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Thursday, February 23, 2017

Snickerdoodle Pumpkin Snack Cake

Since the oatmeal chocolate chip snack cake went over swimmingly yesterday I decided to try another snack cake today! This one was also fantastic, so moist and tender, the kids gobbled it right up!
 
Snickerdoodle Pumpkin Snack Cake
 
2 cups pumpkin puree
1/4 cup applesauce
1/4 cup coconut oil
1 1/2 cups brown sugar
2 large eggs
2/3 cup Greek yogurt
1 1/2 cups flour
1/2 cups ground flax seed
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
 
Topping:
4tbsp sugar and 1tsp cinnamon combined
 
Method:
Preheat oven to 350 degrees.
Melt coconut oil and allow to cool.
Add pumpkin,  coconut oil, sugar, egg and greek yogurt and mix with a wooden spoon until well combined. Add flour, baking powder, salt and pumpkin pie spice. Stir together until well combined. Pour into a parchment lined 9x13 baking pan.
Mix sugar and cinnamon together and sprinkle over batter.
Bake for 30 minutes or until a wooden pick inserted into center comes out clean.
Serve warm or at room temperature.

Wednesday, February 22, 2017

Chocolate Chip Oat Snack Cake


This cake is a great snack for after school. My kiddo's and their friends literally devoured this and came back looking for more!

Chocolate Chip Oat Snack Cake

2 cups whole wheat or white flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1/3 cup coconut oil
2 large eggs
1 cup packed brown sugar
1 cup unsweetened applesauce
1 1/2 cup mini chocolate chips        

Method:
Preheat the oven to 350 degrees 
Line the bottom of a 9 by 13 inch baking pan with parchment long enough to overhang on 2 opposite sides: set aside.
Melt the butter and coconut oil and allow to cool.           
Whisk together the flour, oats, baking soda and salt in a bowl; set aside.
Whisk the butter, egg, brown sugar and applesauce in a large bowl until combined.
Add the dry ingredients to the wet and mix until barely mixed. Stir in the chocolate chips.
Spread the batter in the prepared baking pan. Bake until the cake is light brown around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Remove from the oven and let cool on a rack for 15 minutes. Use the parchment overhang to lift the cake out of the pan and let cool completely on the rack. Invert onto a plate and peel the parchment off. Re-invert the cake onto a cutting board, cut into 24 pieces and serve. or place individual servings into small bags and store in fridge.

Friday, April 1, 2016

Magleby's Chocolate Cake Copycat

Magleby’s Chocolate Cake

Mix together then set aside:
1 Cup butter (softened to room temperature)
1 Cup water
4 Tbsp cocoa powder, heaping
Sift together the following:
2 Cups flour
2 Cups sugar
1/2 tsp. salt
Pour chocolate mixture over dry ingredients, gently mix.
In separate bowl combine the following:
2 Eggs, lightly beaten
1 tsp soda — dissolved in little water
1 tsp vanilla
Combine with chocolate ingredients… then add
1/2 Cup sour cream
Do not over mix.
Very meticulously, grease and line with parchment paper 3 9-inch round cake pans. Force yourself to do this so it’s done and over. It's a big pain but you’ll be so glad you did it in the end. Alternatively this recipe will fill a 9by 13 pan very nicely!

Method:
Divide the batter evenly among 3 9-inch rounds, then bake at 325 for about 1 hour.
Frosting (PS, Magleby’s will freeze the cakes before frosting)
1 cup butter
1/2 cup milk
3 Tbsp cocoa
4 cups powdered sugar
1 tsp. vanilla
Alternate ingredients into the mixture beat until smooth.

Sunday, March 6, 2016

Protein Balls

These little protein packed balls are dynamite! And so easy that my 9 year old is the main maker of them!


Protein Balls

1 cup peanut butter
1 cup oats
2/3 cup ground flax seed
1/2 cup semisweet mini chocolate chips
2 Tbsp honey

In a microwave safe bowl melt the honey and peanutbutter in 30 second increments until smooth. When combined allow to cool for 5 mins and then stir in the oats and flax. Allow to cool for 5 more minutes and then stir in the chocolate chips. Scoop into 1-inch balls and store in an air tight container in the freezer.

