3 tablespoons cilantro
Sunday, December 18, 2011
3 tablespoons cilantro
Sunday, November 20, 2011
1 9 inch pie crust, baked according to the directions on the package
5 large marshmallows
4 (1.55 ounce) Hershey's Air Delights Candy Bars
2 (1.6 ounce) Caramelo's Candy Bars
1 cup heavy whipping cream
1/2 tsp vanilla
1 can aerosol whipped topping
1. In a microwavable bowl, combine marshmallows, chocolate bars and 1/3 cup cream. Microwave on high, stirring occasionally, until everything is melted and smooth.
2. In a medium bowl, whip remaining cream & vanilla until it is light and fluffy. Fold into chocolate mixture. Spread entire mixture into pie crust; cover and refrigerate for 3-4 hours, or overnight. Spray whip cream on top when serving. Its a little rich but so yummy!!!
Friday, November 4, 2011
Hooray for cold weather so we can enjoy delicious soups! And let me tell ya, this is one delicious soup! And it is so easy! I got this recipe from my good friend Launi over on her food blog - www.notafoodsnob.blogspot.com. I had leftovers of this soup for breakfast it is that good! (And I have wierd pregnancy cravings.)
2-3 chicken breasts (leftover rotisserie chicken works great!)
2 cups chicken broth
1 can red enchilada sauce (mild, medium or hot depending on how spicy you want it. I always use mild & it's perfect for us!)
1 tsp. chili powder
1 tsp. taco seasoning
1 small can diced green chilies
1 tbls. dried onion or 1/4 to 1/2 chopped onion
1 cup cheddar or jack cheese
1 cup sour cream
1 can corn, drained
1 can black beans, drained and rinsed
Tortilla chips or strips
-Cook chicken in medium saucepan & shred. Add broth, enchilada sauce, onions, chilies & spices. Let simmer for 10-15 minutes until the onion rehydrates. Stir in cheese & sour cream until melted & incorporated. Add corn & beans & warm through. Serve with tortilla chips or strips.
I usually like to eat this with tortilla chips & scoop up the soup like a spoon with them. But then I discovered these multi-colored tortilla strips at the store & they are divine on top! Perfect cold weather meal!
Tuesday, October 18, 2011
For the cake:
1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pure pumpkin
3 large eggs
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/4 cup butter, melted
2/3 cup walnuts, chopped (I used pecans)
Preheat oven to 350. Spray two 8-inch round cake pans with cooking spray, set aside. In a large mixing bowl, beat the butter and sugar until well blended. Add the pumpkin and eggs, mix thoroughly. In a medium bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix until combined. Divide the batter between the two prepared pans.
Prepare the topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and your nut of choice. Sprinkle over your batter in both pans. Bake for 35-45 minutes or until toothpick inserted comes out clean. Let cool for 15 minutes or so before serving. Feel free to make a glaze for the top. It's not really necessary, but it sure does look prettier that way.
Friday, September 30, 2011
It makes a 3 layer cake, but I made one layer special for Tyler with no peanut butter frosting.
For the cake:
2 cups flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla
Preheat oven to 350. Lightly grease the bottom and sides of three 8-inch round cake pans, set aside. In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Add in the oil and sour cream and whisk well. Slowly whisk in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. You will have some strong arms.....
Divide batter into the three prepared pans and bake for 30-35 minutes or until toothpick inserted comes out clean. Let them cool completely. These cakes are super moist and soft. I froze them for 30 minutes or so before I frosted them.
Peanut Butter Frosting:
10 ounces cream cheese, at room temp.
1 stick of real butter, at room temp.
5 cups confectioners' sugar
2/3 cup creamy peanut butter
With an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the powdered sugar, one cup at a time. Continue to beat on medium speed until light and fluffy, about 4 minutes. Add in the peanut butter and beat until thoroughly blended.
To frost the cake, place about 2/3 cup of frosting between each layer and then spread the remaining frosting on the top and sides. I did a really thin coat first, froze it for 10 minutes then did a second layer with the remaining frosting. Place it in the refrigerator while you make the ganache.
Chocolate Peanut Butter Ganache:
8 ounces semi-sweet chocolate chips
3 tablespoons creamy peanut butter
2 tablespoons light corn syrup
1/2 cup heavy whipping cream
Stir together the chocolate chips, peanut butter and syrup. Microwave the cream just until bubbly, about 1 1/2 minutes. Quickly pour it over the chocolate chips and immediately cover tightly with plastic wrap. Let sit for 5 minutes. Stir vigorously to combine. Pour over your chilled cake. Let drip over the sides of the cake. My drips turned out kinda ugly, so I ended up spreading it evenly around the cake. Refrigerate until ready to serve.
Saturday, September 24, 2011
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup sugar
1/3 cup butter, softened
1 tsp pure vanilla extract
1 cup milk
3 cups fresh raspberries
1/2 cup powdered sugar
2 Tbsp milk
1/2 tsp pure vanilla extract
Preheat oven to 350 degrees. In a large mixing bowl, use a hand mixer to cream together butter, egg, sugar, vanilla and milk. In a separate bowl add flour, salt, and baking powder. Spoon dry ingredients into wet and mix until dry ingredients are moistened.
