When Christmastime rolls around, it usually signals baking time. I have 22 co-workers that I want to give gifts to, but that's a lot of presents to buy! So, I usually end up making goodies for everyone. This year I made this recipe, a sugar cookie recipe form my mom, and the chocolate gooey butter cookies.
These cookies gave me quite a bit of trouble, honestly, but they were worth it. I think I rolled the dough too thin at first, which led to sheets of burnt, crispy cookies. They were delicious dipped in hot chocolate, though. :) After about three pans I finally got the cooking time figured out. Fortunately, this makes quite a few cookies so I had enough for everyone even with all the burnt efforts. So, keep that in mind--don't roll the dough too thin!
These are a nice variation on a traditional sugar cookie. These are especially good for anyone that really likes cinnamon.
This recipe came from Taste of Home Christmas Cookies & Candies, a little cookbook you would get at the grocery story checkout stand. It has some great recipes in it!
Cinnamon Stars
Ingredients:
1 c. butter, softened (2 sticks)
2 c. sugar
2 eggs
2 3/4 c. flour
1/3 c. ground cinnamon
Directions:
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Combine the flour and cinnamon in a separate bowl, then gradually add this to the creamed mixture. Cover and refrigerate for 1 hour or until the dough is easy to handle.
On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut with a 2 1/2-inch star cookie cutter dipped in sugar. Place 1 inch apart on an ungreased baking sheet. Sprinkle sugar on cookies.
Bake at 350 for 7-10 minutes, adding time if needed, just until edges are firm and bottom of cookies is lightly browned. Cool on wire racks.
Yields 5 dozen cookies.
Friday, December 30, 2011
Kitchen Adventures 19.2
Every day I get delicious recipes sent to my inbox. I usually print out the ones I want to try and add them to my collection. Occasionally, if something looks REALLY good, I will tell my student employees about it to gauge their reaction and see if it is something they would want for a birthday party or other event.
I printed off this recipe back in March. I told one of my students about it and said I would make it sometime. The months drifted by and still I did not make this. Finally, it came time for our December birthday/Christmas/going away party and this seemed like just the right dish for such a large occasion. It was also my birthday and this student's birthday month, so I thought it would be fitting.
This recipe is so delicious it's ridiculous. I unfortunately only got a couple pieces as I left for the rest of the week, but I have a feeling they did not last very long. They are very rich, so tiny pieces are plenty.
This recipe came from Sweet Pea's Kitchen.
Peanut Butter Truffle Brownies
Ingredients:
For the brownies:
1 c. butter (2 sticks)
2 c. sugar
3 eggs
3 tsp. vanilla
2/3 c. cocoa powder
1 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
For the peanut butter filling:
1/2 c. butter, softened (1 stick)
1/2 c. creamy peanut butter
2 c. powdered sugar
2/3 tsp. milk
For the ganache topping:
1/4 c. creamy peanut butter
2 c. semisweet chocolate chips
1/4 c. butter (half a stick)
2 T heavy whipping cream
Directions:
1. Preheat the oven to 350 degrees. Butter the bottom and sides of a 9x13 metal pan (I used Pyrex and it was fine). Put a long piece of parchment paper in to bottom of the pan, draping the ends. (I did hot do this and they came out fine.). Butter the parchment.
2. In a medium (I used a large) saucepan over medium heat, melt the butter. Remove from heat and add the sugar; stir to combine. Beat in the eggs and vanilla until combined. Mix in the cocoa, baking powder and salt. Add the flour and stir until just combined and no streaks of dry ingredients remain. Pour this into the prepared pan and spread into an even layer. Bake for about 25-30 minutes. Let cool completely in pan on a cooling rack.
3. While the brownies are cooling, make the peanut butter filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.
4. While the filling is setting, make the ganache. Melt and combine the ingredients in a double boiler or in a microwave safe bowl. Pour the ganache over the top and spread it gently. Return to the fridge to set.
Unfortunately I failed to take a picture of this. Picture brownies with peanut butter fudge and chocolate ganache on top. It's delicious!
I printed off this recipe back in March. I told one of my students about it and said I would make it sometime. The months drifted by and still I did not make this. Finally, it came time for our December birthday/Christmas/going away party and this seemed like just the right dish for such a large occasion. It was also my birthday and this student's birthday month, so I thought it would be fitting.
This recipe is so delicious it's ridiculous. I unfortunately only got a couple pieces as I left for the rest of the week, but I have a feeling they did not last very long. They are very rich, so tiny pieces are plenty.
This recipe came from Sweet Pea's Kitchen.
Peanut Butter Truffle Brownies
Ingredients:
For the brownies:
1 c. butter (2 sticks)
2 c. sugar
3 eggs
3 tsp. vanilla
2/3 c. cocoa powder
1 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
For the peanut butter filling:
1/2 c. butter, softened (1 stick)
1/2 c. creamy peanut butter
2 c. powdered sugar
2/3 tsp. milk
For the ganache topping:
1/4 c. creamy peanut butter
2 c. semisweet chocolate chips
1/4 c. butter (half a stick)
2 T heavy whipping cream
Directions:
1. Preheat the oven to 350 degrees. Butter the bottom and sides of a 9x13 metal pan (I used Pyrex and it was fine). Put a long piece of parchment paper in to bottom of the pan, draping the ends. (I did hot do this and they came out fine.). Butter the parchment.
2. In a medium (I used a large) saucepan over medium heat, melt the butter. Remove from heat and add the sugar; stir to combine. Beat in the eggs and vanilla until combined. Mix in the cocoa, baking powder and salt. Add the flour and stir until just combined and no streaks of dry ingredients remain. Pour this into the prepared pan and spread into an even layer. Bake for about 25-30 minutes. Let cool completely in pan on a cooling rack.
3. While the brownies are cooling, make the peanut butter filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.
4. While the filling is setting, make the ganache. Melt and combine the ingredients in a double boiler or in a microwave safe bowl. Pour the ganache over the top and spread it gently. Return to the fridge to set.
Unfortunately I failed to take a picture of this. Picture brownies with peanut butter fudge and chocolate ganache on top. It's delicious!
Kitchen Adventures 19.1
For the amount of baking I do, you would think that I make cakes from scratch all the time. However, you would be incorrect. If I need to make a cake for someone I normally just go get a box mix and whip that up. It's hard to beat those cakes, honestly. There are special occasions, though, where I do go above and beyond and make a cake from scratch.
My boyfriend requested cupcakes for his birthday, half white cake and half chocolate. After I made them he realized that he actually wanted yellow cake cupcakes, but he got white ones so he dealt with it. I used a white cake recipe and a chocolate cake recipe and made them into cupcakes. I then used chocolate store-bought frosting for the white cupcakes and vanilla store-bought frosting for the chocolate cupcakes. I ended up with far more white cupcakes than chocolate cupcakes. I should have divided the batter more with the chocolate cupcakes but I was lazy and wanted to fit them all in one pan. Splitting it up would have been a better idea, but they were still good. I divided the white batter more than I needed to so those cupcakes were tinier than they should have been, but oh well. They were all still delicious.
The white cake recipe came from Better Homes and Gardens New Cook Book, 14th edition. The chocolate cake recipe came form Every Day with Rachael Ray.
White Cake
Ingredients:
4 egg whites
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or shortening, softened (1 stick)
1 3/4 c. sugar
1 tsp. vanilla
1 1/3 c. buttermilk or sour milk
Directions:
1. Allow egg white to stand at room temperature for 30 minutes. Meanwhile, prepare the cake pans of your choosing: 2 9" or 8" rounds, one 9x13" rectangle, or cupcakes. Set the pan(s) aside . In a medium bowl, stir together flour, baking powder, baking soda, and salt, then set aside.
2. Preheat oven to 350 degrees. In a large mixing bowl, beat batter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla and beat until well combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition, just until combined. Pour into prepared pan(s).
3. Bake 9" rounds for 20 to 25 minutes, 8" rounds 25 to 30 minutes, 9x13" pan for 30 to 35 minutes, and about 15 minutes for cupcakes. Check the cupcakes and add time as needed. A wooden toothpick inserted in the center should come out clean. If using cake pans, cool in pans for 10 minutes, then remove from pans and cool thoroughly on wire rack.The 9x13" pan can be cooled completely in the pan on the rack
Chocolate Cake
Ingredients:
1 c. flour
1 c. plus 2 T sugar
7 T. unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
2 large eggs
1/2 c. milk
1 stick unsalted butter melted
1/2 tsp. vanilla extract
Confectioners' sugar for dusting
Directions:
1. Preheat the oven to 350 degrees. Grease a 9-inch round cake pan (or prepare cupcake pans).
2. In a large bowl, whisk together the flour, sugar, cocoa powder, salt and baking soda. Make a well in the center and add the eggs and milk and whisk gently to make a thick batter. Whisk vigorously 30 to 40 strokes.. Whisk in the melted butter and vanilla just until smooth. Scrape into the prepared pan(s).
3. Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes for the cake and about 20 minutes for the cupcakes. Let cool on a rack for 10 minutes, then invert the cake pan onto the rack. Remove the cake from the pan and invert again. Let cool completely. Dust with the confectioners' sugar to serve.
My boyfriend requested cupcakes for his birthday, half white cake and half chocolate. After I made them he realized that he actually wanted yellow cake cupcakes, but he got white ones so he dealt with it. I used a white cake recipe and a chocolate cake recipe and made them into cupcakes. I then used chocolate store-bought frosting for the white cupcakes and vanilla store-bought frosting for the chocolate cupcakes. I ended up with far more white cupcakes than chocolate cupcakes. I should have divided the batter more with the chocolate cupcakes but I was lazy and wanted to fit them all in one pan. Splitting it up would have been a better idea, but they were still good. I divided the white batter more than I needed to so those cupcakes were tinier than they should have been, but oh well. They were all still delicious.
The white cake recipe came from Better Homes and Gardens New Cook Book, 14th edition. The chocolate cake recipe came form Every Day with Rachael Ray.
White Cake
Ingredients:
4 egg whites
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or shortening, softened (1 stick)
1 3/4 c. sugar
1 tsp. vanilla
1 1/3 c. buttermilk or sour milk
Directions:
1. Allow egg white to stand at room temperature for 30 minutes. Meanwhile, prepare the cake pans of your choosing: 2 9" or 8" rounds, one 9x13" rectangle, or cupcakes. Set the pan(s) aside . In a medium bowl, stir together flour, baking powder, baking soda, and salt, then set aside.
2. Preheat oven to 350 degrees. In a large mixing bowl, beat batter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla and beat until well combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition, just until combined. Pour into prepared pan(s).
3. Bake 9" rounds for 20 to 25 minutes, 8" rounds 25 to 30 minutes, 9x13" pan for 30 to 35 minutes, and about 15 minutes for cupcakes. Check the cupcakes and add time as needed. A wooden toothpick inserted in the center should come out clean. If using cake pans, cool in pans for 10 minutes, then remove from pans and cool thoroughly on wire rack.The 9x13" pan can be cooled completely in the pan on the rack
Chocolate Cake
Ingredients:
1 c. flour
1 c. plus 2 T sugar
7 T. unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
2 large eggs
1/2 c. milk
1 stick unsalted butter melted
1/2 tsp. vanilla extract
Confectioners' sugar for dusting
Directions:
1. Preheat the oven to 350 degrees. Grease a 9-inch round cake pan (or prepare cupcake pans).
2. In a large bowl, whisk together the flour, sugar, cocoa powder, salt and baking soda. Make a well in the center and add the eggs and milk and whisk gently to make a thick batter. Whisk vigorously 30 to 40 strokes.. Whisk in the melted butter and vanilla just until smooth. Scrape into the prepared pan(s).
3. Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes for the cake and about 20 minutes for the cupcakes. Let cool on a rack for 10 minutes, then invert the cake pan onto the rack. Remove the cake from the pan and invert again. Let cool completely. Dust with the confectioners' sugar to serve.
Kitchen Adventures 18.2
I love cheesecake. Plain cheesecake, flavored cheesecake, cheesecake with toppings--it's all good. I'm always looking for good cheesecake recipes, too. Some call for a water bath, others you just pop into the oven as is. Usually I try to go for the ones that do no require the water bath as I do not have a roaster pan big enough to hold my springform pan. However, I now have a roaster pan (thanks Mom and Dad!) so I might be doing the water bath path more. Regardless, the cheesecake always turns out delicious.
This cheesecake was a hit at our monthly birthday party as well as at a family Christmas. It even went over well with people who do not like pumpkin, which is always a testament to the cheesecake. Both times I made this I did not do a water bath as the below directions will indicate. I instead usde the baking directions for another pumpkin cheesecake recipe. I did not make that other recipe because I did not have all the ingredients and I had all the ingredients for this one. So, you don't have to do the water bath to still have this cheesecake turn out wonderfully.
Oddly enough, the hardest part of making this cheesecake was finding gingersnaps for the crust. I could not find them at Walmart so ended up getting them at my local grocery store while home in Kansas. Then, a couple weeks later, I saw gingersnaps on an end cap at Walmart. Sigh. Oh well, I got the crust made and it was delicious. I also did not have a food processor so the first time I made this I crushed the gingersnaps in a gallon resealable plastic bag with a rolling pin and the second time I used a nut chopper and just chopped four or five cookies at a time. It takes longer, but it works out. I then combined the cookies with the butter in a separate bowl and mixed it up.
The swirl on this turned out much better the second time. I don't know if it was how I drug the knife through the top or where I dolloped the plain cheesecake mix, but regardless it tasted delicious both times.
If you're afraid of making a cheesecake, there's nothing to fear. Just follow the directions and you will be fine.
This recipe came from Every Day with Rachael Ray.
Pumpkin Swirl Cheesecake
Ingredients:
Cooking spray
25 gingersnap cookies
1 3/4 c. sugar
4 T. unsalted butter, melted and cooled
Three 8-oz. packages cream cheese, cut into chunks and softened
5 large eggs, at room temperature
One 15-oz. can pumpkin puree
1 tsp. vanilla extract
1 T. pumpkin pie spice
1/2 tsp. salt
Boiling water (if doing the water bath)
Directions:
1. Position a rack in the lower third of the oven and preheat to 325 degrees. Lightly coat a 9-inch springform pan with cooking spray (very lightly). Using a food processor (or whatever you can), grind the cookies with 1/4 cup sugar. (I ground/crushed the cookies and then combined them with the sugar.) Add the butter and pulse to combine. (Or stir with a fork.) Press the mixture into the bottom and halfway up the sides of the prepared pan. Use a flat-bottomed cup for even, light pressure. Bake until firm, 3 minutes. (Only do this if you are doing the water bath.) Transfer to a rack to cool or set aside if not baked.
2. Using an electric mixer, beat the cream cheese and remaining 1 1/2 cups sugar until smooth, about 1 minute. Beat in 2 eggs until blended. Transfer 1/4 cup of the cream cheese mixture to a small bowl and set aside. Add the remaining 3 eggs, the pumpkin, vanilla, pumpkin pie spice and salt to the rest of the mixture and beat until combined, about 2 minutes.
