Monday, February 14, 2011
May 30, 2006
Active Time: 30 minutes
Total Time: 4 hours
33 shortbread cookies (I used vanilla wafers)
1 cup pecans
2 Tbsp sugar
1 white from 1 large egg
1 cup heavy (whipping) cream
3 Tbsp cold butter
11⁄2 cups (9 oz) semisweet chocolate chips (I used Baker's chocolate baking squares, it takes 9)
1 large container (16 oz) plus 1 pt (12 oz) strawberries, rinsed, patted dry, cap ends cut straight across; put cut sides down on paper towels . (I bought 2 packages I think they were 1 lb packages and had plenty)
1 can spray whipped cream
Preheat oven to 350°F. Coat a 9-in. fluted tart pan with removable sides with nonstick spray, (I just used my springform pan that I use for cheesecakes and it worked lovely)
Break cookies into food processor. Add nuts and sugar; pulse until fine crumbs form. Add egg white; pulse just to blend. Press evenly over bottom and up sides of pan. Freeze 10 minutes, or until firm. Cover crust with foil. Bake 15 minutes; remove foil. Bake 5 minutes more, or until lightly browned.
Meanwhile, make filling: Heat cream and butter over medium heat until butter melts. Remove from heat, add chocolate chips and let stand 2 minutes to melt. Whisk until blended and smooth. Let stand at room temperature about 1 hour until cool but still pourable.
Serve with a dollop of whipcream ! YUMMO!
Here I will post my Grilled Ribeye Steaks with Oozing Maitre d' Butter! I got this off of the food network show Alex's Day off. I tweaked it a bit for our tastes and with what I had on hand. Turned out Delisioso!
Grilled Ribeye Steaks with Oozing Maitre d' Butter
1 cube butter
4 green onions, minced
1 heaping teaspoon ground black pepper
2 teaspoons Dijon mustard
1/2 teaspoon lemon juice, plus a "few grates" lemon zest
2 tablespoons Worcestershire sauce
1 tablespoons dried parsley
3 ribeye steaks, brought to room temperature, this makes the steak more tender
Grill Mates Montreal Steak seasoning
Make the butter: In a medium saute pan, heat 1 tablespoon of the butter over medium heat, then add the green onion. Season with salt, to taste, and cook until they are translucent, 3 to 5 minutes. Transfer the green onion/ butter mixture to a medium bowl. Add the black pepper, mustard, lemon juice, lemon zest and Worcestershire sauce. Whisk to blend so all of the flavors start to meld together. Use a fork to blend in the other 7 tablespoons of butter. Season with salt as needed, to taste, and stir in the parsley.
Roll the butter into a log shape (like cookie dough) in plastic wrap or parchment pepper and refrigerate until ready to use. When ready to use, unwrap and slice into 1/4 inch slices.
Sunday, February 13, 2011
Best Ever Cinnamon Rolls
Disolve in 1/4 cup warm water
1 (.25 ounce) package active dry yeast
1 Tablespoon granulated sugar
in the bowl of your mixer.
Let this mixture sit for about 10 minutes until yeast starts to bubble.
Meanwhile, warm 1 cup of milk in a small saucepan, remove from heat and add 1/4 cup butter, a 1/2 teaspoon salt, and another Tablespoon of granulated sugar. Set aside and let the butter melt, you want this to be lukewarm before adding to the yeast (I set mine in a sink with a little cold water in it after the butter is mostly melted).
Next, add 1/2 of a (3/4 ounce) package instant vanilla pudding mix (about 1/4 cup) to the yeast mixture along with the milk mixture , 1 egg, and 2 cups bread flour. Mix to combine. Add 2 more cups as you mix on medium speed (this does the kneading for you! Yay!). After about 3 minutes of mixing you should have a soft but firm dough, place dough in a large bowl that has been sprayed with non-stick cooking spray, turn dough ball so that the top is a little greasy from the spray. Cover with towel and let raise in a warm spot until doubled in size, about an hour.
Punch down dough and roll out into about a 10 by 17 inch rectangle.
Spread 1/4 cup softened butter over the dough. In a small bowl, combine together 1 cup brown sugar, 4 teaspoons cinnamon, and 3/4 cup chopped pecans. Sprinkle this mixture over your butter covered dough, go clear to the edges! Kind of press this down into the dough so it doesn't fall out when rolling into a log.
While rolls are raising preheat oven to 350 degrees. Then bake rolls for 12 to 15 minutes until golden brown. Make cream cheese icing -see recipe below. Frost while still warm from the oven.
**to make heart shaped rolls, instead of rolling the dough from one side to make a log, roll from both sides to the middle,
While rolls bake make icing:
1/2 (8 ounce package) cream cheese, softened
1/4 cup softened butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 1/2 teaspoons milk (more if needed)
Cream together the cream cheese and butter first to remove lumps, then add rest of the ingredients and whip together on high speed in mixer until fluffy and there are no lumps.