Spray a cheesecake pan (a round pan with removable sides- a 13x9" cake pan will work as well) lightly with baking spray. Spoon batter into pan and cover the top of the cake evenly with raspberries.
Bake for 35-45 minutes (somewhat dependent on pan), or until a toothpick inserted into the center comes out clean.
While cake is baking, whisk together GLAZE ingredients. When cake is removed from oven, gently brush the warm cake with glaze (I removed the sides of my cheesecake pan to brush the sides of the cake as well). Allow to set for 10 minutes and serve!
Monday, September 19, 2011
Wednesday, August 3, 2011
1/2 small onion, finely chopped
Slice all vegetables into thin slices and arrange concentrically on top of tomato mixture. (For really big pieces, most of the eggplant, I cut them in half so they would fit better.)
Drizzle remaining olve oil over vegetables and season with salt and pepper. Add a bit of cheese on top and a few sprinkles of thyme.
Cover dish with a piece of parchment paper cut to fit inside.
Bake approx. 30 to 35 minutes to where the veggies are cooked but not totally limp. The tomato sauce should be bubbling up around the veggies. I like to put a little more cheese on the top of mine after I serve it, because I LOVE cheese!!
I was going to be all fancy & make my own garlic bread, but got lazy & just threw some frozen stuff in the oven. We had this last night with some breaded chicken strips & it was so very yummy!!!
Saturday, June 25, 2011
1 box of yellow cake mix
1/3 cup plus 1/4 cup melted butter or margarine, divided
3 cups mini marshmallows
1 cup light corn syrup
1 1/2 cups peanut butter chips or butterscotch chips
3 teaspoons vanilla
3 cups rice crispy cereal
3 cups salted peanuts or salted cashews
Preheat oven to 350. Beat cake mix, 1/3 cup melted butter and egg in a medium bowl. Press mixture into an ungreased 9x12 glass baking dish. Bake until lightly browned, about 12 minutes. Sprinkle on your marshmallows and bake for another 10 minutes or until marshmallows are all puffy. Let cool.
Combine corn syrup, remaining butter and peanut butter chips in a large saucepan. Cook over medium heat, stirring frequently, until chips are melted, about 5 minutes. Stir in your vanilla. Add the cereal and peanuts, mix well. Spread over slightly cooled marshmallows. Cool completely before cutting into bars. Store in an airtight container.
Tuesday, June 21, 2011
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 12 large marshmallows, cut in half horizontally
- Chocolate Frosting for Surprise Cookies (I used store bought frosting)
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
- Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
- Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
- Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Thursday, June 16, 2011
Friday, June 10, 2011
Thursday, June 9, 2011
First you need to make the crust. Preheat the oven to 350. Line a 8x8 pan with foil, set aside. In a medium bowl mix together your melted butter, sugar and vanilla. Add the flour and salt and stir well. Press mixture into the bottom of your prepared pan. Bake for 17 minutes or until golden brown. Let cool a bit on a wire rack.
While your crust is baking you need to brown your butter. By the way, brown butter is sooooo good! It tastes a little nutty. I love it! So, to brown it you'll need to cook your butter in a small saucepan. A lighter colored one is best so you can see the color of the butter change. Cook it over medium heat stirring often and watching it closely. It'll take about 6 minutes to brown. Once brown, immediately pour it into a glass measuring cup to cool slightly.
Now you need to whisk your eggs, sugar and salt in a medium bowl to blend. Add flour and vanilla and whisk until smooth. Slowly whisk in your browned butter into your egg mixture. Whisk until smooth. It should look something like this....
Check out that shortbread crust and speckles of browned butter. Heaven.
Tuesday, May 31, 2011
recipe from smittenkitchen.com
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsalted butter, at room temp.
1/2 cup granulated sugar
3/4 cup packed brown sugar, divided
1 cup buttermilk or plain yogurt
3 apples, peeled, cored, and chopped small
Preheat oven to 450. Grease 18 muffin cups and set aside. Mix together flours, baking powder, baking soda, salt and cinnamon and set aside. In a mixing bowl, cream the butter. Add sugar and 1/4 cup of the brown sugar. Beat until fluffy scraping down the sides of the bowl as needed. Add the egg and mix well. Mix in the buttermilk gently so it doesn't start to curdle. Stir in your dry ingredients and fold in your apples.
Pour it all into your muffin cups. Sprinkle on the remaining 1/2 cup brown sugar. Bake at 450 for 10 minutes, turn down the heat to 400 and bake for another 5-8 minutes or until toothpick comes out clean. Cool them a little before serving, those apples get super hot!
Monday, May 23, 2011
Friday, May 20, 2011
1 box chocolate cake mix
3/4 cup melted butter
1 can sweetened condensed milk
1 (14 oz) package of caramels found in the candy isle
1 cup peanuts
1 cup milk chocolate chips
Mix the chocolate cake mix with melted butter and 1/3 cup of the sweetened condensed milk. It will be super thick. Spread 2/3's of this mixture into the bottom of an ungreased 9x13 pan. Bake at 350 for 7 minutes.
