Chocolate Cups

I can't believe I have never posted this on here.

It's like my signature treat!

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ingredients:
1 bag of Wilton's candy melts
You could use almond bark, but then you have to chop it up so that it melts evenly. It's more work, but it's less expensive. You choose.
8 oz package of full fat cream cheese, softened
7 oz container of marshmallow cream
1 teaspoon of vanilla
strawberries or raspberries or blueberries or a little of each
about 36 mini cupcake wrappers
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Melt your chocolate in the microwave according to package directions. Take the mini cupcake wrappers and pour in a small amount of the melted chocolate. Use the back of the spoon to spread the chocolate evenly. Make sure you coat it well. Place them on a tray and set in the freezer while you make the cream filling.
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In a mixing bowl, blend the cream cheese, marshmallow cream and vanilla until light and fluffy. Put it into a frosting bag or a Ziploc bag with the tip cut off.
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Remove chocolate cups from the freezer and gently tear off the paper wrappers. You may crack a few until you get the hang of it. Then pipe in the cream and top with your berries. In a small baggie, melt a little more chocolate and snip off the tip. Drizzle a little chocolate on top of the berries. And there you have it....a fancy treat that's really not that fancy.

Grilled Sweet Potato Salad

I had planned on making this last night, but couldn't find the recipe that I quickly wrote down on a napkin while sitting at Barnes and Noble. So, I had to run back there today to write it down again. However, this time I came prepared with an actual sheet of paper and a pen. I found it in the Emeril at the Grill cook book. I would have bought it, but there were really only 2 or so recipes that I loved. This is one of them. The other one I wrote down on the back of a receipt and know exactly where it is.

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Anyway, this was a hit in our home. Even Wayne enjoyed it and he doesn't even like sweet potatoes. I think the lime juice and cilantro bring out a whole different flavor. It's pretty yummy!

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2 lbs. sweet potatoes (about 3-4), peeled and cut into 1/2" rounds

1/4 cup + 3 tablespoons olive oil

1 tsp. salt

1/2 tsp. pepper

1 1/2 tablespoons lime juice

1 1/2 tablespoons chopped fresh cilantro

1/4 cup very thinly sliced red onions

2 tablespoons feta cheese

Preheat grill to medium-high and oven to 350 degrees.

Place sweet potatoes in a bowl and add 3 tablespoons olive oil, salt and pepper. Toss well. Place on hot grill until nice grill marks develop, 2-3 minutes per side. Transfer the potatoes to a baking sheet (I set a cooling rack on the baking sheet so that the potatoes wouldn't get all soggy while baking), place it in preheated oven and bake until tender - about 20 minutes. Set aside to cool to room temperature. (I was a little impatient and served it warm...delicious)-

Arrange potato slices on a platter and drizzle the remaining olive oil (I used way less than the 1/4 cup it says to use) then drizzle on the lime juice. Add a little more if needed. Then sprinkle on the cilantro, red onion and feta. Serves 4-6.

Cowboy Cookies

Oh my word! This recipe is to. die. for! It's so delicious, it doesn't need a picture. I bet you can't eat just 10!!!

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

1 1/2 cups butter or margarine, softened

1 1/2 cups sugar

1 1/2 cups packed brown sugar

1 tablespoon vanilla

3 eggs

3 cups chocolate chips

3 cups oats

2 cups flaked coconut

2 cups chopped pecans (optional, but you REALLY REALLY want to add them!)

In a bowl, mix flour, baking soda, baking powder, cinnamon, and salt; set aside. In a large bowl, beat butter until smooth and creamy. Gradually beat in sugars and vanilla. Add eggs and beat well. Add flour mixture and stir just until combined. Add chocolate chips, oats, coconut, and pecans. If you haven't already eaten all of the cookie dough, form 2" balls and place onto a greased baking sheet (or sheet with parchment paper...easier clean-up!). Bake at 350 degrees for 12 minutes. It should make about 6 dozen cookies. Now hurry and get them out of the house, because trust me--you WILL eat them all if given the opportunity!