Frost Cinnamon rolls while still warm.
Baked Pasta and Chicken Casserole
1 pound of Rigatoni Pasta (or you could use Penne or Bowtie)
2 Tablespoons Olive oil
1 Tablespoon minced garlic, (or 4 cloves, minced)
a pinch of red pepper flakes
1 15-ounce can diced tomatoes
2-8ounce cans tomatoe sauce
1/2 cup water
2 Tablespoons chopped fresh Basil (Remember, I like to use the pre-chopped stuff in the tube you find at walmart, but you could just chopped about 4 large basil leaves, or a teaspoon of the dried basil)
1 Tablespoon dried parsley
Season with Salt and Pepper (start out with 1/2 teaspoon salt and 1/4 teaspoon pepper)
1 teaspoon sugar
2 cups chopped, cooked chicken (I had leftover grilled chicken, or you could use rotisserie chicken)
1 can artichoke hearts
1 handleful size bundle cooked asparagus, chopped into 1 inch pieces (I had leftover in the fridge)
1/2 cup chopped roasted red bell pepper (I buy the roasted pepper in the jar, and use as I need)
1 cup ricotta cheese
3 cups grated mozzerella cheese
1 cup grated parmesan cheese
Preheat oven to 450 degrees.
Bring a large pot of salted water to a boil, cook pasta until al dente, or cook 2 to 3 minutes less than the time reccommended on the package (it will finish cooking in the oven). Drain and set aside.
Simmer the sauce, uncovered for about 15 minutes, or until thickened.
While the sauce is simmering, prepare your veggies. Chop the chicken into bite size pieces, and cut the veggies into bite size pieces, set aside.
Then add the meat and veggies to the sauce, and stir.
Toss in the pasta and 1 1/2 cups grated mozzerella, and 1/2 cup parmesan cheese. When combined, place in a 3 to 4 quart baking dish that has been sprayed with non-stick cooking spray. Sprinkle the remaining mozzerella cheese over the top, then the remaining 1/2 cup parmesan. Bake uncovered until golden brown, about 15 minutes. Let rest 15 minutes before eating. Enjoy!!
Saturday, February 12, 2011
Di's Pizza Bites
1 package of Pillsbury Large cresent rolls (should be 8 in the package)
1 8-ounce package cream cheese, softened
1 scant teaspoon dried italian seasoning
2 heaping Tablespoons Parmesan cheese, and a little more more sprinkling on top later
a dash or two of salt and papper
1/2 a package of pepperoni slices, diced (I think it was about 3/4 cup after I diced it)
1 small jar of Pizza sauce (you won't use the whole thing, I just keep it in the freezer till I need it again)
Kosher salt (optional)
Preheat oven to 375 degrees.
Combine the creamcheese, italian seasoning, 2 tablespoons Parmesan cheese, and salt and pepper in a small mixing bowl. Stir. to combine. Then stir in diced pepperoni.
I rolled mine over so the seam was on the bottom. Then cut roll in half and each piece in half again so you have 4 pieces. Place on a cookie sheet that has been lined with parchment paper, or sprayed with non-stick cooking spray. Place about 2 inches apart and seam side down. Repeat process until all the roll dough is used. You should have 16 Pizza bites. You might have a little creamcheese mixture leftover, just put in fridge, I used my leftover in a pasta sauce, you didn't even know it was there.
Bake in hot oven for 12 to 15 minutes until golden brown.
Remove from oven, let cool for about 5 minutes so you don't burn your mouth, and place on serving tray (if you make it that far) and enjoy!! (We devoured ours right from the cookie sheets!!)
I was sad I didn't have a pic of my finished product, but I did take pics while making them. :o)
Di's Potatoe Skins
3 or 4 medium size baking potatoes, uncooked
1 Tablespoon flour
1 teaspoon salt (approximate)
3/4 teasppoon garlic powder
3/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup (appox.) cooked bacon, crumble (or you could use real bacon bits)
1 cups grated cheese
Sour cream for dipping or dolloping!
Preheat oven to 350 degrees.
Wash potatoes, but leave the peel on. Then slice potatoes lengthwise in about 1/4 to 1/2 inch thick slices. Place potatoe slices in a large bowl.
In a small bowl, combine the flour, salt, garlic powder, onion powder, and pepper, stir to combine.
Next drizzle the potatoe wedges with a good drizzle of olive oil (maybe 2 Tablespoons) toss to coat each slice. Be sure all slices are well covered.
Next sprinkle seasoning mixture over the potatoes, (I sprinkled with 1/2 the mixture, then tossed around again, then sprinkled with remaining seasoning, and tossed again) You want the seasoning all over the slices.
