Christmas Gifts: Muddy Buddies

I'm sure everyone has had this at least once before or at least seen it. If you haven't where have you been? You really need to try this stuff. It's addicting. The kind of thing you sit down and watch a movie with and before the opening credits roll you have already eaten it all. Sweet and a little bit salty from the peanuts, you need to make a lot becuase it will go fast.

Muddy Buddies (aka: Puppy Chow)
* Makes 18 servings (1/2 cup each)

9 cups Chex cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Christmas Gifts: Rum Cake

My family loves liquor. And a dessert that combines liquor and cake? A dream come true! So it should come as no surprise that rum cake is a staple at our holiday gatherings. I have tried several different recipes, from Emeril to Martha, but the best cake by far is the one that my Aunt Katherine makes-- A recipe that she learned from her aunt. And here I am sharing this beloved family recipe with all of you. Well, turns out this recipe isn't so secret... The beloved rum cake recipe is the one on the Bacardi Rum website. Oh well, it's still delicious!

I made mini versions of these cakes for my friends and wraped them in plastic wrap and put them into festive red boxes with tissue paper.

Bacardi Rum Cake

1 cup chopped, toasted pecans or walnuts
1 (18-1/2) ounce yellow cake mix
1 (1-3/4 ounce )instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Bacardi dark rum
---Glaze---
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

 

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake. 

 

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

The longer this cakes sits, the better the taste and it freezes beautifully.

Christmas Gifts: Homemade Chocolate Dipped Marshmallows

Homemade marshmallows are delicious, light, and fluffy. They are relatively easy to make too and look precious in little giggly square shapes.  However, unless you are a marshmallow snob or an over-enthusiast baker it might be better just to buy them. It seems to me like a lot of extra work for something that tastes exactly the same as the mass produced blobs.

They really are pretty easy to make though, if you have some free time go on a make some. They look very impressive and all your friends will be in awe that you actually made marshmallows.

Oh, by the way, if you do go though all the trouble to make them, you MUST dip the tops of them in chocolate! It is divine, in fact I have eaten 2 chocolate  dipped beauties just while writing this post.

Homemade Marshmallows

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
1 1/2 cups milk chocolate

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.


Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.


Melt chocolate in microwave until smooth. Dip ends of marshmallows in chocolate. Allow to cool and chocolate to harden.


Store in an airtight container for up to 3 weeks.

Christmas Gifts: Snickerdoodles

This is Martha Stewart's recipe, because, well, the woman can make a good cookie.

Snickerdoodles

*Makes 4 dozen

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Read more at Marthastewart.com: Snickerdoodles - Martha Stewart Recipes

Christmas Gifts: Rice Krispies

This Christmas, for the girls I work with, I put together a bag full of homemade treats. The bags were simple tote bags I bought from Michael's and I ironed on images of leaves, birds, and trees. They seemed to really like present. Here are the recipes to the snacks I put inside.

Homemade Rice Krispies

3 Tablespoons butter
1 package (10 oz) Marshmallows
6 cups Rice Krispies Cereal
1/2 cup milk chocolate

In a large sauce pan over low heat melt butter. Add marshmallows and stir until completely melted. Remove from heat.

Add Rice Krispies. Stir until well coated.

Using a buttered spatula press mixture into a 13x9x2 inch pan coated with cooking spray. Cool. Cut into rectangles.

Melt chocolate in microwave for about 20-40 seconds. Stir until smooth. Pour into a plastic bag, cut the tip off and drizzle over bars. Allow chocolate to set. Wrap in celophane.

Chicken and Dumplings

This dish was delicious. It filled my belly and the house with an amazing, mouth-watering smell. My boyfriend Nick complained that the only thing bad was that there wasn't enough dumplings--- but he could eat truck-full of dumplings, so you might not want to take his opinion. For an average family of four this made plenty.

Chicken and Dumplings
*Note: The original recipe called for a whole chicken cut into pieces. I used chicken breasts because that's what I had on hand.

1/4 cup unsalted butter, plus 1 tablespoon
1 medium onion, chopped
3 cloves garlic, chopped
Handful baby carrots
4 chicken breasts
6 cups water
6 cups low-sodium chicken stock
5 to 6 fresh thyme sprigs, plus 1 tablespoon chopped leaves
Small bunch parsley stems, plus 1 tablespoon chopped leaves
2 fresh sage sprigs, plus 1 tablespoon chopped leaves
1 teaspoon whole black peppercorns
1 stalk celery, trimmed and halved crosswise
2 to 3 cups all-purpose flour
1 tablespoon kosher salt, plus more for seasoning

Directions

In a large stockpot over medium-high heat, melt 1/4 cup butter and lightly saute the onions and garlic, about 3 minutes. Add the carrots, chicken, water, and stock, making sure liquid covers meat. Tie the thyme sprigs, parsley stems, and sage sprigs together and add to the pot along with the peppercorns, and celery. Bring to a boil, then reduce the heat and simmer the chicken until it is tender, about 30 minutes, skimming off scum as it simmers. Remove the chicken from the pot to a cutting board and let cool. Remove the herb bundle and the celery and discard. Reserve the stock. When the chicken is cool enough to handle, pull it from bones and cut into bite-sized pieces.

