Saturday, June 13, 2015
Warning ... these are gooey! isn't everything better a little on the gooey side?
Gooey Chocolate Peanut Butter No-bake Cookies
1/2 cup granulated sugar
1/2 cup light corn syrup
1/4 cup butter
2- 1-ounce square unsweetened chocolate
1/4 cup chunky peanut butter or creamy is fine too
1 teaspoon vanilla extract
1-1/2 cups oatmeal (I used the quick oats, but old fashioned would work too)
pinch of salt
Combine the sugar, corn syrup and butter together in a medium size saucepan. Cook over medium/high heat, stirring constantly until mixture comes to a boil, turn heat down a little (you want it to keep boiling but not to burn) and STOP stirring, let this boil on it's own for 1 minute. (Be sure it boils for 1 whole minute and don't stir even though you will be tempted to... it goes grainy and sugary if you do.)
Remove from heat and add the chocolate and the peanut butter, let sit in the hot mixture for a minute to get melty then stir to help melt and combine. Then stir in the vanilla. Next add the oats and stir to combine.
Drop by Tablespoons onto waxed paper. Let cool and enjoy!! or if you are like me, let cool till you candle handle them and eat two before anyone notices!!
Makes about 16 cookies
Monday, May 25, 2015
Easy Pineapple Upside Down Cake
1/2 cup butter or margarine
1 cup firmly packed brown sugar
1 can (20 ounces) pineapple slices, in natural juice
Maraschino cherries, halved and drained or frozen raspberries (I don't like cherries)
1 package Duncan Hines Moist Deluxe Yellow cake mix
1 package (4- serving size) vanilla instant pudding
1 cup water or drained pineapple juice
1/2 cup oil
Preheat oven to 350 degrees.
Combine cake mix, pudding mix, eggs, water, and oil in large mixing bowl.
Beat at medium speed with electric mixer for 2 minutes. Set aside.
Then, for topping: melt butter in 13"x9"x2" pan in oven. Remove from oven.
Stir in brown sugar. Spread to cover bottom of pan.
Arrange pineapple slices, maraschino cherries-or raspberries (place upside down in center of pineapple slices) in pan.
Pour batter evenly over fruit in pan.
Bake at 350 degrees for 45 to 55 minutes, or until toothpick inserted in center comes out clean.
Invert onto serving platter.
Serve warm with ice cream or whipped cream YUM!
The sooner you invert the cake onto a serving plate, the less the pineapple slices will stick to the bottom of the pan.
Monday, April 20, 2015
The great thing about this recipe is you can use most any flavor of cake and pudding mix. And you can add a juice instead of water when making lemon or lime cake and sub any extract flavoring you desire! The possibilities are almost endless! With the cupcake shown above I made a vanilla cake and pudding mix, but added lime juice for the water and coconut milk rather than sour cream.
This cake is super moist but sturdy, holds up to stacking the layers and its just a yummy cake. Have fun with it and enjoy!
Di's favorite 'Doctored' Cake Mix Recipe
1 boxed cake mix (you decide the flavor)
1 small box instant pudding mix (you decide the flavor)
1 cup sour cream
1/2 cup water
1/3 cup grapeseed oil
1 teaspoon vanilla extract (or like I said use lemon, lime, coconut or butter rum....etc)
Preheat oven to 350 and prep your baking pans. I LOVE Wiltons Cake release and spread that on my pans and they pop right out after cooling.
Mix all the ingredients in the bowl of an electric mixer on low until combined. Then turn up the speed and mix for another 1 to 2 minutes. If your batter is really thick (I find some chocolate mixes really thicken a lot with the pudding mix, add a little more water) You want it to be like a brownie batter or pourable but not too runny. When making lemon or key lime cake I added about 1/4 cup juice and 1/4 cup water.
Divide your cake batter into your baking pans--this makes two 8 or 9 inch round cakes. Bake for about 25 minutes or until a toothpick comes out clean when inserted in the middle. Another good test is to slight press your finger in the middle and it should spring back when done. Remove from oven and let cool for 10 minutes. Then remove from pans and finish cooling completely before icing.
Hope you like this recipe as much as I do.
Adapted from Trisha Yearwood
4 medium chicken cutlets
Kosher salt and freshly ground black pepper
1/2 teaspoon or so Italian seasoning
4 paper-thin slices prosciutto
1/2 cup ricotta cheese
1 cup fresh spinach, chopped
1 heaping tablespoon chopped fresh basil, (I have said it before, I LOVE the tubes of chopped basil and other seasonings you find in the produce department at Walmart)
1 cup fresh spinach, chopped
3 tablespoons olive oil
1 cup fresh spinach, chopped
3 tablespoons olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth1 tablespoon fresh lemon juice
To prep, pound your chicken cutlets to about 1/2 inch or slightly thinner by placing in a zip loc baggie and pounding with a meat mallet. Also, chop your spinach. And I put the ricotta cheese in a bowl and seasoned with a pinch of salt and pepper and added one Tablespoon fresh basil, and stirred to combine.
Season both sides of the chicken cutlets with salt and pepper. I also sprinkled on garlic powder and then I crushed a pinch of Italian seasoning in between my fingers while sprinkling over the chicken. I did this on both sides of the chicken. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with some spinach.