Tuesday, January 19, 2016

Perfect Subway Copycat Chocolate Chocolate Chip Cookies

Perfect Subway Copycat Chocolate Chocolate Chip Cookies *Plus a bonus Shortcut Recipe
  1. I always double this... (the dough freezes well)

  2. 1/2 cup white sugar 
  3. 1 cup brown sugar
  4. 2 teaspoons vanilla extract
  5. 1 cup softened butter
  6. 2 large room temperature eggs
  7. 2 cups all purpose flour
  8. 2/3 cup Hershey's DARK baking cocoa
  9. 1 teaspoon baking soda
  10. 1/4 teaspoon salt
  11. 6 ounces semi-sweet chocolate morsels
  12. 6 ounces white chocolate chips
  13. Method: 
Preheat the oven to 350°
Cream together the butter and sugar in a medium bowl until fluffy, add the vanilla and one egg at a time while beating on low with a mixer.
In another bowl, whisk together the flour, Hershey's cocoa, baking soda, and salt.
Add the flour mix into the butter mix slowly and beat until well blended. 
Add the chocolate chips and mix. 
Scoop out with a cookie scoop and place 2 inches apart onto a cookie sheet lined with parchment. 
Bake for about 10-12 minutes depending on oven temps.
Short cut recipe: Use a brownie mix, prepare according to the package... 
EXCEPT
  1. 1. Use 1/2 the oil it calls for
  2. 2. Add 1/2 cup more flour
  3. 3. Mix, add the chocolate chips
  4. 4. bake on 350 for about 12 mins. (time may vary, check every minute until done)

Friday, January 1, 2016

New years Corn Dip

New years Corn Dip

3 cups frozen corn
1 can (4 Oz. Can) Chopped Green Chiles
1 whole Bell Pepper, Chopped
3 whole Green Onions, Chopped
2 whole Jalapenos, Chopped (without Seeds)
8 ounces, weight Shredded Cheddar Cheese
1 cup Sour Cream
1 cup Mayonnaise

Method:
Combine all ingredients. Chill before serving with Fritos!

Sunday, December 13, 2015

No Knead White Chocolate Pecan Bread

This is just like Harmon's and so very simple to make, my ten year old made a batch right next to me as I made mine. Totally thrilled with this one!








No Knead White Chocolate Pecan Bread

A crispy, moist bread studded with white chocolate chunks and pecans.
Adapted from Jim Lahey's No Knead Bread recipe, NYTimes, 11-08-06

Ingredients
3 c. all purpose flour
1/4 t. instant yeast
1 1/4 t. salt
1 5/8 c. water (1 1/2 c. + 2T. water)
1/2 c. Baker’s white chocolate, coarsely chopped (2 full squares)
1/2 c. pecans, coarsely chopped

Method: In large bowl, combine flour, yeast and salt. Toss in chocolate and pecans to coat.  
Add water; stir till blended. Dough will be shaggy and sticky.  
Cover bowl with oil sprayed plastic wrap; rest on counter for 12-18 hours. 

Dust counter with flour, place dough on it.  Sprinkle flour on top, fold it in thirds like a letter.  
Cover with plastic wrap, let rest 15 min.  
With flour on counter and hands, shape dough into a ball.  
Generously flour a linen kitchen towel (or use parchment paper), place in bowl and set dough on top. 
Cover loosely with oil sprayed plastic wrap for 1-2 hours. 

30 min. before baking, heat cast iron pot, crock pot insert or Pyrex dish with lid in oven to 450°F.  
Invert dough into hot pot or simply lift parchment filled dough and set in baking dish. 
Cover with lid and bake 30 min. Remove lid and bake another 15-30 min. till desired browness.  
Cool completely on rack, slice and enjoy.

friedalovesbread.com

Monday, November 16, 2015

Pumpkin Bundt Cake

Pumpkin Bundt Cake
 
1 pkg. spice cake mix
1 sm. can pumpkin
1- 4oz pkg. butterscotch instant pudding
1/2 c. oil
3 eggs
optional, mix in 1/2 c. nuts or mini chocolate chips
 Frosting drizzle
4 oz. cream cheese
1/2 c. soft butter
1 tsp. vanilla
2 1/2 c. powdered sugar
Method:
Combine all ingredients except the nuts and mix well in mixer for 2 minutes. Add mix ins. Bake in a greased and floured bundt pan at 350 degrees for 40-45 minutes.
Cool before removing from pan.
 


