Friday, November 28, 2008
Tuesday, November 25, 2008
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I also wanted to share these cookies with you. I made them last night for Tristan's class & meant to take a picture to post about it, in case you haven't seen these before & were interested in making them. I borrowed this picture from Melissa at A Little Loveliness.
All you need is a package of fudge strip cookies, Reese's PB cups & some icing. Turn the cookie upside down. Use the icing to "glue" the Reese's PB cups to the cookie. Then draw a square with the icing. I used orange icing for mine.
Brought to you by Angie & Wordful Wednesdays from:
1 tblsp all purpose flour
1 tsp kosher (coarse) salt
1 tsp chili powder
1/2 tsp cayenne pepper
2 cloves garlic, minced
1 lb large uncooked shrimp, peeled & deveined, tails on
Make sure your shrimp are patted dry. Heat oven to 500. Line a baking sheet with foil. Spray foil with cooking spray. In a resealable 1 gallon plastic bag, mix all ingredients except shrimp & lime. Add shrimp; seal bag & shake to coat with shrimp with sugar mixture. Use your fingers to squeeze the bag to make sure the garlic gets evenly dispersed.
Bake 7 minutes. Remove from oven. Using spatula, group the shrimp together & squeeze fresh lime juice over. Place on serving platter.
Next time I may use shrimp without the tail so that people can just use their fork to eat the entire shrimp without getting their hands sticky. The baking time says 7-9 minutes but these are perfect at 7 on the dot. A minute longer will produce overcooked shrimp.
Click Here to Print Recipe
For more Tempt My Tummy Tuesdays please visit Lisa at Blessed with Grace
Monday, November 24, 2008
1/2 cup (packed) golden brown sugar
1/2 cup chopped pecans (I used walnuts & almonds)
1 tablespoon cinnamon
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons milk
Preheat oven to 350°F. Butter and flour 8x8 inch baking pan. Stir together chocolate chips, brown sugar, nuts & cinnamon; set aside. Combine flour, baking soda, baking powder & salt into medium bowl. Using electric mixer, beat sugar, butter & egg in large bowl until fluffy. Beat in mashed bananas & milk. Add dry ingredients & mix until combined.
Spread half of batter in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter & streusel. Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.
Check your cake after 35 minutes. Mine was done in 38 minutes. If you're into sweet & love chocolate use the 1 cup of chocolate chips. Me, I may just decrease to 3/4 cup next time. I also used different nuts just to get rid of them but I would love to try the pecans. Depending on your preference for the level of sweetness, this could be had for breakfast or for dessert!
Coming tomorrow is an awesome appetizer that will be sitting on my holiday table. So delicious, I made it twice this weekend!!!!!
Thursday, November 20, 2008
(2) can original Rotel (diced tomatoes & chiles), drained
(1) cup mayo
(1) cup grated parmesan cheese
(2) tsp garlic powder
(1) tsp worcestershire sauce
Preheat oven to 375. To minimize cleanup, drain artichoke hearts in one side of the colander & the Rotel in the other side. Let sit for a few minutes. Roughly chop up the artichoke hearts in half. Pour into a shallow baking dish. Add mayo, parm cheese, garlic & worcestershire. Combine well. Bake for 30-35 minutes until nice & bubbly. Let stand for 10 minutes. Serve with Scoops!!!
Too easy. This dip tastes perfect warm or at room temperature so it's perfect for taking right out of the oven & bringing somewhere. Even people who don't love artichokes have loved this dip. It's a must try. While it's not spicy at all, it does have a little kick. So, if you are on the cautious side at all, just buy the mild Rotel instead of the original.
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Here's pics from last weekend when we saw the live show Walking with Dinosaurs. It was an awesome experience & worth the money. It's based on the award winning BBC TV series & depicts the evolution of these dinos & their daily interactions with one another. I was amazed at how incredibly real they looked.
Click on pics to make larger.
We went with Tristan's girlfriend Emily who he has known since he was 8 months old, and her mom. How cute do they look together?
Tuesday, November 18, 2008
Click Here to Print Recipe
These are just 2 things I am really looking forward to during the holidays but would mean nothing if I couldn't share them with those I love!
These will definitely be an appetizer at my Christmas dinner - just look at the colors - although they'd be perfect for Thanksgiving as well. I took these to my parents this past weekend as soon as they were out of the oven & once there we just placed them under the broiler for 2 minutes to freshen 'em up a bit. We all agreed these are a keeper for sure!!!!!!!!!!!!!
