Wednesday, December 16, 2009
Really yummy, really rich s'mores cookie bars. I love s'mores so much that when I saw this recipe on a blog, I knew I had to try it myself. This is my first cookie recipe I've been for Christmas. This weekend I plan to have a cookie-making extravaganza, so many more recipes will follow soon!
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (7 sheets of graham crackers)
1 tsp baking powder
1/4 tsp salt2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
Preheat oven to 350°F. Grease an 8-inch square baking pan.In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.Spread chocolate with marshmallow creme or fluff.Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).Bake for 30 to 35 minutes, until lightly browned.Cool completely before cutting into bars
*I crushed the graham crackers in a big zip lock bag with a rolling pin.
Source: Baking Bites
This dip tasted like something right out of a Mexican restaurant! I think I've had something very similar at El Vaquero. While this is definitely not the healthiest dip, it is very delish! Use to dip with chips, veggies, bread, or whatever you'd like. This would be perfect for a football party or a cold winter day!
1 tbsp. olive oil½ onion, chopped
1 jalapeno, seeded and finely diced (optional, I left it out)
1 (14.5 oz) can refried beans
2 tbsp. sour cream
¼ tsp. ground cumin
½ tsp. kosher salt
1/3 cup cheddar cheese, in ½-inch cubes
1/3 cup pepper jack cheese, in ½-inch cubes
Heat the oil in a skillet over medium heat. Add the onions and jalapeno, and sauté until tender, about 3-5 minutes. Stir in the refried beans and cook until smooth, stirring occasionally. Stir in the remaining ingredients and cook until the cheese is melted. Transfer to a bowl and serve hot with tortilla chips.
Source: Annies Eats
2 14-ounce cans artichoke hearts, rinsed and drained
2 cups Parmesan cheese, freshly grated
1/2 cup mayonnaise (regular or low fat)
2 cloves garlic
1 tbsp lemon juice
pinch cayenne pepper, to taste (I left this out...not a big cayenne fan)
Salt & freshly ground pepper, to taste
Preheat oven to 400F. Combine all ingredients in a food processor and whizz until smooth. Spoon into one or two shallow, oven-proof baking dishes. Bake the dip until golden on top and heated all the way through, about 15 minutes.
Source: Eating Well
1/2+ lb chicken breast, diced
1 lb rotini or cheese tortellini cooked (optional)
4 cloves garlic, minced
1 cup sun dried tomatoes, sliced
1 cup roasted red peppers, sliced
1 cup pesto
1/2 cup pine nuts
2 T veg oil
Saute chicken, garlic, and oil in a large sauce pan until chicken is cooked. Stir in tomatoes, peppers, pesto, and pine nuts. Remove from heat and mix in pasta (optional - I didn't use pasta to make this a low carb dish). Top with grated parm cheese.
Source: Use Real Butter
Tuesday, December 8, 2009
Monday, November 23, 2009
**SORRY I FORGOT TO TAKE A PICTURE OF THIS ONE**
1.5 lbs lean ground beef
2 packs taco mix
1 16 oz container sour cream
1 8 oz container cream cheese
2 packs Colby jack cheese (about 3 cups)
Brown hamburger and add 1 pack of taco mix. Add about a half a cup of water, but make sure it's not too runny.
In a bowl, mix sour cream, cream cheese, and 1 taco mix. Mix it until you can spread it on like icing.
Place hamburger in bottom on baking dish. Spread cream cheese mix over top. Add cheese until it's about a half inch thick on top.
Bake at 375 until cheese is melted.
Serve with chips, bread, or any dipping items you like.
3 sm cans or 1.5 large cans of corn with red and green peppers
1 cup fat free sour cream
1/2 t ground cumin
3/4 cup mayo
2/3 cup green onion chopped
1 package low fat Mexican cheese
Mix all together and serve with nacho chips
Thursday, November 12, 2009
1/3 cup sugar
1/2 cup all-purpose flour
1 1/2 tsp. cinnamon
1/4 cup butter
1/4 cup butter
3/4 cup sugar
1/2 cup milk
2 cups all-purpose flour (I used whole wheat)
1/2 tsp. salt
2 tsp. baking powder
2 cups blueberries
To make the topping, crumble the sugar, flour, cinnamon and butter with a fork in a small bowl. Set aside.
