Saturday, December 24, 2011
Tuesday, December 20, 2011
Monday, December 19, 2011
- 1 cup heavy whipping cream
- 5 tablespoons unsalted butter, cubed
- 1 teaspoon sea salt, plus more for topping
- 1 1/2 cups granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1Line an 8-by-8-inch baking pan with parchment paper and brush or spray lightly with oil. Set aside.
- 2In a small saucepan, bring heavy cream, butter and salt to a boil. Remove from heat and set aside.
- 3In a large saucepan over high heat, stir together sugar, corn syrup and water until sugar is dissolved. Boil without stirring (you can gently swirl the entire saucepan occasionally to ensure even heating) until mixture turns to a light golden caramel color.
- 4Lower heat to a simmer and very carefully pour cream mixture into large saucepan. Stirring constantly, bring mixture to a temperature of 250 degrees F, or "firm ball" stage.
- 5Pour mixture into baking pan and allow to cool completely, about 2 hours. Half an hour after pouring, sprinkle caramel with more sea salt as desired.
- 6Remove caramel from baking pan by lifting the parchment paper and, using a very sharp, warm knife, cut the caramel into 1-inch squares. Wrap each piece in a 4-inch square of wax paper, twisting two ends to seal.
Tuesday, December 6, 2011
1 Devil's Food Cake Mix
1 (3.9 oz) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
1 tsp vanilla extract
2 cups semisweet chocolate chips
Preheat Oven to 350 degrees. Grease a 10 inch Bundt Pan
In a large bowl, stir together cake mix pudding mix. Add butter, sour cream, eggs, and vanilla. Beat on low to medium speed about 2 minutes until well blended. Stir in chocolate chips. Pour batter into prepared pan.
Bake in oven for about 50-55 minutes. Take it out even if it looks moist and fudgy. Let cool in pan for about 10 minutes before turning it onto a plate. Let cool completely and then cover with chocolate ganache.
1/2 cup Heavy Cream
1 cup chocolate chips (or chopped up chocolate bar)
Put chocolate in a bowl. Heat cream in a sauce pan until it starts to bubble. Pour hot cream over the chocolate chips in the bowl. Whisk together until smooth and shiny. Drizzle over cake
Tuesday, November 29, 2011
1 small can evaporated milk
1 box Chocolate Cake Mix
1/2 c melted butter
1 c chocolate chips
Grease and flour a 9x13 in cake pan
In a sauce pan melt together caramels and 1/3 cup of evaporated milk.
Combine together, cake mix, melted butter and 1/3 cup evaporated milk.
Press half of the batter mixture into greased pan and bake at 350 for 6 minutes. Put remainder batter mixture in the fridge while it bakes. Remove from pan from oven and spread melted caramel mixture evenly over top and then sprinkle caramel mixture with the chocolate chips. Crumble remaining batter mixture over the top. Bake at 350 degrees for 15-20 minutes. Cool before serving.
1 can sweetened condenced milk
Make cake according to box directions. Right after taking it out of oven, poke holes with a wooden spoon about 1” apart. Pour sweetened condenced milk and caramel into holes. Let cool. Top with cool whip and toffee chips.
2/3 c. shortening or butter
2 TB milk
1 t vanilla
3 1/4 c. flour
2 1/2 t baking powder
1/2 t salt
Early in the day or the day before:
In a large bowl cream the shortening and the sugar. Add the eggs, vanilla, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.
Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough paper thin. For softer cookies, roll 1/8” to 1/4” thick.
With floured cookie cutter, cut into shapes. Re-roll trimmings and cut.
Place cookies 1/2 inch apart on cookie sheets. Bake 8 minutes or until very light brown.
*For sturdy and tasty cookies, you should use 1/2 shortening and 1/2 butter. Shortening makes cookies sturdy and butter makes them tasty.
Friday, November 25, 2011
Tuesday, November 15, 2011
1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast or similar (I usually use something cheaper and with less fat)
In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.
Friday, November 11, 2011
Saturday, November 5, 2011
Thursday, October 20, 2011
10-12 oz of mayo (add the sour cream to a bow and then fill the container about ¾ full of
mayo and add that. Saves making measuring cups dirty!)
1 package of frozen spinach (thawed and drained)
1 14 oz can/jar of artichoke hearts drained
1 clove of garlic
1 cup of grated parmesan cheese
Finely chop artichoke hearts, spinach and garlic. Mix together all of the ingredients.