Frosting: Beat all ingredients until smooth. Drizzle over warm cake.
.

Monday, November 9, 2015

Bottled Salsa a la Mallory Warner

Not only is she a great nurse and a fun co-worker but shes a great cooker and has the heart of a foodie like me! Thanks Mallory for another killer recipe!


Bottled Salsa a la Mallory Warner

1/2 bushel of tomatoes
6 Jalapeños
2 Large yellow onions
8 Anaheim Peppers
1 cup apple cider vinegar
8 cloves garlic
1/4 cup - 1/2cup Sugar
1/4 cup Salt
1/4 cup fresh lime juice plus all the lime zest.

Prep: Wash tomatoes, blanch tomatoes to easily remove the skin. Core and cut tomatoes into quarters and place in to a 12 quart pan.

Method: Place peppers, onion and garlic into a food processer and process to a pulp. Leave some seeds in the jalapeño for some heat or remove all the seeds for little or no heat.

Add pepper mixture, salt, lime juice/zest and vinegar to the pot. Simmer at medium heat for 1.5 to 2 hours, till thicker, stirring every 5-10 minutes.   At the end of the time add sugar and remove from heat.

Ladle Salsa into pint bottles and seal with lids.

Can: Water bath bottles for 25 minutes. Remove from water and let them sit for 24 hours check for a solid seal on each bottle.

Enjoy!

Fresh Pear Sauce

We had some beautiful and delicious fresh pears from The Big Red Barn  in Santaquin, then all of a sudden it had been 3 weeks since I bought them and they looked like they were on the edge of turning. So my son and I fixed up a version of this recipe and it was a total hit! It was so fun to involve him in the process. I love my "big" helper!



 

My "Big" helper
Fresh Pear Sauce

8-10 pears; peeled, cored, and cut into 1-inch pieces (I use Bartlett)
1/3 cup water
2 tsp. fresh lemon juice
3Tbsp. sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. vanilla extract

Method:

Combine pears, water, lemon juice, cinnamon, ginger, and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer with a lid on the pan, stirring occasionally, until pears have softened, about 25-30 minutes.

Use an immersion blender or blender to process the pear sauce until smooth. If you prefer a chunkier pear sauce, mash with a potato masher.

Once the pear sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.

Pear Sauce

Friday, November 6, 2015

Cute Spider Cake

Cute spider cake


Chicken Gnocchi Soup

Chicken Gnocchi Soup

7 Cups Water

3 Chicken Breasts

2Tbsp Chicken Bullion or Chicken base

1 Can Evaporated milk

1/2 cup chopped onion

2 cups chopped carrots

2 cups chopped celery

2 cans cream of chicken soup

1 tsp salt

1/4 tsp pepper

3 cups gnocchi 

Baby kale or spinach

1/4tsp Nutmeg

1 bay leaf


Bring water to a boil in a large pot. Add Chicken and the bullion. Cover and cook for 20-30 mins until chicken is no longer pink inside. Remove chicken and dice. Return to broth and add carrots, onion and celery. Cover and cook until tender. Add gnocchi and bay leaf-- cook for 10 mins or until the gnocchi are tender. Mix in the cream of chicken soup, evap. milk, roughly chopped kale and spices. Heat until warm and the kale is wilted.  Enjoy!

We really like to eat this with fresh rolls and butter. Or homemade baguette.

Wednesday, October 28, 2015

Chewy Peanut Butter Chocolate Chip Cookies

Chewy Peanut Butter Chocolate Chip Cookies

 
1 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 1/2 cup creamy peanut butter (not natural-style)
2 eggs
2 tsp. vanilla
1tsp. baking soda
2  1/2 cups flour
1/2tsp salt
2 1/2 cup chocolate chips
 
Method-
1. Mix the butter and sugar with a mixer on medium speed until  creamy. Add the peanut butter, egg, and vanilla and beat until well- combined.
2. Whisk together the baking soda, flour, and salt in a small bowl, and slowly add the dry ingredients to the peanut butter mixture, mixing until just combined.
3. Fold in the chocolate chips and chill the dough in the refrigerator  for at least 30 minutes.
4. When ready to bake, preheat oven to 350 F.
5. Drop tablespoon-size (approximate) balls onto parchment paper-lined cookie sheets, and press each cookie down to slightly flatten.
6. Bake for 9-10 minutes until set and very light in color. They will appear under-done.
7. Let cool on cookie sheet for 5-10 minutes and transfer to a rack to cool completely.
8. Store at room temperature, tightly covered, for up to 5 days.