In a large bowl, mix together 2 cups of flour with the remaining chopped herbs and the tablespoon of salt. Make a well in the middle and pour 1 cup of the reserved chicken stock, including fat, into the well. Using a fork, slowly stir the stock into the flour. Repeat, adding more flour and/or stock until a soft, doughy consistency is reached. Add more flour, 1 tablespoon at a time, if it gets too sticky. On a lightly floured surface, roll the dough out to 1/8 to 1/4-inch thickness. Use a pizza cutter or sharp knife to slice the dough into 2-inch squares, then cut the squares in half on the diagonal into triangles.

Return the stock to a simmer and slowly add the dumplings, allowing some excess flour to remain on the dumplings to increase the body of the broth. Be careful not to let the dumplings touch as they are added to the pot. Cook until the dumplings rise to the surface. If the broth does not thicken to your liking, mix together 1 tablespoon of butter and 1 tablespoon flour in a small bowl with a fork. Slowly add the mixture into the broth to help thicken the soup. Stir in the reserved chicken and ladle into serving bowls.

Iced Oatmeal-Apple Cookies

These cookies are full of flavor, soft, chewy, and they stay that way-- they don't turn into bricks the next morning. They are one of my favorite go-to cookies and the only way to make an oatmeal raisin cookie.

Iced Oatmeal-Apple Cookies

*Makes about 2 dozen

4 Tablespoons butter, melted

1 cup packed brown sugar

1/2 cup granulated sugar

1 large egg

1 large apple, peeled and grated

1 1/2 cups old-fashioned rolled oats

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup golden raisins

For glaze

1 cup confectioners sugar

3 Tablespoons maple syrup

Preheat oven to 350 degrees.

Mix butter and sugars together. Add egg and grated apple. Mix until well blended. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.

Scoop onto a greased cookies tray. Bake for 7-8 minutes. DO NOT OVERBAKE. That them out when they start to turn golden brown but aren't quite set. Let them cool completely.

For glaze, whisk together sugar and syrup until liquidy and smooth. Drizzle over cookies, let set.

Gnocchi with Roasted Tomatoes and Fresh Basil in a Garlic Cream Sauce

This delicious sounding dish is quick and simple to make. It only takes about 30 minutes tops to get it from scratch to the table. I found it on Photograzing, a website which is sure to become on of my new favorites.

Speaking of favorites this dish is defiantly one of them. It's simple, fresh, and full of flavor. Be sure that when you make this use FRESH basil, not that dried crap with no flavor. It's amazing how big a difference a little fresh basil makes in a dish.

Gnocchi with Roasted Tomatoes and Fresh Basil in a Garlic Cream Sauce
This recipe found on Photograzing is from the Cooking Photographer

2 cups mini tomatoes, any kind
2 tablespoons butter
1 tablespoon Annie’s Naturals Roasted Garlic Flavored Extra Virgin Olive Oil, plus more for tomatoes
2 to 3 cloves garlic, pressed through a garlic press
1 cup half and half
1/4 teaspoon coarse sea salt, plus more for tomatoes
1/4 teaspoon fresh cracked pepper, plus more for tomatoes
1 tablespoon all purpose flour
1 cup shredded Parmesan Reggiano
2 (16 ounce) packages potato gnocchi
1/3 cup chopped fresh basil
1/4 cup reserved pasta water

Preheat oven to 400 degrees and line a baking sheet with foil.

Place the tomatoes in the baking sheet and toss with a little garlic olive oil, salt and pepper. Bake for 20 to 25 minutes until skins pop and tomatoes are soft. Cut in half if you like smaller tomato bites.

Meanwhile, in a bowl toss the Parmesan with flour. Set aside. Bring a pot of salted water it a boil for gnocchi.

In a large saucepan melt the butter and olive oil together over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Turn the heat to medium low and add 1/4 teaspoon salt, 1/4 teaspoon pepper, half and half, and lastly cheese. Stir constantly until sauce simmers and begins to thicken. Do not boil.

Cook gnocchi according to package directions. Reserve ¼ cup pasta water at the end of cooking time.

Drain gnocchi, toss with sauce, roasted tomatoes and basil. Add some of the reserved pasta water if needed. Garnish with more Parmesan if desired.

Serves 4 to 5.

Maple Orange Chicken

I found the recipe on Taste of Homes. It looked like a quick and simple recipe so for a busy weeknight it was worth a try. It was pretty good. Nothing special, but a tasty quick meal.

Orange-Maple Glazed Chicken 

1/3 cup orange juice
1/3 cup maple syrup
2 tablespoons balsamic vinegar
1-1/2 teaspoons Dijon mustard
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon grated orange peel
6 boneless skinless chicken breast halves (6 ounces each)
In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange peel. Remove from the heat; set aside.

Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with orange juice mixture. 

 

Apple Oatmeal Raisin Muffins

In my newest issue of Shape Magazine they had a recipe for Better Blueberry Muffins. These muffins had 173 calories compared to the 600+ that usual muffins have. I am a big fan of eating healthy so I decided to try them out. However, as usual my muffins turned out quite different from what I started out to make.

I didn't have many blueberries but I did have a bushel of apples and fresh raisins. I also added spices--cinnamon, cloves, nutmeg, allspice-- to mine. The end result? These muffins were pretty good. As good as a full fat fluffy and fresh one from the bakery? No, but pretty close. But for a third of the calories, pretty close it close enough for me.

Apple Oatmeal Raisin Muffins

*makes 12 muffins
1 1/2 cups whole-wheat flour
1/2 cup splenda
1/2 cup quick cooking oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
3/4 cup milk
1 large egg
2 Tablespoons vegetable oil
1 teaspoon vanilla extract
1 large apple, peeled and grated
1/2 cup raisins
1/4 cup orange juice

Preheat oven to 375 degrees.

Put raisins into a small bowl and  cover with orange juice. The raisins will absorb the juice and become plump and flavorful.

Combine four, splenda, oats, baking powder, baking soda, and spices in a large bowl. In another bowl whisk together milk, egg, oil, and vanilla. Pour wet ingredients into the dry ingredients and stir to combine. Add grated apple and raisins (including and extra orange juice).

Fill muffin pan with paper liners and divide batter evenly. Bake 10 to 12 minutes or until golden brown. Cool in the pan for several minutes and serve.

Poor Man's Shepherd's Pie

Okay, so Shepherd's Pie is already a poor man's dish. Maybe this would be better described as Redneck's Shepherd Pie. This dish is not at all fancy or elegant but it is quick, easy, and it tastes pretty darn good. This dish is a combination of two childhood favorites- Sloppy Joe's and Tater Tots. Classy right?

Poor Man's Shepherd's Pie
* Serves 6

1 lb ground beef
1 1/4 cups water
1 envelpe sloppy joe mix
1 can (6oz) tomato paste
1 cup frozen green beans
2 cups frozen tater tots
1 cup shredded cheddar cheese

Preheat oven to 350 degrees.

Brown beef in a large pan, drain. Return to the pan and add water, sloppy joe mix, and tomato paste. Bring to a boil. Reduce heat, simmer, uncovered for 3-5 minutes or until thickened. Add green beans.

Transfer to a baking dish. Top with Tater Tots. Bake uncovered for 30 minutes. Add cheese on top, and bake for another 5 minutes or until cheese is melted.

Hawaiian Flan

When I first found this recipe I was skeptical. Usually, I'm not a big fan of flan. It's a Jello-y custard and I always think of old people without any teeth eating it. However, add pineapple to anything and I'll try it.

I'm glad I did make this. It's not my favorite thing ever... but it is pretty good. The best part is that you can eat it at any temperature. I prefer it best warm, my parents liked it room temperature, and my boyfriend, who is a flan fanatic, preferred it nice and cold--especially for the hot summer evening.

Hawaiian Flan
-Adapted from Joanne Fluke's novel The Strawberry Shortcake Murder

1 cup white sugar
1/2 cup water
6 eggs
1 can sweetened condensed milk
1/4 cup white sugar
1 1/2 cups pineapple juice
1/8 teaspoon salt
1 small can crushed pineapple
Whipped cream

Find an 8-inch by8-inch square pan (metal or glass) and get it ready next to the stove top. Preheat oven to 350 degrees.

Combine one cup of sugar and 1/2 cup water in a small sauce pan. Bring to a boil, stirring at first, then swishing it around until the mixture turns golden brown.

Carefully, pour the syrup into the pan you've chosen and tip it to coat the bottom and the sides. This is your caramel sauce. Run hot water in the saucepan you used and set it in the sink.

To make the custard beat eggs until they're light yellow and thick. Add the sweetened condensed milk, sugar, salt, and pineapple juice. Beat thoroughly. Pour on top of the caramel.

Find a larger baking pan that will contain your custard pan with at least an inch to spare on all four sides. Place the custard pan inside the larger pan. Slip both pans into the oven and pour hot tap water in the larger pan, enough to immerse your custard pan halfway up the side.

Bake one hour, or until a knife inserted in the center comes out clean.

Remove the custard pan from the water and let it cool on a wire rack for at least 10 minutes. To serve, turn the custard out in a flat bowl or plate with a lid (so the caramel sauce won't over flow.) Place slices of custard in a dessert dish and sprinkle some of the crushed pineapple over the top. Then spoon on some of the caramel sauce and top with whipped cream.

Parmesan Crusted Chicken Breasts with Tomato and Basil and Fingerling Potatoes

This recipe comes from the Queen of 30-minute meals-Rachael Ray. I changed a couple of things from her original recipe--Swiss cheese, different seasonings on the potatoes---but this meal was delicious. The best part is that it is so simple. This is definitely a meal I will make again!

