Are you looking for a quick, easy recipe that you can make any day of the week? Are you looking for a recipe that will "wow" guest? Are you looking for a recipe that is elegant, yet simple? Well this is the recipe for you!! It's a favorite in our house. I've made it for guests. I've made it on a Tuesday. I've made it to celebrate. It covers all occasions and it's beyond yummy!
Creamy Tomatoes, Sausage & Bow Ties
1 12oz package of bow tie pasta
2 tbs extra virgin olive oil
1 pound sweet Italian sausage
1 tsp red pepper flakes
3/4 cup chopped onion
4 cloves of mined garlic
1 28oz can chopped tomatoes
Salt & pepper
Oregano
3/4 cup white wine
1 1/2 cup half & half
2 tsp corn starch dissolved in
1 tbs half & half
Chopped fresh basil
Cook pasta according to the directions.
Brown the sausage with the red pepper flakes and olive oil. Add in the onion and garlic. Cook until the onion is tender. Add in the tomatoes, salt, pepper, oregano & white wine. Simmer for 30 minutes to reduce. Add in the half & half and the corn starch mixture. Simmer until thick (about 5 to 10 minutes).
Toss the sauce with the pasta and chopped basil.
Tips
The small bottles of wine at the store are perfect for this recipe!
Serve with a crusty garlic bread
Fresh mozzarella or Parmesan is yummy tossed in this dish!
Tuesday, September 29, 2009
Monday, September 28, 2009
Chicken Chili
It's that time of year again. The time of year you crave warm, comfort food that makes you feel good all over. Chili is always at the top of our list. My red chili recipe is not a recipe at all. I throw stuff in a pan and taste it. When it tastes good, I'm done. Chicken Chili on the other hand is a chili I have a recipe for. The great thing about this chili is it's soooooo easy to make! You can simmer it on the stove or throw it in the crock pot.
Chicken Chili
4 to 6 chicken breast, cooked & cut up
1 48 ounce jar of Great Northern Beans, drained
1 16 ounce jar of Salsa (we use medium but you can use hot)
12 ounces chicken broth
12 ounces pepper jack cheese, cut up (or shredded)
2 cloves of garlic chopped
2 tbs cumin
2 tbs chili powder
Mix all of the ingredients. Simmer on the stove top for 2 hours or in the crock pot on low for 4 to 6 hours.
That's it! So simple and soooo good!
A few tips
I "rinse" my salsa jar with the chicken broth to get all the goodness left in the jar.
Drain the beans but don't rinse them.
I like to top my chili with sliced black olives, shredded cheese, and sour cream.
Chicken Chili
4 to 6 chicken breast, cooked & cut up
1 48 ounce jar of Great Northern Beans, drained
1 16 ounce jar of Salsa (we use medium but you can use hot)
12 ounces chicken broth
12 ounces pepper jack cheese, cut up (or shredded)
2 cloves of garlic chopped
2 tbs cumin
2 tbs chili powder
Mix all of the ingredients. Simmer on the stove top for 2 hours or in the crock pot on low for 4 to 6 hours.
That's it! So simple and soooo good!
A few tips
I "rinse" my salsa jar with the chicken broth to get all the goodness left in the jar.
Drain the beans but don't rinse them.
I like to top my chili with sliced black olives, shredded cheese, and sour cream.
Saturday, September 5, 2009
Soft Pretzels
Soft pretzels are a mall favorite! I know I enjoy the warm, yummy goodness. A few years ago I got sick of standing in line waiting for my pretzel fix. I found several recipes that were good. I have since made my own recipe that I think is pretty darn good! You can make these as a savory treat or a sweet treat. I have the recipe written as a savory pretzel but tips on making it sweet follow.
Soft Pretzels
1 tsp dry active yeast
1 tbs hot water
2/3 cup warm water
2 tbs butter, melted
3 tbs brown sugar
2 cups flour (plus more for kneading)
1/2 tbs butter, melted
Butter for the baking sheet
Coarse Kosher Salt
Water
Baking Soda
Several paper towels, napkins or a kitchen towel
2.5 tbs melted butter
In a large bowl mix the yeast and hot water. Stir until yeast is dissolved. Add the warm water, butter and brown sugar. Stir until the sugar is dissolved. Slowly add the 2 cups of flour stirring constantly. Towards the end of the 2 cups you will probably want to switch to kneading the dough with your hands coated in flour. Once the dough is smooth and stretchy pour the melted butter over the dough. Turn to coat. Cover the dough and allow to rise for 30 to 40 minutes.
While the dough is rising, butter a baking sheet and sprinkle with coarse kosher salt. In a large sauce pan add water and baking soda (for every cup of water put in 1 tbs baking soda) bring up to a light boil. Preheat the oven to 425 degrees.
After the dough rises knead it again with a small amount of flour. Separate the dough into 8 pieces. Roll into ropes 16 to 18 inches long (can be shorter if you want to do pretzel sticks). Make a "U" shape with the ropes crossing the ends a few inches from the end then press the ends into the "sides" of the "U".
Once you shape the pretzels place them a few at a time into the soda bath making sure not to crowd the pretzels (you may only be able to do one at a time depending on the size of the pan and the size of the pretzels). Once the pretzels float remove them from the bath and place on the towels to drain. Once the bottoms are mostly dry place the pretzels onto the prepared baking sheet. At this point you can sprinkle them with a little more salt if you would like.
Bake the pretzels for 15 minutes turn the pan halfway through to assure even browning. As soon as you remove the pretzels from the oven brush with melted butter. Serve with your favorite mustard, cheese sauce or plain.
Tips:
To easily place the raw pretzels into the bath, use a spatula to lower them into the water.
To make the pretzels sweet: Do not use the Kosher salt. Place the pretzels on a buttered pan (no salt). When you remove them from the oven sprinkle on cinnamon sugar after you brush on the butter. You can also add 1/4 tsp cinnamon to the flour mixture.
For cinnamon sugar I like to use 1/4 cup sugar to 1 tbs cinnamon.
Want a dipping sauce for your cinnamon sugar pretzels? Mix 1/4 cup powdered sugar with a few tablespoons milk or water (enough to make the dip whatever consistency that you like).
Don't like cinnamon sugar or salt? Drizzle the pretzels with honey after buttering them.
Want more savory options? Mix in 2 tsp Italian Seasoning with the flour. Omit the salt. Add some garlic to the butter and after buttering the pretzels sprinkle Parmesan cheese on top.
The options for these pretzels are practically endless! Have fun making your favorite combinations!