Spray a large cookie sheet with non-stick cooking spray. Then place the potatoe slices on the cookie sheet evenly so they are flat and not touching each other too much.
Bake for about 15 minutes, until tender when pierced with a fork. Remove from oven and top with a spoonful of cheese (so the entire slice has sprinkles of cheese). Then add a few of the bacon bits to the top.(See photo above)
Place back in oven and bake for about 3 or 4 minutes longer until cheese is melty.
Remove from oven and serve with sour cream! Enjoy!!!
Thursday, February 10, 2011
http://picky-palate.com/2010/12/06/brownie-covered-oreos/ I tried it for the Super Bowl with my saucepan brownie recipe and regular Oreo's. As you can see mine weren't too pretty because of the melty icecream, but it was GOOD. I thought it would be cute for Valentine's day with the red filled Oreo's and sprinkled on top with red sprinkles. Instead of dipping the Oreo's in the Brownie mixture like the original recipe said, I put a small spoonful of Brownie batter on the bottom of the muffin tin and then placed an Oreo on that and then came another spoonful of brownie batter. Mine came out looking like small cupcakes or muffins, but were perfect for holding a scoop of icecream and chocolate sauce drizzled on the top, then they had the oreo cookie in the middle for a surprise. YUM!
I used my Saucepan Brownie recipe which I love and will post again for this.
Melt in saucepan:
1 stick of butter
2 - 1 ounce squares of unsweetened chocolate
Remove from heat and add:
1 cup of sugar
Stir then add:
2 eggs, one at a time, stir after each
Then stir in:
1 teaspoon vanilla extract
3/4 cups flour
dash of salt
Stir till well mixed. Can add nuts or chocolate chips. Bake in greased 8 x 8 pan at 350 for 20 to 25 minutes (or until desired doneness, I like mine slightly gooey)Sometimes I like to sprinkle nuts and 1/2 cup chocolate chips on the top before baking, then when they're done I drizzle melted carmels over the top. Or drizzle with marshmellow cream and fudge frosting. Sinful.
Here is how I made my brownie covered oreos:
Preheat oven to 350 degrees
Spray a muffin pan with non stick cooking spray.
Put a spoonfull of brownie batter into each muffin cup, then place an oreo cookie on top the batter. Then comes another spoonful of brownie batter.
Bake in a 350 degree oven for about 12-15 minutes or until brownie is set, you don't want to over bake.
Mine came out looking like little muffins
I topped mine while they were still warm from the oven with icecream and chocolate fudge icecream topping. You could do with the red filled oreos and sprinkle the top with red sprinkles. Or I think any miniature candybar would be good in the middle as well. Just use your imagination!
Wednesday, February 9, 2011
Buffalo Chicken Sandwiches
4 boneless, skinless chicken breasts
Louisiana Hot Sauce
1/4 cup Olive Oil
2 Tablespoons Butter
1 small package coleslaw mix
1/2 cup ranch dressing (approximatly 1/2 cup)
Salt and pepper
sliced pepper jack or provolone cheese
Hard rolls (I like the kind you can get a walmart, perfect texture for sandwiches)
First, marinade the chicken breasts. In a small bowl whisk together 1/4 cup olive oil, and 1/4 cup hot sauce. Place chicken in a ziploc bag, then pour hot sauce mixture over the chicken, zip up the bag and mush the marinade around on the chicken. Let chicken marinade in the refrigerator for a few hours. (I put mine in the fridge in the morning, and cooked later in the afternoon) Also, if your chicken breasts are quite thick, it's better to butterfly them before marinating it. I use a sharp knife and cut through the thickest part, so you end up with 2 thinner pieces of chicken.
Make the coleslaw mixture by pouring about 1/2 cup ranch dressing over the coleslaw mixture in a large bowl. Toss to coat. Season with salt and pepper to your taste. Cover and set in fridge until ready to use.
To cook chicken, heat grill to medium/high heat. Place chicken breasts on grill and cook 7 to 10 minutes per side, depending on how thick your chicken is. I did mine about 7 minutes, and then turned, and cooked 7 minutes more. While chicken cooks on the first side, make a basting sauce by melting the 2 Tablespoons butter in a small saucepan, then whisk in another 1/4 cup hot sauce, let simmer over medium/low heat.
When chicken has cooked on one side, turn, then baste the top with your butter/hot sauce mixture. After 7 minutes turn over one more time, and baste this side with the hot sauce, let sit for a minute more. Then remove from grill.
Cut the rolls open and toast under broiler for 2 minutes or until just starting to turn brown.
Remove and assemble sandwiches by placing 1 chicken breast on the bottom half of the roll, place a slice of cheese on the chicken , next add a spoonful or two of coleslaw, then the top half of the roll goes on next.
