
It's simple, yet something I could eat every day! Sometimes, I have to make myself stop! It's healthy, fresh & my body just craves it... I think yours will too!
Simply chop all your veggies & fruit to a size you like. I have one of those choppers, as seen on TV, and boy is it fast! Ya know, one of those gadgets my Mom got me for Christmas... that I now can't live without!
Place all veggies in a bowl, add in cilantro, minced garlic, juice of 1-2 limes, red wine vinegar, extra fine chopped jalapeno (SEEDS REMOVED, S&P. Done! Now, was that easy or what!
So, you can leave out the fruit if your not feeling fuity, you can omit the cilantro if it's not a family favorite, you can add in whatever veggie you do like. The sky is the limit & it is always something people hoover around at our get-togethers.
Here is a little tip! Take your old tortilla shells and cut them like a pie with your pizza cutter or scissors. Now, heat a skillet to Med/High. Spray both sides of the cut tortilla shells with cooking spray & lighly brown on both sides. You just made your own chips & they will be a hit! If your not in the mood, I like eating this with the store bought chips that have a hint of lime... Mmmmm!
Need A Wippie Wings!
Need A Wippie Wings!
1 large bag wings
your favorite BBQ sauce
(I suggest a local vendor or a mom & pop brand of BBQ. We like Cookies, it's always a good option.)
S&P
cooking spray
aluminum foil
Here they are, Need A Wippie Wings! So, the truth is, I'm not really a huge wing fan myself! However, the guys around my table are big wing eaters &, if it makes them happy, then I'll fix them! I found this technique, which is really all this recipe is about, & I have stuck with. They never fail to turn out right!
So, preheat your oven to 500 degrees. Then, line a cookie sheet with foil & spray with cooking spray, which is a huge mess saver. Next, rinse your wings with water. Now, it's all your choice what happens from here. You can take your cooking sheers and cut off the tips and just have drumettes. Option two, you can fold & lock them and have the large full wings my husband likes. After you prepare your wings, place them on the pan then salt & pepper them to taste.
Now, here is where the technique comes into play. Cover the top side only of the wings with your favorite BBQ sauce, leaving the bottom side against the foil without sauce. I like to use a pastry brush to slather them real good. Half way through cooking, you are going to flip them with tongs and then apply the sauce to the opposite side.
Don't be concerned about how blackened your foil gets, it's bound to happen. You are going to discard it anyway, so it really doesn't matter. So, bake them for 15 minutes, then take them out flip & slather again. Now, bake for 15 more minutes. Time may vary depending on size of the wings. Just take one out and slice to the bone. Juices need to run clear for it to be cooked through. It could take total of 30-45 minutes to cook through. It will be shorter for drumettes & longer for full wings.
Time to plate them up! Some like wings with blue cheese dressing, others with ranch & some just by themselves. They are sure to please a hungry group & perfect for a game night get-together!
Easter Bunny Cookie Cake
Easter Bunny Cookie Cake
I have included in this recipe, options for French Vanilla or Chocolate cake. Locate your recipe below and take it from there. Enjoy!
French Vanilla Cake
(Double This Recipe)
1 box of Betty Crocker French Vanilla or your favorite box of cake mix
ingredients on back of box: (eggs, water, oil)
extra ingredients to enhance flavor & moistness (per box):
1/2 cup sour cream
1/2 pack instant vanilla pudding (dry)
1/2 cup buttermilk (replacing 1/2 cup of water, see below)
1 tsp vanilla
Extra Creamy Chocolate Cake
(Double This Recipe)
1 box Duncan Hines Devil Food Cake Mix
ingredients on back of box: (eggs, water, oil)
extra ingredients to enhance flavor & moistness (per box):
1/3 cup ricotta cheese
substitute 1/3 cup of the water for 1/3 cup of buttermilk
2 T. sugar
2 T. cocoa powder
Almond Frosting
(Triple This Recipe)
If you don't have an icing recipe you like, here is my easy one:
1 whole box of powdered sugar
1 stick of butter
1/4-1/3 cup of milk (the amount of milk depends on how thick you like your icing)
1-2 t. of almond flavoring
You could use whatever icing recipe you have, just sub out the vanilla for almond. To get the desired color, I separate the icing into bowls & add 4 drops of color until I get the result I'm after. Here is a tip: I used my cake server to spread the icing. I frequently cleaned it off & heated it with warm water (then dryed it) to make the spreading nice & smooth.