1 cup diced jarred roasted red bell peppers, rinsed
1 cup diced pitted green olives, rinsed
1 cup grated Pecorino Romano
1 cup breadcrumbs
1 bunch scallions, diced (white parts only)
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt (I omit)
1/4 teaspoon freshly ground black pepper
1 lb white button mushrooms, cleaned & stemmed
1/4 cup finely chopped fresh basil leaves (optional)
Preheat the oven to 350 degrees F. In a medium bowl mix together the roasted red bell peppers, olives, cheese, breadcrumbs, scallions, olive oil, salt (if using) & pepper. Spoon the filling into the cavity of the mushrooms. Place them on a wire rack over a cookie sheet. I like to do this so they are not sitting in all their liquid getting soggy. Instead the bottoms roast just like the tops. Bake until the mushrooms are tender, about 12 minutes.
Transfer the mushrooms to a serving platter, sprinkle with chopped basil, if desired and serve.
The original recipe called for half of the filling but it seemed too little to me so I doubled the recipe to what you see above. This was enough filling for a one pound pkg of mushrooms, with the filling piled up high on each. It will sink a bit once cooked so pile as high as you can.
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Monday, November 17, 2008
2 boxes real cheesecake dessert mix, Jell-O No Bake
3/4 cup butter, melted
1/4 cup granulated sugar
2 tblsp water
2 1/2 cups cold milk
1 cup butterscotch caramel sauce
1 cup chopped pecans, toasted
1/2 cup packed golden brown sugar
Line bottom of 9 inch springform pan with parchment paper. Mix the 2 packages of crust (from cheesecake dessert mix), the melted butter, sugar & water in a large bowl until well blended. Reserve 1 cup of crumb mixture for topping. Press remaining crumb mixture onto bottom of prepared pan (not up sides).
Combine the 2 packages of cheesecake filling & the cold milk in another large bowl. Beat for 3 minutes or until smooth & thick. Fold 1/2 cup of caramel sauce into cheesecake mixture. Pour mixture into crust lined springform pan. ***Mix reserved crumb mixture with 1/4 cup of caramel sauce, pecans & brown sugar. Sprinkle mixture on top of cheesecake***
Refrigerate cake at least ***5 hours*** or until set. Run warm knife around pan sides to loosen cake; remove pan sides. Transfer cake to serving platter & drizzle with remaining ***1/4 cup of caramel sauce.***
*** I am not sure how they expect you to sprinkle any mixture once that mixture has been combined with sticky gooey caramel sauce. So, I ended up having to spread it, if I could even call it that, carefully over the cake with my fingers. I then toasted more pecans & filled in any spots. This took a lot of patience & while this came out awesome, I won't do it the same next time. I recommend to warm up 1/4 cup of the caramel, drizzle it on top of the cheesecake mixture. Then, mix only the crumb mixture with the pecans & brown sugar & sprinkle that on top.
Then, right before serving, you can warm up the remaining 1/4 cup of caramel sauce & drizzle that over the cheesecake, letting it drip down sides.
As for the setting time, I set it for 5 hours but it needed more time. Ideally, make the day before. If not, set for at least 7 hours.
Friday, November 14, 2008
I had such a fun-filled childhood, living in a 5 story building, always hanging out on "the stoop," friends calling up to us from the street to our 3rd story window, asking if we could come out to play. The ice cream truck would come by & we'd have mom throw money out the window with something heavy to weigh it down. Fun times. A time when it was safe for a bunch of kids to be running in the streets because we were all looking out for each other.
We celebrated Christmas because it was fun but we also put up the Menorah out of respect for the Jewish traditions. Yeah, we were like that.... Later my sisters & I were all dating someone of a different nationality & so we called ourselves the League of Nations. But I digress...
Thursday, November 13, 2008
Here it is & I love it. I plan to make more at different heights which will make for a nice presentation at the holidays. Sure you can buy them but this was fun to make & cheaper. I found the plate on clearance & the candlestick at Michael's. Just glue them together & you're ready to entertain.
What would look nice on this serving plate are some of these muffins I made a few weeks back. This recipe is from Giada & while I got mixed reviews I thought it was worth sharing because it's easy enough & intriguing. If you like garlic, sundried tomatoes & corn muffins you might want to give them a try. I think they're nice served with soup.