3. Set the springform pan with the cooled crust on a double layer of extra long and wide heavy duty aluminum foil and wrap the foil tightly around the bottom and sides of the pan, making sure there are no cracks or creases where water could enter the pan. Set this in a roasting pan. Pour the cheesecake filling into the crust. Dollop the reserved cream cheese mixture onto the filling and swirl together using the tip of a knife. Transfer the roasting pan to the oven and fill with enough boiling water to reach about halfway up the sides of the pan. Bake the cheesecake until the center is slightly wobbly but the edges are firm to the touch, about 1 1/4 hours or 75 minutes. ***If you are not doing the water bath, fill the prepared crust with the filling and then dollop the reserved cream cheese mixture onto the top and swirl with the tip of a knife. Place the pan onto the oven rack and bake for about an hour, checking when nearing the hour to ensure the top is not too browned.
4. Transfer the roasting pan with the cheesecake to a rack and let cool for 45 minutes. Remove the springform pan, discard the foil and let the cheesecake cool on the rack for 3 hours. Run a knife around the edges to loosen the cake. Wrap the pan in plastic wrap and refrigerate overnight. ***If you did not do the water bath, simply remove the pan from the oven and place on a wire rack to cool. I let it cool about 3 hours total. I ran a knife around the edge about the 2 1/2 hour mark, just to make sure the cheesecake did not get stuck to the pan but it was still fairly set by that point. Wrap the pan in plastic wrap and refrigerate it overnight.
5. Remove the springform
Cheesecakes do take quite a bit of time, but they are well worth the effort. See the image below for the lovely decadence that is a pumpkin swirl cheesecake.
This cheesecake was a hit at our monthly birthday party as well as at a family Christmas. It even went over well with people who do not like pumpkin, which is always a testament to the cheesecake. Both times I made this I did not do a water bath as the below directions will indicate. I instead usde the baking directions for another pumpkin cheesecake recipe. I did not make that other recipe because I did not have all the ingredients and I had all the ingredients for this one. So, you don't have to do the water bath to still have this cheesecake turn out wonderfully.
Oddly enough, the hardest part of making this cheesecake was finding gingersnaps for the crust. I could not find them at Walmart so ended up getting them at my local grocery store while home in Kansas. Then, a couple weeks later, I saw gingersnaps on an end cap at Walmart. Sigh. Oh well, I got the crust made and it was delicious. I also did not have a food processor so the first time I made this I crushed the gingersnaps in a gallon resealable plastic bag with a rolling pin and the second time I used a nut chopper and just chopped four or five cookies at a time. It takes longer, but it works out. I then combined the cookies with the butter in a separate bowl and mixed it up.
The swirl on this turned out much better the second time. I don't know if it was how I drug the knife through the top or where I dolloped the plain cheesecake mix, but regardless it tasted delicious both times.
If you're afraid of making a cheesecake, there's nothing to fear. Just follow the directions and you will be fine.
This recipe came from Every Day with Rachael Ray.
Pumpkin Swirl Cheesecake
Ingredients:
Cooking spray
25 gingersnap cookies
1 3/4 c. sugar
4 T. unsalted butter, melted and cooled
Three 8-oz. packages cream cheese, cut into chunks and softened
5 large eggs, at room temperature
One 15-oz. can pumpkin puree
1 tsp. vanilla extract
1 T. pumpkin pie spice
1/2 tsp. salt
Boiling water (if doing the water bath)
Directions:
1. Position a rack in the lower third of the oven and preheat to 325 degrees. Lightly coat a 9-inch springform pan with cooking spray (very lightly). Using a food processor (or whatever you can), grind the cookies with 1/4 cup sugar. (I ground/crushed the cookies and then combined them with the sugar.) Add the butter and pulse to combine. (Or stir with a fork.) Press the mixture into the bottom and halfway up the sides of the prepared pan. Use a flat-bottomed cup for even, light pressure. Bake until firm, 3 minutes. (Only do this if you are doing the water bath.) Transfer to a rack to cool or set aside if not baked.
2. Using an electric mixer, beat the cream cheese and remaining 1 1/2 cups sugar until smooth, about 1 minute. Beat in 2 eggs until blended. Transfer 1/4 cup of the cream cheese mixture to a small bowl and set aside. Add the remaining 3 eggs, the pumpkin, vanilla, pumpkin pie spice and salt to the rest of the mixture and beat until combined, about 2 minutes.
3. Set the springform pan with the cooled crust on a double layer of extra long and wide heavy duty aluminum foil and wrap the foil tightly around the bottom and sides of the pan, making sure there are no cracks or creases where water could enter the pan. Set this in a roasting pan. Pour the cheesecake filling into the crust. Dollop the reserved cream cheese mixture onto the filling and swirl together using the tip of a knife. Transfer the roasting pan to the oven and fill with enough boiling water to reach about halfway up the sides of the pan. Bake the cheesecake until the center is slightly wobbly but the edges are firm to the touch, about 1 1/4 hours or 75 minutes. ***If you are not doing the water bath, fill the prepared crust with the filling and then dollop the reserved cream cheese mixture onto the top and swirl with the tip of a knife. Place the pan onto the oven rack and bake for about an hour, checking when nearing the hour to ensure the top is not too browned.
4. Transfer the roasting pan with the cheesecake to a rack and let cool for 45 minutes. Remove the springform pan, discard the foil and let the cheesecake cool on the rack for 3 hours. Run a knife around the edges to loosen the cake. Wrap the pan in plastic wrap and refrigerate overnight. ***If you did not do the water bath, simply remove the pan from the oven and place on a wire rack to cool. I let it cool about 3 hours total. I ran a knife around the edge about the 2 1/2 hour mark, just to make sure the cheesecake did not get stuck to the pan but it was still fairly set by that point. Wrap the pan in plastic wrap and refrigerate it overnight.
5. Remove the springform
Cheesecakes do take quite a bit of time, but they are well worth the effort. See the image below for the lovely decadence that is a pumpkin swirl cheesecake.
Kitchen Adventures 18.1
When someone says "cheeseburger," most people think of fast food, burger joints or clogged arteries. I personally think of something delicious as I am a burger fan, but sometimes I want the taste of a cheeseburger without the grease or going out to eat. So, when I found this recipe I decided I needed to try it out.
This recipe takes a different spin on a cheeseburger. First, it is made in a slow cooker. Next, it is in casserole form. I have never heard of a cheeseburger casserole, but it sounded like something I would like. It actually ended up being more like a cheese meatloaf, but it was delicious. Even if you are not a meatloaf fan, you really should try this one out.
I have made this a couple times over the last few months and I learned a valuable lesson the second time I made this. When it says to use extra-lean ground beef, do it. Since you're not grilling or cooking these in a skillet, there is no place for the fat to go. The extra-lean beef is perfect and you end up with very little fat.
This recipe came from one of those little cookbooks you see at the checkout stand at your grocery store. There are some really good recipes in those little books! This one in particular is from Prevention Guide Slow Cooker Recipe Book.
Cheddar Burger Casserole
Ingredients:
2 lb. extra-lean ground beef
1/2 c. seasoned dried bread crumbs
1/4 c. chopped onion
1 T. Worcestershire sauce
1/2 c. ketchup
1 c. grated Cheddar cheese
Directions:
1. Coat the slow cooker with nonstick cooking spray or use a cooker liner. In a medium bowl, mix the beef, bread crumbs, onion and Worcestershire sauce. Spoon into cooker and spread the top evenly with ketchup.
2. Cover and cook on low for 3 hours or high for 1 1/2 hours.
3. Evenly sprinkle the top with cheese, then cover and cook for 30 more minutes if cooking on low, 15 if cooking on high, or until the cheese melts.
Serves 6
I typically serve this with some Steamers veggies or other vegetables like peas or green beans. It's quite delicious!
This recipe takes a different spin on a cheeseburger. First, it is made in a slow cooker. Next, it is in casserole form. I have never heard of a cheeseburger casserole, but it sounded like something I would like. It actually ended up being more like a cheese meatloaf, but it was delicious. Even if you are not a meatloaf fan, you really should try this one out.
I have made this a couple times over the last few months and I learned a valuable lesson the second time I made this. When it says to use extra-lean ground beef, do it. Since you're not grilling or cooking these in a skillet, there is no place for the fat to go. The extra-lean beef is perfect and you end up with very little fat.
This recipe came from one of those little cookbooks you see at the checkout stand at your grocery store. There are some really good recipes in those little books! This one in particular is from Prevention Guide Slow Cooker Recipe Book.
Cheddar Burger Casserole
Ingredients:
2 lb. extra-lean ground beef
1/2 c. seasoned dried bread crumbs
1/4 c. chopped onion
1 T. Worcestershire sauce
1/2 c. ketchup
1 c. grated Cheddar cheese
Directions:
1. Coat the slow cooker with nonstick cooking spray or use a cooker liner. In a medium bowl, mix the beef, bread crumbs, onion and Worcestershire sauce. Spoon into cooker and spread the top evenly with ketchup.
2. Cover and cook on low for 3 hours or high for 1 1/2 hours.
3. Evenly sprinkle the top with cheese, then cover and cook for 30 more minutes if cooking on low, 15 if cooking on high, or until the cheese melts.
Serves 6
I typically serve this with some Steamers veggies or other vegetables like peas or green beans. It's quite delicious!
Thursday, December 29, 2011
Kitchen Adventures 17.3
Deliciously decadent desserts are some of my favorite things to make. I usually make these for work birthday parties, but I think I need to start making them for myself. Most of the time I only get one or two pieces of what I make before it's all gone! For once, though, this didn't happen. For some reason everyone forgot about this dessert in the fridge and eventually I had to take it home and eat it all myself. Let me tell you, I was happy to make that sacrifice. :) I even shared this recipe with my mom so she could make them for my brother's senior percussion recital and they were a hit there. I'm feeling the need to make them again once all the Christmas goodies are gone.
This dessert does take a little time to make, but it's not overwhelming. You basically end up making two different kinds of fudge and then making a crumbly layer at the bottom. Deliciousness. You do just need little pieces because it is quite rich. My mom ended up sticking pieces together with a toothpick in order to hold them together as the bottom layer does tend to crumble off. It generally holds together, though.
This recipe came from Every Day with Rachael Ray.
Chocolate Peanut Butter Fudge Crunch
Ingredients:
6 oz. semisweet chocolate, chopped
2 sticks plus 1 T. unsalted butter
One 16 oz. jar creamy peanut butter
2 c. crispy rice cereal
1/4 tsp. salt
3 c. confectioners' (powdered) sugar
Directions:
1. Line an 8-inch square baking dish with parchment paper or waxed paper. In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over the heat. I chopped the chocolate as needed in order to ensure it was just half of it. Remove from the heat once melted and stir in 1 cup peanut butter and 2 cups rice cereal. Spread the mixture evenly in the prepared pan and refrigerate until set, about 15 minutes. Wash out the saucepan.
2. In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confecitoners' sugar. Spread half of the peanut butter mixture over the cereal layer. Top that with the remaining 1 cup cereal.
3. In a small bowl, microwave the remaining chocolate at medium power until melted, about 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly over the cereal-topped peanut butter layer and refrigerate until set, about 45 minutes.
I again do not have a picture, but imagine a layer of chocolate-peanut butter fudge on top of a layer of peanut butter fudge on top of a layer of chocolate crisp rice and you have deliciousness.
This dessert does take a little time to make, but it's not overwhelming. You basically end up making two different kinds of fudge and then making a crumbly layer at the bottom. Deliciousness. You do just need little pieces because it is quite rich. My mom ended up sticking pieces together with a toothpick in order to hold them together as the bottom layer does tend to crumble off. It generally holds together, though.
This recipe came from Every Day with Rachael Ray.
Chocolate Peanut Butter Fudge Crunch
Ingredients:
6 oz. semisweet chocolate, chopped
2 sticks plus 1 T. unsalted butter
One 16 oz. jar creamy peanut butter
2 c. crispy rice cereal
1/4 tsp. salt
3 c. confectioners' (powdered) sugar
Directions:
1. Line an 8-inch square baking dish with parchment paper or waxed paper. In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over the heat. I chopped the chocolate as needed in order to ensure it was just half of it. Remove from the heat once melted and stir in 1 cup peanut butter and 2 cups rice cereal. Spread the mixture evenly in the prepared pan and refrigerate until set, about 15 minutes. Wash out the saucepan.
2. In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confecitoners' sugar. Spread half of the peanut butter mixture over the cereal layer. Top that with the remaining 1 cup cereal.
3. In a small bowl, microwave the remaining chocolate at medium power until melted, about 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly over the cereal-topped peanut butter layer and refrigerate until set, about 45 minutes.
I again do not have a picture, but imagine a layer of chocolate-peanut butter fudge on top of a layer of peanut butter fudge on top of a layer of chocolate crisp rice and you have deliciousness.
Kitchen Adventures 17.2
Branching out and trying something completely different can be intimidating. When it comes to my food, I tend to stick with the usual, or at least around the usual. I dread the thought of making something that I would hate, wasting the money and time I spent making the dish. Every now and then, though, just the right thing comes along to push me outside my normal comfort cooking zone.
This recipe is not extremely outside my zone, but it is a little different. I have not had dumplings very often, but I do know that I like them. My boyfriend, however, does not. Most weeks I make dinner during the week and he pays for or makes food on the weekends. It usually ends up balancing out. When I told him this involved dumplings he was not terribly excited about it, but we went on the quest for gnocchi at the store. However, we came up unsuccessful. We looked in the refrigerated section and frozen section to no avail. Later I found out they are probably on the pasta row, but at the time we did not think of that. So, we avoided the dumplings and instead used tortellini. It ended up being a good substitute, but I would still like to try this with the gnocchi.
I discovered that this dish definitely takes some time. I decided that I needed to switch the steps in the directions, at least for what I did. The changes are below. Hopefully it makes sense when going through it.
This recipe came from Every Day with Rachael Ray.
Creamed Chicken with Gnocchi Dumplings (or Tortellini)
Ingredients:
One 1lb. package potato gnocchi (or tortellini)
4 T. butter
1 onion, finely chopped
1 red bell pepper, chopped
12 oz. boneless skinless chicken breasts, cut into thin strips
Salt and pepper
2 T. flour
1 c. half-and-half
1 c. chicken broth
2 scallions, chopped
Directions:
1. In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened.
2. Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring continuously, until just cooked through, about 5 minutes. Season with salt and pepper.
3. Right before adding the chicken to the onion and pepper combination, prepare the gnocchi or tortellini according to the package directions. Make sure the water is boiling well before you add the gnocchi or tortellini. Drain when done and set aside.
4. When the sauce is thickened, stir into the chicken mixture and then add the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.
This recipe is not extremely outside my zone, but it is a little different. I have not had dumplings very often, but I do know that I like them. My boyfriend, however, does not. Most weeks I make dinner during the week and he pays for or makes food on the weekends. It usually ends up balancing out. When I told him this involved dumplings he was not terribly excited about it, but we went on the quest for gnocchi at the store. However, we came up unsuccessful. We looked in the refrigerated section and frozen section to no avail. Later I found out they are probably on the pasta row, but at the time we did not think of that. So, we avoided the dumplings and instead used tortellini. It ended up being a good substitute, but I would still like to try this with the gnocchi.