Parmesan Crusted Chicken Breasts with Tomato and Basil and Fingerling Potatoes
-Adapted from http://www.foodnetwork.com/recipes/rachael-ray/parmesan-crusted-chicken-breasts-with-tomato-and-basil-and-potatoes-with-peppers-and-onions-recipe/index.html
*Serves 4

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 teaspoon creole seasoning
1/4 teaspoon chilli power
1/4 cup Parmesan cheese
1/2 teaspoon garlic salt
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
1 cup shredded Parmesan
1 cup shredded Swiss cheese
4 (6 to 8-ounce) boneless, skinless chicken breasts
1 can diced tomatoes with Italian seasoning
Preheat oven to 500 degrees F.

Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with spices and cheese. Coat the potatoes with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes.

Creamy Ham Fettuccine

This is a simple and quick meal that you can easily make extra of and reheat it for later. Plus, the broccoli makes this meal a little more nutritious.

Oh, believe me it still tastes just as good the next day. I brought some to work and had 3 people try to eat it.

Creamy Ham Fettuccine

*Serves 6

1lb Fettuccine

3 Tablespoons finely chopped onion

1 teaspoon minced garlic

3 Tablespoons butter

2 Tablespoons flour

3 cups milk

2 cups fresh broccoli florets

2 cups cubed fully cooked ham

1 cup shredded Parmesan cheese

salt and pepper to taste

1/2 teaspoon Italian seasoning

Cook fettuccine according to package directions. Meanwhile, in a large sauce pan melt butter and saute onions and garlic until soft. Add flour to create a roux. Slowly stir in milk a little at a time, whisking to get rid of any lumps. Bring to a boil stirring constantly.

Add broccoli, reduce heat. Simmer, uncovered for 7-10 minutes or until broccoli is crisp-tender. Stir in ham, 1/2 cup Parmesan cheese, salt and pepper, and Italian seasoning.

Drain pasta and top with sauce. Sprinkle with remaining cheese.

Oatmeal Chocolate Chip Cookies

I wanted to make Oatmeal Raisin Cookies, however I ran out of raisins, so chocolate chips took their place. This recipe comes from the Joanne Fluke novels again. Her cookies are the best that I have ever made. They always come out perfect. I know everyone has their favorite kind of cookie, but I love mine to be soft and chewy. 

The secret to getting perfectly golden round chewy discs every time-- melted butter, and a lot of it. These cookies aren't for the calorie conscious, I don't want to even to figure out how many sit-ups I must do to burn off a batch.

The point is: desserts are treats, to be eaten in moderation. It is perfectly fine to eat a sinful cookie or two every once in a while. If your going to eat a low-carb, no sugar, 1-1/2 calorie cookie then your missing the point of having a cookie.

Okay, my rant is over (Mother). The only thing I would change next time I make these is that the recipe didn't call for any spices. I like my oatmeal raisin cookies with a bit of cinnamon and all-spice. Another thing I might add to them is shredded apple and a cream cheese icing drizzle. Mrs. Fields has an oatmeal raisin cookie with those and it is delicious.

Wash your cookie down with a glass of milk, you will get extra calcium. 

Sinful Oatmeal Raisin Chocolate Chip Cookies

*Makes a little over 2 dozen cookies

1 cup melted butter (2 sticks)

2 cups white sugar

2 teaspoons vanilla

1/2 teaspoon salt

2 teaspoons baking soda

2 large eggs

2 1/2 cups flour

1 cup raisins or chocolate chips

2 cups oatmeal

Preheat oven to 375 degrees.

Melt butter in a large microwave safe bowl. Add sugar and mix. Then add vanilla, salt, and baking soda.

Next stir in eggs. Add the flour then raisins and oatmeal.

Roll walnut sized dough balls and place on a greased baking sheet. Flatten slightly with the back of a spatula.

Bake for 6 minutes.--Don't worry if they are still a little doughy in the middle, they will cook more as they cool and as a result, be chewier longer. Cool on baking sheet for two minutes, then move to a wire rack to cool completely.

A German Affair: Sauerbraten and Spaetzle

For tonight's dinner I went back to my roots. Why don't I eat German food more often? It's delicious, hearty, and flavorful. Oh, now I remember why... it's a lot of hard work to make.

You have to marinate the beef for several days! While that is not hard, it does take some planning. Then you brown it in a pan and roast it in the oven for over 3 hours! Again, not hard, but it occupies your oven for a while. If spaetzle wasn't so delicious I would never ever make it. It is one of the most labor intensive and messiest dishes I have made. You have to make a dough, and push it through a colander over a pot of boiling water. Even after I thinned the dough called for in the recipe, I still had to work pretty hard to push it all through.

I found these two traditional German recipes in my Taste of Home magazine. Sauerbraten is a tender, long marinated roast and speatzle is a cross between a small dumpling and a noodle or as my dad describes it as the German gnocchi.