BBQ Corn on the Cob

Ingredients

• 1 teaspoon chili powder
• 1/8 teaspoon dried oregano
• 1 pinch onion powder
• cayenne pepper to taste
• garlic powder to taste
• salt and pepper to taste
• 1/2 cup butter, softened
• 6 ears corn, husked and cleaned

Directions

1. Preheat grill for medium-high heat.
2. In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
3. Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.

Spice Cookies with Nutmeg Cream Cheese Frosting

Cookies:

1 box Spice Cake Mix

2 eggs, room temperature

3/4 cup Shortening (I use butter-flavored)

1 tsp. vanilla extract

1 tsp. nutmeg

1/4 tsp. allspice

1/4 tsp. cloves

Preheat oven to 350 degrees. Take out the butter and cream cheese for the frosting and place on counter to soften while you make the cookies. In a large bowl, combine eggs, shortening, vanilla and spices; mix well. Pour in cake mix and mix well with a wooden spoon. Dough will be very stiff. Using a small cookie scooper (approx. 1-3/8" stainless steel scoop), form dough into balls and place on a lightly greased cookie sheet. Bake for 9-10 minutes (you do not want the edges to be crispy). Let cookies cool for 2 minutes on cookie sheet then transfer to a cooling rack.

Frosting:

1-8 ounce brick of cream cheese, softened

1/2 cup butter, softened

1 pound powdered sugar

2 tsp. vanilla

1 tsp. nutmeg

1/4 tsp. allspice

1/4 tsp. cloves

Combine all ingredients together until smooth. Place frosting in a piping bag with a flower tip and starting at the center of each cookie make a spiral of frosting in the center. Sprinkle each cookie with nutmeg and let frosting set (approx 1 hour).

Makes approx. 48 cookies

Breakfast Pizza

Can you tell that I got a new cookbook?

Now I'm obsessed with trying out all these amazing recipes.

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This one seemed a little odd....scrambled eggs on pizza and pizza for breakfast and you cook it on the barbecue? I am so glad we tried it out! It was a close your eyes and savor every bite kind of good. I even had to call my sister to come over quick so she could ooh and ahh over it too.

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Seriously, you've gotta try this one!

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What you'll need:

Your favorite pizza dough (I used a frozen dough)

Olive oil, for brushing dough

4 eggs

2 tablespoons heavy cream

salt

pepper

2 tablespoons butter

12 oz. shredded mozzarella cheese

6 oz. sliced Canadian-style bacon

1 tablespoon coarse cornmeal

2 tablespoons chopped fresh chives

Hollandaise sauce (I used the packaged stuff)

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Preheat barbecue to medium. Divide dough into 4 individual balls, then stretch each one to about an 8" thin circle. Brush all circles with olive oil and grill oil side down first, until golden brown, about 4 minutes on each side. Keep a close eye on them! Remove from grill and set aside.

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Whip the eggs with the heavy cream in a mixing bowl, then season with salt and pepper. Melt the butter in a skillet over medium heat, add eggs, and scramble. Be careful to not over cook them as they will continue to cook on the pizza.

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Top grilled dough with some Hollandaise sauce then mozzarella, Canadian bacon, eggs and more cheese. Dust a pan with cornmeal. Place pizzas on the pan and grill for 5-7 minutes to let the cheese melt. Watch it carefully to make sure they don't burn. Sprinkle with chives and serve with extra Hollandaise sauce on the side for dipping. Your taste buds will love you! And so will your family. Just a thought.....I think I'm going to add a little grilled asparagus on top next time.

Spicy Honey Chicken Salad with a Honey-Citrus Vinaigrette

Remember the chicken from yesterday's post? Well, you NEED to save a breast or two to make this salad. The dressing is amazing and super easy!

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For the salad you will need:

2 spicy honey chicken breasts, sliced

2 mangoes, cut into small cubes

2 avocados, cut into small cubes

Romaine Lettuce

1/2 red onion, thinly sliced

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Honey-Citrus Vinaigrette:

1 clove of garlic, minced

1/2 tablespoon grated onion

1/3 cup fresh orange juice, I got enough from one large orange

3 tablespoons fresh lime juice, I used bottled lime juice

2 tablespoons honey

3/4 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup vegetable oil

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Mix all ingredients in a jar with a tight lid and get to shaking. Or you can put it in a small blender for just a few seconds. Store in the fridge and shake well before each use. Enough for 4 dinner salads or 6 side salads.