Soft Pretzels
1 tsp dry active yeast
1 tbs hot water
2/3 cup warm water
2 tbs butter, melted
3 tbs brown sugar
2 cups flour (plus more for kneading)
1/2 tbs butter, melted
Butter for the baking sheet
Coarse Kosher Salt
Water
Baking Soda
Several paper towels, napkins or a kitchen towel
2.5 tbs melted butter
In a large bowl mix the yeast and hot water. Stir until yeast is dissolved. Add the warm water, butter and brown sugar. Stir until the sugar is dissolved. Slowly add the 2 cups of flour stirring constantly. Towards the end of the 2 cups you will probably want to switch to kneading the dough with your hands coated in flour. Once the dough is smooth and stretchy pour the melted butter over the dough. Turn to coat. Cover the dough and allow to rise for 30 to 40 minutes.
While the dough is rising, butter a baking sheet and sprinkle with coarse kosher salt. In a large sauce pan add water and baking soda (for every cup of water put in 1 tbs baking soda) bring up to a light boil. Preheat the oven to 425 degrees.
After the dough rises knead it again with a small amount of flour. Separate the dough into 8 pieces. Roll into ropes 16 to 18 inches long (can be shorter if you want to do pretzel sticks). Make a "U" shape with the ropes crossing the ends a few inches from the end then press the ends into the "sides" of the "U".
Once you shape the pretzels place them a few at a time into the soda bath making sure not to crowd the pretzels (you may only be able to do one at a time depending on the size of the pan and the size of the pretzels). Once the pretzels float remove them from the bath and place on the towels to drain. Once the bottoms are mostly dry place the pretzels onto the prepared baking sheet. At this point you can sprinkle them with a little more salt if you would like.
Bake the pretzels for 15 minutes turn the pan halfway through to assure even browning. As soon as you remove the pretzels from the oven brush with melted butter. Serve with your favorite mustard, cheese sauce or plain.
Tips:
To easily place the raw pretzels into the bath, use a spatula to lower them into the water.
To make the pretzels sweet: Do not use the Kosher salt. Place the pretzels on a buttered pan (no salt). When you remove them from the oven sprinkle on cinnamon sugar after you brush on the butter. You can also add 1/4 tsp cinnamon to the flour mixture.
For cinnamon sugar I like to use 1/4 cup sugar to 1 tbs cinnamon.
Want a dipping sauce for your cinnamon sugar pretzels? Mix 1/4 cup powdered sugar with a few tablespoons milk or water (enough to make the dip whatever consistency that you like).
Don't like cinnamon sugar or salt? Drizzle the pretzels with honey after buttering them.
Want more savory options? Mix in 2 tsp Italian Seasoning with the flour. Omit the salt. Add some garlic to the butter and after buttering the pretzels sprinkle Parmesan cheese on top.
The options for these pretzels are practically endless! Have fun making your favorite combinations!
Monday, August 31, 2009
Chicken Cordon Bleu
Chicken is one of my favorite foods. So is ham. Oh yeah, don't forget cheese too. What better way to celebrate some of my favorite foods by making Chicken Cordon Bleu. Here's my take on it. So yummy!
Chicken Cordon Bleu
4 boneless skinless chicken breasts
4 thin slices of ham
8 slices of Swiss cheese
Honey mustard
Salt & pepper
Tooth picks
1 cup Italian bread crumbs
2 tbs butter
1 cup half & half
1/4 cup white wine
1 tbs corn starch dissolved in some of the half & half
salt & pepper
Pound chicken between plastic wrap until it's about 1/4 of an inch thick. Salt & pepper both sides of the chicken pieces. Spread a layer of honey mustard on the back side of the breast. Layer ham and 1 slice of cheese on each breast. Roll up and secure with tooth picks. Place rolled chicken breast in the bread crumbs. You may need to press the crumbs in to get them to stay. Bake chicken in a 350* oven for 40 to 50 minutes. Remove toothpicks & top with the remaining cheese. Bake for an additional 5 minutes (or until cheese is melted).
While the chicken is baking melt butter in a small sauce pan. Add wine, cream, corn starch mixture and salt & pepper. Simmer until thickened. Serve the chicken topped with some of the sauce.
Tips:
Cooking for 2? The recipe can easily be cut in half!
Can't get the bread crumbs to stick? Try spaying some cooking spray or olive oil on the chicken.
Don't want to open a whole bottle of wine? Buy the small bottles at the grocery store. They're great to keep on hand for cooking.
Chicken Cordon Bleu
4 boneless skinless chicken breasts
4 thin slices of ham
8 slices of Swiss cheese
Honey mustard
Salt & pepper
Tooth picks
1 cup Italian bread crumbs
2 tbs butter
1 cup half & half
1/4 cup white wine
1 tbs corn starch dissolved in some of the half & half
salt & pepper
Pound chicken between plastic wrap until it's about 1/4 of an inch thick. Salt & pepper both sides of the chicken pieces. Spread a layer of honey mustard on the back side of the breast. Layer ham and 1 slice of cheese on each breast. Roll up and secure with tooth picks. Place rolled chicken breast in the bread crumbs. You may need to press the crumbs in to get them to stay. Bake chicken in a 350* oven for 40 to 50 minutes. Remove toothpicks & top with the remaining cheese. Bake for an additional 5 minutes (or until cheese is melted).
While the chicken is baking melt butter in a small sauce pan. Add wine, cream, corn starch mixture and salt & pepper. Simmer until thickened. Serve the chicken topped with some of the sauce.
Tips:
Cooking for 2? The recipe can easily be cut in half!
Can't get the bread crumbs to stick? Try spaying some cooking spray or olive oil on the chicken.
Don't want to open a whole bottle of wine? Buy the small bottles at the grocery store. They're great to keep on hand for cooking.
Tuesday, August 25, 2009
Really I'm alive
Sorry about the looooonnnnggg void between posts. My little girl is just so much fun! She takes up most of my time and energy. I do have a great recipe to share though! This recipe was inspired from one in Cooking Light Magazine. I tweaked it a little though. I hope you enjoy it as much as we do!