I discovered that this dish definitely takes some time. I decided that I needed to switch the steps in the directions, at least for what I did. The changes are below. Hopefully it makes sense when going through it.
This recipe came from Every Day with Rachael Ray.
Creamed Chicken with Gnocchi Dumplings (or Tortellini)
Ingredients:
One 1lb. package potato gnocchi (or tortellini)
4 T. butter
1 onion, finely chopped
1 red bell pepper, chopped
12 oz. boneless skinless chicken breasts, cut into thin strips
Salt and pepper
2 T. flour
1 c. half-and-half
1 c. chicken broth
2 scallions, chopped
Directions:
1. In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened.
2. Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring continuously, until just cooked through, about 5 minutes. Season with salt and pepper.
3. Right before adding the chicken to the onion and pepper combination, prepare the gnocchi or tortellini according to the package directions. Make sure the water is boiling well before you add the gnocchi or tortellini. Drain when done and set aside.
4. When the sauce is thickened, stir into the chicken mixture and then add the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.
Kitchen Adventures 17.1
Hearty soups always sound delicious when the weather starts to cool and the leaves start to fall. The sun starts setting earlier and the nighttime chill sets in right at dinnertime. Delicious soup that warms your stomach just sounds delightful at this time of year.
Several of my cookbooks have good soup recipes, and I definitely need to make more soup, stew and stoup. I have an immersion blender now thanks to my parents, so I see more soups in my future. :) Many soups do not need an immersion blender, though, and those are the ones I typically make.
This particular recipe comes from the handy triple T youth group cookbook. The recipe was contributed by a friend's mother, and it is quite delicious. I did learn that it does awhile to make this, especially getting the soup to thicken. I think I was trying to make it thicker than it is supposed to be. I had it simmering down for at least 30 minutes, when I probably could have stopped at 15, but so it goes. You be the judge on what works best for you. This is definitely one I will make again.
Cheeseburger Soup
Ingredients:
2 lbs. hamburger
1 onion, chopped
3 cans chicken broth
3 potatoes, sliced
1 lb. Velveeta cheese
1 quart (4 cups) milk
2 T. flour
Salt and pepper to taste
Directions:
Brown the hamburger and onion in a skillet. Boil the potatoes and drain them. Make a thickening mixture of the flour and 1 1/2 cups milk shaken up. In a large stock pot, place the hamburger onion mixture, potatoes, broth, cheese, and the thickening mixture. Heat this until the cheese melts. Turn off the heat once the cheese melts and add in the remaining milk. Salt and pepper to taste. Stir to thicken until desired consistency.
Several of my cookbooks have good soup recipes, and I definitely need to make more soup, stew and stoup. I have an immersion blender now thanks to my parents, so I see more soups in my future. :) Many soups do not need an immersion blender, though, and those are the ones I typically make.
This particular recipe comes from the handy triple T youth group cookbook. The recipe was contributed by a friend's mother, and it is quite delicious. I did learn that it does awhile to make this, especially getting the soup to thicken. I think I was trying to make it thicker than it is supposed to be. I had it simmering down for at least 30 minutes, when I probably could have stopped at 15, but so it goes. You be the judge on what works best for you. This is definitely one I will make again.
Cheeseburger Soup
Ingredients:
2 lbs. hamburger
1 onion, chopped
3 cans chicken broth
3 potatoes, sliced
1 lb. Velveeta cheese
1 quart (4 cups) milk
2 T. flour
Salt and pepper to taste
Directions:
Brown the hamburger and onion in a skillet. Boil the potatoes and drain them. Make a thickening mixture of the flour and 1 1/2 cups milk shaken up. In a large stock pot, place the hamburger onion mixture, potatoes, broth, cheese, and the thickening mixture. Heat this until the cheese melts. Turn off the heat once the cheese melts and add in the remaining milk. Salt and pepper to taste. Stir to thicken until desired consistency.
Kitchen Adventures 16.3
The monthly birthday party at work is something everyone in the office anticipates. I try to make something that the honorees like since it is their day. We have quite a few ladies on our staff, so it should come as no surprise that chocolate desserts frequently make the menu. They all have their favorites and I make the special ones again and again on request. Baking is how I show people I care about them, so this is my special way of saying "thank you" to all my co-workers and students for their hard work.
One of the all-time favorites is the chocolate gooey butter cookie recipe. They all get excited when they see these cookies. I like making these because I can easily make them gluten-free for those in our office that need that. This cookie recipe is based off of a cake recipe, though, which not many of them knew. Both of these come from Paula Deen at the Food Network. That should have been obvious from the "gooey butter" title. :)
This cake is as delicious as the title would suggest. This can also be easily converted into a gluten-free dessert, just like the cookies. You can't even tell the difference between the two, so I just always make it gluten-free so that I know everyone at work can have some.
Double Chocolate Gooey Butter Cake
Ingredients:
2 sticks butter, melted
1 package chocolate cake mix (or gluten-free chocolate or devil's food cake mix)
1 egg, plus 2 eggs
1 8 oz. package cream cheese, softened
3 to 4 T cocoa powder
1 16 oz. box (2 c.) powdered sugar
1 tsp. vanilla extract
1 c. chopped nuts (I omitted this)
Directions:
Preheat oven to 350 degrees.
Lightly grease a 9"x13" baking pan. In a large bowl, combine the cake mix, 1 egg and one stick melted butter. Stir until well blended. Pat mixture into pan and set aside. This will be thick and crumbly, but that's how it's supposed to be. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder. Lower the mixer speed and add the powdered sugar. Continue beating until the ingredients are well mixed. Slowly add the remaining 1 stick melted butter and the vanilla, continuing to beat the mixture until smooth. If using nuts, stir them in with a rubber spatula. Spread the filling over the cake mixture in the pan.
Bake for 40 to 45 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished. Let the cake partially cool on a wire rack before cutting into pieces.
I unfortunately do not have an image for this cake, but picture a deliciously decadent chocolate cake and you've got it. :)
One of the all-time favorites is the chocolate gooey butter cookie recipe. They all get excited when they see these cookies. I like making these because I can easily make them gluten-free for those in our office that need that. This cookie recipe is based off of a cake recipe, though, which not many of them knew. Both of these come from Paula Deen at the Food Network. That should have been obvious from the "gooey butter" title. :)
This cake is as delicious as the title would suggest. This can also be easily converted into a gluten-free dessert, just like the cookies. You can't even tell the difference between the two, so I just always make it gluten-free so that I know everyone at work can have some.
Double Chocolate Gooey Butter Cake
Ingredients:
2 sticks butter, melted
1 package chocolate cake mix (or gluten-free chocolate or devil's food cake mix)
1 egg, plus 2 eggs
1 8 oz. package cream cheese, softened
3 to 4 T cocoa powder
1 16 oz. box (2 c.) powdered sugar
1 tsp. vanilla extract
1 c. chopped nuts (I omitted this)
Directions:
Preheat oven to 350 degrees.
Lightly grease a 9"x13" baking pan. In a large bowl, combine the cake mix, 1 egg and one stick melted butter. Stir until well blended. Pat mixture into pan and set aside. This will be thick and crumbly, but that's how it's supposed to be. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder. Lower the mixer speed and add the powdered sugar. Continue beating until the ingredients are well mixed. Slowly add the remaining 1 stick melted butter and the vanilla, continuing to beat the mixture until smooth. If using nuts, stir them in with a rubber spatula. Spread the filling over the cake mixture in the pan.
Bake for 40 to 45 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished. Let the cake partially cool on a wire rack before cutting into pieces.
I unfortunately do not have an image for this cake, but picture a deliciously decadent chocolate cake and you've got it. :)
Kitchen Adventures 16.2
As fall approaches, I tend to turn to my crock pot. I really should use it during the summer when it's so ridiculously hot and turning the oven on just sounds like a terrible idea, but that's a change for next year. I have a couple crock pot cookbooks and though there is some overlap between them all, each has its perks.
I usually stick to the same thing from each cookbook, but this time I decided to try something different. It was pretty good, but by the third day I was tired of it. Keep that in mind when checking this one out; it might be better for a family of three or more.
This recipe came from Rival Crock-Pot 3 Books in 1 cookbook that was published in 2007. There are a couple different versions and when I checked Google Books and Amazon all the copies were pretty expensive, so if you want a copy you'll either have to pay some big bucks, check the local bookstores/estate sales/ garage sales or your library.
Campbell's Nacho Chicken and Rice Wraps
Ingredients:
2 cans Campbell's cheddar cheese soup
1 c. water
2 c. Pace chunky salsa or picante sauce
1 1/4 c. uncooked regular long-grain white rice
2 lbs. boneless skinless chicken breasts
10 flour tortillas (10 in. diameter)
Directions:
1. Spray the slow cooker with cooking spray or use a crock liner. Mix soup, water, salsa, rice and chicken in the slow cooker. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours.
2. Spoon about 1 cup rice mixture down the center of a tortilla. Fold the ends up and roll the tortilla around the filling.
Unfortunately I do not have an image of this dish. Picture a chicken and rice burrito and you've got it. :)
I usually stick to the same thing from each cookbook, but this time I decided to try something different. It was pretty good, but by the third day I was tired of it. Keep that in mind when checking this one out; it might be better for a family of three or more.
This recipe came from Rival Crock-Pot 3 Books in 1 cookbook that was published in 2007. There are a couple different versions and when I checked Google Books and Amazon all the copies were pretty expensive, so if you want a copy you'll either have to pay some big bucks, check the local bookstores/estate sales/ garage sales or your library.
Campbell's Nacho Chicken and Rice Wraps
Ingredients:
2 cans Campbell's cheddar cheese soup
1 c. water
2 c. Pace chunky salsa or picante sauce
1 1/4 c. uncooked regular long-grain white rice
2 lbs. boneless skinless chicken breasts
10 flour tortillas (10 in. diameter)
Directions:
1. Spray the slow cooker with cooking spray or use a crock liner. Mix soup, water, salsa, rice and chicken in the slow cooker. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours.
2. Spoon about 1 cup rice mixture down the center of a tortilla. Fold the ends up and roll the tortilla around the filling.
Unfortunately I do not have an image of this dish. Picture a chicken and rice burrito and you've got it. :)
Kitchen Adventures 16.1
Chicken and rice is a common combination. I know I've posted several recipes involving these ingredients as the main components. Still, I always look for different ways to use these ingredients together. They are things I always have on hand, so to me it makes sense to find recipes that use these items.
This recipe is another Campbell's product advertisement recipe. Again, sometimes these are the best part of food magazines. I got this one out of Every Day with Rachael Ray. This is an easy recipe with a short prep time but a longer cook time, so keep that in mind when preparing to make this. It is a good casserole and worth the wait, though.
Cheese Chicken & Rice Casserole
Ingredients:
1 can cream of chicken soup
1 1/3 c. water
3/4 c. uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 c. frozen mixed vegetables
4 boneless skinless chicken breasts
1/2 c. shredded Cheddar cheese
Directions:
1. Stir soup, water, rice, onion powder, black pepper and vegetables in 8"x11" (2 quart) baking dish.
2. Top with chicken and season chicken as desired. I suggest black pepper, salt, garlic powder and onion powder. Cover.
3. Bake at 375 degrees for 50 minutes of until chicken and rice are done. Top with cheese. Let contents stand to meld flavors and melt cheese. Stir the rice before serving.
This recipe is another Campbell's product advertisement recipe. Again, sometimes these are the best part of food magazines. I got this one out of Every Day with Rachael Ray. This is an easy recipe with a short prep time but a longer cook time, so keep that in mind when preparing to make this. It is a good casserole and worth the wait, though.
Cheese Chicken & Rice Casserole
Ingredients:
1 can cream of chicken soup
1 1/3 c. water
3/4 c. uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 c. frozen mixed vegetables
4 boneless skinless chicken breasts
1/2 c. shredded Cheddar cheese
Directions:
1. Stir soup, water, rice, onion powder, black pepper and vegetables in 8"x11" (2 quart) baking dish.
2. Top with chicken and season chicken as desired. I suggest black pepper, salt, garlic powder and onion powder. Cover.
3. Bake at 375 degrees for 50 minutes of until chicken and rice are done. Top with cheese. Let contents stand to meld flavors and melt cheese. Stir the rice before serving.
Kitchen Adventures 15.2
Every few months or so I like to go through my cookbooks and recipes to select some recipes to try over the next couple months. Sometimes I faithfully follow this list, while other times I get a moment of inspiration (or am limited by what's in my cupboards) and make up something different.
This recipe is one I randomly selected while deviating from my list. I had hamburger that needed to be used and was looking through my beef recipes. This looked good, so I thought I'd give it a try. It is definitely a different take on a pot pie, that's for sure! In the middle of making these, which did take awhile and an extra set of hands, I realized I was making biscuits from scratch. Again, I don't read recipes close enough sometimes to realize what exactly I'm doing. To cut out the biscuits I used a jar because I had no cookie cutters at that time. Now, of course, I have plenty, but that's why I keep random things around; you never know when something can be used a different way.
For me, this was pretty strong on the tomatoes, but I am not a big tomato person. The biscuits were delicious, though.
This recipe is from Every Day with Rachael Ray.
Beef and Cheddar Potpie
Ingredients:
6 T. butter, chilled
1 small onion, chipped
1 1/2 lb. ground beef
One 28 oz. can diced tomatoes, drained
1 c. beef broth
Salt and pepper
1 1/2 c. flour
2 tsp. baking powder
2 c. shredded sharp cheddar cheese (8 oz.)
1/2 c. milk
Directions:
1. Preheat the oven to 375 degrees. Great an 8"x12" banking dish and set aside. In a large skillet, heat 2 tablespoon butter over medium-high heat. Add the onion and cook, stirring, until softened but not browned, about 3 to 5 minutes. Add the beef and cook, breaking it up, until no longer pink, about 5 minutes. Drain if needed. Stir in the tomatoes and beef broth and season with salt and pepper. Lower the heat and cook, stirring occasionally, until most of the liquid cooks out, about 20 minutes. Pour into the prepared baking dish and spread evenly.
2. Meanwhile, while the beef is cooking, make the biscuits. In a large bowl, combine the flour, baking powder and 1/2 teaspoon salt. Using your fingertips or a pastry blender, blend in the remaining 4 tablespoons butter and the cheese until the mixture resembles coarse crumbs. Pour in the milk and stir quickly with a fork to form a dry dough. Gather the dough together and knead lightly in the bowl. Transfer to a floured work surface and roll into a large, 1/2-inch think round. Using a large round cookie cutter or a glass, cut out 8 biscuits. Gather the scraps and reform the round and continue cutting biscuits until the dough has bee used.
3. Place the biscuits on top of the beef mixture as close together as possible and bake until lightly browned, about 35 minutes.
This recipe is one I randomly selected while deviating from my list. I had hamburger that needed to be used and was looking through my beef recipes. This looked good, so I thought I'd give it a try. It is definitely a different take on a pot pie, that's for sure! In the middle of making these, which did take awhile and an extra set of hands, I realized I was making biscuits from scratch. Again, I don't read recipes close enough sometimes to realize what exactly I'm doing. To cut out the biscuits I used a jar because I had no cookie cutters at that time. Now, of course, I have plenty, but that's why I keep random things around; you never know when something can be used a different way.
