Feb 23, 2010
Anyone out there?
Hello my fellow busy friends!!! Do any of you read this blog anymore? I know I know I haven't posted a recipe in ages!! If you do read and/or use this blog, leave a comment on this post!! Angie, you are super champ for keeping this going and posting on a regular basis!! Thanks a million lady! ~Brandee~
Feb 17, 2010
Chicken Mac and Cheese
Well I was looking for a good recipe for Mac n Cheese and this is what I found. I will attempt to make this tonight for my family!!!
1 pound skinless, boneless, chicken breast halves
1 to 2 teaspoon dried Italian seasoning, crushed
Salt and ground black pepper
1 tablespoon olive oil
8 ounces dried mostaccioli, ziti, or penne pasta
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons tomato paste
3 cups milk
8 ounces smoked cheddar, Gruyere, or Swiss cheese, shredded (2 cups)
Salt and ground black pepper
2 cups soft sourdough or French bread crumbs
2 ounces finely shredded Parmesan or Romano cheese (1/2 cup)
3 tablespoons butter, melted
Directions
1. Preheat oven to 350 degree F. Cut chicken into bite-sized pieces. In a large skillet cook chicken, Italian or desired seasoning blend, salt, and pepper in hot oil over medium heat until chicken is no longer pink.* Remove chicken from skillet; set aside.
2. In a large pot or kettle cook pasta according to package directions until just tender. Drain; return pasta to pot.
3. Meanwhile, in the same skillet in which chicken was cooked, cook onion and garlic in 3 tablespoons hot butter over medium heat until tender. Stir in flour until well combined. Stir in tomato paste. Add milk. Cook and stir until mixture is thickened and bubbly; reduce heat. Add the shredded cheese. Stir until cheese is almost melted. Remove from heat. Season to taste with salt and pepper. Add sauce and chicken to cooked pasta in pot; stir to coat. Spoon mixture into a 2-quart square or rectangular baking dish.
4. Preheat oven to 350 degrees F. In a small bowl stir together bread crumbs, Parmesan cheese, and 3 tablespoons melted butter. Sprinkle crumb mixture over pasta mixture. Bake, uncovered, for 20 to 25 minutes or until crumb mixture is golden and edges are bubbly. Let stand 10 minutes before serving. Makes 6 servings.
Cooking Club Directions: Prepare casserole as above for each member, except divide the bread crumb mixture into small resealable plastic bags or moisture- and vapor-proof plastic freezer bags. Do not bake. Cover pans with foil to refrigerate, or wrap with moisture- and vapor-proof wrap to freeze. Refrigerate up to 24 hours or freeze casserole and bread crumb mixture up to 1 month.
Test Kitchen Tip: Use a blender or food processor to make soft breadcrumbs. About 1-1/2 ounces of break makes 1 cup of crumbs.
Reheating and Serving:
Nutrition Facts Servings Per Recipe 6 servings Calories 675, Total Fat (g) 34, Saturated Fat (g) 18, Monounsaturated Fat (g) 12, Polyunsaturated Fat (g) 2, Cholesterol (mg) 132, Sodium (mg) 771, Carbohydrate (g) 49, Total Sugar (g) 8, Fiber (g) 1, Protein (g) 42, Vitamin C (DV%) 4,
Calcium (DV%) 55, Iron (DV%) 16, Percent Daily Values are based on a 2,000 calorie diet
1 pound skinless, boneless, chicken breast halves
1 to 2 teaspoon dried Italian seasoning, crushed
Salt and ground black pepper
1 tablespoon olive oil
8 ounces dried mostaccioli, ziti, or penne pasta
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons tomato paste
3 cups milk
8 ounces smoked cheddar, Gruyere, or Swiss cheese, shredded (2 cups)
Salt and ground black pepper
2 cups soft sourdough or French bread crumbs
2 ounces finely shredded Parmesan or Romano cheese (1/2 cup)
3 tablespoons butter, melted
Directions
1. Preheat oven to 350 degree F. Cut chicken into bite-sized pieces. In a large skillet cook chicken, Italian or desired seasoning blend, salt, and pepper in hot oil over medium heat until chicken is no longer pink.* Remove chicken from skillet; set aside.