Monday, September 14, 2015

One Pot Zucchini Pasta

One Pot Zucchini Pasta
 
1 pound spaghetti or linguini
1 pound cremini or button mushrooms, thinly sliced
2 small zucchini, thinly sliced and quartered
2/3 cup  petite peas
2 cloves garlic, minced
2 sprigs thyme or 1/2 tsp dried
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream or half and half
 
Method:
In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 5 cups water; season with salt and pepper, to taste.
 
Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
 
Serve immediately!

Lemon Zucchini Bread with Glaze

 
 Lemon Zucchini Bread with Glaze
 
2 cups all purpose flour
2 tsp. baking powder
½ tsp. salt
2 eggs
½ cup canola oil (1/4cup coconut oil and 1/4cup canola oil)
⅔ cup sugar
½ cup buttermilk
2 TBSP fresh lemon juice
zest of 1 lemon
1 cup grated zucchini
 
Lemon Glaze:
1 cup powdered sugar
Juice from 1 lemon
1 to 2 TBSP of half and half - as needed to thin glaze
 
Method: 
  • Preheat oven to 350 degrees
  • Flour and grease a 9x5" loaf pan or line with parchment liner
  • In a large bowl, blend together flour, baking powder and salt and set aside.
  • Mix oil and sugar together well- add the two eggs. Mix thoroughly.
  • Add the buttermilk, lemon juice, and lemon zest and blend together well
  • Fold in the zucchini until well coated
  • Add the wet mixture to the dry mixture and fold together until everything is well blended, but don't over-mix
  • Pour the batter into your loaf pan.
  • Place in your oven and bake for 40 to 45 minutes until a toothpick inserted in the middle comes out clean
  • Cool in the pan for 10 minutes and then remove to a wire cooling rack to finish cooling
For the Glaze:
  • In a bowl, mix the powdered sugar, lemon juice, and half and half. Adding only 1 to 2 TBS of lemon juice and/or half and half at a time to get the right consistency that you like.
  • Mix together with a fork until all the sugar is thoroughly mixed and glaze is thin enough to spread
  • Add half and half and/or lemon juice as needed for more to thin
  • Drizzle over cooled loaf
  • Let set, then slice and serve

jdawg sauce Copycat

THE BEST hot dog sauce ever.

jdawgs copycat sauce
  • 3/4 cup ketchup
  • 3/4 cup brown sugar
  • 1/4 cup honey
  • 1 tsp. cider vinegar
  • 1 tsp. soy sauce
  • 1/2 tsp. onion powder
  • couple splashes of tabasco or a small pinch of cayenne pepper
    Method:
    Combine ingredients in a saucepan and heat just to boiling on medium heat.

    Drizzle over your favorite grilled all beef hot dog (Costco produces a mean all beef one) in the best and freshest hot dog roll you can find.

    Top with your favorite hot dog condiments such as banana peppers, diced onions, & a dill pickle spear). YUM YUM YUM!
    Savor.

    *double or even triple this recipe so that you can enjoy this sauce at the drop of a hat!

Thursday, September 3, 2015

Zucchini Pizza Crust and Homemade Pizza Sauce

You Guys! This is my new favorite pizza crust! Its tasty and healthy! You'll thank me later!

 Zucchini Pizza Crust and Homemade Pizza Sauce

Ingredients:
8 cups shredded zucchini
1 cup shredded cheddar cheese
2/3 cup flour (sub almond flour)
2 cloves garlic, pressed or minced
3 tsp dried oregano
1 tsp basil
2 eggs, beaten
1/2 tsp salt Homemade

Pizza Sauce
4 large tomatoes, quartered
2 tbls olive oil
2 garlic cloves, pressed or minced
1 tbsp fresh oregano (sub 1 tsp dried)
1 tbsp fresh thyme (sub 1 tsp dried)
1 tsp salt


