Sunday, August 1, 2010

Upside-Down Pizza Casserole

So this is one of my go-to recipes when I am asked to take meals to a new mother, funeral, etc. It's cheap to make, easy, filling, and kids love it because it tastes like pizza.

Bon Appetit!

Jill B

From BHG

Prep: 20 min

Bake: 15 min

Ingredients:

1 ½ cups lean ground beef

1 15-oz can Italian-style tomato sauce (or Pasta sauce like Prego)

1 ½ cups shredded mozzarella cheese (6 oz)

1 10-oz pkg refrigerator biscuits (10 biscuits or 8 Grand biscuits)

Directions:

  • Preheat oven to 400 degrees F. In a large skillet, cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese.
  • Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden.

Makes 5 servings.

Monday, July 26, 2010

Oven-Baked Chimichangas

from My Kitchen Cafe (www.melskitchencafe.com)

I think this is our family's favorite new recipe of the summer. I've made it twice and will probably make it again soon because it is filling, delicious, cheap, and you can use any variety of protein or beans. I made it this way with chicken and with pork and pinto beans too. You can use steak, crock pot beef, shrimp, even lobster. I even thought about doing a breakfast chimi with scrambled eggs and sausage or bacon too. I skimped a little on the filling in each chimi and stretched the recipe to make eight.
Jill B

*Note: this recipe makes use of already cooked rice and chicken so plan ahead!

*Makes 6 chimis

1/4 cup canola or vegetable oil
1 onion, chopped fine
1 (16-ounce) can black or pinto beans, drained and rinsed
1 1/2 cups cooked brown or white rice
2-3 cups diced, cooked chicken
1-2 teaspoons minced canned chipotle chiles in adobo sauce (use the lesser amount for less heat, greater amount for a bigger kick)
1 cup shredded cheddar or monterey jack cheese (or a combination of both)
1/2 cup finely chopped fresh cilantro
Salt and Pepper
6 large burrito-size flour tortillas

Key Lime Cream Cake

Adapted from Betty Crocker website
Can I just say that this may be my most favorite cake ever? It’s a WOW cake, and it’s not too fussy or difficult to make. Imagine Key Lime Pie in cake form and voila…Wow!!!!!

Jill B

Ingredients:
1 cup graham cracker crumbs (15 squares)
½ cup sugar
½ cup butter or margarine, melted
2 Tbs key lime juice
1 package Betty Crocker® SuperMoist® butter recipe yellow cake mix
½ cup butter or margarine, melted
2 Tbs grated regular lime peel
3 eggs
Creamy Key Lime Filling:
1 can (14 oz) sweetened condensed milk
2 tsps grated regular lime peel
½ cup key lime juice
1 ½ cups heavy whipping cream
Directions:
Heat oven to 350 degrees F. Grease bottoms only of two round pans (8 or 9-inch) with shortening. Line pans with waxed paper. Grease top of waxed paper and sides of pan; lightly flour. Mix cracker crumbs, sugar and melted butter in medium bowl. Spread 2/3 cup of mixture in each pan
Add enough water to lime juice to measure 1 1/3 cups. Beat cake mix, softened butter, lime juice mixture, lime peel and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 8-inch rounds 42 to 52 minutes, 9-inch rounds 36 to 46 minutes, or until toothpick inserted in center comes out clean. Run sharp knife around side of pans to loosen cakes. Cool in pans 15 minutes. Remove from pans to wire rack, placing cakes crumb mixture side up and removing waxed paper from top of cakes. Cool completely, about 1 hour.
Place 1 layer, crumb side up, on serving plate. Spread with 1 cup Creamy Key Lime Filling to within 1/4 inch of edge. Add second layer, crumb side up; frost side and top of cake with remaining filling. Store loosely covered in refrigerator.
Method for Cream Key Lime Filling: Stir together milk, lime peel and lime juice in small bowl; set aside. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold milk mixture into whipped cream just until blended.