2. In a large pot or kettle cook pasta according to package directions until just tender. Drain; return pasta to pot.
3. Meanwhile, in the same skillet in which chicken was cooked, cook onion and garlic in 3 tablespoons hot butter over medium heat until tender. Stir in flour until well combined. Stir in tomato paste. Add milk. Cook and stir until mixture is thickened and bubbly; reduce heat. Add the shredded cheese. Stir until cheese is almost melted. Remove from heat. Season to taste with salt and pepper. Add sauce and chicken to cooked pasta in pot; stir to coat. Spoon mixture into a 2-quart square or rectangular baking dish.
4. Preheat oven to 350 degrees F. In a small bowl stir together bread crumbs, Parmesan cheese, and 3 tablespoons melted butter. Sprinkle crumb mixture over pasta mixture. Bake, uncovered, for 20 to 25 minutes or until crumb mixture is golden and edges are bubbly. Let stand 10 minutes before serving. Makes 6 servings.
Cooking Club Directions: Prepare casserole as above for each member, except divide the bread crumb mixture into small resealable plastic bags or moisture- and vapor-proof plastic freezer bags. Do not bake. Cover pans with foil to refrigerate, or wrap with moisture- and vapor-proof wrap to freeze. Refrigerate up to 24 hours or freeze casserole and bread crumb mixture up to 1 month.
Test Kitchen Tip: Use a blender or food processor to make soft breadcrumbs. About 1-1/2 ounces of break makes 1 cup of crumbs.
Reheating and Serving:
Nutrition Facts Servings Per Recipe 6 servings Calories 675, Total Fat (g) 34, Saturated Fat (g) 18, Monounsaturated Fat (g) 12, Polyunsaturated Fat (g) 2, Cholesterol (mg) 132, Sodium (mg) 771, Carbohydrate (g) 49, Total Sugar (g) 8, Fiber (g) 1, Protein (g) 42, Vitamin C (DV%) 4,
Calcium (DV%) 55, Iron (DV%) 16, Percent Daily Values are based on a 2,000 calorie diet
Jan 15, 2010
Chocolate Peanut Butter Cups
Chocolate Peanut Butter Cups
one bag of chocolate chips (feel free to use bittersweet or semisweet)
1/2 cup smooth peanut butter
3 tbsp. graham cracker crumbs
1/4 cup powdered sugar
a pinch of salt
mini muffin liners (this makes 16-20 cups depending on how generous you are)
Ready? It's time to play with chocolate, and I'm super excited. First thing, melt the chocolate. You can do it in a bowl over a pot of simmering water, or just do my favorite technique - pop it in the microwave. Heat it for 30 seconds at a time, and stir after each nuke. Once it's melted, you're good.
Next, grab a pastry brush or a clean paintbrush that's really tiny. Put a smallish spoonful of chocolate into each muffin liner, and use the brush to "paint" the chocolate up the sides and into those little ridges. No need for it to be incredibly even. The more rustic, the cuter the cup in my opinion. If you have a mini muffin pan, put the liners in it to cool. If not, just put them in a regular tin or just on a plate. You want the liners to keep their shape. Pop it in the freezer for 15 minutes to set up.
one bag of chocolate chips (feel free to use bittersweet or semisweet)
1/2 cup smooth peanut butter
3 tbsp. graham cracker crumbs
1/4 cup powdered sugar
a pinch of salt
mini muffin liners (this makes 16-20 cups depending on how generous you are)
Ready? It's time to play with chocolate, and I'm super excited. First thing, melt the chocolate. You can do it in a bowl over a pot of simmering water, or just do my favorite technique - pop it in the microwave. Heat it for 30 seconds at a time, and stir after each nuke. Once it's melted, you're good.
Next, grab a pastry brush or a clean paintbrush that's really tiny. Put a smallish spoonful of chocolate into each muffin liner, and use the brush to "paint" the chocolate up the sides and into those little ridges. No need for it to be incredibly even. The more rustic, the cuter the cup in my opinion. If you have a mini muffin pan, put the liners in it to cool. If not, just put them in a regular tin or just on a plate. You want the liners to keep their shape. Pop it in the freezer for 15 minutes to set up.
While they freeze, make the peanut butter filling. Mix together the rest of the ingredients. No need to pull out the mixer; a spoon works great.