These were good, but spicy, just like buffalo chicken should be. Yum!
Grilled Peanut Butter and Honey Sandwiches
2 slices of bread
Preheat a skillet over medium heat. While pan is heating, spread 2 slices of bread with peanut butter, (be sure it's a good helping on both pieces.) Next spread 1 to 2 Tablespoons of honey on the peanut butter on 1 piece of bread, then top with the other slice.
Next, on top of sandwich, spread a thin layer of butter on top piece of bread, place in skillet- butter side down. Let cook for a minute or 2 until golden brown. While cooking spread a thin layer of butter on the top slice of bread. Then when bottom slice is golden brown, flip and cook the other side until golden brown.
Place on a plate, the peanut butter is probably running out the sides by now (if not you didn't use enough peanut butter).
Eat right away with a tall glass of milk. YUMMMMMMM!
Thursday, February 3, 2011
Wednesday, February 2, 2011
I made a similar recipe under chicken quesadillas....
Crunchy Chicken Burritos
2 cups diced cooked chicken (or 2 large cooked chicken breasts) (approximately)
1 8-oz package cream cheese, brought to room temperture
1 heaping Tablespoon diced jalepeno peppers, (I used the ones that come in the jar)
1 Tablespoon of the jalepeno juice
1/2 of a small can of diced green chilis
1/4 cup grated cheese (any kind, I used cheddar, but pepperjack would be good too)
1/2 teaspoon salt
1/4 teaspoon pepper
Burrito size flour tortilla's
Preheat the oven to 400 degrees.
In a large mixing bowl, stir the cream cheese, jalepeno juice, salt and pepper together till there are no lumps. Add the chicken, cheese, jalepeno's and green chili's , stir to combine. Taste to see if you need more salt and pepper.
Put a spoonful or two of the chicken mixture down the middle but more towards one end of one tortilla, and fold over end and roll up like a burrito, but leave the ends open. Place on a cookie sheet that has been sprayed with non-stick cooking spray. Keep making burritoes until the chicken mixture is used up. It will depend on how full you make them as to how many you get. I made mine kind of skinny, like the ones you get at Taco Time. Brush the tops of the burritos with melted butter, or spray with a bit more non-stick cooking spray to help with browning.
Bake in a 400 degree oven for about 10 to 12 minutes or until the tortilla's start to brown and are crispy.
Serve with sour cream, salsa, or guacamole for dipping! Yum!!
**you can just use green chili peppers instead of jalepeno's, depending on how hot you like things. We like ours a bit spicy.
2 large or 3 medium size potatoes, sliced very thin (sometimes I peel mine, sometimes I don't)
1/2 cube butter (1/4 cup)
1/4 cup finely diced onion
1/2 cup chopped, cooked bacon (i use the precooked kind, or you can use real bacon bits either)
1/4 cup flour
1 1/2 cups milk
Salt and Pepper to taste
1 can cream of mushroom soup
1 to 2 cups grated cheese
Preheat oven to 350.
Put sliced potatoes in a medium size pot and cover with water, bring to a boil, and cook for 2 to 3 minutes, then drain, they will finish cooking in the oven. Set aside.
While potatoes cook, start making the cheese sauce by melting the butter in a medium size saucepan. Add the onions and bacon and simmer for 2 to 3 minutes until the onion is crunchy tender. Add flour and whisk until combined, let cook for another minute or two. Slowly whisk the milk into the butter/flour mixture, and cook over medium heat until thickened. Then add a cup of cheese and the can of cream of mushroom soup and stir to combine and the cheese is melted. Add a dash or two of Salt and Pepper to taste.
Spray a square casserole dish (or any smaller casserole dish) with non-stick cooking spray, and add the potatoes, you can sprinkle these with a dash or two of salt and pepper as well. Then pour the cheese sauce over the potatoes, I lift some of the potatoes up here and there so the sauce can get under them. (You can put the sauce on the potatoes in the pot before you put in the casserole dish, I just found that my potatoes break up a bit that way)
Sprinkle more cheese on the top and bake in a 350 degree oven for 25 to 30 minutes until hot and bubbly.
Serve and enjoy!! YUM!!!
I love tacos. My hubby and I thought it would be awesome to see if we could do a meatless Monday and Portabella mushrooms have a grea...
I am re-posting this recipe as I have tweaked it just a bit. I decided adding the cinnamon to the milk isn't the best thing to do, it...
I LOVE the Spaghetti Factory... I have lots of fun memories of going there with my sisters when I was younger and then again with my daugh...
I LOVE the crunchy chicken burritos you get at Taco Time, I was craving them and just had to get one for lunch the other day! YUM! While I w...