Bunny Cookies
(See Moravian Heart Cookies for this recipe)
Other Ingredients
1 bag coconut
green food color
festive candy covered chocolate eggs (these are Hershey's)
pastel sprinkles & silver beads
Happy Easter! This cake was just too much fun to make & could be used with different cutters for any holiday. Placing the cookies around the cake also make icing a snap, because it just doesn't need to be perfect... ahhh! I used the Moravian Sugar Cookie recipe, because they seem to stay oh so soft.
1. Follow recipe links for the French Vanilla or Extra Creamy Chocolate semi-homemade cakes, then be sure to cut the cake into 2 rounds if using a bundt pan. I recommend placing it in the freezer overnight or until solid. This will allow the icing process to go much faster & keep the crumbs away. (You can even do a crumb layer, as explained in the French Vanilla Semi-homemade Cake recipe) I doubled the cake recipe & used a bundt pan. It would also be easy in 2-3 round pans as well.
2. Prepare your cookies! You can follow the link for the Moravian Cookie recipe, which makes perfect soft cookies every time (they only need to bake for 5-6 minutes) If you don't have the bunnies, use any spring cutters you like.
3. Prepare icing, following my Almond icing link or one of your own. Then, go ahead and ice the cake, allowing for the layer in the middle as well. Normally, it's important to make it nice and smooth, but most of it will be covered up this time... so the fast way is fine! You want your icing to be nice and thick, so easy on the milk as you prepare your icing. Just add back in more powdered sugar if it seems to thin.
3. Now that your cookies are cool, it's time to ice them too! You can follow my picture or ice them anyway you like. I recommend not fully covering them in icing, as the cake is fully covered and it's nice to see some of the cookie for texture.
4. Empty the bag of coconut into a bowl. Add green food color, starting with 8 drops. Stir until totally combined, then continue with 4 drops until you reach the color of green you desire.
5. Time to assemble the cake...yippee! I start at the bottom and work my way to the top! Sprinkle the green coconut grass around the bottom, slightly pressing so it will stick. No worries if some falls on the plate. Then, ice the back of your cookies, leaving an inch or so of the top un-iced... it's so cute if part of the cookie sticks up above the cake! Now press it gently and hold in place for a few moments, it should stick like glue (simply make sure your icing is thick, if not just add a little more powdered sugar to it) To finish, add clusters of eggs to the top and around the bottom... then add plenty of sprinkles to the top & viola!
There you go! It's takes a little time, but it was a blast! Mom & I make it together, which was a special moment I'll always remember!
Smoked Gouda
Smoked Gouda
smoked gouda, round wheel
Pillsbury pastry dough (or your own recipe)
Cheese...yum! If you are like me, cheese & bread are about two of my favorites! It brings back memories of living in Spain for me, when we lived above a bakery & smelled fresh bread every day. Well, this one is so simple & the perfect appetizer for most any meal.
Just take a round of smoked gouda, or other soft cheese of your choice. Then, preheat oven according to pastry package. Now, wrap the cheese with the pastry, trim off the edges & seal it tight. I like to use the left over dough to make a bow on the top. You could do your initial, leaves or just leave it plain.
Place in the oven & follow instruction on pastry box. Make sure not to remove until the dough looks browned. If your decorative bow seems to get too done, just remove it while the rest finishes baking & then replace it after removing from the oven. Serve warm.
There are many variations of this easy technique. Trish sent me one recently that looked wonderful. She wrapped brie, with a layer of cranberry relish, in puff pastry. It's all the same idea & looks extra pretty with a layer of mint jelly or chutney on top of the cheese too. You can be creative & just follow your pastry direction.
Happy baking this holiday & enjoy all the warmth that comes with bringing something like Smoke Gouda Wrapped In Pastry to the table!
Chocolate Hearts
Chocolate Hearts
1. favorite chocolate chips
2. favorite toppings:
marshmallows
nuts
toffee
anything!