Bake the blueberry buckle for 35-45 minutes or until a toothpick inserted in the middle comes out dry. Let cool and serve.
1 c margarine or butter (4 sticks)
2 c sugar
4 egg yolks
1 c sour cream
1 teas salt
8 c flour
2 teas nutmeg
1 teas baking soda
2 teas vanilla
Cream butter, sugar, and egg yolks.
Add sour cream.
Mix in other ingredients.
Bake at 400 degrees for 10-12 mins.
Tuesday, November 3, 2009
1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room-temperature water and oil and stir to combine.
2. Process the flour and salt in a large food processor, pulsing to combine. Continue pulsing while pouring the liquid ingredients (holding back a few tablespoons) through the feed tube. If the dough does not readily form into a ball, add the remaining liquid and continue to pulse until a ball forms. Process until the dough is smooth and elastic, about 30 seconds longer.
3. The dough will be a bit tacky, so use a rubber spatula to turn it out onto a lightly floured work surface. Knead by h and for a few strokes to form a smooth, round ball. Put the dough into a deep oiled bowl and cover with plastic wrap. Let rise until doubled in size, 1 1/2 to 2 hours. Press the dough to deflate it.
Pizza Dough Kneaded by Hand
Pizza Dough Kneaded in a Standing Mixer (this is the method I chose)
Monday, November 2, 2009
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash (I found it already cubed and cut at the store)
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, ginger, coriander, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender or food processor, puree the soup mixture until smooth. Return to the pot and serve. Heat through, but do not boil. Serve warm with a dash of nutmeg.
Trader Joe's and Whole Foods are the best grocery stores in C-Bus, hands down. Whole Foods in a little too expensive to do 100% of our grocery shopping, so I opted to go to Trader Joe's, and it did not disappoint. Trader Joe's is ah-mazing! The prices! The quality! The healthy-ness! The free samples (oops)! The unique selection! I've been to Trader Joe's before, but I've never really bought an entire weeks worth of groceries there. Trader Joe's blows The Iggle and Wally World way far away. I took a picture (above) of a few of the things I bought.
Tuesday, October 27, 2009
Monday, October 26, 2009
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Monday, October 19, 2009
3 cups white sugar
2/3 cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
3 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans.
Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Divide batter into prepared pans.
Bake for 1 hour. Cool on wire racks.
Tuesday, October 13, 2009
1 cup canned pumpkin
1 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 teaspoon milk
1 cup semisweet chocolate chips
Preheat oven to 375 degrees F
Mix in a large bowl, pumpkin, sugar, vegetable oil, egg and vanilla. Blend well.
In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and baking soda. Stir into pumpkin mixture, add the milk. Blend well. Stir in the chocolate chips.
Use teaspoon to drop cookies on baking sheet. Bake 8 - 10 minutes.
Greek Seasoning: 2 teaspoons dried oregano 1 teaspoon salt 2 teaspoons onion powder 2 teaspoons garlic powder
Dredge the chicken breasts in flour seasoned with House Seasoning, then dip in egg wash with hot sauce, to taste, then dredge in a mixture of bread crumbs, Greek Seasoning, and Parmesan. Brown the chicken on each side in a skillet with olive oil on medium-high heat. After frying, transfer chicken to a sheet pan. (**NOTE: I didn't fry the chicken...to make it healthier, I just sliced the chicken in half and baked in at 375 degrees for 15 minutes**) Top with 1 slice of ham, 1 teaspoon chopped parsley and 1 slice of mozzarella cheese. Place in oven at 375 for 10-15 minutes, just until cheese melts and starts to get bubbly.
