Wednesday, March 24, 2010

Monday, March 22, 2010

Easter Bunny Smore's Jar

7 ounces graham crackers
8 marshmallow peeps
1 1/2 cups easter colored M&M's
1/3 cup brown sugar
1Crush your graham crackers to crumbs.
2Layer 2/3 of crumbs on the bottom of a 1 quart jar.
3Place your bunnies standing up and facing out on inside of jar.
4Press them against the glass but don't squash them.
5Carefully spoon the remaining crumbs into the center of jar to support the bunnies, pressing down to keep snug.
6On the top of this, pour the Easter M&M's.
7Spoon the brown sugar over the top of the M&M's, gently pressing with a spoon.
8Attach a gift card that says:.
10Empty the jar contents into a bowl. Snip the bunnies into bits with kitchen sheers or cut with a knife. Return the bits to mixture and mix well.
11Melt 1/2 cup butter and add 1 teaspoon of vanilla. Pour this over the dry ingredients and mix well.
12Pat into a greased 9x9-inch pan.
13Bake at 350°F for 15 minutes.
14Cool and cut into bars.
15***Optional--You can leave the bunnies whole and lay them on top of mixture to bake.

More Choco Cookies!!

Best Chocolate Chip Cookies1 T vanilla3 cubes butter (at room temp.)1 ¼ cup sugar1 ¼ cup brown sugar2 eggs1 tsp salt2 tsp baking soda4 cups flour1 bag chocolate chipsBlend butter, sugars, vanilla and eggs. Then add salt, soda, flour. Last chocolate chips. Bake at 350 degrees for about 12 minutes.
We love the cookie hot out of the oven. No one will eat them a day or two later. So, I usually make one batch and then roll the rest of the dough into balls and put them on a tray and freeze them. Then I put them all into a large ziplock in the freezer. Whenever someone wants cookies it is so easy to throw some on a cookie sheet and into the oven. Hot, yummy cookies with no mess!*Note: I usually let the cookies sit out for about 15 minutes to defrost a bit before putting them in the oven.


Friday, March 12, 2010

More Treats

Almond Lovers Chocolate Chip Cookies
2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup brown sugar
3 oz Odense Pure Almond Paste (package is 6 oz, I just cut in right in half)
2 eggs
1 Tablespoon vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 oz bag chocolate chips
3/4 Cup chopped almonds (opt. I didn’t add them, but they would be great!)
1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugars until well combined, light and fluffy. Add the almond paste in pieces until well combined. Add in eggs and vanilla until well combined.
2. In a large bowl combine the flour, baking soda and salt. Slowly add to wet ingredients along with the chocolate chips. Mix until just combined. Scoop onto a silpat or parchment lined baking sheet with a medium cookie scoop. Bake for 10-12 minutes or until just golden crisp on the outside. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
about 3 dozen cookies

Smokin’ Mozzarella Balls
Vegetable oil for frying
8 oz container Fresh Mozzarella “Ciliegine” (cherry tomato size)
1/2 Cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 egg
2 teaspoons adobo sauce from can of chipotle peppers (add more if you like it spicy)
½ Cup Italian Bread Crumbs
¼ Cup Panko Bread Crumbs
¼ Cup fresh grated parmesan cheese
1 Cup of your favorite marinara or pasta sauce, warmed
1. Pour a couple inches of oil into a medium saucepan over medium heat. Bring to 350 degrees F. with an appropriate thermometer.
2. Drain liquid from mozzarella balls and pat dry with paper towels. Place flour, salt and pepper into medium size bowl. Place egg and adobo sauce into a second bowl; whisk to combine. Place bread crumbs and parmesan cheese into a 3rd bowl; mix to combine. Roll mozzarella into flour, then into eggs, then press into bread crumb mixture.
3. Carefully place 4-5 coated balls at a time into hot oil. Use a “spider” to constantly move them around in oil. Cook for 30-60 seconds or until golden. Transfer to a paper towel lined plate. Continue until all have been fried.
4. Place all balls onto a serving plate along with a bowl of marinara sauce. Serve warm.
4 servings

Wednesday, March 10, 2010

Friday, March 5, 2010

Tuesday, March 2, 2010

Chicken Tortellini stew

1 pound Chicken Breast, Cut Into Small Peices
5 ounces, weight Dried Cheese Tortellini
1 whole Large Russet Potato, Diced Large
1 clove Garlic, Crushed
¼ cups Flour
1 teaspoon Salt
1 teaspoon Black Pepper
2 Tablespoons Vegetable Oil
1 cup Chicken Broth
2 cups Water
½ teaspoons Dried Thyme
1 teaspoon Dried Rosemary
Preparation Instructions
1. Cut chicken into small pieces.
2. Place flour, salt and 1/2 teaspoon black pepper in a Ziploc bag, then place the chicken in the bag and shake to coat.
3. Heat vegetable oil in a large pot.
4. Once hot, add the chicken and flour mix and stir occasionally until the chicken has browned.
5. Once the chicken has browned, add the chicken broth.
6. Cut the potato into medium large chunks.
7. Add the potatoes to the pot.
8. Add the tortellini to the pot along with water, thyme, rosemary, remaining 1/2 teaspoon black pepper, garlic and salt to taste. Simmer for at least an hour, the longer the better. It would also be good in a crock pot.

Cupcakes I must make!

Pioneer Woman!

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 18
2 cups Sugar
2 cups All-purpose Flour
¼ teaspoons Salt
½ cups Buttermilk
2 whole Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
2 sticks 1 Cup Butter
4 Tablespoons (heaping) Cocoa Powder
1 cup Water, Boiling
18 whole Hershey's Kisses, Unwrapped
Canned Pitted Cherries (optional)
8 ounces, weight Bittersweet Chocolate
1 cup Heavy Cream
6 Tablespoons Corn Syrup
2 teaspoons Vanilla Extract
Preparation Instructions
Preheat oven to 350 degrees. Spray 18 muffin cups with baking spray.
To make the cake batter, combine flour, sugar, and salt. Set aside.
In a separate container, combine buttermilk, eggs, baking soda, and vanilla. Stir to combine and set aside.
In a saucepan, melt butter over medium heat. Add cocoa powder and stir to combine. Add boiling water, allow to bubble for a few seconds, then turn off heat.
Pour chocolate mixture over flour mixture. Stir a few times to cool the chocolate. Pour buttermilk mixture over the top and stir to combine.
Pour 1/4 cup cake batter into each muffin cup. Lightly set one kiss in the middle of each cupcake; do not press down.
(Alternately, you can add 3 canned, pitted cherries to each muffin cup before adding the batter.)
Bake for 20 minutes. Allow to cool for 5 minutes in the pan, then remove cupcakes and allow to cool on a baking rack.
To make the ganache, heat cream and corn syrup over medium heat. Chop chocolate and add to a bowl. Add vanilla to cream mixture, then pour cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth, and glossy.
Dunk cupcakes in ganache. Allow to cool and set before serving.