1. Here we go: Get you favorite chips, put them in a microwave safe bowl and heat for one minute. Take out & stir. Chips will still look whole, but they will melt as you stir. (Continue for additional 30 seconds as needed.) Spoon the chocolate into a Ziploc bag, push to one corner of bag & snip off the tip! THAT'S IT! Now... on parchment paper, squirt out two circles side by side.
2. Next, using your spoon, gently pull down the first circle in a diagonal motion & then repeat with the following circle. Just use your spoon to turn into your desired heart. You can get out a knife if you need it for the tip.
3. That's it! Well unless you like toppings. I cut my marshmallows into tiny pieces and then used toffee chips too, but you can do anything! There is nothing wrong with plain old chocolate too! Finally, place in the fridge for about 45 minutes & they will literally just lift right off! It's almost unbelievable how easy it is! For any holiday, make any shape you like... even names!
Brooke Glass's Pumpkin Cranberry Bread
Pumpkin Cranberry Bread
3 cups all purpose flour
1 Tbls plus 2 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
3 cups granulated sugar
1 can Libbys 100% pure pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried cranberries
First, preheat oven to 350. Grease & flour 2 9X5 in loaf pans. Combine flour, pumpkin pie spice, baking soda & salt in a large bowl; set aside.
Next, stir together sugar, pumpkin, eggs, oil & orange juice (or water). Then, add pumpkin mixture to the dry ingredients until combined & fold in cranberries.
Spoon the batter into prepared loaf pans. Bake 60 to 65 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in pans on wire racks for 10 minutes; remove & place loaves on wire racks to cool completely.
Fried Rice - Your Way!
Fried Rice - Your Way!
3-5 cups cooked rice
2 tbls sesame oil
3 tbls canola oil (or vegetable)
2 cloves garlic, minced
1/2 cup yellow onion or scallions, chopped
1 tsp fresh ginger, grated (or more)
1-2 cups cooked meat, shredded (see note below)
2 eggs
2 medium carrots, sliced thin
1/2 cup corn
1/2 cup peas, frozen
1 lime, juiced
1/2 cup cilantro, chopped
1/4 cup soy sauce or tamari (plus, more is needed)
S&P
Fried Rice is the perfect meal to fix the night after you have leftover meat & veggies. That's right, it's a great double duty meal or quick lunch for the next day. I've suggested some veggies, which are kid friendly, but you could add anything that you have on hand. From zucchini to squash and from cabbage to bok choy, the sky is the limit. You can go vegetarian or add any meat you have on hane. I've fixed this with shrimp, pork and chicken. All of them are wonderful & make a nice light meal by itself or can be added to an Asian dinner.
To get started, cook your rice by the directions on your package. I must admit, after living in Asia, I am pretty picky about my rice. There is a huge difference! I always by imported & it always tastes better to me. My favorite is probably jasmine, but any will do. I really think long grain is wonderful. To save time, get the rice going while you work on chopping the veggies.
Now, in your large skillet or wok add 1 tbls of canola oil & scramble the two eggs. Then, simply set them aside. Add both remaining oils, I just to two circles around my pan & you can add more as needed. Saute the garlic, onion & fresh ginger. (Don't be afraid to buy fresh ginger, it's wonderful. You can store it in the freezer & even grate it frozen. Just peel off the outside & grate the tender white inside.) After 3-4 minutes, add your chopped veggies, except for anything frozen. Continue sauteing another 3-4 minutes until veggies are tender, then add frozen peas.
Next, add soy sauce, S & P to your veggies. Add in fresh cilantro and stir one more minute. Then add cooked eggs. Now, it's time to stir in your cooked meat. Almost done! Time for the rice! Gently fold in the rice & fry for a final 3-4 minute. If the mixture is too dry, simply continue to add dashes of soy. Now, give it a taste & adjust your seasoning. If you like it hot, add cayenne.
To plate, serve with lime wedges & top with fresh cilantro. Fried rice does require a little work, which is why I usually make it the night after I have fixed some veggies & meat. Then, most of your work is already done. This is a dish my boys could eat day after day! It nice and healthy & figure friendly too.