Raspberry-Balsamic Glazed Chicken
2 tsp Extra Virgin Olive Oil (or vegetable oil)
1 large shallot, chopped
1 tsp thyme
Salt
Pepper
4 boneless, skinless chicken breasts
1/3 cup plus 2 tbs seedless raspberry jam
2 tbs dijon mustard
1/4 cup balsamic vinegar
In a large frying pan heat 1tsp of the oil. Sprinkle thyme, salt & pepper on all sides of the chicken breasts. Sear all sides of the chicken in the hot oil (so that it has a nice brown color). Remove the chicken. In the pan add the other tsp of oil. Saute' the shallots until tender. Add jam, mustard, some more pepper and vinegar to the shallots. Stir until everything is well mixed and jam is smooth. Add the chicken back to the pan. Cover and cook for an addition 20 minutes turning the chicken at least once to cook evenly. Serve chicken with the sauce spooned over the top.
Raspberry-Balsamic Glazed Chicken
2 tsp Extra Virgin Olive Oil (or vegetable oil)
1 large shallot, chopped
1 tsp thyme
Salt
Pepper
4 boneless, skinless chicken breasts
1/3 cup plus 2 tbs seedless raspberry jam
2 tbs dijon mustard
1/4 cup balsamic vinegar
In a large frying pan heat 1tsp of the oil. Sprinkle thyme, salt & pepper on all sides of the chicken breasts. Sear all sides of the chicken in the hot oil (so that it has a nice brown color). Remove the chicken. In the pan add the other tsp of oil. Saute' the shallots until tender. Add jam, mustard, some more pepper and vinegar to the shallots. Stir until everything is well mixed and jam is smooth. Add the chicken back to the pan. Cover and cook for an addition 20 minutes turning the chicken at least once to cook evenly. Serve chicken with the sauce spooned over the top.
Thursday, June 11, 2009
Chicken Enchiladas
I know that it's getting warm and no one really wants to turn on their oven but this recipe is too good to not share.
Chicken Enchiladas
2 large boneless, skinless chicken breasts, cooked and cut up
2 cans cream of mushroom soup
1 tsp garlic salt
2 tsp chili powder
1 pound grated cheddar cheese
1 can tomatoes w/green chilies
1 small onion, chopped
1 large can enchilada sauce
1 small can enchilada sauce
1 package tortillas (the 10 pack size)
Mix tomatoes, garlic salt, chili powder, onion, half the cheese, the small can of sauce and chicken. Place 1 to 2 tbs of the mixture on the far side of a tortilla and roll. Place seam side down in the pan. Mix the large can of sauce, the soups and a small amount of cheese. Pour over the enchiladas. Top with the remaining cheese. Bake at 350* for 35 to 45 minutes.
This dish freezes so well! Just put it together and pop it in the freezer. Thaw in the fridge over night and cook as directed.
Chicken Enchiladas
2 large boneless, skinless chicken breasts, cooked and cut up
2 cans cream of mushroom soup
1 tsp garlic salt
2 tsp chili powder
1 pound grated cheddar cheese
1 can tomatoes w/green chilies
1 small onion, chopped
1 large can enchilada sauce
1 small can enchilada sauce
1 package tortillas (the 10 pack size)
Mix tomatoes, garlic salt, chili powder, onion, half the cheese, the small can of sauce and chicken. Place 1 to 2 tbs of the mixture on the far side of a tortilla and roll. Place seam side down in the pan. Mix the large can of sauce, the soups and a small amount of cheese. Pour over the enchiladas. Top with the remaining cheese. Bake at 350* for 35 to 45 minutes.
This dish freezes so well! Just put it together and pop it in the freezer. Thaw in the fridge over night and cook as directed.
Saturday, March 7, 2009
Bananas!
I love bananas. The problem is we rarely ever eat a whole bunch of bananas. That's really not a problem though when you have an awesome banana bread recipe. You don't have one? That's o.k. I have one for you!
Banana Bread
1 egg beaten
1 cup sugar
2 (or 3 or 4 or 5) bananas, mashed up
2 tbs butter
1 tsp vanilla
1/2 cup sour milk
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cup flour
Preheat oven to 350*. In a small bowl mix the eggs, sugar, bananas, butter, vanilla & milk. In a medium bowl sift together the rest of the ingredients. Mix in the wet mixture. Pour into a greased loaf pan and bake for an hour to an hour and a half (start checking it at about an hour).
Tips
~ If you don't have sour milk it's easy to make. Pour a scant 1/2 cup of milk and fill the rest of the way with lemon juice or vinegar. Let sit for about 2 minutes.
~ For a moist bread with a crispy crust: place a small bowl of hot water in the oven. Remove the water halfway through the bake time.
~The more bananas you use the longer you'll have to bake the bread. The bananas add lots of moisture not to mention flavor!
Banana Bread
1 egg beaten
1 cup sugar
2 (or 3 or 4 or 5) bananas, mashed up
2 tbs butter
1 tsp vanilla
1/2 cup sour milk
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cup flour
Preheat oven to 350*. In a small bowl mix the eggs, sugar, bananas, butter, vanilla & milk. In a medium bowl sift together the rest of the ingredients. Mix in the wet mixture. Pour into a greased loaf pan and bake for an hour to an hour and a half (start checking it at about an hour).
Tips
~ If you don't have sour milk it's easy to make. Pour a scant 1/2 cup of milk and fill the rest of the way with lemon juice or vinegar. Let sit for about 2 minutes.
~ For a moist bread with a crispy crust: place a small bowl of hot water in the oven. Remove the water halfway through the bake time.
~The more bananas you use the longer you'll have to bake the bread. The bananas add lots of moisture not to mention flavor!
Thursday, February 26, 2009
Homemade Meatballs
Nothing goes with spaghetti better then meatballs. I'm not talking about those bland, frozen ones you picked up on sale at the grocery store. I'm talking about yummy homemade ones that will leave people asking for more no matter how full they are. Heck these ones are so good I would eat them on a sandwich or even alone.
Homemade Meatballs
1 pound ground beef
1/2 pound ground pork
1/2 cup warm water
3/4 cup seasoned bread crumbs
1 egg, beaten
2 cloves garlic, crushed
1/4 tsp onion powder
1 tbs fresh parsley, chopped
1/2 tsp nutmeg
1 tsp basil
Carefully mix all the ingredients. Don't over mix or the meat balls will come out tough. Form mixture into 2 inch balls. Heat equal amounts of olive oil & vegetable oil in a pan (about 1/2 inch worth). Place meatball in the pan (don't put too many in) and cook through turning once. Drain them on a paper towel.
Tips
You can make your pasta sauce in the same pan that you made the meatballs. Just drain off the oil. Your sauce will then pick up the yummy bits left on the bottom of the pan.