This meal was exquisite. The Sauerbraten was so tender it fell apart when I cut it, and the spaetzle was warm and buttery. Everyone went back for seconds and thirds. Beware though, don't eat too much! This meal is meant to fill you up and keep you full.

Sauerbraten
*Must marinate for at least 1-2 days!

1 quart water (4 cups)
2 cups red wine vinegar
12 whole cloves** All I had was ground, just a pinch worked fine
2 bay leafs
3 teaspoons brown sugar
3 teaspoons salt
1 boneless beef chuck or rump roast
1/4 cup all purpose flour
2 tablespoons olive oil
1 large onion cut into wedges
several baby carrots
2 celery ribs, cut into 1 1/2 inch pieces

In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Pour into a resealable plastic bag, add roast. Refrigerate for 1-2 days.

Remove roast, saving marinade. Pat roast dry, dredge in flour. Add oil to a large skillet set over medium high heat and brown roast on all sides. Transfer to a Dutch oven, or large pot with a lid that can go into the oven, and add vegetables and 2 cups of marinade.

Cover and bake at 325 degrees for 3 to 3 1/2 hours. Strain cooking juices and thicken them if desired.

Crumb-Coated Spaetzle

2 cups flour
1 teaspoon salt
2 eggs
3/4 cups milk
1/2 cup bread crumbs
1/2 cup butter, melted (1 stick)

In a bowl combine flour, salt, eggs, and milk. Stir until smooth. **If still really thick add more milk

Fill a large pot with water and bring to a boil. With a rubber spatula, press dough through a colander into boiling water. Cook and stir gently for 4-5 minutes or until spaetzle float and are tender.

Combine bread crumbs and butter. With a slotted spoon transfer spaetzle to a large bowl. Add crumb mixture and toss to coat.

Grape and Raspberry Cheese Tart

Don't you just hate those fancy cookbooks with the delicious looking high-end recipes that have expensive and hard to find ingredients? I find myself staring at the pretty pictures in those books knowing I will never be able to find or afford the equipment and ingredients needed to make them. This recipe started out as one of those recipes.

I found this recipe in my "Best-Ever Pastry Cookbook" I have been eye-balling it for several years now, waiting for the perfect time to make it. The recipe looked intimidating at first (that is why it took me so long to actually make it) with ingredients like "plain four" "vanilla essence" "apricot conserve" "farmer's cheese" and "caster sugar". But after deciphering the language it was rather easy: all-purpose flour, vanilla extract, apricot jam, cream cheese, and fine sugar.

I loved this tart. Usually I don't like tarts that much...they look beautiful, but they lack in the flavor department. This one has tons of flavor. The cheese filling paired with the raspberries and grapes is divine. It is a creamy and fresh filling contained in a flaky and buttery shell.

The original recipe is a bit different from what I actually made (as often happens when I cook). In the original it calls for individual tarts, only red grapes, and farmers/curd cheese (I still have no idea what that is). However, mine was delicious and I wouldn't change a thing...even if I could find and afford those fancy ingredients...

Grape and Raspberry Cheese Tart

* This is my simplified recipe based off Red Grape and Cheese Tartlets in the "Best-Ever Pastry Cookbook by Catherine Atkinson"


For the Tart shell
1 3/4 cups all-purpose flour
2 Tablespoons sugar
1 teaspoon cinnamon
2/3 cups butter (1 stick and 2 Tablespoons)
1 egg
1 Tablespoon chilled water
1 teaspoon vanilla extract

Filling
8 oz Cream Cheese
1/3 cup Milk
1/4 cup confectioner's sugar
1/2 teaspoon vanilla extract
1cup grapes**
1 cup fresh raspberries**
4 Tablespoons apricot jam***
1 Tablespoon water***

**You could use any fresh berry for this dessert but grapes and cheese go amazingly together.
***I didn't do the jam topping. Partly because I forget and partly because when I remembered I was too lazy to do it.

To make Pastry, put flour, cinnamon, and sugar into a food processor and mix. Add chunks of butter one at a time while the food processor is running until the mixture resembles fine bread crumbs. Add the egg, water, and vanilla and keep processing until the mixture comes together into a smooth dough. Wrap and chill for 30 minutes.

Preheat oven to 400 degrees. Roll out pastry and line your tart pan. Prick the base with a fork. Bake for 6 minutes or just until dough is lightly browned. DO NOT OVER BAKE. Nothing is worse than a hard and brittle pie shell. Remove from shell and cool.

For the filling, beat cream cheese, milk, vanilla, and sugar together in a small bowl. Pour into cooled tart shell. Top with berries and grapes.

Put apricot jam and water into a sauce pan and heat over medium high heat, stirring constantly until smooth and glossy. Spoon glaze over berries. Leave to cool, then refrigerate until ready to serve.

Strawberry Shortcake

Here it is, the recipe I promised you. And let me tell you, it does not disappoint! This is one of the best strawberry shortcakes that I have had. The "shortcake" part is really just pound cake, but it is the best pound cake ever. It's dense and smooth almost like a cheesecake. You could use frozen berries, but fresh is best. The berries really take center stage in this dish.