1 cup buttermilk*
1 cup mayo
1 clove of garlic minced
½ bunch chopped cilantro
1 tsp lime juice
1 small jalapeno (seeds removed)
Blend all ingredients in blender or food processor. Store it in the fridge for a few hours
Monday, October 17, 2011
Variation: brush with beaten egg white mixed with 1 tsp water and sprinkle sesame seeds on top. Slash with scissors to give it a fancy look.
Saturday, September 24, 2011
This is great for nursery, that is what I made it for.
Friday, September 23, 2011
Thursday, September 22, 2011
Monday, September 12, 2011
Preheat oven to 325 degrees F.
In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill (or food processor) on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes
Friday, September 9, 2011
Wednesday, September 7, 2011
Thursday, August 25, 2011
•2 (8 oz) cans tomato sauce
•1 Tbsp chili powder
•1 Tbsp ground cumin
•2 Tbsp brown sugar, divided
•1/2 tsp cayenne pepper
•½ tsp salt
•3 cloves garlic, minced
•1 lb pork tenderloin
1.In a slow cooker, combine the tomato sauce, chili powder, cumin, 1 Tbsp of the brown sugar,cayenne pepper, salt, and garlic. Stir until well combined.
2.Carefully place the pork into the sauce in the slow cooker. Make sure it is all covered with the sauce. Cook on low for 8 hours.
3.Remove the pork from the slow cooker and shred the pork using two forks, pulling against the grain of the meat. Pour the sauce from the slow cooker into another bowl. Add the pork back to the slow cooker and add just enough of the sauce to make the meat saucy just like a bbq pulled pork. Then mix in the remaining 1 Tbsp of brown sugar for extra sweetness.
Wednesday, August 24, 2011
-Fresh Spinach leaves
-goat or feta cheese, crumbled (try the goat cheese if you never have, it's delicious)
-strawberries, chopped or blueberries (etc.)
-walnuts/pecans (plus sugar)
-raspberry or strawberry vinaigrette
In saucepan, saute nuts for a few minutes on medium high. Just barely allow to "toast". (You can do this in the oven, but the stove top is much faster and just as good). Pour sugar on top of nuts and mix constantly, until sugar melts completely. Do not allow sugar to brown. (You can take nuts off heat and finish stirring if needed to prevent burning.) Spread nuts onto plate and allow to cool. I like to sprinkle a little bit of salt on top of the hot nuts.
Mix together all ingredients in large bowl. Only mix as much as you will eat because the salad dressing will cause the spinach to wilt overnight. Mixing salad beforehand in large bowl allows all the flavors to blend nicely before serving.
Sunday, August 7, 2011
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/3 cup milk
1 teaspoon vanilla extract
Tuesday, July 26, 2011
Squash and Onions with Brown Sugar
1 large yellow squash (or 2 medium)
2 small onions (or one medium)
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons brown sugar
Slice the squash into 1/2-inch rounds, cutting large ones in half. You should end up with roughly 2 cups of cut squash. Cut the onions into similar-sized slices.
Add the butter to a wide sauce pan that has a lid and heat over medium heat. When the butter has melted, add the onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper, and brown sugar. Stir, then cover and cook for about 20 minutes, until squash is very soft.
Remove the cover and continue to cook for about 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.
What You Need
Ingredients [OR] Materials
1 to 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup flour
1 teaspoon freshly chopped herbs (optional)
1/2 tablespoon butter
10-inch sauté pan with lid
1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.
2. Lightly salt and pepper the chicken breasts.
3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.
4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.
5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.
6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.
7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
9. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren't dried out in the least. Doublecheck them to make sure there is no pink in the middle. Slice and eat.
Thursday, July 21, 2011
Tuesday, July 12, 2011
Monday, July 11, 2011
Sunday, July 10, 2011
Thursday, July 7, 2011
1 lb hamburger
1 small onion, diced finely
6-8 slices white bread with crusts removed
Pepperidge Puff Pastry
Place bread in bowl and cover with just enough water to soak in for 5 min (not soggy) Squish (very technical term) out excess water.
Add to meat and onion mix
Cut Pepperidge Puff Pastry in half long ways.
Pipe meat mix along pastry. (Can use ziploc bag with corner cut to pipe)
Roll pastry over meat and brush with beaten egg
Bake 425 for 10-15 minutes then lower oven to 350 bake a further 10-15 or until golden.