Frozen Chocolate Mousse Bars

From www.makelifedelicious.com
I love, love, love this recipe. I would make it every day if I knew I wouldn’t turn into a mousse bar. They are rich, creamy, cool, and decadent. Just like frozen chocolate mousse. So yumm.y! A great FHE treat.

Bon appétit!
Jill B

Frozen Chocolate Mousse Squares

Ingredients
15 Oreo Cookies,
Crushed 1/4 cup butter or margarine,
Melted 2 (8 oz. each) packages Cream Cheese
1 can (14 oz.) sweetened condensed milk 4 squares Semi-Sweet Chocolate,
Melted 1 cup thawed cool whip

Directions:
Line a 9-inch square pan with foil, with ends extending over sides of pan. Mix cookie crumbs and butter in prepared pan; press onto bottom of pan. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in chocolate. Whisk in cool whip. Spoon over crust. Freeze 6 hours or over night. Remove from freezer 15 min. before serving. Use foil handles to lift dessert from pan. Let dessert stand at room temperature to soften slightly before cutting to serve.

*For easy cleanup when crushing Oreo Cookies, place cookies in resealable plastic bag. Seal bag, removing all air. Crush cookies with rolling pin or wooden spoon. No mess to clean up!

Shrimp and Sausage Gumbo

Adapted from Coastal Living

Bon Appetit!

Jill BJ

Ingredients:

2 pounds unpeeled, large fresh shrimp
2 (32-ounce) containers chicken broth
1 pound smoked sausage, cut into 1/4-inch slices
Olive oil
1 cup all-purpose flour
1 medium onion, chopped
1 green bell pepper, chopped
3 celery ribs, sliced
3 garlic cloves, minced
2 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1 tablespoon Worcestershire sauce
2 to 3 teaspoons hot sauce
1/2 cup chopped green onions
Hot cooked rice

Directions:

Peel shrimp, reserving shells, and devein, if desired. Set meat aside.

Combine shrimp shells and chicken broth in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding shells. Set broth aside, and keep warm.

Cook sausage in a Dutch oven over medium heat until browned. Remove sausage; set aside. Measure drippings, adding enough oil to measure 1/2 cup. Cook oil mixture and flour in Dutch oven over medium-low heat about 15 to 20 minutes, whisking constantly, until roux is chocolate colored.

Stir in onion and next 3 ingredients; cook 7 minutes or until vegetables are tender, stirring often. Gradually stir in warm broth; bring mixture to a boil. Stir in bay leaves and next 4 ingredients; reduce heat, and simmer, uncovered, 50 minutes, stirring occasionally.

Stir in shrimp, sausage, and green onions; cook 5 to 7 minutes or until shrimp turn pink. Discard bay leaves. Serve over hot rice.

Wednesday, May 26, 2010

Mandarin Chicken

This is a copycat recipe I found a long time ago on Recipezaar.com. I was actually looking for Panda Express's Orange Chicken which I found and found this recipe too. Mandarin chicken is soooo good. We've made it quite a bit. I have never grilled the chicken though. I sauté the chicken in sesame oil in my wok instead and then add the sauce. The sauce tends to be sweet, so if you don't want to use the full 2/3 cup of sugar, use ½ cup instead.

Yumminess!

40 min | 10 min prep

SERVES 8

  • 2-3 whole boneless skinless chicken breasts, cut into small chunks
  • 2 or 3 tablespoons sesame oil
  • 2/3 cup sugar (or less, according to taste) (I double this.)
  • 1/2 cup soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon minced fresh ginger
  • 1/2 cup water
  • 8 teaspoons cornstarch
  1. Add sesame oil to wok or large skillet and heat on high.
  2. Add chicken to wok and reduce heat to medium-high.
  3. While chicken is cooking in wok, combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.
  4. Heat over medium until sugar is dissolved, stirring often.
  5. Bring to boil.
  6. Combine cornstarch and water.
  7. Add to sauce pan, stirring often.
  8. Reduce heat and simmer 4-6 minutes or until sauce thickens.
  9. Pour sauce over the chicken and stir thoroughly to make sure all the chicken gets coated.
  10. Reduce temperature to low and heat through until sauce is nice and thick.
  11. Serve over white rice.