2 (8 1/2 oz)pkgs Jiffy corn muffin mix
2 cups frozen whole kernel corn, thawed
3 garlic cloves, minced
2/3 cup diced sun-dried tomatoes (from an 8oz jar)
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs
Preheat the oven to 375 degrees F. Grease 2 muffin tins. In a large bowl combine the muffin mix, corn, garlic & sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream & eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.
I would recommend decreasing garlic to 2 cloves & maybe adding a bit more sundried tomatoes. Not by 50% but just a little bit more.
Click Here to Print Recipe
Since this post is getting long I will hold off until tomorrow to share with you a family favorite I have grown up on. It's something some of you may never have had before!
Tuesday, November 11, 2008
Cozy Corners to get lost in imagination, share in culinary delights or wash the day away:
Getting to know the Woman Behind the Waitress at my favorite Thai place:
Buying individual bottles & Sampling Beers with family & friends:
Enjoying the flow of fresh air that brings with it Energy & Life:
My Little Angel just right this moment with his shortest haircut yet:
Brought to you by Angie & Wordful Wednesdays from:
I always read how so many of you love Mexican food. So, you'd be doing yourself a great culinary disservice if you didn't try these. They take 35 minutes, start to finish! I had these leftover for lunch the next day and they were just as awesome, re-heated in oven for 15-20 minutes.
3/4 lb turkey breast, sliced (from the deli), then chopped by you (I ordered Boars Head Ovengold roasted turkey)
1 (8 3/4 oz) can Fiesta corn
1 8 oz container reduced-fat sour cream plus more for serving
1 1/2 cups shredded reduced-fat (2%) Mexican cheese blend
2 tblsp chopped fresh cilantro
10 (6-inch) corn tortillas or 7 flour tortillas
1 10 oz can enchilada sauce
1 cup mild salsa (I used Paul Newman)
Preheat oven to 400 degrees F. Spray 13" by 9" baking dish with nonstick cooking spray. In large bowl, combine turkey, corn, sour cream, half of cheese & half of cilantro. Stack 5 tortillas on damp paper towel on microwave-safe dish; top with another damp paper towel. Microwave on High 30 seconds to soften.
Place about 1/3 cup turkey mixture on each tortilla & roll up tightly. Arrange in prepared baking dish, seam side down. Repeat with remaining tortillas & filling. I used flour tortillas which were bigger so I used more than 1/3 cup, maybe 50% more.
In bowl, stir enchilada sauce with salsa; pour over tortillas to cover. Top with remaining cheese & bake 15 to 20 minutes or until cheese melts & enchiladas are heated through. Sprinkle with remaining cilantro. Serve with sour cream.
Click Here to Print Recipe
Monday, November 10, 2008
The weather was gorgeous so I had the patio doors open for most of the weekend.
Add some garlic, pepper & whatever other spices you like to your breadcrumbs. I have used a combo of both style crumbs. The panko adds a little more texture but go with what you like best. You will have your pans lined up ~ flour, eggs, breadcrumb mixture.
Dredge the broccoli spears in the flour & make sure to shake off excess. Place in eggs. Then roll in breadcrumbs covering completely. Place on wax paper & continue with the rest. Refrigerate if able for 1/2 hour. This will allow the breading to stay on better.
Heat oil about 3/4 inch deep for a shallow fry.
Fry until golden brown for 2-3 minutes, turn over for 2 minutes more. When it's golden brown the broccoli will be perfect on the inside. Drain on paper towel &. Lightly salt & dust with some freshly grated parmesan, immediately.
Food for Thought
May sound crazy but this leftover broccoli is amazing the next day smashed on an egg sandwich. Also, you can use fresh broccoli but you'd want to blanch it first before continuing on. I have used fresh baby broccoli and didn't need to blanch since the pieces were small enough to cook within the time frame needed for the breading to turn golden. I have used olive oil for frying instead of vegetable oil. Again, use what you like.
If you are interested in making this recipe, I would recommend a couple of things. Double the chocolate amount or at least increase by 50%. Also, make sure your chocolate is very small. I used little morsels & still felt they should have been smaller so they could've melted better & formed a nicer layer. FYI, there wasn't enough room left for the entire pumpkin mixture on top so you'll have some leftover. I was fine with that as more would not have been better!