For me, this was pretty strong on the tomatoes, but I am not a big tomato person. The biscuits were delicious, though.
This recipe is from Every Day with Rachael Ray.
Beef and Cheddar Potpie
Ingredients:
6 T. butter, chilled
1 small onion, chipped
1 1/2 lb. ground beef
One 28 oz. can diced tomatoes, drained
1 c. beef broth
Salt and pepper
1 1/2 c. flour
2 tsp. baking powder
2 c. shredded sharp cheddar cheese (8 oz.)
1/2 c. milk
Directions:
1. Preheat the oven to 375 degrees. Great an 8"x12" banking dish and set aside. In a large skillet, heat 2 tablespoon butter over medium-high heat. Add the onion and cook, stirring, until softened but not browned, about 3 to 5 minutes. Add the beef and cook, breaking it up, until no longer pink, about 5 minutes. Drain if needed. Stir in the tomatoes and beef broth and season with salt and pepper. Lower the heat and cook, stirring occasionally, until most of the liquid cooks out, about 20 minutes. Pour into the prepared baking dish and spread evenly.
2. Meanwhile, while the beef is cooking, make the biscuits. In a large bowl, combine the flour, baking powder and 1/2 teaspoon salt. Using your fingertips or a pastry blender, blend in the remaining 4 tablespoons butter and the cheese until the mixture resembles coarse crumbs. Pour in the milk and stir quickly with a fork to form a dry dough. Gather the dough together and knead lightly in the bowl. Transfer to a floured work surface and roll into a large, 1/2-inch think round. Using a large round cookie cutter or a glass, cut out 8 biscuits. Gather the scraps and reform the round and continue cutting biscuits until the dough has bee used.
Kitchen Adventures 15.1
Every month I look forward to finding my Every Day with Rachael Ray in my mailbox. Not only do I get great recipes from the magazine and find neat home and gift ideas, but sometimes the advertisements provide useful recipes as well. Occasionally these are all I cut out of the magazines! Mostly they show how to use a company's products to make a lovely dish, but you can of course use whatever brand you want. It's not like the company is going to track you down or anything. :)
I made this casserole in the heat of August. Why, I'm not quite sure, since it was still ridiculously hot outside. I guess I just wanted something easy to make and this seemed to fit. Of course, I hadn't read the recipe very closely because it of course took longer than I thought it would, but it still turned out ok. Just keep that in mind--you've got to precook your pasta and chicken before putting it all together, so build that time in to your prep time.
This recipe is from a Campbell's soup advertisement.
Hearty Chicken & Noodle Casserole
Ingredients:
1 can cream of mushroom soup
1/2 c. milk
1/4 tsp. ground black pepper
1/4 c. Parmesan cheese
1 c. frozen mixed vegetables
2 c. cubed cooked chicken
2 c. medium egg noodles, cooked and drained
1/2 c. shredded Cheddar cheese
Directions::
1. Stir soup, milk, black pepper, Parmesan cheese, vegetables, chicken and noodles in a 1 1/2 quart casserole dish.
2. Bake at 400 degrees for 25 minutes or until hot, then stir.
3. Top with the Cheddar cheese.
I made this casserole in the heat of August. Why, I'm not quite sure, since it was still ridiculously hot outside. I guess I just wanted something easy to make and this seemed to fit. Of course, I hadn't read the recipe very closely because it of course took longer than I thought it would, but it still turned out ok. Just keep that in mind--you've got to precook your pasta and chicken before putting it all together, so build that time in to your prep time.
This recipe is from a Campbell's soup advertisement.
Hearty Chicken & Noodle Casserole
Ingredients:
1 can cream of mushroom soup
1/2 c. milk
1/4 tsp. ground black pepper
1/4 c. Parmesan cheese
1 c. frozen mixed vegetables
2 c. cubed cooked chicken
2 c. medium egg noodles, cooked and drained
1/2 c. shredded Cheddar cheese
Directions::
1. Stir soup, milk, black pepper, Parmesan cheese, vegetables, chicken and noodles in a 1 1/2 quart casserole dish.
2. Bake at 400 degrees for 25 minutes or until hot, then stir.
3. Top with the Cheddar cheese.
Wednesday, December 28, 2011
Kitchen Adventures 14.3
Every week I get together with a handful of friends at a local establishment to relax, catch up and discuss a variety of topics (usually sports-centered). We typically celebrate things like holidays, big sporting events and other big days together. One event we almost always convene for is the MLB All-Star game. We have several faithful baseball fans in the group (and some others who are not so faithful) so this always provides a perfect excuse to get together.
This year, we celebrated the all star game a little differently. Normally we gather at a friend's house and have snacky food and beverages. This year, we decided to have a pie celebration for the event. We had a wide variety of pies, from blueberry to brownie with granola to apple to chocolate peanut butter. Needless to say we were quite full by the end of the evening!
This pie recipe comes from the Better Homes and Gardens New Cook Book, 14th edition on page 445. You can find this in many libraries and bookstores as well as online.
This recipe is quite rich, so keep that in mind when slicing for serving. A tiny piece usually does the trick for most people.
Chocolate Peanut Butter Pie
Ingredients:
1 chocolate wafer crust (you can make this or buy one. I bought one to save time.)
1 8-ounce package cream cheese, softened
3/4 c. peanut butter
1 c. powdered sugar
2 T. milk
1 tsp. vanilla
1 c. whipping cream
2 T. powdered sugar
3/4 c. miniature chocolate chips
Directions:
1. Prepare a chocolate wafer crust if you choose to make one. Chill a medium mixing bowl and beaters in the refrigerator.
2. To make the filling: in a large mixing bowl beat cream cheese and peanut butter until smooth. Add the 1 cup powdered sugar, milk and vanilla, beating until combined.
3. In the chilled mixing bowl beat the whipping cream and the 2 tablespoons powdered sugar with the chilled beaters of an electric mixer until small peaks form. Gently fold one-third of the whipped cream into the peanut butter mixture. Fold remaining whipping cream and miniature chocolate chips into the peanut butter mixture. Spoon into the chocolate wafer crust. Cover and chill about 2 hours or until set.
I unfortunately do not have a picture for this pie. It is extremely delicious, though!
This year, we celebrated the all star game a little differently. Normally we gather at a friend's house and have snacky food and beverages. This year, we decided to have a pie celebration for the event. We had a wide variety of pies, from blueberry to brownie with granola to apple to chocolate peanut butter. Needless to say we were quite full by the end of the evening!
This pie recipe comes from the Better Homes and Gardens New Cook Book, 14th edition on page 445. You can find this in many libraries and bookstores as well as online.
This recipe is quite rich, so keep that in mind when slicing for serving. A tiny piece usually does the trick for most people.
Chocolate Peanut Butter Pie
Ingredients:
1 chocolate wafer crust (you can make this or buy one. I bought one to save time.)
1 8-ounce package cream cheese, softened
3/4 c. peanut butter
1 c. powdered sugar
2 T. milk
1 tsp. vanilla
1 c. whipping cream
2 T. powdered sugar
3/4 c. miniature chocolate chips
Directions:
1. Prepare a chocolate wafer crust if you choose to make one. Chill a medium mixing bowl and beaters in the refrigerator.
2. To make the filling: in a large mixing bowl beat cream cheese and peanut butter until smooth. Add the 1 cup powdered sugar, milk and vanilla, beating until combined.
3. In the chilled mixing bowl beat the whipping cream and the 2 tablespoons powdered sugar with the chilled beaters of an electric mixer until small peaks form. Gently fold one-third of the whipped cream into the peanut butter mixture. Fold remaining whipping cream and miniature chocolate chips into the peanut butter mixture. Spoon into the chocolate wafer crust. Cover and chill about 2 hours or until set.
I unfortunately do not have a picture for this pie. It is extremely delicious, though!
Kitchen Adventures 14.2
Life is busy. Sometimes, it doesn't even seem like there is time to breathe. So, if there's not time to breathe then making time for cooking is even more difficult. Now, I love eating, so of course I make time for that, but finding the time to cook is more difficult. So, when I went to the annual Cookbook Swap and Shop event at Norman Public Library and found a one dish cookbook, I snapped it up. I figured that if I only have to use one dish then it must not take very long to cook the meal, which fits perfectly into my busy days.
This was a pretty simple recipe. The only thing that caused a little confusion was finding the right kind of rice. Really, I don't think it matters that much after making the dish, so keep that in mind. It includes your meat, carbs, and veggies all in one, so overall it's a fairly balanced meal. It's deliciousness is another good factor. :)
This recipe is from Incredibly Easy One Dish cookbook on page 15. You can find a copy at Amazon or Barnes and Noble. You can also try your local library.
Creamy Parmesan Rice with Chicken
Ingredients:
1 T. oil
4 boneless, skinless chicken breasts (about 1 pound)
3 cloves garlic, minced
1 1/2 c. white rice
2 cans (14 1/2 oz. each) chicken broth
1 c. grate Parmesan cheese
1 c. frozen peas, thawed
Directions:
1. Heat the oil in a medium-size skillet. Season the chicken with salt and pepper and cook over medium-high heat 5 to 7 minutes or until lightly browned on both sides.
2. Add the garlic to the skillet and briefly cook. Stir in the rice and chicken broth and bring to a boil. Cover and reduce the heat and simmer 20 minutes or until the chicken is no longer pink in center.
3. Remove the skillet from the heat and stir in the Parmesan cheese and peas. Cover and let set 5 minutes.
This was a pretty simple recipe. The only thing that caused a little confusion was finding the right kind of rice. Really, I don't think it matters that much after making the dish, so keep that in mind. It includes your meat, carbs, and veggies all in one, so overall it's a fairly balanced meal. It's deliciousness is another good factor. :)
This recipe is from Incredibly Easy One Dish cookbook on page 15. You can find a copy at Amazon or Barnes and Noble. You can also try your local library.
Creamy Parmesan Rice with Chicken
Ingredients:
1 T. oil
4 boneless, skinless chicken breasts (about 1 pound)
3 cloves garlic, minced
1 1/2 c. white rice
2 cans (14 1/2 oz. each) chicken broth
1 c. grate Parmesan cheese
1 c. frozen peas, thawed
Directions:
1. Heat the oil in a medium-size skillet. Season the chicken with salt and pepper and cook over medium-high heat 5 to 7 minutes or until lightly browned on both sides.
2. Add the garlic to the skillet and briefly cook. Stir in the rice and chicken broth and bring to a boil. Cover and reduce the heat and simmer 20 minutes or until the chicken is no longer pink in center.
3. Remove the skillet from the heat and stir in the Parmesan cheese and peas. Cover and let set 5 minutes.
Kitchen Adventures 14.1
During the summer, I try to look for light dishes for dinner. Heavy dishes are delicious, but when it's literally 110 degrees outside, cranking up the oven and making a casserole just doesn't sound appetizing.
Occasionally these light recipes come in unexpected forms. Take spaghetti. Normally spaghetti has a rich marinara sauce and can sit heavy in the stomach. When I found this particular spaghetti recipe, I was excited to try it out. It makes this traditional favorite a light and summery dish. The bacon is a nice touch, too, thought it can be left off for a vegetarian version. When I made it my boyfriend was a little wary, but after tasting it he was converted. I even shared the recipe right after making it with someone who had an excess of basil.
This recipe is from Every Day with Rachael Ray.
Summer Herb Spaghetti with Crumbled Bacon
Ingredients:
1 pound spaghetti
8 slices thick-cut bacon
1 c. flat-leaf parsley leaves
3/4 c. fresh basil leaves
5 T. olive oil
5 T. fresh lemon juice
1/4 c. finely chopped chives
Salt and pepper
1/2 c. grated Parmesan cheese
Directions:
1. In a large pot of boiling, salt water, cook the spaghetti according to package directions. Drain, reserving 1/2 cup pasta water, and transfer spaghetti to a large bowl.
2. Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp, about 8 to 10 minutes. Drain on paper towels when done. When cool enough to handle, crumble into large pieces.
3. While the pasta and bacon are cooking, puree 1/2 c up parsley, 1/2 cup basil, olive oil, lemon juice and 2 tablespoons chives in a blender or food processor. Season with salt and pepper.
4. Add the herb oil, Parmesan cheese and reserved 1/2 cup pasta water to the pasta and toss. Chop the remaining 12 cup parsley and 1/4 cup basil and add to the pasta along with the crumbled bacon and remaining 2 tablespoon chives. Season with salt and pepper to taste.
Occasionally these light recipes come in unexpected forms. Take spaghetti. Normally spaghetti has a rich marinara sauce and can sit heavy in the stomach. When I found this particular spaghetti recipe, I was excited to try it out. It makes this traditional favorite a light and summery dish. The bacon is a nice touch, too, thought it can be left off for a vegetarian version. When I made it my boyfriend was a little wary, but after tasting it he was converted. I even shared the recipe right after making it with someone who had an excess of basil.
This recipe is from Every Day with Rachael Ray.
Summer Herb Spaghetti with Crumbled Bacon
Ingredients:
1 pound spaghetti
8 slices thick-cut bacon
1 c. flat-leaf parsley leaves
3/4 c. fresh basil leaves
5 T. olive oil
5 T. fresh lemon juice
1/4 c. finely chopped chives
Salt and pepper
1/2 c. grated Parmesan cheese
Directions:
1. In a large pot of boiling, salt water, cook the spaghetti according to package directions. Drain, reserving 1/2 cup pasta water, and transfer spaghetti to a large bowl.
2. Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp, about 8 to 10 minutes. Drain on paper towels when done. When cool enough to handle, crumble into large pieces.
3. While the pasta and bacon are cooking, puree 1/2 c up parsley, 1/2 cup basil, olive oil, lemon juice and 2 tablespoons chives in a blender or food processor. Season with salt and pepper.
4. Add the herb oil, Parmesan cheese and reserved 1/2 cup pasta water to the pasta and toss. Chop the remaining 12 cup parsley and 1/4 cup basil and add to the pasta along with the crumbled bacon and remaining 2 tablespoon chives. Season with salt and pepper to taste.
Kitchen Adventures 13.2
When someone says "down home cooking," people can have different ideas. For me, it makes me think of casseroles, roast, potatoes, and veggies. Normally meat and veggies combined comes in the form of pot roast and veggies. However, I found a pie recipe, similar to a chicken pot pie, that is quite delicious.
This dish took some effort, mainly because I ended up with way too much food for my cooking dish. You really do need a deep pie dish or a skillet for this one. I ended up using my pie dish for part of it and baked the rest of the filling wrapped up in the remainder of the crust. That turned out pretty well, too, which just proves mistakes can be delicious.
This recipe is another one from Every Day with Rachael Ray.
Beef, Cheddar and Potato Pie
Ingredients:
2 lbs. ground beef'
2 carrots, cut into 1/4-inch cubes
1 large onion, cut into 1/4-inch cubes
2 stalks celery, cut into 1/4 inch cubes
1 large garlic clove, finely chopped
1 large baking potato, peeled and cut into 1/4-inch cubes
1/2 c. dark beer
8 ounces shredded Sharp cheddar cheese
Salt and pepper
2 sheets frozen puff pastry, thawed but cool
1 large egg yolk beaten with 1 T. butter
Directions:
1. Preheat the oven to 375 degrees. Combine the beef, carrots, onion, celery, garlic, and potato in a large skillet, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper, then let cool.