Tuesday, May 25, 2010

Skillet Tacos from Real Mom Kitchen

So a while ago, Jolene told me about Real Mom Kitchen (www.realmomkitchen.com). Laura Whittemore, the Real Mom, runs a great website. Her recipes are simple, delicious, and easy to make. I've made probably half a dozen of her recipes and found nary a dud so far. My whole family really liked her Skillet Tacos which we had for lunch yesterday and today. You could substitute chicken, pork, or shrimp for the ground beef, and the recipe would turn out just fine. I used canned corn instead of frozen corn because I didn't have frozen corn. I think the recipe still worked great. Thanks Jolene for turning me onto Real Mom Kitchen.

Bon Appetit!

JillJ

  • 1 pound ground beef
  • 1 small red onion, chopped
  • 1 1/2 cup frozen corn
  • 10 corn tortillas (6 inches), cut into 1-inch pieces (I use my pizza cutter to do this)
  • 1 bottle (8 ounces) taco sauce (I used mild)
  • 1-1/4 cups shredded cheddar cheese, divided
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  2. Rinse frozen corn in a colander with warm water and drain.
  3. Add the drained corn, taco sauce, and 1 cup cheese to meat until well mixed.
  4. Mix in tortilla pieces and heat through.
  5. Sprinkle with remaining cheese. Serves 5-6

Wednesday, May 12, 2010

Chocolate Hazelnut Coco Krispie Treats

We love Rice Krispie treats at our house. We don't make them very often, but when I found this recipe at Peabody's www.culinaryconcoctions.com, I knew this was what I wanted to make for my Mother's day treat. It is a fairly straight forward, easy recipe that really makes the good, old-fashioned Rice Krispie treat seem sophisticated and elegant. We ate the pan between us in two days. I made a few tweaks to Peabody's original recipe. I added more marshmallows (from 16 ounces to 18 ounces) because the treats came out a little too crispy and not gooey enough, and I also don't wait for the butter to completely melt to start adding in the marshmallows. Her tip on keeping the heat low and even is very important too. Don't even be tempted to raise the heat to get the butter to melt or marshmallows to blend more quickly. We loved this recipe.

Bon Appetit and once again, Happy Mother's Day!

6 TBSP unsalted butter
18 ounces mini marshmallows (fresh, not the stale ones hiding in the back of your pantry that you forgot about)
½ tsp vanilla
½ tsp hazelnut extract
½ cup Nutella
7 cups Cocoa Krispies Cereal
3 cups roughly crushed but not pulverized Pirouette Rolled Wafer Cookie (Chocolate Hazelnut flavor)

Butter a 9-x-13-inch baking pan. Or be lazy like me and spray it with non-stick baking spray. Set aside.

Over low heat melt 6 TBSP in a large pot (I like to use my stock pot because I am a messy person).

Once butter starts to melt, add marshmallows. Continue to cook over low heat while they melt. It may take a little time. Don't turn up the heat to try and make it go quicker, you could end up with burned marshmallows or your treats could end up too hard once they firm up. Stir in the Nutella and extracts until fully combined. May take a little bit of time for the Nutella to melt in.

When most of the marshmallows have melted and they resemble marshmallow crème with a few lumps, remove from heat and add the cereal and cookies.

Using a wooden spoon, stir, stir, stir some more, until all the cereal is fully coated and other parts of the pot are not hogging all the marshmallows (so evenly coated).

Pour into prepared baking pan. Take a rubber spatula and either spray it with non-stick spray or simply get some water on it (I just put mine under the faucet real quick). Using the spatula, press the cereal/marshmallow mixture down into the pan, attempting to create a flat, even surface.

Cover with foil and let sit for a few hours to firm up.