Pull the chocolate cups out of the freezer, and use two spoons (or a spoon and your kids' cute little fingers) to put a little dollop of the mixture into each cup.
Now put another little dollop of melted chocolate on top. If you need to nuke the chocolate again so it's spreadable, go for it. Spread it around a bit with the back of a spoon, and put the cups back in the freezer to set up. Like any other kind of chocolate candy, these keep just fine at room temperature, but the chocolate stays a bit more stable in the fridge. If you're planning on saving these for holiday gifts (or just to keep yourself from eating them all at once), storing them in the freezer works great, too.
Jan 9, 2010
Scrambled Egg Nests
SCRAMBLED EGG NESTS
Ingredients
1 (3 1/2-cup) bag frozen shredded potatoes, defrosted (I USED 1 CARTON OF DEHYDRATE HASHBROWNS)
1/3 cup vegetable oil or butter
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
2/3 cup milk
1/2 cup finely diced onions
1/3 cup finely diced bell peppers
3/4 cup diced cooked breakfast sausage Shredded Cheddar
Chopped parsley for garnish (optional)
Instructions
Heat the oven to 400°.
In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper.
Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin.
Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes.
Remove the nests from the oven and allow them to cool.
Meanwhile, whisk together the eggs and milk.
Heat a large nonstick saute pan over medium-high heat.
Add the remaining oil or butter to the pan and heat.
Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes.
Add the sausage and cook until heated through.
Add the egg mixture and stir until the eggs have set and small curds have formed. Season with salt and pepper to taste.
Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet.
Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes.
If you like, garnish each nest with a little parsley.
Serve warm.
ENJOY! WE DID THIS MORNING!
Ingredients
1 (3 1/2-cup) bag frozen shredded potatoes, defrosted (I USED 1 CARTON OF DEHYDRATE HASHBROWNS)
1/3 cup vegetable oil or butter
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
2/3 cup milk
1/2 cup finely diced onions
1/3 cup finely diced bell peppers
3/4 cup diced cooked breakfast sausage Shredded Cheddar
Chopped parsley for garnish (optional)
Instructions
Heat the oven to 400°.
In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper.
Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin.
Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes.
Remove the nests from the oven and allow them to cool.
Meanwhile, whisk together the eggs and milk.
Heat a large nonstick saute pan over medium-high heat.
Add the remaining oil or butter to the pan and heat.
Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes.
Add the sausage and cook until heated through.
Add the egg mixture and stir until the eggs have set and small curds have formed. Season with salt and pepper to taste.
Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet.
Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes.
If you like, garnish each nest with a little parsley.
Serve warm.
ENJOY! WE DID THIS MORNING!
Jan 6, 2010
Golden Stew!
GOLDEN STEW
4 carrots (cut into 1" pieces)
1 1/2 cups peeled & diced potatoes
3 celery stalks, chopped
2 medium cut-up onions
1 pkg frozen peas (1 lb)
2 cups cubed ham
1 can cream of celery soup
1 (8 oz) jar Cheez Whiz or
Velveeta processed cheese
In large saucepan combine carrots, potatoes, onions and celery covered with water.
Cook, covered til veggies are tender or about 10 minutes. (I always do the carrots
first because they take the longest to cook.) Add peas and ham - cook for 5 more
minutes. Stir in soup and cheese and heat through. For more volume add more water.
This is good served in a good bread bowl and you can eat the bowl and all!
Vanessa gave me this!
4 carrots (cut into 1" pieces)
1 1/2 cups peeled & diced potatoes
3 celery stalks, chopped
2 medium cut-up onions
1 pkg frozen peas (1 lb)
2 cups cubed ham
1 can cream of celery soup
1 (8 oz) jar Cheez Whiz or
Velveeta processed cheese
In large saucepan combine carrots, potatoes, onions and celery covered with water.
Cook, covered til veggies are tender or about 10 minutes. (I always do the carrots
first because they take the longest to cook.) Add peas and ham - cook for 5 more
minutes. Stir in soup and cheese and heat through. For more volume add more water.
This is good served in a good bread bowl and you can eat the bowl and all!
Vanessa gave me this!
Dec 20, 2009
Snowball Cake
{Image courtesy of kraftfoods.com}I made the above little cutie for a family Christmas party this year and oh boy was it so much fun!! I have one little sliver of a piece in my fridge and it is calling my name! I am going to be super lazy.eo and give you the link for the recipe instead of writing it out! Tis' the season for quickness! Happy Holidays everyone!! The Cammacks.