2. On a floured surface, roil 1 puff pastry sheet into a 12-inch round. Place this in a 10-inch ovenproof skillet or deep pie dish. Roll the remaining pastry into an 11-inch round. Using a slotted spoon, transfer the meat mixture into the skillet/pie dish. Lightly brush the edges of the crust with some egg wash, then place the second pastry sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.
3. Place the pie on a baking sheet. Brush the top with the egg wash and cut an "X" in the top. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and bake for 45 minutes. Tent the pie with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes when done.
This dish took some effort, mainly because I ended up with way too much food for my cooking dish. You really do need a deep pie dish or a skillet for this one. I ended up using my pie dish for part of it and baked the rest of the filling wrapped up in the remainder of the crust. That turned out pretty well, too, which just proves mistakes can be delicious.
This recipe is another one from Every Day with Rachael Ray.
Beef, Cheddar and Potato Pie
Ingredients:
2 lbs. ground beef'
2 carrots, cut into 1/4-inch cubes
1 large onion, cut into 1/4-inch cubes
2 stalks celery, cut into 1/4 inch cubes
1 large garlic clove, finely chopped
1 large baking potato, peeled and cut into 1/4-inch cubes
1/2 c. dark beer
8 ounces shredded Sharp cheddar cheese
Salt and pepper
2 sheets frozen puff pastry, thawed but cool
1 large egg yolk beaten with 1 T. butter
Directions:
1. Preheat the oven to 375 degrees. Combine the beef, carrots, onion, celery, garlic, and potato in a large skillet, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper, then let cool.
2. On a floured surface, roil 1 puff pastry sheet into a 12-inch round. Place this in a 10-inch ovenproof skillet or deep pie dish. Roll the remaining pastry into an 11-inch round. Using a slotted spoon, transfer the meat mixture into the skillet/pie dish. Lightly brush the edges of the crust with some egg wash, then place the second pastry sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.
3. Place the pie on a baking sheet. Brush the top with the egg wash and cut an "X" in the top. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and bake for 45 minutes. Tent the pie with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes when done.
Kitchen Adventures 13.1
Baby showers are usually a finger food affair. It's a time for snacking and light, small dishes. Several friends got together to have a shower for one of our fellow SLIS comrades who was expecting a baby girl. We kept the menu light as it was a lunchtime event. Her cake, done by a friend, was gorgeous! the food complimented the time together and was delicious as well. I made two dishes and friends made others so we could split the workload.
These two dishes were both very good. I especially liked the chicken tortellini salad. I went through quite a lot to make them, though. I should have used a different kind of tortellini (I used the frozen kind rather than the refrigerated kind) and I also busted a cutting board in the process. I never thought that would happen, but it sure did. I left my kitchen a disaster to get to the party on time and fortunately for me my wonderful boyfriend came over and cleaned my kitchen up for me. It was a challenge because it was a mess! Thank goodness he is not afraid of working in the kitchen.
I unfortunately do not have images of the dishes I made, but I will include an image of the gorgeous cake. Also, a friend sent these recipes to me so I am not sure where she got them.
Hot Artichoke Dip
Ingredients:
1 8 oz. can artichoke hearts, chopped and drained
1 c. grated Parmesan cheese
2 tsp. Dijon mustard
1 c. mayo
Garlic powder to taste
Directions:
Mix all ingredients together and bake at 350 degrees for 30 minutes in a lightly greased small casserole dish.
Chicken Tortellini Salad
Ingredients:
2 9 oz. packages refrigerated cheese-filled tortellini
1/2 c. olive oil
1/2 c. grated Parmesan cheese
1/4 c. fresh lemon juice
2 garlic cloves
1 tsp. Worcestershire sauce
2 c. chopped cooked chicken
1 c. frozen sweet peas, thawed
1/2 c. thinly sliced green onions
1/2 c. chopped fresh flat-leaf parsley
Salt and pepper to taste
Directions:
Prepare tortellini according to package directions. Process olive oil, Parmesan cheese, lemon juice garlic cloves and Worcestershire sauce in a blender or food processor. Toss olive oil mixture with tortellini, chicken, and remaining ingredients in a medium bowl and serve.
Here is a picture of the cake for little Maelia.
These two dishes were both very good. I especially liked the chicken tortellini salad. I went through quite a lot to make them, though. I should have used a different kind of tortellini (I used the frozen kind rather than the refrigerated kind) and I also busted a cutting board in the process. I never thought that would happen, but it sure did. I left my kitchen a disaster to get to the party on time and fortunately for me my wonderful boyfriend came over and cleaned my kitchen up for me. It was a challenge because it was a mess! Thank goodness he is not afraid of working in the kitchen.
I unfortunately do not have images of the dishes I made, but I will include an image of the gorgeous cake. Also, a friend sent these recipes to me so I am not sure where she got them.
Hot Artichoke Dip
Ingredients:
1 8 oz. can artichoke hearts, chopped and drained
1 c. grated Parmesan cheese
2 tsp. Dijon mustard
1 c. mayo
Garlic powder to taste
Directions:
Mix all ingredients together and bake at 350 degrees for 30 minutes in a lightly greased small casserole dish.
Chicken Tortellini Salad
Ingredients:
2 9 oz. packages refrigerated cheese-filled tortellini
1/2 c. olive oil
1/2 c. grated Parmesan cheese
1/4 c. fresh lemon juice
2 garlic cloves
1 tsp. Worcestershire sauce
2 c. chopped cooked chicken
1 c. frozen sweet peas, thawed
1/2 c. thinly sliced green onions
1/2 c. chopped fresh flat-leaf parsley
Salt and pepper to taste
Directions:
Prepare tortellini according to package directions. Process olive oil, Parmesan cheese, lemon juice garlic cloves and Worcestershire sauce in a blender or food processor. Toss olive oil mixture with tortellini, chicken, and remaining ingredients in a medium bowl and serve.
Here is a picture of the cake for little Maelia.
Kitchen Adventures 12.6
"It tastes like chicken." We've all heard this before. The trick is to make chicken NOT taste like chicken. I'm always looking for different types of chicken recipes to mix it up so I'm not eating the same chicken thing over and over again.
This is a pretty good chicken recipe. It uses a small number of spices, but it's just the right combination. The yogurt gives it a nice touch, too. It's an easy recipe to make, which also makes it more appealing. Remember to read the entire recipe as this will take longer than you anticipate since it has to refrigerate for 30 minutes. It's worth it, though!
This recipe is from Every Day with Rachael Ray.
Spiced Grilled Chicken
Ingredients:
One 6-ounce container plain yogurt
1 clove garlic, finely chopped
1 tsp. ground cumin
1/2 tsp. chili powder
Salt and pepper
4 large chicken breast halves on the bone (I used boneless and it worked fine.)
Directions:
1. In a gallon-size resealable plastic bag, combine the yogurt, garlic, cumin, chili powder and 1/2 teaspoon each salt and pepper. Cut two slits in each chicken breast and add these to the yogurt mixture in the bag. Turn the bag and make sure the chicken breasts are thoroughly coated. Leave the chicken in the bag and refrigerate for 30 minutes.
2. Preheat the oven to 450 degrees. Place the chicken on a rack and over a rimmed baking sheet and roast until cooked through, about 30 minutes.
*Note: only roast on the rack if bone-in. If boneless, just cook on the baking sheet and check them at about 20 minutes.
This is a pretty good chicken recipe. It uses a small number of spices, but it's just the right combination. The yogurt gives it a nice touch, too. It's an easy recipe to make, which also makes it more appealing. Remember to read the entire recipe as this will take longer than you anticipate since it has to refrigerate for 30 minutes. It's worth it, though!
This recipe is from Every Day with Rachael Ray.
Spiced Grilled Chicken
Ingredients:
One 6-ounce container plain yogurt
1 clove garlic, finely chopped
1 tsp. ground cumin
1/2 tsp. chili powder
Salt and pepper
4 large chicken breast halves on the bone (I used boneless and it worked fine.)
Directions:
1. In a gallon-size resealable plastic bag, combine the yogurt, garlic, cumin, chili powder and 1/2 teaspoon each salt and pepper. Cut two slits in each chicken breast and add these to the yogurt mixture in the bag. Turn the bag and make sure the chicken breasts are thoroughly coated. Leave the chicken in the bag and refrigerate for 30 minutes.
2. Preheat the oven to 450 degrees. Place the chicken on a rack and over a rimmed baking sheet and roast until cooked through, about 30 minutes.
*Note: only roast on the rack if bone-in. If boneless, just cook on the baking sheet and check them at about 20 minutes.
Kitchen Adventures 12.5
I'm back! After a long respite due to a very busy autumn, I am catching up on my very large backlog of recipes while on break. The perks of working at a university just keep going. :)
This first recipe is one I made for a work birthday party. I have had this recipe since my time at Pitt, about five years ago now. Time flies! I never had problems with this recipe while in Pitt, but for some reason every time I have made it in Norman the middle sinks down after baking. I don't know if I'm overmixing or using bad baking powder, but regardless people even like that part of it.
This coffee cake is great for dessert or breakfast. Chocolate chips and cinnamon are a great combination! And remember, if you run out of sour cream you can always substitute plain yogurt. It works just as well and no one will know the difference!
Chocolate Chip Coffee Cake
Ingredients:
2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. sugar
1 tsp. cinnamon
1 stick butter at room temperature
2 eggs at room temperature
1 c. sour cream
1 tsp. vanilla extract
1 c. chocolate chips
Directions:
1. Preheat the oven to 350 degrees. Grease an 8"x8" square baking pan and set aside. In a medium bowl, mix the flour, baking p0wder, baking soda and salt. Combine 1/4 cup sugar and the cinnamon in a small bowl and set aside.
2. Beat the butter and remaining 1 cup sugar with an electric mixer until fluffy, about 5 minutes. Beat in the eggs, one at a time, then beat in the sour cream and vanilla. Fold in the flour mixture until combined and pour half the batter into the prepared pan. Sprinkle with half the cinnamon-sugar mixture and half the chocolate chips. Spoon the remaining batter into the pan and spread out, then top with the remaining cinnamon-sugar mixture and chocolate chips.
3. Bake until golden brown and a toothpick comes out clean, about 30-35 mintues.
*From Every Day with Rachael Ray.
This first recipe is one I made for a work birthday party. I have had this recipe since my time at Pitt, about five years ago now. Time flies! I never had problems with this recipe while in Pitt, but for some reason every time I have made it in Norman the middle sinks down after baking. I don't know if I'm overmixing or using bad baking powder, but regardless people even like that part of it.
This coffee cake is great for dessert or breakfast. Chocolate chips and cinnamon are a great combination! And remember, if you run out of sour cream you can always substitute plain yogurt. It works just as well and no one will know the difference!
Chocolate Chip Coffee Cake
Ingredients:
2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. sugar
1 tsp. cinnamon
1 stick butter at room temperature
2 eggs at room temperature
1 c. sour cream
1 tsp. vanilla extract
1 c. chocolate chips
Directions:
1. Preheat the oven to 350 degrees. Grease an 8"x8" square baking pan and set aside. In a medium bowl, mix the flour, baking p0wder, baking soda and salt. Combine 1/4 cup sugar and the cinnamon in a small bowl and set aside.
2. Beat the butter and remaining 1 cup sugar with an electric mixer until fluffy, about 5 minutes. Beat in the eggs, one at a time, then beat in the sour cream and vanilla. Fold in the flour mixture until combined and pour half the batter into the prepared pan. Sprinkle with half the cinnamon-sugar mixture and half the chocolate chips. Spoon the remaining batter into the pan and spread out, then top with the remaining cinnamon-sugar mixture and chocolate chips.
3. Bake until golden brown and a toothpick comes out clean, about 30-35 mintues.
*From Every Day with Rachael Ray.
Tuesday, August 23, 2011
Kitchen Adventures 12.4
As I sit here getting ready to make dinner tonight, I am realizing that I need to start chipping away at this recipe backlog. So, here is my first attempt at getting this backlog down. (This sounds like work situations, too. Goodness.)
I am a big fan of quick dinners, and dinners that don't make a huge mess. One dish dinners are my favorite for both of these reasons.Many times you can find these recipes as advertisements for products in food magazines, and that is exactly how I found this one. There are always lots of ads in my Everyday with Rachael Ray magazines. Sometimes they look quick and easy (ok, most times) and most of them look pretty delicious.
This recipe was pretty good. If you are not a brown rice fan, though, you may want to substitute white rice instead as the brown rice is a key ingredient and component of this recipe.
Quick & Easy Chicken, Broccoli and Brown Rice
Ingredients:
1 T. vegetable oil
4 boneless skinless chicken breast halves
1 can condensed cream of chicken soup
1 1/2 c. water
1/4 tsp. paprika
1/4 tsp. ground black pepper
1 1/2 c. uncooked instant brown rice
2 c. fresh or frozen broccoli flowerets
Directions:
1. Heat the oil in a 10-inch skillet over medium-high heat. Season the chicken with pepper and paprika, and some salt if you want, to taste, then place in the skillet and cook until well browned on both sides. Remove the chicken from the skillet.
2. Stir the soup, water, paprika and black pepper in the skillet and heat to a boil.
3. Stir the rice and broccoli in the skillet and reduce the heat to low. Return the chicken to the skillet and sprinkle additional paprika and black pepper over the chicken. Cover the skillet and cook five minutes or until the chicken is cooked through and the rice is tender.
I am a big fan of quick dinners, and dinners that don't make a huge mess. One dish dinners are my favorite for both of these reasons.Many times you can find these recipes as advertisements for products in food magazines, and that is exactly how I found this one. There are always lots of ads in my Everyday with Rachael Ray magazines. Sometimes they look quick and easy (ok, most times) and most of them look pretty delicious.
This recipe was pretty good. If you are not a brown rice fan, though, you may want to substitute white rice instead as the brown rice is a key ingredient and component of this recipe.
Quick & Easy Chicken, Broccoli and Brown Rice
Ingredients:
1 T. vegetable oil
4 boneless skinless chicken breast halves
1 can condensed cream of chicken soup
1 1/2 c. water
1/4 tsp. paprika
1/4 tsp. ground black pepper
1 1/2 c. uncooked instant brown rice
2 c. fresh or frozen broccoli flowerets
Directions:
1. Heat the oil in a 10-inch skillet over medium-high heat. Season the chicken with pepper and paprika, and some salt if you want, to taste, then place in the skillet and cook until well browned on both sides. Remove the chicken from the skillet.
2. Stir the soup, water, paprika and black pepper in the skillet and heat to a boil.
3. Stir the rice and broccoli in the skillet and reduce the heat to low. Return the chicken to the skillet and sprinkle additional paprika and black pepper over the chicken. Cover the skillet and cook five minutes or until the chicken is cooked through and the rice is tender.