Preheat oven to 350 degrees.
In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.
In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.
Wednesday, October 7, 2009
1-2 shallots, well chopped (I used one but will probably use 2 next time because I loved the taste of the shallot. The original recipe calls for leeks but I have no idea where to find those at the grocery)
Start by boiling beans in hot water for a few minutes (or microwave in bag according to directions like I did).
Monday, October 5, 2009
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce (I used medium sauce)
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped (I left this out)
1 tablespoon bacon bits (I left this out)
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder (I used about 1/8 cup or less)
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper (I left this out)
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos® (optional)
1 (8 ounce) package shredded Cheddar cheese (for topping)
1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
*I really need to learn how to make these pictures look more appetizing!*
Thursday, October 1, 2009
Here is the recipe (also from 101 Cookbooks)
Frozen Yogurt (Similar to Pinkberry's in NYC)
3 cups Greek-style yogurt (you must use Greek-style or it won't work)
3/4 cup sugar
1 teaspoon vanilla extract
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Blend in ice cream maker until thick, which is about 15-20 minutes. Also, don't forget to freeze your ice cream maker before you do this (like me, DUH!)
*Put any additional add-ins you want like raspberries, blueberries, cut up candy pieces, peaches... I decided to leave mine plain and make yummo sundaes.
**This only makes about 3 servings. Double if you have more people (or big eaters).
Wednesday, September 30, 2009
Extra-virgin olive oil
1 teaspon of salt
1 shallot, minced
1 box of couscous (follow microwave instructions so it's cooked)
1 cup corn, fresh or frozen
1 1/2 cups fresh spinach
1/3 cup pesto
1/3 cup pine nuts
1 cup roasted cherry tomatoes**
In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the couscous and corn and cook until hot and sizzling. Stir in the spinach and cherry tomatoes. Remove the skillet from heat and stir in the pesto and pine nuts. Mix well so the pesto is spread throughout.
Serves 4 - 6.
** To roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt - pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.
Mine looks a little like Apple Poo...
2 cups crisp red apples, cut into 1/4 cubes (peel on)
2 1/2 cups whole wheat flour
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 cup brown sugar
1/2 teaspoon salt
1 cup buttermilk
1/4 cup butter, melted
Preheat the oven to 400F degrees. Spray one 9-inch square baking dish or tart pan, you can also bake it in a 9x13 pan but really keep a close eye on it after 20 minutes - it will be quite thin.
Combine the flour, baking powder, cinnamon, sugar and salt in a large bowl. And in a separate smaller bowl whisk together the eggs and the buttermilk. Whisk in the melted butter. Pour the buttermilk mixture over the flour mixture and stir until barely combined - try not to over mix. Now fold the apples into the cake batter. Spoon the batter into the prepared pan, pushing it out toward the edges. Bake for about 20 minutes or until cake is just set and a touch golden on top. Underbake it a little bit for best taste.
Serves about 12.
Source for both: 101 Cookbooks
I have never been interested in cooking or baking, but I definitely LOVE eating good food. I have a good appreciation for food, and really enjoy eating things when they are prepared well. Growing up, my mom and sister were the definite chefs in the house, and I was completely content enjoying whatever they made (minus a few "special" meals). Therefore, I went to college pretty much unable to cook and not willing to learn how to cook.
Now, on my journey to become domesticated (you heard me!), I am learning how to master the kitchen (or at least make something that resembles something edible)! I am using this blog to take you all on my adventures in the kitchen. I hope to offer good incite on easy cooking ideas and also share some good recipes with everyone. Even though didn't start cooking (successfully) until recently, I have several cookbooks and am always looking for new, yummy recipes.
My husband and I are both into healthy eating, so many of the recipes I blog about will be partly organic and/or healthy. I have a HUGE sweet tooth, so I'm sure there will be many dessert recipes as well :) I'm going to be making fairly simple recipes with ingredients we've all heard of (I hate when I get a good recipe and have no clue what the ingredients are).