Homemade Meatballs
1 pound ground beef
1/2 pound ground pork
1/2 cup warm water
3/4 cup seasoned bread crumbs
1 egg, beaten
2 cloves garlic, crushed
1/4 tsp onion powder
1 tbs fresh parsley, chopped
1/2 tsp nutmeg
1 tsp basil
Carefully mix all the ingredients. Don't over mix or the meat balls will come out tough. Form mixture into 2 inch balls. Heat equal amounts of olive oil & vegetable oil in a pan (about 1/2 inch worth). Place meatball in the pan (don't put too many in) and cook through turning once. Drain them on a paper towel.
Tips
You can make your pasta sauce in the same pan that you made the meatballs. Just drain off the oil. Your sauce will then pick up the yummy bits left on the bottom of the pan.
Tuesday, February 17, 2009
I'm back!
Sorry about the giant gap in posts. I went into full pregnancy mode and was nesting like crazy. Now that my daughter is here I'll try to post a few more recipes. Let's start off with a favorite go to at our house - Chicken Chop Suey.
While this American dish (No, this dish is NOT Chinese. It was invented here.) is usually thought to be bland and overcooked, my recipe has crisp veggies with a kick to it! It may seem like a long and complicated recipe but it really isn't. Enjoy!
Chicken Chop Suey
2 tbs oyster sauce
2 tbs soy sauce
3 tsp dry sherry (aka cooking sherry)
1 tsp sugar
1/2 tsp red pepper flakes
3 tsp cornstarch1 lb boneless, skinless chicken breast sliced into strips
1/2 cup water2 tbs vegetable oil
5 cloves of garlic, chopped
1 medium onion, sliced
1 bell pepper (color of your choice), sliced
3 stalks of celery, chopped
1/2 package of bean sprouts
1 can water chestnuts, sliced
1/2 tsp Chinese chili paste
Mix 1tbs of oyster sauce, 1 tbs soy sauce, 1 tsp sherry, sugar, red pepper flakes, 1tsp cornstarch. Toss in the chicken and let marinate for 30 minutes to 1 hour (even overnight if you want to prepare the items the night before).
Mix the remaining oyster sauce, soy sauce, sherry, cornstarch & water. Set aside. In a wok or large frying pan heat 2 tbs oil. Toss in the garlic and marinated chicken. Stir fry for 3-4 minutes. Add the onions & peppers. Stir fry for 1-2 minutes. Add the celery, water chestnuts & sprouts. Stir fry for 1 minute. Make a well in the middle of the pan. Add the sauce & chili paste. Stir to incorporate the paste & let cook until the sauce boils and starts to thicken. Stir the sauce well into the veggies & meat.
Serve over white rice.
Tips: This recipe can be jazzed up with any of your favorite vegetables. I love adding pea pods or baby corn to the mix. Broccoli is also good. To raise the spice factor you can add extra chili paste but watch out! A little of that goes a long way! I like to chop the veggies and chicken the night before to make this a quick meal to prepare.
While this American dish (No, this dish is NOT Chinese. It was invented here.) is usually thought to be bland and overcooked, my recipe has crisp veggies with a kick to it! It may seem like a long and complicated recipe but it really isn't. Enjoy!
Chicken Chop Suey
2 tbs oyster sauce
2 tbs soy sauce
3 tsp dry sherry (aka cooking sherry)
1 tsp sugar
1/2 tsp red pepper flakes
3 tsp cornstarch1 lb boneless, skinless chicken breast sliced into strips
1/2 cup water2 tbs vegetable oil
5 cloves of garlic, chopped
1 medium onion, sliced
1 bell pepper (color of your choice), sliced
3 stalks of celery, chopped
1/2 package of bean sprouts
1 can water chestnuts, sliced
1/2 tsp Chinese chili paste
Mix 1tbs of oyster sauce, 1 tbs soy sauce, 1 tsp sherry, sugar, red pepper flakes, 1tsp cornstarch. Toss in the chicken and let marinate for 30 minutes to 1 hour (even overnight if you want to prepare the items the night before).
Mix the remaining oyster sauce, soy sauce, sherry, cornstarch & water. Set aside. In a wok or large frying pan heat 2 tbs oil. Toss in the garlic and marinated chicken. Stir fry for 3-4 minutes. Add the onions & peppers. Stir fry for 1-2 minutes. Add the celery, water chestnuts & sprouts. Stir fry for 1 minute. Make a well in the middle of the pan. Add the sauce & chili paste. Stir to incorporate the paste & let cook until the sauce boils and starts to thicken. Stir the sauce well into the veggies & meat.
Serve over white rice.
Tips: This recipe can be jazzed up with any of your favorite vegetables. I love adding pea pods or baby corn to the mix. Broccoli is also good. To raise the spice factor you can add extra chili paste but watch out! A little of that goes a long way! I like to chop the veggies and chicken the night before to make this a quick meal to prepare.
Friday, December 26, 2008
Clouds of sweet goodness!
When I was a kid there was a bakery down the street from where we lived that made the most wonderful meringue kiss cookies. Since that bakery closed I have not found anyone else that makes them as good. So I decided to make my own. I think they're pretty good. I'll let you be the judge though.
Meringue Kiss Cookies
4 egg whites at room temp.
Pinch of kosher salt
1/4 tsp. cream of tarter
1 cup superfine sugar
1/2 tsp. pure vanilla extract
Preheat the oven to 350*. Place the egg whites and salt in the bowl of a stand mixer. Beat on high until eggs get frothy. Sift in the cream of tarter and continue mixing on high. Once the egg whites start turning thick and shiny add in the sugar a little at a time. Finally add in the vanilla. The mixture should have stiff peaks and be very shiny.
Line a cookie sheet with parchment paper. Dollop the batter on the sheet using 2 spoons (one to scoop, the other to slide it off the spoon onto the paper) or use a pastry bag to pipe it on the sheet in two inch rounds.
Place the cookie sheet in the preheated oven. Turn the oven temp down to 200*. Bake for 1.5 hours turning the sheet halfway through. Turn off the oven and let the cookies cool completely in the oven (usually overnight is best). Store in an airtight container.
Tips:
~ If you don't have superfine sugar you can make your own. Place 1 cup of granulated sugar in a food processor and process for 30 to 45 seconds.
~ This recipe is best made with a stand mixer. If you don't have one be sure to use your hand mixer on the highest speed you have.
~ When you separate the eggs be sure there is no sign of yolk in the whites. The whites won't stiffen up with any fat in them.
~ Make sure all of your equipment is clean, dry and free from any grease or oils.
~ Be sure to use the parchment paper. Don't use wax paper or the cookies will stick. Also don't use any kind of grease or non-stick spray. This will make the cookies burn.