Take foil off. Place wax paper down that is a little bit longer than the baking pan. Flip the pan over onto the wax paper. Cut into squares. Some would say 2-inch. But whatever size you would like works. You can also use cookie cutters to make them fun shaped.


 

Monday, May 3, 2010

Classic Key Lime Pie

Key Lime Pie is one of my top three favorite desserts, and my favorite pie. I have this recipe memorized. It's creamy, citrusy, and classic. You can't mess it up. Well you can if you add two cups of key lime juice instead of 1/2 cup which I've done. You have to use key lime juice and not regular lime juice. The taste is not the same. Albertsons' used to carry it, but I believe the only store in Tooele that carries key lime juice is Macey's. Anyway, I use a 9" pre-baked graham cracker crust. I think the Keebler crusts taste just as good and are a lot less work. Call me Sandra Lee! If you ever visit Key West Florida, you have to visit a little place called The Blonde Giraffe where they make this thing called Key Lime Pie on a Stick. It's Key Lime Pie dipped in dark chocolate. You can also top this with meringue or whipped cream, but we like it as is. So worth the calories...

Bon Appetit!
Jill:)

Ingredients:
1 14oz can sweetened condensed milk
4 egg yolks
4 oz. key lime juice

Directions:
Preheat oven to 350 degrees F. Combine milk and eggs yolks at low speed. Slowly add juice, mixing until well blended. Pour into 9" graham cracker pie shell and bake for 10-12 minutes. Let cool in refrigerator. Serve and enjoy.

Chicken Corn Chowder with Sweet Potatoes

Jolene is sharing this recipe she adapted from Sisters' Cafe blog. Note***The original recipe calls for sweet potatoes, but Jolene used regular potatoes. The chowder was just as yummy.

Bon Appetit!

3 cups 2% milk
1 (8.5 oz) box Jiffy corn muffin mix
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts chicken broth
2 small chicken breasts, cut into 1/2 " cubes
2 large sweet potatoes or yams, or regular potatoes, peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley (or 2 Tb dried parsley)
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take up to 10 minutes although mine thickens immediately) Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.

Tuesday, April 27, 2010

Easy Pineapple Upside Down Cake



This is such an easy and yummy cake. It's perfect for a spring Sunday dessert. The recipe is from Betty Crocker, and I haven't really changed anything except to use 1/2 cup butter (1 stick). I find the extra butter keeps the cake moist. We like to serve it with vanilla ice cream, but it's great just by itself.
Bon Appetit
Jill B:)

Ingredients:
1/2 cup butter or margarine, melted
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker® SuperMoist® yellow cake mix
Vegetable oil and eggs called for on cake mix box

1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.

Substitution
SuperMoist® butter recipe yellow or white cake mix can also be used to make this popular cake. Make cake batter as directed on box, using reserved pineapple juice as part of the total water measurement.
Special Touch
Serve with sweetened whipped cream or an 8-oz container of frozen (thawed) whipped topping (3 cups) if desired. For 3 cups of sweetened whipped cream, in chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form.

Yummy Indian Shrimp Curry


Back in 2006, we hosted a 16-year old British teen named Simon for a month. He didn't really know what he was all about or what he wanted from life, but he could cook. He made several Indian dishes for us, and this curry is our favorite. I still make it a lot.

Bon Appetit!
Jill B


1 medium onion, diced
1 lb shrimp
1 can crushed tomato
1 cup (??) plain yogurt
Heavy cream (1 to 2 tbs)
2 jalapeno or Serrano peppers
Spices – curry, Garam masala, chile powder, coriander, salt
Rice

In a large, heavy skillet, heat olive oil (enough to coat the bottom of pan). Brown 1 medium, diced onion in the oil. Add the shrimp. Once the shrimp are pink, add the crushed tomato and curry. Bring to a simmer. Add the yogurt and continue to simmer, adding spices to taste. Once yogurt is well-blended, add heavy cream and blend well. Add peppers. Continue to add spices to taste. Let simmer on low heat for 20 minutes or so to let the flavors come together. Serve over warm basmati or white rice.