Dec 17, 2009
Play Dough Cookies
I have to say when I read this I thought of you Brandee! I know you'll have so much fun with Rylie making these!
Play Dough Cookies
3/4 C butter
3 ounces cream cheese
1 cup white sugar
1 egg
1 t vanilla extract
2 and 3/4 C flour
1 t baking powder
1/4 t salt
assorted food coloring (gel or paste works best)
...1. In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla. Beat until smooth.
2. In a bowl combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir until soft dough forms. Divide dough into Fourths. Tint each with a different food coloring. Wrap in plastic and chill for two hours. (I stuck it in the freezer for 15 minutes because I hate to wait!)
3. Preheat oven to 350. Shape colors into 3/4 inch balls. For each cookie place one pink, one orange, one green, and one blue ball together and roll to make one giant ball. Roll into a 12 inch long snake, and then starting at one end coil roll to make a cookie. Place cookies 2 to 3 inches apart on greased cookie sheet to allow for spreading.
4. Bake for 8 minutes or until lightly browned.
Cool and store in an airtight container.Enjoy!
I found this at
http://sitsgirlsrecipes.blogspot.com/2008/09/somewhere-over-rainbow-by-little-momma.html & the pictures are from this post http://ourcutiekids.blogspot.com/2009/11/play-dough-cookies.html
If you liked this post, you'll love Little Momma & Company!
Dec 14, 2009
Maple Pecan Cookies
Maple Pecan Cookies
http://www.calamityanne.com/
You'll Need
1/2 cup butter, room temperature
1 cup dark brown sugar
1 teaspoon vanilla extract
3 tablespoons mayonnaise (Hellman's)
1/2 cup + 1 tablespoon maple syrup
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pecans, chopped
Preheat oven oven to 350 degrees.
In a large bowl cream the butter and sugar together on medium speed for three minutes until light and fluffy. Add the vanilla and mayonnaise and mix until well blended. Add the maple syrup and blend well.
In a medium bowl sift together the flour, baking soda and salt. Add the flour mixture by spoonfuls to the brown sugar mixture until well incorporated. Fold in the pecans until well incorporated. Cover the cookie mixture with plastic wrap and chill in the refrigerator for 30 minutes.
Using a 1" scoop, drop spoonfuls of the cookie batter onto either a wax paper -or- parchment-lined cookie sheet (I recommend using a new sheet with every batch). Bake for 10-12 minutes, or until lightly browned around the edges. Cool for a minute before transferring the cookies to a wire rack to completely cool. Store in an airtight container.
Makes 1 cookie shy of 5 dozen
http://www.calamityanne.com/
You'll Need
1/2 cup butter, room temperature
1 cup dark brown sugar
1 teaspoon vanilla extract
3 tablespoons mayonnaise (Hellman's)
1/2 cup + 1 tablespoon maple syrup
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pecans, chopped
Preheat oven oven to 350 degrees.
In a large bowl cream the butter and sugar together on medium speed for three minutes until light and fluffy. Add the vanilla and mayonnaise and mix until well blended. Add the maple syrup and blend well.
In a medium bowl sift together the flour, baking soda and salt. Add the flour mixture by spoonfuls to the brown sugar mixture until well incorporated. Fold in the pecans until well incorporated. Cover the cookie mixture with plastic wrap and chill in the refrigerator for 30 minutes.
Using a 1" scoop, drop spoonfuls of the cookie batter onto either a wax paper -or- parchment-lined cookie sheet (I recommend using a new sheet with every batch). Bake for 10-12 minutes, or until lightly browned around the edges. Cool for a minute before transferring the cookies to a wire rack to completely cool. Store in an airtight container.
Makes 1 cookie shy of 5 dozen
Nov 3, 2009
Grilling Veggies
Another good 1 from that blog!
Wanna grill some of those fabulous veggies that are poppin out of everyone's gardens this time of year?
Here's how to grill some delish
Asparagus:
Cut off ends.
Soak in water for 30 minutes to an hour.
Pat dry and brush with olive oil. Place on grillo, turning every minute.
Remove when tips start to turn brown.