~ If the cookies start to brown turn the heat down. The cookies should stay a light color.
~ This recipe will turn out best on a day with low humidity.
Now I understand this seems like a pain to make. It's really super simple though. If you take the time to follow the tips you'll have a great treat to share!
Meringue Kiss Cookies
4 egg whites at room temp.
Pinch of kosher salt
1/4 tsp. cream of tarter
1 cup superfine sugar
1/2 tsp. pure vanilla extract
Preheat the oven to 350*. Place the egg whites and salt in the bowl of a stand mixer. Beat on high until eggs get frothy. Sift in the cream of tarter and continue mixing on high. Once the egg whites start turning thick and shiny add in the sugar a little at a time. Finally add in the vanilla. The mixture should have stiff peaks and be very shiny.
Line a cookie sheet with parchment paper. Dollop the batter on the sheet using 2 spoons (one to scoop, the other to slide it off the spoon onto the paper) or use a pastry bag to pipe it on the sheet in two inch rounds.
Place the cookie sheet in the preheated oven. Turn the oven temp down to 200*. Bake for 1.5 hours turning the sheet halfway through. Turn off the oven and let the cookies cool completely in the oven (usually overnight is best). Store in an airtight container.
Tips:
~ If you don't have superfine sugar you can make your own. Place 1 cup of granulated sugar in a food processor and process for 30 to 45 seconds.
~ This recipe is best made with a stand mixer. If you don't have one be sure to use your hand mixer on the highest speed you have.
~ When you separate the eggs be sure there is no sign of yolk in the whites. The whites won't stiffen up with any fat in them.
~ Make sure all of your equipment is clean, dry and free from any grease or oils.
~ Be sure to use the parchment paper. Don't use wax paper or the cookies will stick. Also don't use any kind of grease or non-stick spray. This will make the cookies burn.
~ If the cookies start to brown turn the heat down. The cookies should stay a light color.
~ This recipe will turn out best on a day with low humidity.
Now I understand this seems like a pain to make. It's really super simple though. If you take the time to follow the tips you'll have a great treat to share!
Thursday, December 25, 2008
A Christmas Morning Tradition
For the last few years we have made it a tradition to have Pecan Roll for breakfast Christmas morning. This started because they are soooo easy to make not to mention they are soooo good!
Pecan Rolls
1 cup pecan pieces
15 frozen rolls
1 box vanilla pudding (the cook and serve kind. NOT INSTANT)
1/2 cup butter, melted
1 cup brown sugar
Cinnamon
Put the pecan pieces in the bottom of a 9x13 pan. Place the frozen rolls on top of the pecans. Sprinkle the pudding mix over everything. Mix the brown sugar with the butter and pour over the rolls. Sprinkle the top of the rolls with cinnamon (however much you like). Cover the pan lightly (the rolls need to rise) with plastic wrap and a kitchen towel. Let the rolls rise overnight. In the morning heat your oven to 350*. Uncover the rolls and bake for 20 minutes.
They are THAT easy!! When you serve the rolls you can leave them in the pan. Just be sure to scoop up the pecans from the bottom and flip the roll onto the plate.
Pecan Rolls
1 cup pecan pieces
15 frozen rolls
1 box vanilla pudding (the cook and serve kind. NOT INSTANT)
1/2 cup butter, melted
1 cup brown sugar
Cinnamon
Put the pecan pieces in the bottom of a 9x13 pan. Place the frozen rolls on top of the pecans. Sprinkle the pudding mix over everything. Mix the brown sugar with the butter and pour over the rolls. Sprinkle the top of the rolls with cinnamon (however much you like). Cover the pan lightly (the rolls need to rise) with plastic wrap and a kitchen towel. Let the rolls rise overnight. In the morning heat your oven to 350*. Uncover the rolls and bake for 20 minutes.
They are THAT easy!! When you serve the rolls you can leave them in the pan. Just be sure to scoop up the pecans from the bottom and flip the roll onto the plate.
Monday, December 22, 2008
Love is Creme Brulee
My all time favorite dessert is creme brulee. There is no better sound then a spoon cracking the sugar top. Pure heaven!
Again this recipe is from the fabulous Paula Deen. Although I have mad some modifications to help with the consistency.
Creme Brulee
2 cups heavy cream
1 vanilla bean, split lengthwise
4 large egg yolks
1/4 cup, plus 1 tablespoon sugar
1/3 to 1/2 cup white granulated or light brown sugar
Preheat oven to 300 degrees F.
In a heavy-bottomed medium non-reactive saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve.
Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended. Return the mixture to the pan and heat till just about boiling stirring constantly.
Pour the custard into 4 (6-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme brulee stand at room temperature 20 minutes before serving.
Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each custard, covering it completely. To caramelize the sugar, light a propane torch and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Serve immediately.
Tips - Be sure to strain the mixture to remove any lumps and clumps. It will help with the texture. If you don't have a torch you can caramelize the sugar in a broiler. Just keep a close eye on it so it doesn't burn.
Again this recipe is from the fabulous Paula Deen. Although I have mad some modifications to help with the consistency.
Creme Brulee
2 cups heavy cream
1 vanilla bean, split lengthwise
4 large egg yolks
1/4 cup, plus 1 tablespoon sugar
1/3 to 1/2 cup white granulated or light brown sugar
Preheat oven to 300 degrees F.
In a heavy-bottomed medium non-reactive saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve.
Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended. Return the mixture to the pan and heat till just about boiling stirring constantly.
Pour the custard into 4 (6-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme brulee stand at room temperature 20 minutes before serving.
Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each custard, covering it completely. To caramelize the sugar, light a propane torch and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Serve immediately.
Tips - Be sure to strain the mixture to remove any lumps and clumps. It will help with the texture. If you don't have a torch you can caramelize the sugar in a broiler. Just keep a close eye on it so it doesn't burn.
Monday, December 15, 2008
White Chocolate Cherry Cookies
This weekend I tried a new cookie recipe. I'm SOOOO glad that I did! Let me tell you I'll have to be making another batch very soon! They went quick! The recipe is published in the December 2008 issue of Good Housekeeping and the recipe is by Paula Deen. Enjoy!