Method:
Zucchini Pizza Crust
Preheat oven to 550F with a pizza stone prebaking in it.
In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. Squeeze the excess moisture out of the squash by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out, discarding the water.
Once all of the excess moisture has been wrung out and discarded, place the shredded zucchini back into the bowl and add the cheddar cheese, flour, garlic, oregano, basil, eggs, and salt. With your hands, incorporate all of the ingredients together. Place the zucchini mixture onto a piece of parchment paper at least 15” in diameter, set on something solid that will make it easy to transfer into the oven.
Using your fingers, spread the zucchini crust mixture to form a circle about 14” in diameter, 1/2" thick. Pinch the edges up so that it forms a nice crust. Once the pizza crust has been shaped, transfer the crust on the parchment paper onto the heated pizza stone in the oven. Bake for 8 minutes or until the crust starts to brown. Once the zucchini crust has baked for 8 minutes, transfer the pizza on the parchment paper out of the oven, onto the solid surface you used before. Top the pizza with sauce and any additional toppings that you'd like. Once the toppings are on, transfer the pizza on the parchment paper back onto the heated pizza stone in the oven and bake for an additional 4 minutes.

Homemade Pizza Sauce In a large heavy bottomed sauce pan, add the tomatoes, olive oil, garlic, oregano, thyme, and salt. Bring to a boil, breaking up the tomato. Lower the heat, then simmer for 15-20 minutes. Once simmered, puree all of the ingredients in a blender.

Sunday, February 1, 2015

Buffalo Chicken Dip

Frank's RedHot Buffalo Chicken Dip

1 (8 oz. pkg.Cream Cheese, softened
1/2 cup FRANK'S RedHot Buffalo Wings Sauce  
1/2 cup ranch dressing
2 cups shredded cooked chicken
 1/2 cup crumbled bleu cheese or your favorite shredded cheese

Method:
Preheat oven to 350°F. Combine all ingredients in a 1-quart baking dish. Bake 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers, tortilla chips and/or vegetables. Celery is especially good. 

Friday, January 30, 2015

Disney Cowboy Cookies

I made these today and I'm pretty sure that they are my favorites!

Disney Cowboy Cookies

Ingredients
4 cups old-fashioned rolled oats
4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
2 cups (4 sticks) unsalted butter, softened
2 cup packed light brown sugar
1 1/3 cup granulated sugar
4 eggs, at room temperature
2  teaspoons vanilla extract
3 cups semisweet chocolate chips
1 cup butterscotch chips
1 cup coconut
Method:
In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon.

In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1-1/2 minutes. Blend in the vanilla extract.

Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the chocolate chips and walnuts. Refrigerate the dough for 1 to 2 hours.

Heat the oven to 350 degrees. Line a large, preferably light-colored baking sheet with parchment.

Using a scant 1/4 cup or cookie scoop, shape the dough into balls and place them on the sheet about 2 inches apart.

Use your fingertips to flatten each ball to 1/3 inch thick. Bake the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist. Don't overbake them.

Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack.

Customizing your Cowboy Cookies
  --Cranberry White Chocolate Cowboy Cookies: 1 cup each of white chocolate chips and dried, sweetened cranberries.

  --Peanut Butter Cowboy Cookies: 2 cups of peanut butter chips or 1 cup each of peanut butter chips and chocolate chips.


Saturday, November 29, 2014

Apple "Pie"fection




Apple “Pie”fection

"This recipe is a unique way to make apple pie that I tried out for thanksgiving. Sliced apples under a lattice crust are bathed with a sweet buttery caramel sauce before baking." this was quite possibly the perfect pie recipe.
 
Ingredients:

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored
and sliced


Method:


Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. then sprinkle with granulated sugar.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft.

Thursday, November 13, 2014

Pumpkin Cheesecake with Cookie Crust

- This delicious cheesecake recipe was born out of my dislike for pumpkin pie at Thanksgiving. I've been making it every year for about ten years now and it has become a much requested dish at the Thanksgiving dessert table.  I hope you and your family enjoy it as much as my family does!

Pumpkin Cheesecake 

printer friendly link


Crust:
1 Cup gingersnap crumbs (about 20 small cookies)
1 Cup shortbread cookie crumbs (lorna doone)
6T real butter, melted
3 T brown sugar
1/2  C finely chopped pecans


Filling:
24oz cream cheese (3- 8oz blocks)
1 Cup canned pumpkin puree
1 Cup white chocolate chips 

1 Cup sugar

3 eggs
2 tsp vanilla
1/4 tsp nutmeg

1/4 tsp ginger
1 1/2 tsp cinnamon
1/8 tsp cloves


optional topping:whipped cream, roughly chopped pecans, and caramel sauce (homemade is best.)