One of the best parts of this dessert is that you can make it all days in advance and assemble whenever you are ready to eat. It will keep a couple of days assembled, but it is best fresh.

This recipe is versatile. The original one calls for (2) 9-inch round cakes and you spoon the toppings over each individual piece when you serve. I made a sheet cake and cut it into three rectangles and stacked them. You could even cut out individual circles from the sheet cake and serve mini strawberry tarts.

Strawberry Shortcake Swensen (Adapted from Joanee Fluke's novel: The Strawberry Shortcake Murder)

*Note: This recipe makes a lot! It is meant for two 9-inch rounds, but it made one sheet cake and one 19 by 13in rectangle. (I made one for dessert and had mom take the other to her work.)

For Pound Cake
3 sticks butter (softened) (1 1/2 cups)
2 cups white sugar
4 eggs
1 cup sour cream
1/2 teaspoon baking powder
1 teaspoon vanilla
2 cups cake flour ( used All Purpose and it came out fine)

Preheat oven to 325 degrees.

Cream softened butter and sugar in a bowl of an electric mixer. Add eggs one at a time, and beat until they are nice and fluffy. Then add the sour cream, baking powder, and vanilla. Mix it all up and add the flour, one cup at a time, and beat until the batter is smooth and has no lumps.

Pour batter into pan (either two nine inch cake rounds, two 13 by 9 inch pans, or a sheet pan). Bake for 45-50 minutes. ***NOTE*** My cakes in the sheet pan and the 3 by 9 pan were done after only 20 minutes!! Make sure to check early to see if they are done. You will know they are done when the edges are slightly brown and come away from the side of the pan and you can insert a toothpick in the center and it comes out clean. DO NOT OVER BAKE!!!

When cakes are done allow to cool in the pans on a rack for 20 minutes.

***The original recipe stresses to chill the cakes for 48 hours-- bake the cakes 2 days in advance, cool it, wrap it in plastic wrap and then foil, and freeze it until you need it. I can't wait that long. I let the cakes cool and then ate them right away. They were perfect.

Strawberries and Creme Fraiche
1 pint strawberries
1/4 cup white sugar
2 cups heavy whipping cream
1/2 cup sour cream
1/2 cup brown sugar

Wash and cut strawberries (into slices) sprinkle with white sugar. RESERVE SOME PRETTY WHOLE ONES FOR DECORATION. Refrigerate until ready to use.

Whip cream with brown sugar. When it hold a firm peak, fold in the sour cream. Refrigerate until ready to use.

Assembling

You can do this her way or my way or your way.

Her way: Simple and easy. Cut pound cake into slices, top with strawberries and creme fraiche, sprinkle with brown sugar.

My way: More involved, looks really pretty, can assemble beforehand. Cut sheet cake (or 13 by 9 rectangle) into 3 equal rectangles. Fit a piping bag (or zip-lock bag) with a large star tip and fill with creme fraiche. Lay one rectangle on your serving platter. Pipe bursts of creme fraiche on top. Cover with half of the strawberries.*See picture below* Top with another piece of pound cake and do the same with creme fraiche and strawberries and top with last slice of pound cake. Take a little creme fraiche and smooth on top of the last piece of pound cake. Use the piping bag again to make pretty swirls around the top border. Make one large dot of creme in the middle and place a large berry on top. Sprinkle with brown sugar.

*First layer*

Lime Chicken Tacos

I am a big fan of the crock pot. You get up early, throw a bunch of stuff into it, and voila-- 6 hours later you have a delicious meal, almost no work required.

I found this recipe in an old issue of Simple and Delicious; I had the 6 ingredients on hand so I figured why not? Let me just say wow. The chicken, after cooking for 6 hours, just shreds into these delicious moist pieces. However, the sauce, made from mostly store bought salsa, leaves a little to be desired. If I make this again, which I figure I will, I will play around with the sauce... maybe add some taco seasoning... Or go a completely different route and make this BBQ chicken instead!

The salsa sauce isn't that bad, especially if you use a yummy salsa (I used Newman's Own Salsa with Pineapple which I adore --sweet and just a little bit spicy). And the most important part: It is quick and easy.

Lime Chicken Tacos
*Yields 12 tacos

1 1/2 pounds boneless skinless chicken breasts
1 lime juiced
1 Tablespoon chili power
1 teaspoon creole seasoning (optional)
1 cup frozen corn
1 cup chunky salsa (Newman's Own with Pineapple!)
12 flour tortillas

Toppings (optional): sour cream, shredded cheddar cheese, shredded lettuce

Place chicken in a 3-qt slow cooker. Pour lime juice, chili powder, and creole seasoning (if using) over the chicken. Cover and cook on low for 5-6 hours.

Remove chicken, cool slightly, shred, and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with toppings.