White Chocolate Cherry Cookies
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1 cup granulated sugar
1/2 cup (1 stick) butter
2 large eggs
1 tsp vanilla extract
2 Tbs. milk
8 ounces white chocolate chunks
1 cup macadamia nuts, chopped
1/2 cup maraschino cherries quartered
Preheat oven to 375 degrees and grease a cookie sheet. Combined flour, baking soda & salt. Set aside. In a large bowl beat sugars & butter on medium speed until well blended. On low speed beat in the eggs and vanilla until just combined. Add in the milk. Slowly beat in the flour mixture until blended. Stir in by hand the chocolate, nuts & cherries. Bake for 11 to 13 minutes or until light brown. Allow to cool completely.
Tips: The original recipe calls for candied cherries. I personally don't like those so I used maraschino cherries instead. If you do this make sure to drain the cherries and pat them dry with a paper towel. Also I did not have white chocolate chunks so I used white chocolate chips instead. The recipe turned our wonderfully!! Enjoy!
White Chocolate Cherry Cookies
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1 cup granulated sugar
1/2 cup (1 stick) butter
2 large eggs
1 tsp vanilla extract
2 Tbs. milk
8 ounces white chocolate chunks
1 cup macadamia nuts, chopped
1/2 cup maraschino cherries quartered
Preheat oven to 375 degrees and grease a cookie sheet. Combined flour, baking soda & salt. Set aside. In a large bowl beat sugars & butter on medium speed until well blended. On low speed beat in the eggs and vanilla until just combined. Add in the milk. Slowly beat in the flour mixture until blended. Stir in by hand the chocolate, nuts & cherries. Bake for 11 to 13 minutes or until light brown. Allow to cool completely.
Tips: The original recipe calls for candied cherries. I personally don't like those so I used maraschino cherries instead. If you do this make sure to drain the cherries and pat them dry with a paper towel. Also I did not have white chocolate chunks so I used white chocolate chips instead. The recipe turned our wonderfully!! Enjoy!
Friday, December 12, 2008
Chocolate Raspberry Bars
The holiday baking continues!! These bars are one of Ben's favorite! They're very simple to make too.
Chocolate Raspberry Bars
1 cup butter, soften
2 cups flour
1/2 cup packed brown sugar
1/2 tsp. salt
12 ounces semi-sweet chocolate chips
14 ounces sweetened condensed milk
1/2 cup chopped nuts
2/3 cup seedless raspberry jam
Preheat oven to 350 degrees. Grease a 9x13 pan. Set aside.
Beat butter until creamy. Mix in sugar and salt. Slowly add in flour. Mix well (it will be crumbly). Press half the mixture on the bottom of the pan. Reserve the rest of the mixture. Bake for 10 to 12 minutes or until the sides start to brown. It won't be fully baked.
While crust is baking heat sweetened condensed milk and half the chocolate chips over low heat until the chips are melted. Remove from heat. When the crust is done spread the chocolate mixture over the hot crust.
Mix the nuts with the reserved flour mixture. Sprinkle over the chocolate. Drop spoon fulls of the jam over the top of the crumbs (I tend to makes "rows" of jam). Sprinkle the remaining chocolate chips over the top.
Bake for an additional 25 to 30 minutes or until center is set. Cool completely before serving.
Chocolate Raspberry Bars
1 cup butter, soften
2 cups flour
1/2 cup packed brown sugar
1/2 tsp. salt
12 ounces semi-sweet chocolate chips
14 ounces sweetened condensed milk
1/2 cup chopped nuts
2/3 cup seedless raspberry jam
Preheat oven to 350 degrees. Grease a 9x13 pan. Set aside.
Beat butter until creamy. Mix in sugar and salt. Slowly add in flour. Mix well (it will be crumbly). Press half the mixture on the bottom of the pan. Reserve the rest of the mixture. Bake for 10 to 12 minutes or until the sides start to brown. It won't be fully baked.
While crust is baking heat sweetened condensed milk and half the chocolate chips over low heat until the chips are melted. Remove from heat. When the crust is done spread the chocolate mixture over the hot crust.
Mix the nuts with the reserved flour mixture. Sprinkle over the chocolate. Drop spoon fulls of the jam over the top of the crumbs (I tend to makes "rows" of jam). Sprinkle the remaining chocolate chips over the top.
Bake for an additional 25 to 30 minutes or until center is set. Cool completely before serving.
Tuesday, December 9, 2008
Chocolate Peanut Butter Balls
We're close enough to the holidays for me to start making holiday treats! First on the list is the ever favorite Chocolate Peanut Butter Balls. Now some people may know these as "Buckeyes" but you won't hear that word uttered in our house unless it's in the form of "Beat the Buckeyes" or "The Buckeyes Suck". After all, we are a University of Michigan family. Enjoy!
Chocolate Peanut Butter Balls
2 cups creamy peanut butter
1 stick butter (no substitutes), soften (NOT MELTED)
4 cups powder sugar (this ends up being 1 pound)
1 12 ounce package semi-sweet chocolate chips
2 tbs shortening
1/2 tsp vanilla
In a medium bowl mix the peanut butter and the soften butter. Sift in 1 cup of powder sugar and mix well. Continue until all sugar is incorporated (after the second cup it may be easier to use your hands). Make balls out of the peanut butter mixtures using 1 tablespoon for each ball. Place the balls on a wax paper covered cookie sheet. When all balls are made, place in the freezer for 20 to 30 minutes so they firm up.
In a double boiler mix chocolate chips and shortening. Stir in the vanilla. Shutoff the heat but leave bowl over the water. Dip each ball into the chocolate coating using two toothpicks (one in the ball to use as a "handle" the other to release the ball back onto the wax covered sheet). Return to the freezer for 20 to 30 minutes for the chocolate to set up. Store in an airtight container in the fridge or a cool place.
If you don't feel like making balls, you can spread the peanut butter mixture onto a pan and top with the melted chocolate. Once firm cut into squares.
Chocolate Peanut Butter Balls
2 cups creamy peanut butter
1 stick butter (no substitutes), soften (NOT MELTED)
4 cups powder sugar (this ends up being 1 pound)
1 12 ounce package semi-sweet chocolate chips
2 tbs shortening
1/2 tsp vanilla
In a medium bowl mix the peanut butter and the soften butter. Sift in 1 cup of powder sugar and mix well. Continue until all sugar is incorporated (after the second cup it may be easier to use your hands). Make balls out of the peanut butter mixtures using 1 tablespoon for each ball. Place the balls on a wax paper covered cookie sheet. When all balls are made, place in the freezer for 20 to 30 minutes so they firm up.
In a double boiler mix chocolate chips and shortening. Stir in the vanilla. Shutoff the heat but leave bowl over the water. Dip each ball into the chocolate coating using two toothpicks (one in the ball to use as a "handle" the other to release the ball back onto the wax covered sheet). Return to the freezer for 20 to 30 minutes for the chocolate to set up. Store in an airtight container in the fridge or a cool place.