Wednesday, April 7, 2010

Dorie Greenspan's Cornbread Chili Casserole

This dish yummy, yummy, yummy. I made it last night for dinner, and I seriously couldn't resist it. I don't have a 7x11 casserole dish, so I used my 13x9 glass pan instead, and I doubled the cornbread mix. The one box of cornbread mix didn't cover the meat mixture. I was surprised at how light this casserole was too. It didn't taste greasy or heavy at all. I will make this recipe often. It was fairly inexpensive too.
Bon Appetit
Jill:)

Dorie Greenspan's Cornbread-Chili Casserole (with a few minor modifications)

Ingredients:
1 Tbsp oil
1 medium onion, chopped
1 1/2 lbs. ground chuck
1 1/2 cups bottled salsa
One can (15 oz.) corn, drained
1/4 cup water
1 cup shredded cheddar, optional
Cumin and chili powder
Salt and pepper
Two boxes cornbread mix (7 to 8 oz.)
2/3 cup milk, for cornbread
2 large eggs, for cornbread

Directions:
1. Heat oil in a large skillet; sauté onion until soft. Add beef; cook until no longer pink. Discard fat. Stir in the salsa, corn, water, and cheese. Season to taste with cumin, chili powder, salt, and pepper.

2. Spoon into a 13x9 pan; smooth the top. Follow cornbread package directions. Spread a thin layer over the chili.

3. Put the casserole on a parchment-lined baking sheet and bake at 375ºF for 40 minutes. Cool 10 minutes before serving.

Serves 6. Per serving: 400 calories, 46g carbs, 29g protein, 85mg cholesterol, and 13g fat.

Saturday, April 3, 2010

Pear and Cherry Crisp

Adapted from Bon Appetit. I had a bunch of beautiful pears on hand and thought “Crisp! I want to make a crisp!” This recipe originally called for pears and cranberries, but I substituted cherries instead because I could not find fresh or frozen cranberries this time of year. It was still amazing. Make sure the butter in the recipe is frozen just from the freezer. I used it from the fridge, and I don’t think the topping came out crispy enough. Enjoy!
Jill B
Serve this quick treat with heavy cream or vanilla ice cream.
Yield: Serves 6
Ingredients:
Topping
1 cup unbleached all purpose flour
2/3 cup firmly packed golden brown sugar
1/2 cup old-fashioned oats
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces

Filling
7 large firm ripe pears (about 3 1/2 pounds), peeled, cored, cut lengthwise into eighths
1 cup fresh or frozen cherries
1/2 cup sugar
2 tablespoons unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions:
For topping:
Combine first 4 ingredients in medium bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal.

For filling:
Position rack in center of oven and preheat to 350°F. Butter 8-inch square baking dish with 2-inch-high sides. Toss all ingredients in bowl to combine well. Transfer to prepared dish.
Sprinkle topping evenly over filling. Set dish on baking sheet and transfer to oven. Bake until topping is golden and juices bubble thickly, about 1 hour. Cool at least 20 minutes before serving.

Romy Linnell’s Lemon Berry Cake

Please forgive me Romy if I am spelling your first name wrong. She brought this cake to Book Club last month, and it is light and tasty and yummy. We're so glad to have her in the neighborhood.

Lemon Berry Cake

Ingredients:

1 pkg (18 ½ oz box) yellow cake mix

1 Tbsp grated lemon peel

2 cups fresh or frozen blueberries

1 pkg (6 oz box) lemon gelatin

1 ½ cups boiling water

Confectioners' sugar

Whipped cream, optional

Directions:

Prepare cake batter according to package directions. Stir in lemon peel. Pour into a tightly greased 13x9x2 baking pan. Sprinkle with blueberries. Whisk together gelatin and water until gelatin is dissolved. Slowly pour over batter. Bake at 350 degrees F for 33-38 minutes or until a toothpick inserted near the center of cake layer comes out with moist crumbs (cake will set upon cooling). Cool slightly on a wire rack. Dust with confectioners' sugar. Serve warm with whipped cream if desired. Store in the refrigerator.

