Monday, August 31, 2009
Thursday, August 27, 2009
With the leftover steak from the night before, we decided to make quesadillas. My dad made some homemade guacamole and sauteed some onions and red bell peppers to add to the quesadillas. I used both cheddar jalapeno wraps and spinach wraps layered with sharp cheddar cheese, steak, and the onion/red bell pepper mixture. The night was good as we ate outside and spent some quality father, daughter, son time together.
Wednesday, August 26, 2009
1 pkg. funfetti cake mix
1 cup boiling water
1 pkg. (4-serving size) JELL-O Orange Flavor Gelatin
1/2 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Prepare cake batter and bake as directed on package for 13x9-inch baking pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
Stir boiling water into dry gelatin mix in small bowl 2 min. until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours.
Frost cake with whipped topping. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.
Tuesday, August 25, 2009
4 slices diced bacon, browned
1 28 oz. can Van Camp's pork & beans
1 16 oz. can red kidney beans
1 16 oz. can Bush's large butter beans
1/2 cup brown sugar
1/3 cup ketchup
1/4 lb sharp cheddar cheese, cubed
2 teaspoons Worcestershire Sauce
1/2 cup parmesan cheese (more or less)
Mix and bake at 350 degrees for 30-40 minutes. Sprinkle with parmesan cheese before serving.
Tip: Works well in a crock-pot. Heat on low for about 3 hours or until cheddar cheese is completely melted and beans are bubbly.
I made a double batch of this recipe because there's nothing wrong with leftover beans!
1 1/2 pound cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoon vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
10 coarsely chopped Oreo cookies for the topping
1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)
2 tablespoon melted butter
9″ spring form pan (buttered on bottom and sides)
1. Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ up the sides, set aside.
2.All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.
3. Slowly add sugar and continue beating cream cheese until mixed well.
4. Add eggs one at a time and continue to beat until blended.
5. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.
6. Stir in the coarsely chopped oreo cookies with a spoon.
7. Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.
8. Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.
9.After that time, keep oven door open and let the cheesecake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.
I filled my 8" springform pan until it there was enough room under the rim to prevent sloshing of the batter as I walked it over to the oven. Then, for the extra, I created another crust using crushed oreos and melted butter in a pie tin, and then poured the extra batter over. I baked this cake for about 45 minutes, until the edges started turning brown and the center was set.
Monday, August 24, 2009
Sunday, August 23, 2009
Saturday, August 22, 2009
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
20 oreos, crushed
Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Add in the crushed oreos. Beat on low speed for just a few seconds to break up the oreos in the dough. Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough a rounded tbsp at a time onto the prepared cookie sheets. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Friday, August 21, 2009
2 tablespoons (1/4 stick) unsalted butter
1 cup chopped onion
10 oz mixed mushrooms (cremini, shitake, oyster)
1 tablespoon balsamic vinegar
1 garlic clove, minced
1 1/4 cups crumbled blue cheese
1 cup whipping cream
3 large eggs
2 tablespoons chopped fresh parsley
1/4 teaspoon (scant) salt
Pinch of ground black pepper
| Melt butter in medium skillet over medium heat. Add onion and saute until tender, about 5 minutes. Stir in mushrooms. Cover and cook until juices form, stirring occasionally, about 5 minutes. Stir in vinegar and garlic. Simmer uncovered just until juices evaporate, about 5 minutes. Cool mushroom mixture completely.|
|Roll pie crust into a pie pan as directed. Spoon mushroom mixture evenly over bottom of crust. Sprinkle half of blue cheese over.|
Whisk cream, eggs, parsley, salt and black pepper in medium bowl to blend. Slowly pour custard over fillings. Sprinkle with remaining cheese. Bake quiche on baking sheet until puffed and golden brown, about 35 minutes. Turn off the oven but let the quiche remain in the heat for about 5-10 more minutes. Cool on rack 15 minutes.
Wednesday, August 19, 2009
1 package (12-ounce) maple-flavored HORMEL® LITTLE SIZZLERS® Pork Sausage Links
2/3 cup milk
1 egg beaten
2 tablespoons butter or margarine, melted
1 cup buttermilk baking mix
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup finely chopped apple
Heat oven to 400°F. Grease a 10-inch round pie plate. Prepare sausage links according to package directions; drain. In large bowl, stir together milk, egg, and melted butter. Combine baking mix, sugar, cinnamon, and nutmeg; add to milk mixture. Stir in apple. Spread in pie plate. Arrange sausage links in spoke fashion on batter. Bake 15 to 20 minutes or until golden brown. Serve with syrup, if desired.
- 3 large cloves garlic, minced
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 tube refrigerated pizza dough
- Kosher salt
- 9 slices of mozzarella cheese
- 2 6.5-ounce cans chopped clams, juice drained and reserved
- 1/4 teaspoon dried oregano
- 2 tablespoons grated parmesan cheese
- 2 cups baby arugula
- Juice of 1 lemon
- Red pepper flakes, for garnish (optional)
Preheat the oven to 425 degrees.
Mix the garlic and 1/4 cup olive oil in a small bowl. Brush the garlic-oil over the dough; season with salt. Lay down the mozzarella and clams over the crust; drizzle with 1 tablespoon of the reserved clam juice. Sprinkle with the oregano, parmesan, and salt to taste. Bake until the crust is light brown, 13 to 15 minutes.
Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired.
Chocolate Chip Cookie Dough Cheesecake Bars
from the Essential Chocolate Chip Cookbook
1 1/2 cups graham cracker crumbs
5 Tablespoons butter, melted
2/3 cup miniature chocolate chips
5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips
10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
Prreheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper. (Note: I used foil because I did not have parchment and it worked just fine).
To prepare the crust combine graham cracker crumbs and butter until crumbs are moistened. Stir in the mini-chocolate chips. (Note: I did not have miniature chips, so I blended regular chocolate chips and mixed them in with the graham cracker crumbs which created a chocolate graham crust).
Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool
Next Prepare the cookie dough. Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour (Note: add flour slowly because you may not need all of it. You want the dough to come together so you can easily shape small balls). Mix just until incorporated. Stir in chocolate chips. Set aside.To prepare the filling, using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.
Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
Bake about 30 minutes, or until set. Transfer to wire rack.
To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smalled the drizzle.
Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve. These bars are served best at room temperature.
Sunday, August 16, 2009
Amazing Hard Boiled Egg Chocolate Chip Cookies
12. 4 oz all purpose bleached flour (2 ¾ cups spooned and swept)
8 ounces cold unsalted butter, cut into small chunks (16 tablespoons)
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg, lightly beaten
1 hard boiled egg, cut into big chunks
1/2 teaspoon vanilla extract
1 cup chocolate chips
Combine flour and butter in food processor. Pulse until mixture is mealy and coarse. Add the salt and baking soda and pulse to mix. Add both sugars and hard boiled egg. Pulse again until mixture is mealy looking. Add in the raw egg and vanilla and pulse until mixture just begins to come together. Dump mixture into a bowl, add chocolate chips and shape into balls. You will see egg whites in dough – they’ll disappear as the cookies bake. Bake on a parchment lined cookie sheet at 350 degrees F. for 20 minutes or until cookies appear lightly browned around edges. Let cool on cookie sheet for 5 minutes then transfer to rack to finish cooling.
And if this was not enough to grasp the concept of how large they were, I compared it to my face!