Monday, August 1, 2011
Kitchen Adventures 12.3
Sometimes the name of a recipe can really turn you on or off of a recipe. Names can have connotations that give you a a preconceived idea of how a recipe will taste. To me, the word "haystacks" does not sound appealing. I am not a cow or horse, after all. But, just like many other things, once you look beyond the name your ideas about that thing may change. That is exactly what happened to me with this recipe. I had looked at it for several years, trying to decide if I would ever make it. Finally, I decided to look at the ingredients and discovered that it really just looked like a Frito chili pie recipe. Since I love that, I figured this would be good, too. And I was right!
This recipe came from my ever-dependable Triple T youth group cookbook. This recipe was actually submitted by my old high school trig teacher's wife. They are such good people that I figured it must be worth trying.
Mexican Haystacks
Ingredients:
2 lb. hamburger, browned
1 (16 oz.) can pinto beans, drained
3/4 (6 oz.) c. tomato paste
1 tsp. salt
1 (32 oz.) can tomatoes (I substitutes 1 can tomato sauce and 2 cans of water since I'm not a big tomato fan)
2 T. chili powder
1 package corn chips
1/2 head lettuce, shredded
6 oz. grated cheese (or as much as you like!)
Directions:
Season your hamburger with a little taco seasoning and chili powder while browning, then drain. Add the beans, tomato paste, tomatoes (or tomato sauce), chili powder, and salt to browned and drained hamburger. Cook over low heat for 10-15 minutes. When serving, place a handful of corn chips in a bowl, then pour the meat mixture over the chips. Top with lettuce and cheese.
*You might substitute crisped tortilla strips instead of chips.
This recipe came from my ever-dependable Triple T youth group cookbook. This recipe was actually submitted by my old high school trig teacher's wife. They are such good people that I figured it must be worth trying.
Mexican Haystacks
Ingredients:
2 lb. hamburger, browned
1 (16 oz.) can pinto beans, drained
3/4 (6 oz.) c. tomato paste
1 tsp. salt
1 (32 oz.) can tomatoes (I substitutes 1 can tomato sauce and 2 cans of water since I'm not a big tomato fan)
2 T. chili powder
1 package corn chips
1/2 head lettuce, shredded
6 oz. grated cheese (or as much as you like!)
Directions:
Season your hamburger with a little taco seasoning and chili powder while browning, then drain. Add the beans, tomato paste, tomatoes (or tomato sauce), chili powder, and salt to browned and drained hamburger. Cook over low heat for 10-15 minutes. When serving, place a handful of corn chips in a bowl, then pour the meat mixture over the chips. Top with lettuce and cheese.
*You might substitute crisped tortilla strips instead of chips.
Friday, July 29, 2011
Kitchen Adventures 12.2
Gracious, that was a long posting break! I guess I was just busy. That, and I need to be better about balancing my time. So many recipes to share now! Slowly but surely I will get caught up.
Here is the first step in getting caught up. Back in June (it seems so long ago!) I found a recipe I had printed off several weeks earlier from the Food Network. I'll admit, it was a little different and not for everyone, but it was good. You definitely needed a drink of water after having one of these spicy sweets, though!
Mexican Brownies
Directions:
Prepare your favorite brownies, from a mix or homemade. Add in 3/4 teaspoon ground chipotle chile pepper and one teaspoon ground cinnamon to the batter. This is for a batch that fits in a 9 x 13 pan. Bake the brownies according to the box directions or the recipe directions. If desired, top with a scoop of ice cream and sprinkle with cinnamon when serving.
Here is the first step in getting caught up. Back in June (it seems so long ago!) I found a recipe I had printed off several weeks earlier from the Food Network. I'll admit, it was a little different and not for everyone, but it was good. You definitely needed a drink of water after having one of these spicy sweets, though!
Mexican Brownies
Directions:
Prepare your favorite brownies, from a mix or homemade. Add in 3/4 teaspoon ground chipotle chile pepper and one teaspoon ground cinnamon to the batter. This is for a batch that fits in a 9 x 13 pan. Bake the brownies according to the box directions or the recipe directions. If desired, top with a scoop of ice cream and sprinkle with cinnamon when serving.
Wednesday, June 8, 2011
Kitchen Adventures 12.1
It's been about a year now since I first started sharing my recipes and cooking creations with others through this blog. Admittedly I am not the most faithful of bloggers, but it is something I enjoy and if people keep telling me they read my posts and want to try my recipes then it's worth it.
As usual, I am behind. I need to catch up with my May dishes before adding in my June endeavors. Life has been so busy and will only get busier, even though it's summertime. I always thought things were supposed to slow down when school got out, but it never happens that way. We, or at least I, save projects until it's summer because we somehow think we'll have more time to do things. Yet, inevitably, we have LESS time because we have so many things we put off and have to try to catch up before the summer months slip away. It's the never-ending circle of life I'm discovering as I settle more into my adult life.
Through all the craziness that life sometimes brings, I still find time to cook and bake. I have to eat, of course, and if you know me well you understand how important eating is to me. :) I get quite grumpy without sustenance, as my friends and co-workers can attest.
Something I had been wanting to try for some time is baked spaghetti. I'm a big pasta lover, but this was something I had yet to try. While flipping through my many cookbooks I found a baked spaghetti recipe and decided it was finally time to try it. This one comes from my Wheat State Manor cookbook my mom got for me a couple years ago and it was submitted by a lady from my church. I will have to tell her I tried it out the next time I go home!
One note about the recipe: I made the mistake of not browning my meat with the veggies or seasoning my meat while browning it, so the meat did not absorb as much of the flavor it could have. Just make sure you do this to get the best out of the dish.
Baked Spaghetti
Ingredients:
2 lb. hamburger
1 onion, chopped
4 garlic cloves, minced
1/2 green pepper, chopped
3 stalks celery, chopped
1 T. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp oregano
1/2 tsp. salt
1 can cream of mushroom soup
1 can tomatoes, mashed
1/2 lb. cheddar cheese, grated
spaghetti
Directions:
Brown the hamburger and fresh veggies, seasoning with dashes of the spices; drain. Cook the spaghetti as directed and drain. Add the spaghetti to the meat, and add the cream of mushroom soup, tomatoes, Worcestershire sauce and spices. Make sure to not add in water to the soup. Mix all this together, then spoon into a baking dish and bake at 350 degrees for 45 minutes, then top with cheese and return to oven until the cheese melts.
As usual, I am behind. I need to catch up with my May dishes before adding in my June endeavors. Life has been so busy and will only get busier, even though it's summertime. I always thought things were supposed to slow down when school got out, but it never happens that way. We, or at least I, save projects until it's summer because we somehow think we'll have more time to do things. Yet, inevitably, we have LESS time because we have so many things we put off and have to try to catch up before the summer months slip away. It's the never-ending circle of life I'm discovering as I settle more into my adult life.
Through all the craziness that life sometimes brings, I still find time to cook and bake. I have to eat, of course, and if you know me well you understand how important eating is to me. :) I get quite grumpy without sustenance, as my friends and co-workers can attest.
Something I had been wanting to try for some time is baked spaghetti. I'm a big pasta lover, but this was something I had yet to try. While flipping through my many cookbooks I found a baked spaghetti recipe and decided it was finally time to try it. This one comes from my Wheat State Manor cookbook my mom got for me a couple years ago and it was submitted by a lady from my church. I will have to tell her I tried it out the next time I go home!
One note about the recipe: I made the mistake of not browning my meat with the veggies or seasoning my meat while browning it, so the meat did not absorb as much of the flavor it could have. Just make sure you do this to get the best out of the dish.
Baked Spaghetti
Ingredients:
2 lb. hamburger
1 onion, chopped
4 garlic cloves, minced
1/2 green pepper, chopped
3 stalks celery, chopped
1 T. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp oregano
1/2 tsp. salt
1 can cream of mushroom soup
1 can tomatoes, mashed
1/2 lb. cheddar cheese, grated
spaghetti
Directions:
Brown the hamburger and fresh veggies, seasoning with dashes of the spices; drain. Cook the spaghetti as directed and drain. Add the spaghetti to the meat, and add the cream of mushroom soup, tomatoes, Worcestershire sauce and spices. Make sure to not add in water to the soup. Mix all this together, then spoon into a baking dish and bake at 350 degrees for 45 minutes, then top with cheese and return to oven until the cheese melts.
Monday, May 30, 2011
Kitchen Adventures 11.4
Easter is a little different now than it used to be, at least for me. When at home, it was always a big family time when we went to church, then ate lunch with the extended family and hunting eggs. Now, with being three hours away from home and no long weekend, it makes it hard to go home, so now I celebrate with my "family" here. We have had big dinners, gone out to dinner, and everything in between. This year, I got to celebrate with my boyfriend, his roommate, and some friends. It was a nice, though rainy, day, and a wonderful time celebrating Resurrection Sunday.
Mr. boyfriend had the main dish with some delicious ham. He also provided the macaroni and cheese. Our friend Shaye came with roils and fruit salad. I provided scalloped potatoes, a lemon (aka Easter) cake and sauteed asparagus and peas. Overall, way too much food for us, but it was delicious!
I looked around the Web for a couple different recipes to fit these needs. I found several through Foodgawker and other websites. I also turned to my hand Triple T cookbook and combined a few recipes to make the potatoes. It all turned out pretty well, all things considered. Lots of cooking in a short amount of time, but lots of fun in the end.
Sauteed Asparagus and Peas
Ingredients
2 T. unsalted butter
1/4 c. minced shallots
1 bunch thin asparagus spears, ends trimmed and cut into 1-1/2 inch pieces on a diagonal*
1 c. thawed frozen peas
Salt
Freshly ground black pepper
1 tsp. honey
Directions
1. Melt the butter in a medium saucepan over medium-low heat. Add in the shallots and cook, stirring frequently, until soft and translucent, about 4-5 minutes.
2. Add the asparagus, 1/4 teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until al dente. Add the peas and honey and cook about one minute more or until the peas are warmed through. Add in more salt and pepper to taste and serve.
*To trim asparagus, bend one spear near its base to see where it naturally snaps off. Use a knife to trim remaining spears to the same length.
The scalloped potatoes were the best of the three, I think. It took a little ingenuity, but they turned out very well. I was a little nervous at first, but it turned out well in the end. It was a combination of two separate recipes that overall became a good new one.
Scalloped Potatoes
Ingredients:
2 lbs. potatoes, or 6 medium ones
3 T. margarine
3 T. flour
1 tsp. salt
1/4 tsp. pepper
2 1/2 c. milk
1 sm. onion, chopped
2 c. cheddar cheese
Directions:
Peel and cube the potatoes. Melt the margarine in a saucepan over low heat. Blend in the flour, salt and pepper. Cook and stir constantly until mixture is smooth and bubbly. Stir in the milk and heat to boiling. Boil for one minute, still stirring. Arrange the potatoes in the bottom of a 2-quart casserole dish with a layer of white sauce on top and then another layer of potatoes and sauce. Top with the cheddar cheese. Cover and bake for 30 minutes at 350 degrees. Uncover and bake for 60-70 minutes. Let stand before serving.
The final recipe is the lemon cake. I think it would have been better if it wasn't so dry, but I think that was because I made it the day before and it just got a little dry. It still had good flavor, though.
Lemon Bundt Cake
Ingredients:
1 c. butter, room temperature
1 1/4 c. sugar ( 1.25 c.)
zest of 1 large lemon
4 eggs, room temperature
2 c. all purpose flour
2 tsp baking powder
pinch of salt
1/4 cup buttermilk
juice of 1 lemon
1 tsp vanilla extract
Directions:
Preheat the oven to 350 degrees. Butter and flour a bundt pan. Mix the sugar and lemon zest together in a small bowl. In a separate bowl, mix together all the dry ingredients. In a third bowl, mix the lemon juice and vanilla extract into the milk.
Using the paddle attachment of your stand mixer, beat the butter and sugar until very white and fluffy. Add the eggs, one at a time, beating well between each addition and scraping the bowl as needed. Turn the mixer speed to low and add the dry ingredients mixture, alternating with milk in 3 separate additions. Pour the batter into the bundt pan and bake on the middle rack for approximately 50 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack. Dust with icing sugar and serve. *I only baked it for 35 minutes before a toothpick came out clean. I also made a lemon glaze instead of dusting with powdered sugar.
Here is a link to the original posting for this recipe.
Mr. boyfriend had the main dish with some delicious ham. He also provided the macaroni and cheese. Our friend Shaye came with roils and fruit salad. I provided scalloped potatoes, a lemon (aka Easter) cake and sauteed asparagus and peas. Overall, way too much food for us, but it was delicious!
I looked around the Web for a couple different recipes to fit these needs. I found several through Foodgawker and other websites. I also turned to my hand Triple T cookbook and combined a few recipes to make the potatoes. It all turned out pretty well, all things considered. Lots of cooking in a short amount of time, but lots of fun in the end.
Sauteed Asparagus and Peas
Ingredients
2 T. unsalted butter
1/4 c. minced shallots
1 bunch thin asparagus spears, ends trimmed and cut into 1-1/2 inch pieces on a diagonal*
1 c. thawed frozen peas
Salt
Freshly ground black pepper
1 tsp. honey
Directions
1. Melt the butter in a medium saucepan over medium-low heat. Add in the shallots and cook, stirring frequently, until soft and translucent, about 4-5 minutes.
2. Add the asparagus, 1/4 teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until al dente. Add the peas and honey and cook about one minute more or until the peas are warmed through. Add in more salt and pepper to taste and serve.
*To trim asparagus, bend one spear near its base to see where it naturally snaps off. Use a knife to trim remaining spears to the same length.
The scalloped potatoes were the best of the three, I think. It took a little ingenuity, but they turned out very well. I was a little nervous at first, but it turned out well in the end. It was a combination of two separate recipes that overall became a good new one.
Scalloped Potatoes
Ingredients:
2 lbs. potatoes, or 6 medium ones
3 T. margarine
3 T. flour
1 tsp. salt
1/4 tsp. pepper
2 1/2 c. milk
1 sm. onion, chopped
2 c. cheddar cheese
Directions:
Peel and cube the potatoes. Melt the margarine in a saucepan over low heat. Blend in the flour, salt and pepper. Cook and stir constantly until mixture is smooth and bubbly. Stir in the milk and heat to boiling. Boil for one minute, still stirring. Arrange the potatoes in the bottom of a 2-quart casserole dish with a layer of white sauce on top and then another layer of potatoes and sauce. Top with the cheddar cheese. Cover and bake for 30 minutes at 350 degrees. Uncover and bake for 60-70 minutes. Let stand before serving.
The final recipe is the lemon cake. I think it would have been better if it wasn't so dry, but I think that was because I made it the day before and it just got a little dry. It still had good flavor, though.
Lemon Bundt Cake
Ingredients:
1 c. butter, room temperature
1 1/4 c. sugar ( 1.25 c.)
zest of 1 large lemon
4 eggs, room temperature
2 c. all purpose flour
2 tsp baking powder
pinch of salt
1/4 cup buttermilk
juice of 1 lemon
1 tsp vanilla extract
Directions:
Preheat the oven to 350 degrees. Butter and flour a bundt pan. Mix the sugar and lemon zest together in a small bowl. In a separate bowl, mix together all the dry ingredients. In a third bowl, mix the lemon juice and vanilla extract into the milk.