Roll up each cutlet and secure with a toothpick(—just a hint- DON’T use colored toothpicks! I did and had blue spots on my chicken).
In a large skillet, heat the olive oil over medium heat. Sear the chicken, 1 to 2 minutes per side.
While Chicken is cooking make your sauce:
In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency. Add the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside.
Add the chicken broth mixture to the skillet and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes. Transfer the chicken to a serving platter, remove the toothpicks and spoon over the pan sauce.
Monday, April 13, 2015
Crockpot Southwest Chicken Soup
4 boneless skinless chicken breasts, frozen
1 (10 oz) can enchilada sauce (use your favorite)
1 (14 oz ) can diced tomatoes
1 (4 oz) can diced green chile peppers
2 cups chicken broth
2 Tablespoons ranch dressing mix
Sprinkle salt and pepper on the frozen chicken
Combine all of the ingredients in your crockpot, turn on hi and let cook for about 4 hours.
After 4 hours, shred the chicken best you can with 2 forks while still in the crock pot.
Then add the following:
1 can Hominy (yellow or white) or you can add regular yellow corn if you would rather
1 can black beans or pinto beans, rinsed and drained
1 can cream of chicken soup
Stir a little to combine the cream of chicken soup. Turn your crockpot on low and let simmer for another 3 to 4 hours.
Serve topped with a dollop of sour cream, grated cheese and Fritos or crushed tortilla chips.
Friday, March 27, 2015
Creamy Chicken and Wild Rice Soup
3/4 cup wild rice
1-1/2 cups water
dash of salt
Place rice and water with a dash of salt in a small saucepan. Bring to a boil; then stir and turn down the heat to a simmer, cover pot and let cook for 45 minutes or so until the rice is tender.
While your rice cooks prepare the rest of the soup.
1 cup diced Celery
1 cup diced Carrots
1 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 heaping teaspoon minced garlic
1/4 teaspoon or so dried Thyme-you can use a sprig if you have fresh
1/4 teaspoon or so dried Rosemary-you can use a sprig if you have fresh
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 to 2 cups fresh sliced mushrooms
1 box Chicken broth (about 4 cups)
2 cups water
1-10 oz can cream of mushroom soup
1-10 oz. can cream of chicken soup
1 rotisserie chicken, skinned and boned, chopped into bite size pieces
Heat about a Tablespoon of olive oil in a large soup pot, add the celery, carrots, and onion; sauté for 3 or 4 minutes. Add the bell peppers, minced garlic, thyme and rosemary and continue cooking for another 3 minutes. Remove from pot (i scoop out onto a big plate.)
Add another Tablespoon olive oil to the pot and add your sliced mushrooms, cook until the mushrooms are browned and tender.
Add your veggie mixture back into the pot along with the chicken broth, water, salt and pepper. Bring to a boil and let simmer until veggies are tender and flavors combine. Taste at this point and add more salt and pepper if needed.
While your Veggies are cooking remove the skin and bones from your cooked chicken and chop into bite size pieces. When veggies are done ad the chopped chicken and both condensed soups to the pot; stir to combine and simmer for 10 more minutes.
When rice is done add to soup; stir to combine.
Serve with crispy croutons or toast and enjoy!
Sunday, February 22, 2015
Inside Out Chicken Cordon Bleu
4 boneless, skinless chicken breasts, pounded to about 1/2 thick (if they are really thick cut them in half, thru the middle--like you are butterflying them)
Sprinkle the chicken breasts with salt and pepper on both sides. Set aside.
Now prepare your breading and egg mixtures:
In a flat bottomed bowl mix together:
3/4 cup all purpose flour
1/2 teaspoon or so garlic powder
1/2 teaspoon or so dried Italian seasoning, crushed in your palm before adding in
In another bowl mix together:
1 Tablespoon water
and 3 or 4 dashes franks hot sauce
In another flat bottomed bowl add
1 cup crushed panko crumbs
Preheat the oven to 400 degrees. Place a wire rack in a large cookie sheet and set aside.
Now you are ready to bread and fry.
In a large skillet heat about 1/4 cup or so canola or grape seed oil (you want the bottom of your skillet covered) over medium/high heat.
When the oil is hot, Dip one chicken breast into the flour mixture-coating both sides; then dip into the egg mixture-coating both sides, lift over bowl and let the excess egg drip off. Lastly-dip the chicken into the crushed panko crumbs, slightly pressing into the crumbs so the chicken gets nicely coated. Flip over and coat the other side.
Place in the hot oil-- bread remaining pieces of chicken.
Cook for 3 to 5 minutes or until nicely golden-brown turn and fry until that side is nicely golden-brown. Remove from oil and place on wire rack on cookie sheet. Finish cooking in the oven for about 12 minutes.
Remove from oven and top each piece of chicken with the following:
1 slice of black forest ham (I sliced each piece of ham into 3 pieces and put that on 1 breast)
enough Monterey jack cheese to cover the ham.
Bake for an additional 3 to 5 minutes or until the cheese is starting to melt.
Remove from oven and serve with veggies and a mayo-mustard dipping sauce. Enjoy!!
To make Mayo-mustard dipping sauce:
Whisk together about 1/2 cup mayonnaise and 1 heaping teaspoon prepared yellow mustard (or more according to your taste). Whisk together and serve a dollop next to your Inside-Out Chicken Cordon Bleu.