Spicy Honey Chicken

Oh man, this may be the best chicken I have ever rubbed my hands all over! And those who know me really well know that I don't touch raw meat---especially Chicken! But...

I did it and

it was totally worth it!!!

I may even do it again.

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5-6 chicken breasts

2 Tablespoons vegetable oil

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Rub:

2 teaspoons garlic powder

2 teaspoons chili powder

1/2 teaspoon onion powder

1/2 teaspoon coriander

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon chipotle chili powder

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Glaze:

1/2 cup honey

1 tablespoon apple cider vinegar

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Preheat barbecue to medium. Combine the rub in a bowl. Rinse and pat dry all chicken breasts. Rub them down with vegetable oil then the mixed rub. Make sure they are well coated. Toss on to the grill for about 3-5 minutes per side. While the chicken is cooking, warm the honey in the microwave to loosen it up a bit. Add the vinegar and combine well. Reserve 2 tablespoons of the honey glaze for later. Take the rest and brush on the chicken (both sides) in the final moments of grilling. Add the last 2 tablespoons of honey/vinegar right before serving.

Pepper Jack Turkey Burgers.

3/4 ground turkey breast
2 shallots, finely chopped
1 tbsp soy sauce
1 tbsp ketchup
1 tsp minced fresh garlic
1/4 tsp black pepper
1/3 cup shredded pepper jack cheese
4 strips bacon (we use turkey bacon)
4 hamburger buns, split and toasted
1 tomato cut into 4 slices

In a large bowl, combine the turkey, shallots, soy sauce, ketchup, garlic, and pepper. Blend in the cheese, then form into 4 burgers.

Cook burgers on outdoor or indoor grill 6-8 mins on each side. When you turn the burgers add the bacon to the grill; cook until crisp, 4 mins on each side. Serve the burgers on the toasted buns with bacon and tomato slices. Enjoy!



[P.S. I love beef so I wasn't very hopeful of how this would taste. However, I couldn't even tell with all the stuff mixed in with the meat. The soy sauce kinda gives it a strong taste that I don't like as well so I put less of that in my meat and more ketchup. These burgers are way moist and a healthy alternative to fatty beef.)

Ribeyes with Balsamic Marinade and Summer Garden Relish

Steak and Marinade:

4 - 8 to 10 ounce Ribeye steaks

1/3 cup EVOO

1/3 -1/2 cup balsamic vinegar

1/4 cup Montreal steak seasoning

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 Tbsp. meat tenderizer

At least two hours before grilling: Mix all ingredients except steak in a 2-gallon Ziploc bag. Score steaks and add to marinade making sure that all surfaces of the steaks are covered. Place in refrigerator and turn every thirty minutes or so. I usually will do this step the night before and turn every so often during the next day until I grill that night.

Relish:

2 pints grape tomatoes, cut into quarters

1 Japanese cucumber, diced

1 small red onion, finely diced

8 ounces balsamic vinaigrette (I use Newman's own)

salt and pepper to taste

Mix all the above ingredients the night before and place in the refrigerator tossing every so often. Once the steaks are grilled spoon over each steak and enjoy!

Granola Bars

These are super easy!

A great kid friendly recipe.

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Ingredients:

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3/4 cup butter, melted

1 cup raisins (you could also use chopped up apricots or cherries or whatever dried fruit you like best)

1 1/2 cups old-fashioned rolled oats

1 cup all-purpose flour

1/4 cup chopped walnuts (optional)

1 cup packed brown sugar

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 1/2 teaspoons vanilla

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Preheat oven to 350. Line the bottom and sides of a 9-inch square baking pan with a large piece of foil. Lightly grease the foil.

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In a mixing bowl, combine oats, flour, brown sugar, salt, and cinnamon until well blended. Add dried fruit, nuts, butter, and vanilla. Stir until moist and crumbly. Dump into your prepared baking pan. Press down into the pan with your fingers. Bake until the top is golden brown, 35-40 minutes. Let cool completely before cutting. Store in an airtight container.