 Method:
Preheat oven to 350. Using a couple large pieces of heavy duty foil, securely wrap the bottom and outside of your springform pan. This will prevent leaks while using the water bath.

Crust:
Use a food processor to crush shortbread cookies, pecans and gingersnaps. Combine the cookie/nut mixture, brown sugar, and butter and  pulse several times to combine. Press into a 9″ spring form pan. Evenly spread across the bottom of pan and up the sides about 1 inch.

Filling:
Melt the chocolate chips, place in a microwave-safe bowl and microwave on 30 second intervals, stirring in between, until smooth. Set aside.
With an electric mixer beat cream cheese and sugar until very smooth (no lumps.)  Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves.
With the mixer running, slowly add in white chocolate in a steady stream.
Pour filling mixture on top of the crust.

The Water Bath:
Place cheesecake pan inside of a larger pan. I use a roasting pan. The larger pan should be at least 2-3 inches in depth. Place in pre-heated oven. With a kettle or pitcher filled with hot water, very carefully pour water into the larger pan about halfway up the side of your cheesecake pan, or approximately 1 1/2 inches.
 Bake for 60-75 minutes or until set. The center should be just a little bit jiggly. It will finish cooking while it's cooling.
When it’s done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours.  This is a very soft cheesecake so sufficient chilling is a must!

When ready to serve all it really needs is a dollop of sweetened whipped cream. 

If you want to go crazy spread with whipped cream, drizzle caramel sauce over it, and sprinkle with pecans!

Friday, October 24, 2014

Jalapeno Poppers

Jalapeno Poppers

8oz Cream Cheese
1 cup shredded cheddar cheese
1/4 cup mayonnaise
1 packet dry ranch dressing mix
1 teaspoon garlic powder
20 large Jalapeno peppers, halved and seeded
1 pound sliced bacon, cut in half

Method:
Preheat an oven to 400 degrees F.

Stir together the cream cheese, Cheddar cheese, mayonnaise, ranch dressing mix, and garlic powder in a mixing bowl until evenly blended. Spoon some of the cheese mixture into each jalapeno half, wrap with half a bacon strip, and secure with a toothpick. Arrange the wrapped jalapeno halves onto a broiler pan.

Bake in the preheated oven until the bacon is no longer pink and beginning to brown, about 20 minutes

Sunday, August 24, 2014

Pampered Chef, All-American Celebration Cake

All-American Celebration Cake

Source: The Pampered Chef

1 package (16 ounces) angel food cake mix
1 lemon
1/2 cup powdered sugar
3 cups strawberries, sliced (12 ounces)
1/2 pint fresh blueberries (about 1 cup)
1/2 pint fresh raspberries (about 1 cup)
1 container (8 ounces) frozen whipped topping, thawed
Fresh mint leaves (optional)

Preheat oven to 350°F. Prepare cake mix according to package directions. Pour batter into un-greased rectangular dish, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn dish upside down onto cooling rack; cool completely. (Do not remove cake from baker.)

Zest whole lemon. Juice lemon to measure 2 tablespoons juice. Whisk lemon juice, zest and powdered sugar in bowl until smooth.

Slice strawberries. Add strawberries, blueberries and raspberries to sugar mixture; mix gently to coat fruit.

Using a large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. Spoon fruit mixture over cake to within 1/2 inch of edges. Refrigerate at least 2 hours to allow juices to soak into cake.

Just before serving, use a decorator; fill with whipped topping and pipe stars evenly around edge of cake.

To serve, cut into squares. Garnish each serving with additional whipped topping and mint leaves, if desired.

Yield: 15 servings
- See more at: http://www.recipegoldmine.com/pamperedchef/all-american-celebration-cake.html#sthash.aV3GENwk.dpuf
Read more at http://www.recipegoldmine.com/pamperedchef/all-american-celebration-cake.html#KApmcPQ5eSvjTzSA.99

All-American Celebration Cake

Source: The Pampered Chef

1 package (16 ounces) angel food cake mix
1 lemon
1/2 cup powdered sugar
3 cups strawberries, sliced (12 ounces)
1/2 pint fresh blueberries (about 1 cup)
1/2 pint fresh raspberries (about 1 cup)
1 container (8 ounces) frozen whipped topping, thawed
Fresh mint leaves (optional)

Preheat oven to 350°F. Prepare cake mix according to package directions. Pour batter into un-greased rectangular dish, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn dish upside down onto cooling rack; cool completely. (Do not remove cake from baker.)