If you don't feel like making balls, you can spread the peanut butter mixture onto a pan and top with the melted chocolate. Once firm cut into squares.
Monday, December 1, 2008
Comfort Food for a Cold Day
When it's cold outside there's nothing better then comfort food! I have many favorites but today I thought I would share with you my recipe for Tuna Noodle Casserole. I love having TNC on a cold day or when I'm having a bad day. I hope this recipe brings you some comfort on the days you need a little extra comforting.
Tuna Noodle Casserole
1 can cream of mushroom soup
1/2 cup milk
1/2 cup mayo
1 package tuna
1 cup celery, chopped
1/2 cup onion, chopped
1/4 cup green olives, sliced
6 ounces shredded cheddar cheese
Pepper to taste
8 to 12 ounces egg noodles, cooked
French Fried Onions
In a sauce pan mix soup, milk and mayo. Blend well. Add tuna, celery, onion, green olives, cheese and pepper. Cook until cheese is melted and sauce is bubbly. Toss cooked noodles with the sauce. Top with French Fried Onions and bake at 350* for 20 minutes.
Variations: celery, onions and olives are all optional. You can add more of what you like. Also, frozen mixed veggies (such as peas and carrots) are excellent in this dish. For a saucier casserole, use less noodles (8 ounces). If you're in a hurry there is no need to bake. Just simmer on the stove top for 5 to 10 minutes. If you don't have cream of mushroom soup (or don't like it), cream of celery soup works well too.
You can reduce the calories and fat in this recipe very easily: Use 98% Fat Free Cream soup, use skim or 1% milk, use light or fat free mayo, use 2% cheese, omit the French Fried onions or use baked chips in place of them.
Tuna Noodle Casserole
1 can cream of mushroom soup
1/2 cup milk
1/2 cup mayo
1 package tuna
1 cup celery, chopped
1/2 cup onion, chopped
1/4 cup green olives, sliced
6 ounces shredded cheddar cheese
Pepper to taste
8 to 12 ounces egg noodles, cooked
French Fried Onions
In a sauce pan mix soup, milk and mayo. Blend well. Add tuna, celery, onion, green olives, cheese and pepper. Cook until cheese is melted and sauce is bubbly. Toss cooked noodles with the sauce. Top with French Fried Onions and bake at 350* for 20 minutes.
Variations: celery, onions and olives are all optional. You can add more of what you like. Also, frozen mixed veggies (such as peas and carrots) are excellent in this dish. For a saucier casserole, use less noodles (8 ounces). If you're in a hurry there is no need to bake. Just simmer on the stove top for 5 to 10 minutes. If you don't have cream of mushroom soup (or don't like it), cream of celery soup works well too.
You can reduce the calories and fat in this recipe very easily: Use 98% Fat Free Cream soup, use skim or 1% milk, use light or fat free mayo, use 2% cheese, omit the French Fried onions or use baked chips in place of them.
Tuesday, November 25, 2008
Quick and yummy!
With the holidays approaching I thought I would share some quick and yummy appetizer recipes. Your guest will never guess that you didn't spend the day slaving away in the kitchen with these.
Bruschetta
1 loaf crusty French bread
1 clove of garlic cut in half
4 Roma tomatoes, seeded & diced
3 cloves of garlic, crushed
6 large basil leaves, chopped
Extra Virgin Olive Oil
Sea Salt (to taste)
Ground Black Pepper (to taste)
Grated Parmesan Cheese
Cut bread into 1/4 inch thick pieces (on the bias is best). Brush tops with olive oil. Bake at 400* until crisp and golden brown. When the bread comes out of the oven immediately rub the pieces with the clove of garlic. Allow to cool completely. Mix tomatoes, crushed garlic, basil, salt, pepper & 1 tablespoon of olive oil. Allow to sit in the fridge for at least 30 minutes. When the bread is cool top with the tomato mixture. Drizzle olive oil over the top and sprinkle with Parmesan cheese. For a little extra kick you can add some balsamic vinegar to the tomato mixture.
Hummus Bi Tahini
1 can (16 ounces) chick peas, drained (reserve the liquid)
2 cloves garlic, chopped
1/2 tsp salt
1/4 cup fresh lemon juice
1/2 cup tahini (stirred well)
2 tbs minced parsley
Extra Virgin Olive Oil
Puree chick peas, 1/4 cup liquid, garlic, salt & lemon juice. Add tahini and blend till smooth. You may need to use additional liquid to help smooth the hummus out. Refrigerate overnight. Top with parsley and drizzle with olive oil before serving. Serve with pita bread and/or veggies.
Taco Rolls
3-8 ounce packages of cream cheese (at room temp)
1 package of taco seasoning
1 bunch of green onions, chopped
1 can chopped black olives
2 cups shredded cheddar cheese
4 packages of thin sliced ham (the ones that are $.55)
1 to 2 packages of burrito sized tortillas
Mix the first 5 ingredients well. Spread the taco mixture onto a tortilla. Place 2 to 3 slices of ham on the tortilla. Roll the tortilla & ham. Allow to sit in the fridge until firm (you may want to wrap the rolls in plastic so they don't stick together). Slice the rolls into 1/2 to 1 inch pieces.
Bruschetta
1 loaf crusty French bread
1 clove of garlic cut in half
4 Roma tomatoes, seeded & diced
3 cloves of garlic, crushed
6 large basil leaves, chopped
Extra Virgin Olive Oil
Sea Salt (to taste)
Ground Black Pepper (to taste)
Grated Parmesan Cheese
Cut bread into 1/4 inch thick pieces (on the bias is best). Brush tops with olive oil. Bake at 400* until crisp and golden brown. When the bread comes out of the oven immediately rub the pieces with the clove of garlic. Allow to cool completely. Mix tomatoes, crushed garlic, basil, salt, pepper & 1 tablespoon of olive oil. Allow to sit in the fridge for at least 30 minutes. When the bread is cool top with the tomato mixture. Drizzle olive oil over the top and sprinkle with Parmesan cheese. For a little extra kick you can add some balsamic vinegar to the tomato mixture.