Trish Yanney's Praline Apple Bread
Praline Apple Bread
1 1/2 cups chopped pecans, divided
1 (8 oz) container sour cream
1 cup sugar
2 large eggs
1 Tbls vanilla
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups finely chopped, peeled Granny Smith apples
1/2 cup butter
1/2 cup firmly packed brown sugar
First, preheat oven to 350. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9 by 5 inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
Bake at 350 for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack. Bring butter and brown sugar to a boil in a 1 qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).
To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil Freeze up to 3 months. Thaw at room temperature.
How to Pick A Mango
How to Pick a Mango - My Most Favorite Fruit of All!
So, I know the big red & green ones get your attention & say wow! However, it's the small uglier yellow ones that are bursting with flavor! I was smitten by them when we lived in Bangkok & was so happy to find them even more plentiful in Manila! They are a fruit like none other!
So, it's kind of like an avocado, you have to eat them at the right time. Pick one that is fully yellow, no green left, and where they are just tender to the touch... very much like a ripe avocado. Now, they have a huge disc like seed that runs through the middle the full length of the mango. So, place your mango on a cutting board, with the thinnest side up in the air. Now slide your knife through about 1/3 to 1/2 inch from the center. Do the same on the other side. You can feel if you hit the seed, just scoot over.
Now what? Well, you are going to hold it in your hand & make long slits down into the flesh, without piercing the skin. Do the same both direction, then give it a pop. just like the photo above. Now, use your spoon and gently scoop off the fruit! Trust me, if they are nice & ripe, they will be a big hit! They may even become your favorite too!
Chicken Gyros Anyone?
Chicken Gyros Anyone?
1/4 cup lemon juice
1/3 cup red wine vinegar
2 tbls EVOO
2 cloves minced garlic, divided
1/2 tsp ground mustard
1/2 tsp dried oregano
4-5 boneless skinless chicken breasts
1/2 cup chopped peeled cucumber
1 cup plain yogurt
1/2 tsp dill weed
1/4 tsp fresh mint -- optional
S&P
6 whole gyro-style pitas
1/2 small red onion, thinly sliced & halved
2 heads romaine, chopped
1 pint cherry or grape tomatoes, sliced once
1 package feta cheese
Optional: Cavender's Greek Seasoning.
Greek food! Well, there is just no other food quite like it and, quite honestly, I think it has to be one of the best combos on the planet! It's fresh, full of flavor & carries me back to quaint outdoor restaurants in Greece with every bite!
This is a very easy recipe. Take a Ziploc & dump in the lemon juice, red wine vinegar, 1/2 the garlic, EVOO, mustard, oregano, S&P. (I'm also nuts over Cavendar's Geek Seasoning, if you have it put a few good shakes in) Place your chicken in the bag and place it into a baking dish to lay flat for 4-6 hrs, refrigerate. Turn it at least once will it's marinating.
For the sauce: Place the yogurt, cucumber, dill, mint, other 1/2 garlic, S&P in a bowl. Give it a stir and put it into the fridge with your meat. Let it all hang out, so the flavors will blend together.
When it's close to dinner time, take out your meat. You can now either grill it and slice it into 1/2 strip or you can saute it in a pan with EVOO. If you choose to saute, simply circle your pan twice with EVOO and brown until it no longer pink in the middle. It will be about 7-10 minutes, depending on the size our your chicken breasts.
I of course like to do this one as a serve yourself gyro bar. So, fill up fun bowls with the onion, romaine, tomatoes, crumbled feta cheese & your yummy gyro sauce. Then, heat up your largest skillet, brush WHOLE gyros with EVOO & heat both sides in the skillet. It won't take long, you are just warming them up & making them more original to eat. Now, some people like to cut them in half & fill the pockets, which is great for the kids & fine for adults too, but I'm just keeping with the traditional custom.
Now, set our your pitas at the top of the bar, followed by your meat & all the other bowls. Be sure to check out my Greek pasta if you want a fun side dish to go with the Chicken Gyros. Oh, you might want to get out a big bowl of olives, because you can't go to Greece & not have olives!
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