Using the paddle attachment of your stand mixer, beat the butter and sugar until very white and fluffy. Add the eggs, one at a time, beating well between each addition and scraping the bowl as needed. Turn the mixer speed to low and add the dry ingredients mixture, alternating with milk in 3 separate additions. Pour the batter into the bundt pan and bake on the middle rack for approximately 50 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack. Dust with icing sugar and serve. *I only baked it for 35 minutes before a toothpick came out clean. I also made a lemon glaze instead of dusting with powdered sugar.
Here is a link to the original posting for this recipe.
Kitchen Adventures 11.3
Do you ever really think about why you don't like a certain dish? Sometimes a scarring experience from childhood turns you off a dish for the rest of your life. Other times, you just THINK you don't like something without ever trying it. That was how I felt about chicken pot pie. I just had it in my head that I didn't like it for the longest time. People would rave about how delicious it was, which restaurant had the best one (Cheddar's is pretty great) or whose grandma had the best recipe. When I finally tried it, I realized just how good it is. And when I found a recipe for it that looked pretty easy, I couldn't resist trying it.
This is another dish from the PHILADELPHIA cooking creme cookbook. Those smart people really put together a good marketing plan with their new product and accompanying cookbooklet (it's a tiny recipe book and that sounds like a good name for it!). Again, something nice and easy that doesn't take too much time or effort to make and is absolutely delicious. My boyfriend was a little wary and swore I was making it wrong when I didn't use a bottom crust, but it turned out fine. That must be the hot pot pie debate question: to use or not to use a bottom crust? I'm sure the bottom crust is just as good, but this top crust-only version was pretty yummy. Though it is more of a fall/winter comfort food item, it's just light enough to work for the summertime, too. Give it a try!
Creamy Chicken Pot Pie
Ingredients:
1 lb. boneless skinless chicken breast, cut into bite-size pieces
2 c. frozen mixed vegetables, thawed and drained
1 tub PHILADELPHIA Savory Garlic Cooking Creme
1 ready-to-use refrigerated pie crust (1/2 of a two crust package)
Directions:
Heat the oven to 400 degrees. Cook and stir chicken in nonstick skillet on medium heat for five or six minutes, or until the chicken is lightly browned (Tremayne would say season your chicken while cooking, so sprinkle some salt, pepper, and garlic powder on there if you feel like it.) Add the vegetables to the chicken in the skillet and cook for one or two minutes, or until the veggies are heated through. Stir in the cooking creme, and then spoon this mixture into a greased 9-inch pie plate. Cover this with the crust, then seal and flute the edges. Cut several slits into the crust as steam vents and then place the pie on a baking sheet. Bake 25 to 30 minutes or until golden brown.
This is another dish from the PHILADELPHIA cooking creme cookbook. Those smart people really put together a good marketing plan with their new product and accompanying cookbooklet (it's a tiny recipe book and that sounds like a good name for it!). Again, something nice and easy that doesn't take too much time or effort to make and is absolutely delicious. My boyfriend was a little wary and swore I was making it wrong when I didn't use a bottom crust, but it turned out fine. That must be the hot pot pie debate question: to use or not to use a bottom crust? I'm sure the bottom crust is just as good, but this top crust-only version was pretty yummy. Though it is more of a fall/winter comfort food item, it's just light enough to work for the summertime, too. Give it a try!
Creamy Chicken Pot Pie
Ingredients:
1 lb. boneless skinless chicken breast, cut into bite-size pieces
2 c. frozen mixed vegetables, thawed and drained
1 tub PHILADELPHIA Savory Garlic Cooking Creme
1 ready-to-use refrigerated pie crust (1/2 of a two crust package)
Directions:
Heat the oven to 400 degrees. Cook and stir chicken in nonstick skillet on medium heat for five or six minutes, or until the chicken is lightly browned (Tremayne would say season your chicken while cooking, so sprinkle some salt, pepper, and garlic powder on there if you feel like it.) Add the vegetables to the chicken in the skillet and cook for one or two minutes, or until the veggies are heated through. Stir in the cooking creme, and then spoon this mixture into a greased 9-inch pie plate. Cover this with the crust, then seal and flute the edges. Cut several slits into the crust as steam vents and then place the pie on a baking sheet. Bake 25 to 30 minutes or until golden brown.
Saturday, May 28, 2011
Kitchen Adventures 11.2
Life has been busy this past month! Still, that is no reason for me to have a month-long break in posting. I have no excuses, that's just how it happened. So, here's a posting to start back up again and do some catching up. Thank goodness there's no work Monday; it should give me plenty of time to get all caught up.
At many grocery stores, samples are provided while you are shopping. This especially is true when you are shopping during the lunch hour. It's good advertising, really, because they get you when you're hungry and such you in to try something new. If you like it, you are much more likely to buy that unplanned product than you would be with just seeing the new product. I will admit, every now and then I get sucked in. With this particular instance that led to this recipe, I tried the product one week but did not buy it until several weeks later. I must say, it was well worth the wait.
The PHILADELPHIA cream cheese people have introduced a new cooking creme product. So, instead of mixing in spices and herbs with your cream cheese, it comes mixed in for you. Plus, it is not as thick as a regular block of cheese. I have tried two of the four cooking creme flavors and liked them both. PHILADELPHIA also made the smart move of putting out a recipe book using these products. This is one of those recipes.
I liked this because it was quick and easy to make, yet filling and delicious. It was also pretty light, which was nice with warmer weather approaching. I would definitely recommend checking out these products!
Creamy Italian Chicken & Orzo Skillet
Ingredients:
1 lb. boneless skinless chicken breast, cut into bite-size pieces
1 small zucchini, chopped (I omitted this as zucchini were just too expensive when I made this)
1 tub PHILADELPHIA Italian Cheese & Herb Cooking Creme
1/2 c. chopped tomatoes ( I also omitted this as I'm not a big tomato fan)
2 c. hot cooked orzo pasta
Directions:
Cook the chicken and zucchini in a large skillet over medium heat for 6 to 7 minutes or until the chicken is done. Add the cooking creme and tomatoes to the skillet and cook and stir for 2 minutes. Serve the chicken mixture over the cooked orzo.
* substitute 2 cups frozen cut green beans for the zucchini (this is what I did).
At many grocery stores, samples are provided while you are shopping. This especially is true when you are shopping during the lunch hour. It's good advertising, really, because they get you when you're hungry and such you in to try something new. If you like it, you are much more likely to buy that unplanned product than you would be with just seeing the new product. I will admit, every now and then I get sucked in. With this particular instance that led to this recipe, I tried the product one week but did not buy it until several weeks later. I must say, it was well worth the wait.
The PHILADELPHIA cream cheese people have introduced a new cooking creme product. So, instead of mixing in spices and herbs with your cream cheese, it comes mixed in for you. Plus, it is not as thick as a regular block of cheese. I have tried two of the four cooking creme flavors and liked them both. PHILADELPHIA also made the smart move of putting out a recipe book using these products. This is one of those recipes.
I liked this because it was quick and easy to make, yet filling and delicious. It was also pretty light, which was nice with warmer weather approaching. I would definitely recommend checking out these products!
Creamy Italian Chicken & Orzo Skillet
Ingredients:
1 lb. boneless skinless chicken breast, cut into bite-size pieces
1 small zucchini, chopped (I omitted this as zucchini were just too expensive when I made this)
1 tub PHILADELPHIA Italian Cheese & Herb Cooking Creme
1/2 c. chopped tomatoes ( I also omitted this as I'm not a big tomato fan)
2 c. hot cooked orzo pasta
Directions:
Cook the chicken and zucchini in a large skillet over medium heat for 6 to 7 minutes or until the chicken is done. Add the cooking creme and tomatoes to the skillet and cook and stir for 2 minutes. Serve the chicken mixture over the cooked orzo.
* substitute 2 cups frozen cut green beans for the zucchini (this is what I did).
Monday, April 25, 2011
Kitchen Adventures 11.1
Every now and then you read a recipe and think it will turn out perfectly, then when you get halfway through it you realize things could go terribly wrong. At that point, you turn to salvage mode and try to find a way to save the dish so it's not a complete wash. This happened to me with this recipe. Everything looked fine at first, but as I went along I realized I would have to do some adjusting to make things turn out right. Fortunately, I made the correct adjustments and it turned out pretty well. I'm getting better at this improvisation in the kitchen thing!
This is a nice casserole recipe that could feed a family or a couple people for a few days. It came from the binder my aunt gave me several years ago. I'm posting it with changes I made so you can learn from my experiences. The oddest thing that happened when making this was that I used more meat than I was supposed to but cut almost everything else in half. It turned out pretty meaty, but it was still good.
Burrito Bake
Ingredients:
1 1/2 lb. ground beef
1 1/2 c. grated cheddar cheese
1 pkg. taco seasoning
1 1/2 c. grated Monterrey jack cheese
1/4 c. chopped onion (I omitted this)
1 pkg. crescent rolls
1 can refried beans
Directions:
Brown the beef and onion, then drain. Stir in the dry taco seasoning. Press the crescent rolls in the bottom of a 9"x13" pan. Use a second package of crescent rolls is one won't cover it. Spread refried beans over rolls. Use a second can if one won't cover it. Add the beef mixture to the top and then top it all with the cheeses. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil to brown the cheese at the end.
This is a nice casserole recipe that could feed a family or a couple people for a few days. It came from the binder my aunt gave me several years ago. I'm posting it with changes I made so you can learn from my experiences. The oddest thing that happened when making this was that I used more meat than I was supposed to but cut almost everything else in half. It turned out pretty meaty, but it was still good.
Burrito Bake
Ingredients:
1 1/2 lb. ground beef
1 1/2 c. grated cheddar cheese
1 pkg. taco seasoning
1 1/2 c. grated Monterrey jack cheese
1/4 c. chopped onion (I omitted this)
1 pkg. crescent rolls
1 can refried beans
Directions:
Brown the beef and onion, then drain. Stir in the dry taco seasoning. Press the crescent rolls in the bottom of a 9"x13" pan. Use a second package of crescent rolls is one won't cover it. Spread refried beans over rolls. Use a second can if one won't cover it. Add the beef mixture to the top and then top it all with the cheeses. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil to brown the cheese at the end.
Kitchen Adventures 10.7
There is an abundance of recipes available for coating pork chops or chicken or fish with some type of bread crumb mixture or another and then baking said meat. I've used many of these recipes, and they always turn out good. I have not found many that use nuts for coating, though. I am a nut lover, and I'm particularly fond of pistachios. I even got a huge bag of them for Christmas from my parents, and I was very excited about this! When I saw a recipe using pistachios as a coating for pork chops, I had to try it.
I have made this recipe before, and both times it has turned out well. One piece of adv ice: line your baking sheet with foil. This will make your clean-up go so much quicker, because these suckers tend to stick to the pan. It's totally worth it, though!
This recipe is from Every Day with Rachael Ray.
Pistachio-Crusted Pork Chops
Ingredients:
1/2 c. shelled pistachios
1 clove garlic
1 tsp. grated lemon peel
Salt
1/4 c. breadcrumbs
Four 1-inch thick pork chops
1 large egg, beaten
1/4 c. olive oil, plus more for drizzling
Directions:
1. Preheat the oven to 400 degrees. Using a food processor (I used a blender), grind up the pistachios, garlic, lemon peel, and 1/2 teaspoon salt. Transfer this mixture to a shallow bowl and toss with the breadcrumbs.
2. Season the pork chops with salt and pepper. Dip each chop into the egg and then into the breadcrumb mixture. Transfer them to a foil-lined baking sheet.
3. In a large skillet, heat the olive oil over medium heat. Add the chops and cook until golden, about 2 minutes on each side. Place the chops back on the baking sheet when done and drizzle with olive oil. Bake about 20 minutes
I have made this recipe before, and both times it has turned out well. One piece of adv ice: line your baking sheet with foil. This will make your clean-up go so much quicker, because these suckers tend to stick to the pan. It's totally worth it, though!
This recipe is from Every Day with Rachael Ray.
Pistachio-Crusted Pork Chops
Ingredients:
1/2 c. shelled pistachios
1 clove garlic
1 tsp. grated lemon peel
Salt
1/4 c. breadcrumbs
Four 1-inch thick pork chops
1 large egg, beaten
1/4 c. olive oil, plus more for drizzling
Directions:
1. Preheat the oven to 400 degrees. Using a food processor (I used a blender), grind up the pistachios, garlic, lemon peel, and 1/2 teaspoon salt. Transfer this mixture to a shallow bowl and toss with the breadcrumbs.
2. Season the pork chops with salt and pepper. Dip each chop into the egg and then into the breadcrumb mixture. Transfer them to a foil-lined baking sheet.
3. In a large skillet, heat the olive oil over medium heat. Add the chops and cook until golden, about 2 minutes on each side. Place the chops back on the baking sheet when done and drizzle with olive oil. Bake about 20 minutes
Kitchen Adventures 10.6
It struck me yesterday that my blogging to baking ratio has gotten greatly disproportional. I'm doing way more baking and cooking than blogging, and it just gets me further in the hole each time! Yesterday did not help the situation, though it did help my hungry tummy. I made a couple sides and a dessert for our Easter dinner, which was a delicious and fun time with friends. But, this post will not address those delicious dishes. Instead, today we'll talk about a scrumptious breakfast from my last family visit.
Karen and Ryan, my sister and brother-in-law, came down to visit me over their spring break in March. We had a wonderful time running around Norman and OKC! We toured OU, ate at Cafe Plaid, drove around Norman, went to the movies, ate at Hideaway, went to the OU art museum, ate at Buffalo Wild Wings, found almost every Sherwin-Williams store in the OKC metro area, went to the OKC bombing memorial, walked around Bricktown and Bass Pro Shops, met up with friends at the Library, went shopping, ate at Tarahumara's and Crimson and Whipped Cream. As you can see, we did a lot! And we ate a lot. :) We didn't eat out all the time, though. These two are coffee lovers, and I have some espresso powder left from an earlier baking adventure, so I thought I'd try to find something that could use some of this up. While flipping through one of my new Rachael Ray magazines, I came across a french toast recipe that incorporates espresso powder. I couldn't pass it up, so we had it their first morning here. It was nice to make breakfast with Karen and chat while things were cooking. We even said our prayer before eating. Mom would be proud. :)
This recipe is from Every Day with Rachael Ray.
French Toast with Espresso Cream
Ingredients:
2 T. instant espresso powder
1 c. sweetened condensed milk
4 eggs
1/4 c. heavy cream
1/4 tsp. salt
Eight 1/2-inch thick slices chullah bread (I used ciabatta bread)
4 T. melted butter
Directions:
1. In a small bowl, whisk together the espresso powder with 1/4 cup hot water. Remove 2 T. of the espresso into a cup for later. Whisk the condensed milk into the remaining espresso.
2. In a baking dish, whisk together the eggs, cream, salt, and reserved espresso. Place the bread slices in the dish and turn to coat.