Corn-breaded Chicken Tenders with Asian Slaw

Tonight's dinner didn't go as smoothly as possible. This new recipe from Simple and Delicious has you dip the chicken tenders in ranch dressing and then into corn-muffin mix before pan frying. This combination tasted great- the ranch seasoned the chicken and the corn-muffin mix adds a sweetness. However, the coating came off very easily and burnt to the bottom of my pan. Next time I make this I will try coating the chicken in flour first.

The Asian Slaw on the other hand, is a great dish that I have made about once a week since I first tried it at a family reunion. My aunt made this and I find it to be the perfect summer treat. Yes it has sugar in it, but I feel healthier when I eat it. Did I mention how great it tastes and how easy it is to make?

Corn-breaded Chicken Tenders
1/4 cup corn bread/muffin mix
3 Tablespoons ranch dressing
6 Chicken tenderloins
2 teaspoons olive oil

Place cornbread mix and ranch dressing in separate shallow bowls. Dip chicken in dressing, then roll in corn-muffin mix. In a skillet, cook chicken in oil over medium heat for 3 minutes on each side or until juices run clear.

*Serves two

Asian Slaw
1 package coleslaw mix (or make your own--shred green and red cabbage and some carrots)
1/4 cup slivered almonds
1/4 cup sunflower seeds
1 package uncooked Ramon noodles --broken into small pieces
1/4 cup sugar
3 Tablespoons red wine vinegar
2 Tablespoons soy sauce
1/3 cup Olive oil

Mix coleslaw mix, almonds, sunflower seeds, and uncooked noodles together. In a separate bowl combine remaining ingredients and whisk together until blended. Just before you are about to serve pour the sauce over coleslaw mix and toss to combine.

Molasses Crinkles

It has been forever since my last post, that is what I get for taking 18 credit hours at college and having a part time job. Finally, school is over (at least for the summer) and I have been itching to get back in the kitchen.

I have been reading Joanne Fluke novels. They revolve around a baker who solves murder mysteries. Sounds awesome right? The best part is that she gives you recipes throughout the book. I have only tried two recipes, but so far they both have been amazing. The Molasses Crackles come from her book the Strawberry Shortcake Mystery. Don't worry, I will hopefully be adding the strawberry shortcake recipe soon.

These cookies came out of the oven perfect. They were nice and golden, chewy, and sparkling with sugar. They have a very mild taste, kinda like a ginger cookie minus the ginger. My boyfriend described them as tasting similar to a graham cracker or a teddy graham.

These cookies are best fresh from the oven. By the second day they are still delicious, but they loose some of the softness and chewiness. Next time I make these, I am going to amp up the spices a bit. They were just a bit too mild for my taste.

Molasses Crinkles
*I cut this recipe in half and ended up with just shy of 2 dozen cookies.

1 1/2 cups melted butter (3 sticks)
2 cups white sugar
1/2 cup molasses
2 eggs
4 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon

1 teaspoon nutmeg

4 cups of flour

extra sugar for rolling dough in

Melt butter in a large microwave-safe bowl. Stir in sugar and molasses. Add eggs, baking soda, salt, cinnamon, and nutmeg, stirring after each addition. Add flour one cup full at a time. The dough will be quite stiff and glossy.

Cover and refrigerate for at least 2 hours or overnight.

Preheat oven to 350 degrees.

Roll chilled dough into walnut-sized balls (this may seem like a big size, but they form the perfect sized cookie). Put some sugar in a small bowl and roll the balls in it. Placed dough balls on a greased baking sheet (6 to a sheet) and press them down with the back of a spatula (or turner). ---Just a little, not too much!---

Bake for 8-10 minutes. They will flatten out all by themselves. Let cool for 2 minutes on the cookies sheet and then move to a wire rack to finish cooling.

*My boyfriend sampling*

Swiss Buttercream

I am ashamed to say that yesterday I baked a cake mix cake: Fun-fetti flavor. But, I can proudly say that I made my own icing: Swiss buttercream icing.

This icing was a bit more difficult to make than my regular confectioner's sugar blend. However, it was well worth it. It wasn't overly sweet as many icings tend to be and it had a nice smooth and spreadable consistency.

Note: This icing is not very sweet. It would be better on a cake with a sweetened fruit filling.
I went a bit crazy decorating this cake, so that is why in the pictures it looks as if a clown sneezed on it. Sorry. I promise to make a nice respectable looking cake in the future.

Swiss Buttercream
* This recipe is taken from one of my favorite food blogs smittenkitchen


For a 9-inch cake
1 cup sugar
4 large egg whites
26 tablespoons butter, softened (3 sticks plus 2 tablespoons)
1 teaspoon vanilla extract

Directions 
Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size.
Add the vanilla.

Finally, add the butter a stick at a time and whip, whip, whip.

Tomato Soup

I have had a favorite tomato soup recipe for a couple or years now. It is delicious, warm, and comforting. My favorite tomato soup is Tyler Florance's Ultimate Roasted Tomato Soup. It roasts the tomatoes in the oven which leaves a wonderful and homey taste. This is not Tyler's recipe. This is Jamie Oliver's recipe. I found it while going though a stack of recipes. And you know what? Tyler has some competition.