Zest whole lemon. Juice lemon to measure 2 tablespoons juice. Whisk lemon juice, zest and powdered sugar in bowl until smooth.

Slice strawberries. Add strawberries, blueberries and raspberries to sugar mixture; mix gently to coat fruit.

Using a large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. Spoon fruit mixture over cake to within 1/2 inch of edges. Refrigerate at least 2 hours to allow juices to soak into cake.

Just before serving, use a decorator; fill with whipped topping and pipe stars evenly around edge of cake.

To serve, cut into squares. Garnish each serving with additional whipped topping and mint leaves, if desired.

Yield: 15 servings

- See more at: http://www.recipegoldmine.com/pamperedchef/all-american-celebration-cake.html#sthash.aV3GENwk.dpuf
Read more at http://www.recipegoldmine.com/pamperedchef/all-american-celebration-cake.html#KApmcPQ5eSvjTzSA.99

All-American Celebration Cake

Source: The Pampered Chef

1 package (16 ounces) angel food cake mix
1 lemon
1/2 cup powdered sugar
3 cups strawberries, sliced (12 ounces)
1/2 pint fresh blueberries (about 1 cup)
1/2 pint fresh raspberries (about 1 cup)
1 container (8 ounces) frozen whipped topping, thawed
Fresh mint leaves (optional)

Preheat oven to 350°F. Prepare cake mix according to package directions. Pour batter into un-greased rectangular dish, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn dish upside down onto cooling rack; cool completely. (Do not remove cake from baker.)

Zest whole lemon. Juice lemon to measure 2 tablespoons juice. Whisk lemon juice, zest and powdered sugar in bowl until smooth.

Slice strawberries. Add strawberries, blueberries and raspberries to sugar mixture; mix gently to coat fruit.

Using a large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. Spoon fruit mixture over cake to within 1/2 inch of edges. Refrigerate at least 2 hours to allow juices to soak into cake.

Just before serving, use a decorator; fill with whipped topping and pipe stars evenly around edge of cake.

To serve, cut into squares. Garnish each serving with additional whipped topping and mint leaves, if desired.

Yield: 15 servings

- See more at: http://www.recipegoldmine.com/pamperedchef/all-american-celebration-cake.html#sthash.aV3GENwk.dpuf
Read more at http://www.recipegoldmine.com/pamperedchef/all-american-celebration-cake.html#KApmcPQ5eSvjTzSA.99
One of my very favorite cakes for Summer!

All-American Celebration The Pampered Chef
1 package (16 ounces) angel food cake mix
1 lemon juice and the zest
1/2 cup powdered sugar
3 cups strawberries, sliced (12 ounces)
1/2 pint fresh blueberries (about 1 cup)
1/2 pint fresh raspberries (about 1 cup)
1 container (8 ounces) frozen whipped topping, thawed
Fresh mint leaves (optional)

Method:
Preheat oven to 350°F. Prepare cake mix according to package directions. Pour batter into un-greased rectangular dish, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn dish upside down onto cooling rack; cool completely. (Do not remove cake from baker.)
Zest whole lemon. Juice lemon to measure 2 tablespoons juice. Whisk lemon juice, zest and powdered sugar in bowl until smooth. Slice strawberries. Add strawberries, blueberries and raspberries to sugar mixture; mix gently to coat fruit. Using a large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. Spoon fruit mixture over cake to within 1/2 inch of edges. Refrigerate at least 2 hours to allow juices to soak into cake. Just before serving, use a decorator; fill with whipped topping and pipe stars evenly around edge of cake. To serve, cut into squares. Garnish each serving with additional whipped topping and mint leaves, if desired. Yield: 15 servings.

Monday, April 21, 2014

Mulligatawny

I love the way this soup makes my kitchen smell just like an Indian restaurant! And it's a great introduction for my kids into the wonderful world which is Indian cuisine.      