3. Melt 2 T. butter in a large skillet or griddle over medium heat. Add 4 slices of bread to the pan and cook for about 2 or 3 minutes, then flip the bread over and cook an additional 2 minutes or until golden brown. Do this again with the remaining butter and bread. Drizzle the espresso cream over the french toast when serving.
Karen and Ryan, my sister and brother-in-law, came down to visit me over their spring break in March. We had a wonderful time running around Norman and OKC! We toured OU, ate at Cafe Plaid, drove around Norman, went to the movies, ate at Hideaway, went to the OU art museum, ate at Buffalo Wild Wings, found almost every Sherwin-Williams store in the OKC metro area, went to the OKC bombing memorial, walked around Bricktown and Bass Pro Shops, met up with friends at the Library, went shopping, ate at Tarahumara's and Crimson and Whipped Cream. As you can see, we did a lot! And we ate a lot. :) We didn't eat out all the time, though. These two are coffee lovers, and I have some espresso powder left from an earlier baking adventure, so I thought I'd try to find something that could use some of this up. While flipping through one of my new Rachael Ray magazines, I came across a french toast recipe that incorporates espresso powder. I couldn't pass it up, so we had it their first morning here. It was nice to make breakfast with Karen and chat while things were cooking. We even said our prayer before eating. Mom would be proud. :)
This recipe is from Every Day with Rachael Ray.
French Toast with Espresso Cream
Ingredients:
2 T. instant espresso powder
1 c. sweetened condensed milk
4 eggs
1/4 c. heavy cream
1/4 tsp. salt
Eight 1/2-inch thick slices chullah bread (I used ciabatta bread)
4 T. melted butter
Directions:
1. In a small bowl, whisk together the espresso powder with 1/4 cup hot water. Remove 2 T. of the espresso into a cup for later. Whisk the condensed milk into the remaining espresso.
2. In a baking dish, whisk together the eggs, cream, salt, and reserved espresso. Place the bread slices in the dish and turn to coat.
3. Melt 2 T. butter in a large skillet or griddle over medium heat. Add 4 slices of bread to the pan and cook for about 2 or 3 minutes, then flip the bread over and cook an additional 2 minutes or until golden brown. Do this again with the remaining butter and bread. Drizzle the espresso cream over the french toast when serving.
Saturday, April 9, 2011
Kitchen Adventures 10.5
Most people tend to have their go=to dish for parties or special occasions. Some people always bring the brownies; others always bring the chips and dip. I can usually be counted on for some type of dessert, no matter the affair, though occasionally I do mix it up. For a recent cookout, I chose to bring a dessert, but since it was a spur-of-the-moment event, I had to go with what I had on hand. Luckily, I had quite a few ingredients. I thought about making brownies from scratch, then found another new recipe while looking for the brownie one. It was neat to try something new, and it was pretty delicious.
As a note, I did not make the original version of this recipe. I made a variation as I knew one of the hosts loves peanut butter and I thought he would really enjoy that variation.
This recipe came from the Better Homes and Gardens Cookbook.
Peanut Butter-Chocolate Revel Bars
Ingredients:
6 T. butter, softened
2 c. packed brown sugar
1 tsp. baking soda
2 eggs
2 tsp. vanilla
2 1/2 c. flour
3 c. quick cooking rolled oats
1 1/2 c. semisweet chocolate chips
1 14 oz. can sweetened condensed milk
2 tsp. vanilla
1/2 c. chopped peanuts (optional)
1/2 c. peanut butter
Directions:
1. Preheat oven to 350 degrees. Beat the butter in a large mixing bowl with an electric mixer for 30 seconds. Add the brown sugar and baking soda and beat until combined, scraping the bowl occasionally. Beat in the eggs and 2 tsp. vanilla until combined. Beat and stir in the flour, then stir in the oats.
2. For filling: in a medium saucepan combine the peanut butter, chocolate chips, and sweetened condensed milk. Cook over low heat until the chocolate melts, stirring occasionally. Remove from heat and stir in the peanuts and 2 tsp. vanilla.
3. Press 2/3 (about 3 1/2 c.) of the oat mixture into the bottom of an ungreased 15x10x1 baking sheet. Spread filling evenly over the oat mixture and top with dollops of the remaining oat mixture.
4. Bake about 25 minutes or until the top is golden brown. Cool in pan on a wire rack and cut into bars when cooled.
As a note, I did not make the original version of this recipe. I made a variation as I knew one of the hosts loves peanut butter and I thought he would really enjoy that variation.
This recipe came from the Better Homes and Gardens Cookbook.
Peanut Butter-Chocolate Revel Bars
Ingredients:
6 T. butter, softened
2 c. packed brown sugar
1 tsp. baking soda
2 eggs
2 tsp. vanilla
2 1/2 c. flour
3 c. quick cooking rolled oats
1 1/2 c. semisweet chocolate chips
1 14 oz. can sweetened condensed milk
2 tsp. vanilla
1/2 c. chopped peanuts (optional)
1/2 c. peanut butter
Directions:
1. Preheat oven to 350 degrees. Beat the butter in a large mixing bowl with an electric mixer for 30 seconds. Add the brown sugar and baking soda and beat until combined, scraping the bowl occasionally. Beat in the eggs and 2 tsp. vanilla until combined. Beat and stir in the flour, then stir in the oats.
2. For filling: in a medium saucepan combine the peanut butter, chocolate chips, and sweetened condensed milk. Cook over low heat until the chocolate melts, stirring occasionally. Remove from heat and stir in the peanuts and 2 tsp. vanilla.
3. Press 2/3 (about 3 1/2 c.) of the oat mixture into the bottom of an ungreased 15x10x1 baking sheet. Spread filling evenly over the oat mixture and top with dollops of the remaining oat mixture.
4. Bake about 25 minutes or until the top is golden brown. Cool in pan on a wire rack and cut into bars when cooled.
Kitchen Adventures 10.4
I am always on the lookout for quick and easy dinner recipes. I'm not much of a cook--I much prefer baking- and most of my dinner recipes usually involve the oven. Typically, this means dinner takes a little longer. To compensate for a longer cooking (and waiting) time, I try to find things that do not take long to prepare. This recipe definitely falls into that category.
I have made several variations of this recipe, and I am sure there are many more to be made. I used this one since it had been on my list for awhile and I had cornflakes on hand. It proved to be quite yummy and very simple.
This recipe came for Every Day with Rachael Ray.
Crunchy Parmesan Chicken
Ingredients:
1 c. cornflakes, lightly crushed
3/4 c. grated parmesan cheese
Salt and pepper
3 large eggs, beaten
Four 6 oz. boneless, skinless chicken breast halves
5 T extra-virgin olive oil
1 lemon, cut into wedges (optional)
Directions:
1. Preheat oven to 350 degrees. In a shallow bowl, combine the cornflake, cheese, and 1/4 tsp. each salt and pepper. Place the beaten eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, dip in the eggs, then back in the cornflake mixture and place on a wax paper-lined baking sheet.
2. Heat the olive oil over medium-high heat in a large nonstick skillet. Add the chicken and cook until golden brown, turning once, about 2 minutes per side. Place on a foil lined baking sheet. Bake the chicken until cooked through, about 10 minutes. Note: if some chicken breasts are larger than others they may need to bake longer. Serve with lemon wedges if desired.
The pictures did not turn out too well, but they give you an idea. These were some of the juiciest chicken breasts I have ever had. It made me think I had cooked them wrong!
I have made several variations of this recipe, and I am sure there are many more to be made. I used this one since it had been on my list for awhile and I had cornflakes on hand. It proved to be quite yummy and very simple.
This recipe came for Every Day with Rachael Ray.
Crunchy Parmesan Chicken
Ingredients:
1 c. cornflakes, lightly crushed
3/4 c. grated parmesan cheese
Salt and pepper
3 large eggs, beaten
Four 6 oz. boneless, skinless chicken breast halves
5 T extra-virgin olive oil
1 lemon, cut into wedges (optional)
Directions:
1. Preheat oven to 350 degrees. In a shallow bowl, combine the cornflake, cheese, and 1/4 tsp. each salt and pepper. Place the beaten eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, dip in the eggs, then back in the cornflake mixture and place on a wax paper-lined baking sheet.
2. Heat the olive oil over medium-high heat in a large nonstick skillet. Add the chicken and cook until golden brown, turning once, about 2 minutes per side. Place on a foil lined baking sheet. Bake the chicken until cooked through, about 10 minutes. Note: if some chicken breasts are larger than others they may need to bake longer. Serve with lemon wedges if desired.
The pictures did not turn out too well, but they give you an idea. These were some of the juiciest chicken breasts I have ever had. It made me think I had cooked them wrong!
Kitchen Adventures 10.3
Ah, it's good to be back and sharing recipes! Life has definitely been busy over the past month. The parents came to visit in early March, the sister and brother-in-law came to visit a week later, work got crazy busy, and of course there are always social things to be done. I'm going to try and do some catching up today, so we'll see how that goes.
As I have mentioned before, I am more aware of dietary restrictions such as gluten free these days since I have several friends and co-workers that have to follow those guidelines. Hence, I am always looking for easy GF recipes I can share with them. While flipping through some of my Rachael Ray magazines my parents brought me, I stumbled across a GF pie recipe. This was perfect, since I had just been talking with a friend about GF pie crusts and finding a way to make them. I of course had to tell her the secret: use Chex instead of graham crackers. If you think about it, Chex have always been gluten free, but now the product can be advertised that way. I have never thought about using them as a substitute, but it was pretty delicious.
Included with this information was a recipe I just couldn't resist. Chocolate and peanut butter has to be one of the best culinary combinations ever. The timing was perfect, too, since I wanted to make a pie to celebrate PI Day (I told you I had some catching up to do). Even though I'm no longer taking math classes, I remember with fondness celebrating my first PI Day in Mr. Wertenberger's trig class. I had been looking for a great recipe to share at work to celebrate and this one fit the ticket.
This recipe came from the February 2011 Every Day with Rachael Ray magazine.
Double Chocolate-Peanut Butter Pudding Pie
Ingredients:
3 c. Chocolate or Rice Chex cereal, finely crushed
5 T. butter, melted
12 oz. semisweet baking chocolate, chopped, plus more for chocolate shavings
1 1/2 T. unsweetened baking cocoa, sifted
2 c. half-and-half
1/2 c. sugar
1 egg plus 3 egg yolks
6 T. whipping cream, plus 1 c. whipping cream, whipped for topping
1/2 c. white vanilla baking chips
1/4 c. creamy peanut butter
Directions:
1. Stir together the crushed cereal and melted butter in a small bowl. Press this mixture in the bottom and up the sides of a 9-inch pie pan. Refrigerate the crust for 30 minutes or until set. Heat the oven to 350 degrees and bake the crust for 15 minutes. Sprinkle with one-third (4 oz.) of the chopped chocolate after removing the crust from the oven.
2. Meanwhile, in a large heatproof bowl, mix the cocoa and remaining chopped chocolate together. In a 1-quart heavy saucepan, heat the half-and-half over medium-high heat until it is almost boiling. In a medium heatproof bowl, beat the sugar, egg and egg yolks together with a whisk until the mixture is light yellow. Slowly beat in half of the hot half-and-half, then pour this egg mixture into the saucepan. Reduce the heat to medium and heat the mixture just to boiling. Cook this mixture, beating with a whisk, for about 1 minute or until thickened. Pour this through a sieve into the cocoa mixture and beat with a whisk until smooth. Pour this into the crust and refrigerate 30 minutes or until fairly set. (As a short cut, you could just buy instant pie pudding and use that. I realized that after I had made it.)
3. Wipe out the saucepan, then add 6 T. cream to the pan. Heat to boiling over medium-high heat. Place the vanilla baking chips and peanut butter in a medium heatproof bowl and pour the hot cream over them and let stand until chocolate is melted, about 2 minutes. Beat this with a whisk until smooth. Spread this mixture evenly over the chilled pie and refrigerate until firm, about 1 1/2 hours.
4. If desired, serve with whipped cream and chocolate shavings.
Here is a picture of the delicious creation.
For more gluten free recipes, check out chex.com/glutenfree
As I have mentioned before, I am more aware of dietary restrictions such as gluten free these days since I have several friends and co-workers that have to follow those guidelines. Hence, I am always looking for easy GF recipes I can share with them. While flipping through some of my Rachael Ray magazines my parents brought me, I stumbled across a GF pie recipe. This was perfect, since I had just been talking with a friend about GF pie crusts and finding a way to make them. I of course had to tell her the secret: use Chex instead of graham crackers. If you think about it, Chex have always been gluten free, but now the product can be advertised that way. I have never thought about using them as a substitute, but it was pretty delicious.
Included with this information was a recipe I just couldn't resist. Chocolate and peanut butter has to be one of the best culinary combinations ever. The timing was perfect, too, since I wanted to make a pie to celebrate PI Day (I told you I had some catching up to do). Even though I'm no longer taking math classes, I remember with fondness celebrating my first PI Day in Mr. Wertenberger's trig class. I had been looking for a great recipe to share at work to celebrate and this one fit the ticket.
This recipe came from the February 2011 Every Day with Rachael Ray magazine.
Double Chocolate-Peanut Butter Pudding Pie
Ingredients:
3 c. Chocolate or Rice Chex cereal, finely crushed
5 T. butter, melted
12 oz. semisweet baking chocolate, chopped, plus more for chocolate shavings
1 1/2 T. unsweetened baking cocoa, sifted
2 c. half-and-half
1/2 c. sugar
1 egg plus 3 egg yolks
6 T. whipping cream, plus 1 c. whipping cream, whipped for topping
1/2 c. white vanilla baking chips
1/4 c. creamy peanut butter
Directions:
1. Stir together the crushed cereal and melted butter in a small bowl. Press this mixture in the bottom and up the sides of a 9-inch pie pan. Refrigerate the crust for 30 minutes or until set. Heat the oven to 350 degrees and bake the crust for 15 minutes. Sprinkle with one-third (4 oz.) of the chopped chocolate after removing the crust from the oven.
2. Meanwhile, in a large heatproof bowl, mix the cocoa and remaining chopped chocolate together. In a 1-quart heavy saucepan, heat the half-and-half over medium-high heat until it is almost boiling. In a medium heatproof bowl, beat the sugar, egg and egg yolks together with a whisk until the mixture is light yellow. Slowly beat in half of the hot half-and-half, then pour this egg mixture into the saucepan. Reduce the heat to medium and heat the mixture just to boiling. Cook this mixture, beating with a whisk, for about 1 minute or until thickened. Pour this through a sieve into the cocoa mixture and beat with a whisk until smooth. Pour this into the crust and refrigerate 30 minutes or until fairly set. (As a short cut, you could just buy instant pie pudding and use that. I realized that after I had made it.)
3. Wipe out the saucepan, then add 6 T. cream to the pan. Heat to boiling over medium-high heat. Place the vanilla baking chips and peanut butter in a medium heatproof bowl and pour the hot cream over them and let stand until chocolate is melted, about 2 minutes. Beat this with a whisk until smooth. Spread this mixture evenly over the chilled pie and refrigerate until firm, about 1 1/2 hours.
4. If desired, serve with whipped cream and chocolate shavings.
Here is a picture of the delicious creation.
For more gluten free recipes, check out chex.com/glutenfree
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