Yes, Tyler roasts... but Jamie's is a tad easier--and his is full of vegetables. It is thicker with a little bit of carrot, onion, garlic, and chunks of tomato to bite into. Yes... tomato soup should be smooth like Campell's, but trust me chunks add flavor and filling.

Jamie Oliver's Tomato Soup

* like always I have adapted somethings to make it easier

The recipe says it serves 4, but it made much more for me. Like 7-8. This is a good thing though because soup is the prefect thing to reheat for lunch and nights you are too lazy to make anything else. 

Ingredients

1 onion, finely chopped

1 clove of garlic, finely chopped

1 carrot, coarsley gratted--- I put a hand ful of baby carrots in the food processor

Handful of fresh basil leaves

olive oil

6 Tablespoons of heavy cream

1 teaspoon red wine vinegar

2 egg yolks

2lbs canned diced tomatoes

5 cups of chicken broth

salt and pepper

Directions

Put onion, garlic, carrot, and basil stalks into a large pot with olive oil. Cover the pan, and simmer gently for 20 minutes without coloring.

In another bowl whisk together cream, vinegar, and egg yolks. Set aside.

Once the vegetables are soft add the tomatoes and stock. Simmer with the lid on for 20 minutes.

At this point puree the soup with either a handheld blender of a food processor. Once the soup has been pureed pour it back in the pan and bring it back to a simmer. Season with salt and pepper.

Just before serving , add the egg and cream mixture. This will give the soup a shine and silky texture.

Apple Crumble

In high school I entered an apple pie baking contest.  I placed third, out of at least 50 entries. Sadly, the recipe I used was lost. I have kicked myself for losing that recipe. It was a combination of several recipes, my own flare, brandy, and homemade caramel.

Going though my huge stack of recipies I found a new apple pie recipe. This crumble with its buttery topping and cream cheese bottom is a new favorite recipe. It may not be as good as that 3rd place pie, but it is pretty close.

Apple (Pear) Crumble
adapted from kraft desserts


* I didn't have any pears so I used 2 extra apples. But I am excited to try this recipe again with pears

Ingredients
3/4 cup crushed Nilla wafers (about 24) ** I used leftover snickerdoodles, it was wonderful
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) melted butter
1 Ready to use pie crust
4 oz of cream cheese, softened
2 large baking apples, peeled sliced thinly
1 large fresh pear, peeled sliced thinly
1/3 cup granulated sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
Whipped cream (optional)


Directions

Preheat oven to 375 degrees. In a food processor blend cookies, brown sugar, and butter until well blended.

Spread cream cheese onto the bottom of the pie crust, sprinkle half of the crumb mixture on top. Set aside.

Combine fruit in a large bowl. Add sugar, flour, and cinnamon. Toss to coat. Pour fruit mixture into pie pan. Sprinkle with remaining crumb mixture.

Bake for 25 minutes or until brown. Cover with foil after 15 minutes if necessary. Serve with whipped cream.

Bangers and Mash with Onion Gravy

I'm not a big fan of sausage, but this recipe looked delicious in Jamie Oliver's Cook book. Jamie did not disappoint, this meal was even better than the picture.

Bangers and Mash with Onion Gravy
Adopted from Jamie Oliver

Serves 4

Ingredients
4 sausages ( I used Italian)
2 cloves of garlic, chopped fine
dash of sage
dash of rosemary
olive oil
2 Tablespoon of honey 
5 1/2lb potatoes, peeled and cut into uniform pieces
1/2 cup grits
1/2 cup shredded mozzarella cheese
3 Tablespoons stone ground mustard
salt and pepper-- to taste
1 1/2 cups water
1 stick of butter
2 medium onions
2 Tablespoons balsamic vinegar
splash of red wine
2 beef bouillon cubes

Directions 
Preheat oven to 400 degrees.

Place sausages in a small baking pan that has sides. Sprinkle garlic, sage, rosemary, olive oil, and honey over top. Bake in oven for 20 minutes or until brown. Rotate sausages and bake an additional 10 minutes or until browned on all sides. 

To make the mash bring  potatoes to a boil and cook until they are fork tender. Drain and mash with heavy cream, mustard, salt, pepper, and 5 Tablespoons of butter. In another bowl make grits by bringing 1 1/2 cups of water to a boil and by adding the grits and cheese. When the grits have finished cooking add the mash potatoes. 

To make the onion gravy fry the onions really slow in a little oil, covered, for about 15 minutes until soft. Remove the lid, turn the heat up and as soon as the onions become golden brown, pour in the red wine and vinegar and boil until it almost disappears. Turn the heat down again and add the remaining 3 Tablespoons of butter. Crumble in the bouillion cubes and 2 1/2 cups of water and stir well. Let this simmer until you have a nice gravy consistency. 

To serve, dollop some oozy potatoes on the plate, chop up the sausage and place on top of the potatoes, and top it all off with the onions. 

*** For more vegetables I added canned green beans under the mashed potatoes