Monday, March 22, 2010

Chocolate Eclair Squares

I made this dessert a couple of weeks ago, and it was a huge hit. Even Russell liked it, and he's not a vanilla person. It freezes more like ice cream. I ended up putting the squares in the freezer because after two hours, they weren't firming up well in my fridge. Bon appetit! Oh this recipe comes from Kraft's Food and Family website which is pretty fun Lots of easy, family-friendly recipes.
Jill:)

Chocolate Eclair Squares

Ingredients:
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
64 NILLA Wafers
2 squares BAKER'S Semi-Sweet Chocolate

Directions:
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted when stirred. Drizzle over dessert.
Kraft Kitchens Tips
Special Extra
Garnish with COOL WHIP Whipped Topping (in a can) just before serving.
Keeping It Safe
Refrigerate leftovers.

Saturday, February 27, 2010

Let's Eat Cake

We're reading the book Eat Cake by Jeanne Ray for Book Club this month, and we're bringing our favorite cake recipes too. I hope to be able to share them with you on the blog. Do you have a favorite cake recipe you would be willing to share? Let's make March Eat Cake month! Post them or e-mail them to me.

Bon appetit!
Jill

Thursday, February 25, 2010

Oatmeal Caramel Chocolate Bars

I found the recipe for these bars on My Kitchen Café blog. I've tried three or four of her recipes, and they have all turned out great. These bars are really decadent, and they were better the second and third days. I am going to try the oatmeal crust and topping with jam too. Anyway Bon Appetit! I slightly adapted the recipe by using quick oats. I didn't have any old-fashioned oats, but the bars still turned out fabulous.

JillJ

Oatmeal Chocolate Caramel Bars

*Makes 9X13-inch pan of bars
 
1 1/2 cups flour
1 1/2 cups old-fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups brown sugar
1 cup melted butter
 
14 ounce bag of caramels
1/2 cup whipping cream or milk
1 12-ounce package semisweet chocolate chips
 
Preheat the oven to 350 degree. Mix the first six ingredients together and sprinkle half on the bottom of a 9X13-inch baking pan. Bake 10 to 15 minutes, until lightly browned.

Meanwhile, melt the caramels and whipping cream or milk in a saucepan over low heat or in the microwave at 50% power, stirring often, until the mixture is smooth. When the bars have been removed from the oven, sprinkle the chocolate chips over the crust and pour the melted caramel over the top. Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 minutes, until the caramel is bubbling and edges are lightly browned. Cool the bars completely before serving so they can set up properly.

Recipe Source: from My Kitchen Cafe/adapted slightly from my friend Judy C.


Friday, January 29, 2010

Blueberry Cream Cheese Muffins

Ingredients:
1 package white (vanilla) cake mix
1 cup milk
1/3 cup vegetable oil
2 (3-ounce) package cream cheese, softened
3 egg whites
1 1/2 cups blueberries
2 tablespoons coarse sugar crystals(decorating or granulated sugar)

Directions:
1. Heat oven to 375 degrees F. Grease bottoms only of 24 medium muffin cups, 2 1/2 by 1 1/4 inches, with shortening, or line with paper baking cups.
2. Beat cake mix, milk, oil, cream cheese, and egg whites in a large bowl with electric mixer on low speed for 30 seconds; beat on medium speed for 2 minutes. Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle with sugar crystals.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm or cool. Store tightly covered at room temperature.

Saturday, January 9, 2010

Pink Stuff

From Allrecipes

Ingredients:

1 (21-ounce) can cherry pie filling

1 (14-ounce) can sweetened condensed milk

1 (20-ounce) can crushed pineapple, drained

1 cup chopped pecans

1 (12-ounce) container frozen whipped topping, thawed


 

Directions:

In a large bowl, mix together pie filling, sweetened condensed milk, crushed pineapple, and pecans. Fold in the whipped topping. Refrigerate until chilled.