Mulligatawny

Ingredients

  • 1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
  • Salt And Black Pepper To Taste
  • 4 Tablespoons Butter
  • 1 whole Medium Onion
  • 3 cloves Garlic, Minced Finely
  • ¼ cups All-purpose Flour
  • 1 Tablespoon Curry Powder
  • 32 ounces/4 cups, Chicken Broth or water with the equivalent bullion
  • 2 cups Half-and-half
  • 1 whole Granny Smith Apple, Peeled And Diced
  • 1 Tablespoon Sugar (white Or Brown) More Or Less To Taste 
  • 2 cups sweet potato peeled diced and steamed
  • 1/2 cup sliced cooked carrots
  • 1 cup frozen peas
  • 2 teaspoons Salt, More To Taste
  • Freshly Ground Black Pepper
  • Cayenne Pepper (totally optional, For Spice)

Prep:


Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.
Steam carrots and sweet potatoes to al'dente so just slightly undercooked. drain off the water and set the veggies aside.
In the same pot that the chicken was cooked in, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.
Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.
Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes.
Add chicken, steamed sweet potato, cooked carrots, frozen peas and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.

Sunday, April 20, 2014

Carrot Cake!

We enjoyed these little beauties for Easter yesterday! 


Carrot Cake
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 cup Coconut
1/2 cup Pecans
1/2 cup Raisins
2 cups granulated sugar
1 cup vegetable oil
4 eggs
3 cups peeled and finely grated carrots
1 recipe Cream Cheese Icing (below)

Preheat oven to 350 degrees. Lightly grease and flour two 9-inch round or square cake pans or a 9x13-inch pan; or line your cupcake pan with cupcake liners-set aside.

Whisk together flour, salt, baking soda, and cinnamon in a large bowl; set aside.
Combine coconut, walnuts, and raisins in a food processor or blender and process until very very fine. In a large mixing bowl, combine sugar and oil and mix well. Add the eggs, one at a time, beating until creamy. Add ground nut mixture and grated carrots and beat until blended. Add dry ingredients and mix until well blended. Do not over mix!
Divide batter equally into pans or cupcakes and bake
40 to 45 minutes for cake
20 to 25 minutes for cupcakes
or until they test done when tapped lightly in the middle and they spring back.
Allow to cool 10 minutes before removing from pans and placing on cooling racks. When completely cool, frost with Cream Cheese Icing. Makes 12 servings.

Just a quick note about freezing* I like to make the cakes a couple days before I need them and then freeze them while they are still slightly warm- i think this makes them extra moist. IF wrapped well  they can keep for quite a while in the freezer.
 

Sunday, March 9, 2014

Picnic Mashed Potatoes

We had these tonight and they were so yummy. They remind me of what potato salad would taste like as mashed potatoes. They are even better as left overs!!!


Picnic Mashed Potatoes
5 russet potatoes peeled and quartered
1/4 tsp sugar
1/2 cup sour cream
1/4tsp dried mustard
1tbsp green onion
Paprika
Parsley

Method
Place potatoes in a pot with enough water to cover them. Bring to a boil over high heat. Lower heat to medium and cook for 20 mins or until tender when pierced with a fork. Drain and mash.  Stir in sour cream, dry mustard, and green onions. Stir until light and fluffy. Warm in oven or microwave then Season with salt and pepper, paprika and parsley.

Ham and Broccoli Cordon Bleu

We made a new recipe for dinner tonight and it was a total win across the board!

Ham and Broccoli Cordon Bleu

6 1/4" Slices Black Forest ham
6 slices mozzarella cheese (you can substitute almost any other cheese)
12 broccoli spears
 Sauce
2Tbsp butter
2Tbsp flour
1/4tsp salt
1/2tsp horseradish
1tsp yellow mustard
1/4tsp Worcestershire sauce
1/2 tsp minced onion
1 egg yolk
2/3 cup pineapple or orange juice
1/3 cup milk

Method:
Top each slice of ham with a slice of cheese. Blanch the broccoli. Drain. Place a couple broccoli spears on each ham/cheese slice. In a small saucepan melt butter. Blend in flour, salt, horseradish, and mustard. Worcestershire sauce and minced onion. Whisk until smooth. Combine egg yolk and juice, mix into butter mixture. Stir in milk. Cook over low heat stirring constantly until thick and bubbly. Spoon sauce over broccoli . Roll ham and cheese around the broccoli and secure with a toothpick.place in a shallow baking dish. Cover and bake at 350 for 25 minutes.pour remaining sauce over ham rolls. Enjoy!!!