Meanwhile, unwrap the caramels and put in a microwave safe bowl. Add 1/3 cup of the sweetened condensed milk and microwave for 1 minute. Stir. Microwave for 45 seconds. Stir. Microwave for 30 second or so until the caramel mixture is super smooth.
Sprinkle the chocolate chips on the hot cooked cake mixture as soon as it comes out of the oven. Pour on the caramel sauce as evenly as you can. Next comes the peanuts. Make it pretty. The last layer, drop on the remaining cake mixture. Oh wait! Remember how we only used 2/3 cup of the sweetened condensed milk? Well, I'm not a fan of wasting. So I tossed the rest of the can into the remaining cake mix mixture. It made it a little thinner for the top layer. Then I made sure to lick that can clean as well as the spoon. I LOVE SWEETENED CONDENSED MILK!
Okay, now bake it for another 16-18 minutes.
MAKE SURE YOU LET IT COOL BEFORE CUTTING! The caramel needs time to harden a little. So just be patient and drool over it for about 2 hours.
Enjoy your brownie-like-deliciousness!
Wednesday, April 27, 2011
Food coloring of choice
1/4 cup butter, softened
4 ounces regular cream cheese, softened
1 teaspoon flavor extract of choice*
4 cups powdered sugar (1 pound)
2 1/2 cups shredded sweetened coconut (7 ounces)
Place 1-2 Tbsp granulated sugar in a small bowl, add a small drop of food color and stir to thoroughly mix and color the sugar. If color is too dark, add additional sugar. If color is too light, add more food coloring. *For fun, create a variety of colored sugars to match the extract flavoring used (yellow for lemon, orange for orange flavor, etc) Can also use Almond extract.
Soften butter and cream cheese, add flavor extract of choice* and powdered sugar; stir to blend. Add coconut and mix well (using clean hands or cookie dough attachment on a stand mixer).
Roll candy into small egg shapes then roll in colored sugar; place candy on a cookie sheet to set up. This is fun for the kids to help make! I will add a picture very soon!
Friday, April 15, 2011
Wednesday, April 13, 2011
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup mini chocolate chips
1 cup white chocolate chips, melted
Set aside 8 Oreo cookies.
Press your Oreo mixture into your prepared pan.
Chop your remaining 8 Oreos into coarse pieces and set aside.
Remove from heat
Sprinkle the mini chocolate chips and the Oreo cookies chunks over the top of the filling.
Chill in refrigerator until completely cooled, an hour or two.
Enjoy the rich chocolatey taste!!! mmmmmmmm!
Wednesday, April 6, 2011
Tuesday, March 22, 2011
Sunday, March 6, 2011
Friday, March 4, 2011
Saturday, February 26, 2011
Sunday, February 20, 2011
1 1/2 cups crushed Oreo cookies
4 (8oz) pkgs cream cheese, at room temperature
1 cup sugar
1 teaspoon vanilla
2 cups (12 ounces) chocolate chips, semi-sweet or milk chocolate, divided
1/2 cup creamy peanut butter (I thought that couldn't possibly be enough so I made it 2/3 cup, delicious!)
2/3 cup heavy whipping cream
Preheat oven to 350.
Press Oreo's into the bottom of a 10-inch spring-form pan. Bake for 7 minutes. Cool on wire rack while preparing cake.
Reduce oven to 300 degrees.
Beat cream cheese, sugar, and vanilla until smooth, scraping down sides of the bowl as needed. Add eggs one at a time beating well after each addition. Divide batter equally between two bowls.
Melt 1 cup chocolate chips; stir into 1/2 of the cheesecake batter and pour batter into prepared crust. Microwave peanut butter until soft, about 45-60 seconds, and add to remaining batter and pour/spread on top of your chocolate layer.
Bake for 60-65 minutes or until center is almost set.
Cool on wire rack for an hour or so. Carefully run a knife around the sides of the pan and remove from pan. Place remaining chocolate chips in a bowl; bring cream to a boil in the microwave and pour over chocolate chips. Cover with plastic wrap and set aside for 5 minutes. Stir chips until completely smooth. Let sit to thicken a little then pour over cake. Use the back of a spoon to help it drip over the edges. Refrigerate overnight.
Wednesday, February 16, 2011
Monday, February 7, 2011
2-3 lb pork roast (thawed)
Small bottle of BBQ Sauce (Sweet Baby Ray's or KC Masterpiece Original)
1/4-1/2 cup honey
1/4-1/2 cup brown sugar
2 Tbsp water
Slices of smoked provolone cheese
French bread or french rolls (tougher bread doesnt get soggy as fast)
Put the water in a crock pot. Put thawed roast in the crock pot. Pour BBQ Sauce all over the roast. Pour honey on the roast. Sprinkle brown sugar on the roast. Cook on low for 4 hours. Turn the roast over. Spoon some of the sauce on top. You can put some more honey and brown sugar on top if you want (I do). Cook on low for 4 more hours. Shred pork when done. Put on bread or a roll with 1-2 slices of cheese on the meat, it melts a little and is so yummy!!! This is just as good as or better than Cafe Rio's sweet pork!!!