Vietnamese Lettuce Wraps

If you are looking for a recipe using only what you already have in your fridge/pantry...this probably isn't the one.  But it's super yummy!  And yeah, I'm aware that the paper plates are SUPER high class...and the one picture shows what a free-for-all family dinner can be at our house, but we're among friends, right?

Vietnamese Lettuce Wraps

Thin cut pork, skewered and barbequed
Peanuts, crushed (dry roasted and unsalted)
Green Onion, sliced
Shredded Carrot
Large Leaf Lettuce (we have used a variety of kinds, it really depends on what is best in the season)
Rice Vermicelli Noodles (these I would buy at the health food store, because they are much cheaper than when (if) you can find them at the grocery store.)

Wrap carrot, onion, peanuts, noodles, and pork in lettuce and dip in sauce.

Dipping sauce/pork marinade

2 garlic cloves, cut into pieces...they are for flavor, but not for eating, so make them big enough that you won't accidentally dump a huge chunk of garlic in your wrap
3 T Sugar
2 T Lime or lemon juice
1 C. warm water
6 T fish sauce (buy at the health food store as well.  We use the Tiparos brand.)
1/2 tsp. ground red pepper (or red pepper flakes)
Add shredded carrot and green onion to taste
Combine and mix well.  Make sure all the sugar is dissolved.

You can marinade the pork in the dipping sauce before cooking, but it is not necessary.  (I usually do)

While this may seem like an odd recipe, my kids eat it like crazy.  They LOVE building their own, and believe it or not, they love the fish sauce, too. 

Marinade

1/2 c. Soy Sauce
1/2 c. Water
2 Tb. Lemon juice
1 Tb. Brown Sugar
2 Tb. Oil
1/4 tsp. Hot pepper sauce
1 clove Garlic
1/4 tsp. Ground black pepper

Mix Well.
Marinade meat at least 1 hour. Best if over night.
For beef, chicken and wonderful for Shisk-Kabobs

Veggie egg rolls

I got this recipe off of the food network. It's an easy and yummy one from Emeril.
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Ingredients:

2 tablespoons sesame oil

2 tablespoons canola oil (I used vegetable oil)

1/2 head green cabbage, shredded

1 cup julienne carrots (I bought the matchstick ones)

1 cup julienne snow peas (I didn't have these on hand, so I used Celery)

1 tablespoon corn starch

1/4 cup soy sauce

8 egg roll wrappers

peanut oil for frying (I can't use peanut anything in our house, so I used vegetable oil)

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sauce: (I skipped this and just used a store bought sweet and sour sauce)

1/4 cup dry mustard

1/4 cup water

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In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional minute.

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Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.

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Lay the egg roll wrappers on a flat surface and lightly brush edges with water. Place 1/8 of the filing at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll. (If this sounds too confusing, just look at the picture on the back of your egg roll wrapper package. It shows you how to roll up egg rolls.)

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Heat 3 inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees, fry the egg rolls until golden brown, about 2-3 minutes. Remove from fryer and drain on paper towels.

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For the sauce, just combine the dry mustard with the water.

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*** What do you do with all the left over wrappers? Well, Hayden and I got a little creative one day.... we peeled and cubed up a few granny smith apples, cooked them with a little butter, brown sugar and cinnamon. Do you see where this is going? Yeah, we made dessert egg rolls for lunch. It was fantastic! Have fun and get creative. Leave a comment if you've got other ideas for those leftover wrappers.

Tortellini Soup

1 pound italian sausage

1/2 cup sliced onion

2 cloves minced garlic

1 1/2-2 cups chopped zucchini

3 (14 oz) cans chicken broth

2 (14 oz) cans stewed tomatoes (cut up if whole or big pieces)

3 1/2 cups water

1/2 tsp salt

1/4 tsp pepper

8 oz cheese tortellini (or more if you want)

Brown sausage. Add garlic, onion and zucchini. Add chicken broth, tomatoes, water, salt and pepper. Cover and cook for 15 minutes. Add tortellini. Simmer 20 min or until tender. If you like it milder, use regular flavor ground sausage, the italian gives it a little bit of spiciness. I use about twice the amount of tortellini, its so good!!! You can also add other vegetables if desired.