Click Here to See & Print Pie Recipe
CURRY PUMPKIN SOUP
Friday, November 7, 2008
2 medium tart baking apples
1/4 cup sugar
2 tsp flour
3/4 tsp cinnamon
1 sheet refrigerated pie crust
Pre-heat oven to 425. Grease a 12 hole muffin tin. Peel, core & chop apples. Combine apples with sugar, flour & cinnamon. Open & unroll pie crust. Flatten out a bit with rolling pin. Cut out 5 circles using a 4 inch wide bowl. Reserve scraps for top of pies. Press a circle inside each muffin hole. Evenly divide apple mixture into each. Use scraps to either make circles to cover top or cut into strips to do a lattice. Make sure you connect your top design to the bottom by gently squeezing, otherwise when the crust fluffs up it will disconnect itself.
Fill empty muffin spaces with water 1/4 way up. Bake until bubbling & golden brown, about 15 minutes. Let pies cool for 10 minutes & then carefully remove from tin with a spoon or by turning upside down into a platter.
Serve with ice cream or cool whip.
I like making this half mixture when I am crunched for time but still need something sweet for a few people. If you're going to double the recipe to use an entire 12 cup muffin tin remember that you might need 3 sheets of pie crusts if you 're going to do more than just strips of lattice work for the top of your pies. I like to do a variation.
Click Here to Print Recipe
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Have a great weekend everyone!!!!! I leave you with one photo of my beautiful Dark Knight.
Thursday, November 6, 2008
3 tblsp vegetable oil
1 medium onion, sliced (about 1 cup)
1 cup fresh mushrooms
Salt & pepper
1 4-oz can sliced, peeled green chiles, drained
1/3 cup pitted, brine-cured olives such as kalamata, sliced
1 1/2 pounds ground beef, chuck or round (I bought 4 fresh pre-made patties)
6 ounces Cheddar cheese, cut into 4 slices (fresh from the deli)
1/3 cup beer
4 hamburger buns, split & toasted if you'd like
Heat 2 tablespoons oil in a large skillet until hot. Add onion & cook over medium heat, stirring occasionally until softened, about 5 minutes. Increase heat to medium-high; add mushrooms & cook, stirring, until mushrooms have browned & liquid they release has evaporated, 4 to 5 minutes. Season mushroom mixture with salt & pepper to taste & transfer to a bowl; add chiles & olives. Set aside.
If you buy chopped meat, gently shape beef into four 4-inch burgers; season with salt & pepper. Heat remaining tablespoon oil in skillet over high heat until hot. Reduce heat to medium-high, add burgers & cook 3 minutes. Turn burgers & cook 2 minutes. Divide chile mixture onto them & top each with a slice of cheese. Add beer to skillet; cover & steam until cheese has melted, about 2-3 minutes. This will yield a burger with just a tad pink in the middle. If you like yours well done, I would increase the cooking time in the beginning by 2 minutes because you don't want your cheese to turn into a gloppy mess.
Tuesday, November 4, 2008
Flowers from a lover, husband & dear friend
All the beautiful colors of a love that’ll never end
A dinner celebration at a quaint & charming spot
A gourmet paradise, no other place could top
A hidden treasure nestled in a beautiful little town
A boy taking after his momma, exploring what’s around
To add more sweetness to a most lovely night
Shared among family, a confectioner’s delight
So all in all a happy birthday indeed
It feels so good to be only
2 Green Tomatoes, sliced 1/4" thick (makes about 8 rounds)
3 Eggs whisked
Breadcrumb mixture - Italian breadcrumbs mixed with Panko (Italian Style)
Garlic powder & dried basil
Heat about 2-3 inches vegetable oil over medium high heat. Mix breadcrumbs with garlic & dried basil. Dredge tomato slices in flour, shaking off excess. Dip in egg mixture & then breadcrumbs. Cook for about 3 minutes, then turn them over for their last minute. The tomatoes floated to the top when they were just about done.
Remove with slotted spoon to a plate lined with paper towel. Sprinkle with salt & parmesan cheese immediately. Let cool 2 minutes. They taste so good when they're not so hot!!!
I combined the breadcrumbs because I was low on one of them. Since they came out so good I will purposely do this again!
For more delicious Tempt My Tummy Tuesdays, please go visit Blessed with Grace.