Hummus Bi Tahini
1 can (16 ounces) chick peas, drained (reserve the liquid)
2 cloves garlic, chopped
1/2 tsp salt
1/4 cup fresh lemon juice
1/2 cup tahini (stirred well)
2 tbs minced parsley
Extra Virgin Olive Oil
Puree chick peas, 1/4 cup liquid, garlic, salt & lemon juice. Add tahini and blend till smooth. You may need to use additional liquid to help smooth the hummus out. Refrigerate overnight. Top with parsley and drizzle with olive oil before serving. Serve with pita bread and/or veggies.
Taco Rolls
3-8 ounce packages of cream cheese (at room temp)
1 package of taco seasoning
1 bunch of green onions, chopped
1 can chopped black olives
2 cups shredded cheddar cheese
4 packages of thin sliced ham (the ones that are $.55)
1 to 2 packages of burrito sized tortillas
Mix the first 5 ingredients well. Spread the taco mixture onto a tortilla. Place 2 to 3 slices of ham on the tortilla. Roll the tortilla & ham. Allow to sit in the fridge until firm (you may want to wrap the rolls in plastic so they don't stick together). Slice the rolls into 1/2 to 1 inch pieces.
Thursday, November 13, 2008
Pumpkin Raisin Bars with Cream Cheese Frosting
With the holidays coming everyone seems to look forward to pumpkin pie. I admit that I'm not a big fan of pumpkin pie. I do like the pumpkin flavor though. I found this recipe from Paula Deen that is very good. I thought I could improve on it though. So I took her base recipe and added a few touches. I hope you enjoy these cake-like bars as much as I do!
Pumpkin Raisin Bars with Cream Cheese Frosting
Bars:
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
15 ounces canned pumpkin
2 cups sifted flour plus 2 tbs flour
1 cup raisins
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
Preheat oven to 350 degrees. Grease a 9x13 pan. Soak raisins in water for 2 to 5 minutes (until they are plump). Drain the raisins and pat them dry. Toss with 2 tbs flour.
Mix eggs, sugar, oil and pumpkin at medium speed until light and fluffy. In a separate bowl mix 2 cups flour, baking powder, salt, baking soda and spices. Add the dry mix with the pumpkin mix at low speed until well mixed and smooth. Stir in the flour covered raisins by hand. Spread the mixture into the prepared pan. Bake for 30 to 35 minutes. Cool completely before frosting.
Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
2 cups sifted powdered sugar
1 tsp vanilla extract
Mix the butter and cream cheese until well mixed. Slowly add the powdered sugar until completely combined. Mix in the vanilla extract. Spread over cooled bars.
Tips: Store completed bars in the fridge. Be sure to sift your flour and your powdered sugar. Sifting the flour assures the bars come out light and fluffy. Sifting the sugar assures complete smoothness of your frosting. The raisins don't need to be soaked but I like my raisins juicy so soaking them before hand helps retain moisture. Also coating the raisins with flour keeps them from sinking to the bottom of the bars.
Pumpkin Raisin Bars with Cream Cheese Frosting
Bars:
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
15 ounces canned pumpkin
2 cups sifted flour plus 2 tbs flour
1 cup raisins
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
Preheat oven to 350 degrees. Grease a 9x13 pan. Soak raisins in water for 2 to 5 minutes (until they are plump). Drain the raisins and pat them dry. Toss with 2 tbs flour.
Mix eggs, sugar, oil and pumpkin at medium speed until light and fluffy. In a separate bowl mix 2 cups flour, baking powder, salt, baking soda and spices. Add the dry mix with the pumpkin mix at low speed until well mixed and smooth. Stir in the flour covered raisins by hand. Spread the mixture into the prepared pan. Bake for 30 to 35 minutes. Cool completely before frosting.
Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
2 cups sifted powdered sugar
1 tsp vanilla extract
Mix the butter and cream cheese until well mixed. Slowly add the powdered sugar until completely combined. Mix in the vanilla extract. Spread over cooled bars.
Tips: Store completed bars in the fridge. Be sure to sift your flour and your powdered sugar. Sifting the flour assures the bars come out light and fluffy. Sifting the sugar assures complete smoothness of your frosting. The raisins don't need to be soaked but I like my raisins juicy so soaking them before hand helps retain moisture. Also coating the raisins with flour keeps them from sinking to the bottom of the bars.
Sunday, November 9, 2008
The holidays are coming!
Today was a cold, snowy day. Ben and I didn't do much of anything today since he has a cold. Our talk this morning turned to the holidays. Since I should have a lot of time on my hands this year I plan to make plenty of treats for the holidays. I really can't eat a bunch of treats dues to gestational diabetes so I'll be handing them out (my doctors, Ben's work, friends, family, ect). I asked Ben what if there was anything he really wanted. His list included the "usuals" for him: chocolate covered pretzels, turtle pretzels, raspberry chocolate bars, fudge, truffles and peanut butter balls. I'm also going to make some cookie bars, no bake cookies and a few other surprises. (I'll give you a hint on one of the surprises: S'mores without the campfire!) I'll share my recipes as I go along. I hope you enjoy them. Does anyone else have holiday favorites they like? Share them in the comment section. Maybe I'll be inspired to add to my list.
Tuesday, November 4, 2008
Yummy fall side dish
One of my favorite products of fall is apples. While the apple desserts and crunching on an apple for a snack is yummy I wanted to put them into my main meals. I love to make these cinnamon apples to go with just about everything from chicken to a roast. They're also very yummy on top of pancakes or waffles too. I hope you enjoy them as much as we do.
Cinnamon Apples
4 apples, peeled, cored and sliced
6 tablespoons butter
3/4 cup apple cider or juice
2 teaspoons corn starch
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Melt the butter in a sauce pan. Add in the apples. Let cook for about 5 minutes tossing the apples to coat them well. Dissolve the cornstarch in the cider (or juice) and pour over the apples. Add in the sugar, cinnamon and nutmeg. Bring the apples to a boil. Turn down the heat and allow to simmer for 15 minutes or until the apples are tender but not mushy. Serve as a side dish or a topping.
You can cut down on the calories in this recipe by using light butter and Splenda Brown sugar.
Cinnamon Apples
4 apples, peeled, cored and sliced
6 tablespoons butter
3/4 cup apple cider or juice
2 teaspoons corn starch
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Melt the butter in a sauce pan. Add in the apples. Let cook for about 5 minutes tossing the apples to coat them well. Dissolve the cornstarch in the cider (or juice) and pour over the apples. Add in the sugar, cinnamon and nutmeg. Bring the apples to a boil. Turn down the heat and allow to simmer for 15 minutes or until the apples are tender but not mushy. Serve as a side dish or a topping.
You can cut down on the calories in this recipe by using light butter and Splenda Brown sugar.
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