English Toffee

Ingredients:

  • 14 tablespoons (1 stick, plus six tablespoons) butter
  • 1 cup sugar
  • 2 tablespoons cold water
  • ½ cup chopped pecans
  • 1 teaspoon pure vanilla extract
  • Dash salt
  • 1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars


 

Directions:

  1. Generously butter a cookie sheet.
  2. Put butter, sugar, and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Or else make a cold water test: candy will separate into hard, brittle threads when dropped in cold water. Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to ¼-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.


 

Marshmallow Krispie Bars

1

1 (21-ounce) Family-size brownie mix

1 package (10 ½ ounces) miniature marshmallows

1 ½ cups semisweet chocolate chips

1 cup creamy peanut butter

1 tablespoon butter or margarine

1 ½ cups crisp rice cereal

  1. Preheat oven to 350 degrees F. Grease bottom only of pan of 13x9-inch pan.
  2. Prepare and bake brownies following directions for cake-like recipe. Remove from oven. Sprinkle marshmallows on hot brownies. Return to oven and bake for 3 minutes longer.
  3. Place chocolate chips, peanut butter and butter in medium saucepan. Cook over low heat, stirring constantly, until chips are melted. Add rice cereal; mix well. Spread mixture over marshmallow layer. Refrigerate until chilled. Cut into bars.

Wednesday, January 6, 2010

Coconut-Lime Thai Snowballs

Here is my very late entry to the Cookie Exchange. Hands down, this is one of the best cookies you will ever eat. I think they are Russell's favorites.

Butter imparts a delicious melt-away texture to this popular wedding cookie reinvented with the vibrant Thai flavors of coconut and lime. Dipped in powdered sugar and coconut, these festive little cookies resemble snowballs and are sure to become a new holiday tradition. Makes 4 dozen.

Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon pure lime oil (or 2 tablespoons key lime juice) (see shopping notes)
1 1/2 teaspoon finely grated lime zest
1/4 teaspoon salt
2 cups all-purpose flour
1 cup unsweetened shredded coconut*

Topping:
1 cup sweetened shredded coconut**
1 cup confectioners' sugar, sifted
1 1/2 teaspoon finely grated lime zest
2 to 3 tablespoons heavy whipping cream

Cooking Directions:
Preheat oven to 350ºF with racks in the lower and upper thirds.

Combine butter and sugar in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add lime oil; beat to combine.

Gently fold in lime zest, salt, flour and coconut. Blend well.

Lightly flour hands and roll dough into small, approximately 1-inch balls and place about 1 1/2 inches apart on an ungreased baking sheet. Bake until puffy (not browned) and bottoms are just golden, about 15 minutes. Allow cookies to cool on baking sheets for about 5 minutes.

Meanwhile, combine the topping ingredients in a small bowl and stir until well-mixed. While cookies are still warm, dip them in the topping. Remove and transfer to wire rack to cool completely.


Shopping notes:
*Pure lime oil is available in many specialty food stores. Alternatively, use 2 tablespoons key lime juice. You can get it at Macey's or Albertson's


 

 

Monday, January 4, 2010

Chocolate Mint Cookies


I have to apologize to Sadie because she sent me this recipe at the beginning of December, and my computer crashed. I just got my laptop back, so here is one of the virtual cookie exchange recipes. I will be posting mine hopefully later today or tomorrow.


Chocolate Mint Cookies
These taste a lot like Girl Scout Thin Mint cookies, but softer and chewier. They are delicious.
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 cups Mint Chocolate Chips or Andes Mint Baking chips

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
Preheat oven to 350 degrees F.
Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes.
When cookies are brought out of the oven, put 5 to 6 mint chips on top of each cookie. Let the mint chips sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!