You can add some extra flavor to asparagus by mixing a little sesame oil in the olive oil before you brush them.
Bell Peppers:
Cut through the middle of the pepper top to bottom.
Remove stems, seeds and whitish ribs. B
rush lightly with oil and grill for 2-3 minutes on each side.
Chili Peppers:
Brush with oil.
Grill whole on each side, 2-3 minutes. To reduce the heat, cut off the stems and pull ou the seeds.
Corn on the cob:
Gently pull back the husks but don't remove.
Remove the silk and cut off the very end.
Soak in cold water for about 30 minutes.
Dry and brush with butter.
Fold the husks back down and tie or twist the ends.
Place on grill for about 5-7 minutes.
Turn to avoid burning.
Eggplant:
Cut lengthwise for smaller eggplants or in disks top to bottom for larger eggplants.
Soak in water for 30 minutes.
Pat dry, brush with oil and grill 2-3 minutes.
Garlic:
Take whole bulbs and cut off the root end.
Brush with oil and grill. 4-5 minutes for small mushrooms, 6-8 minutes.
Use a grill basket or topper for small mushrooms.
Onions:
Remove skin and cut horizontally about 1/2 inch thick.
Brush with oil and grill 3-4 minutes.
Tomatoes: Cut in half, top to bottom.
Brush with a light coating of oil and grill cut side down 2-3 minutes.
Potatoes:
Wash thoroughly and dry.
Rub with oil.
Wrap in aluminum foil and grill 35-40 minutes, turning occasionally.
Zucchini and small squash:
Slice 1/2 inch thickness. Brush with oil and grill 2-3 minutes per side. Small squash can be cut down the middle and grilled in halves.
Peanut Butter Candy
So I was checking out blogs and found some recipes on this blog!! Its the Z103 blog, how funny!
Here is a delicious recipe for Peanut Butter Candy from Brad's wife. (Brad from Z103)
If you don't know, Peanut Butter Candy is the dessert that school cafeterias serve where it's like an inch of peanut butter goodness topped with a small layer of chocolate ecstasy.
(I think this and chili & cinnamon rolls, were the best thing the school ever cook!!)
Enjoy!
Peanut Butter Candy
2 C. creamy peanut butter
8 T. butter; softened
2 3/4 C. powdered sugar
6 C. rice krispies; crushed
1/2 bag of Chocolate Chips (melted)
*Mix butter and peanut butter together.
Mix powdered sugar and rice krispies together. Combine mixtures. Press into 8x8 ungreased pan.
Melt half bag of chocolate chips and pour over peanut butter mixture.
Place in fridge to harden chocolate.*How do you melt chocolate?
Here are 3 different ways to do it.
Just be careful, cuz if you burn the chocolate, it stinks up your place, and it makes little children and me cry.
Method 1
Place the chips in a microwaveable bowl just big enough to hold them.
Place in microwave on low heat setting and microwave in 30-second increments.
Stir after each 30 seconds to ensure all chips melt.
Method 2
Place water in the bottom of a double boiler and chips in the top.
Melt the chips over medium heat, stirring them with a wooden spoon until just melted.
Method 3
Place the chips in a small ovenproof casserole or metal mixing bowl.
Heat oven or toaster oven to warm (150 to 200 degrees F).
Using the potholder, check the casserole and stir the chips every 3 minutes until they are melted
Here is a delicious recipe for Peanut Butter Candy from Brad's wife. (Brad from Z103)
If you don't know, Peanut Butter Candy is the dessert that school cafeterias serve where it's like an inch of peanut butter goodness topped with a small layer of chocolate ecstasy.
(I think this and chili & cinnamon rolls, were the best thing the school ever cook!!)
Enjoy!
Peanut Butter Candy
2 C. creamy peanut butter
8 T. butter; softened
2 3/4 C. powdered sugar
6 C. rice krispies; crushed
1/2 bag of Chocolate Chips (melted)
*Mix butter and peanut butter together.
Mix powdered sugar and rice krispies together. Combine mixtures. Press into 8x8 ungreased pan.
Melt half bag of chocolate chips and pour over peanut butter mixture.
Place in fridge to harden chocolate.*How do you melt chocolate?
Here are 3 different ways to do it.
Just be careful, cuz if you burn the chocolate, it stinks up your place, and it makes little children and me cry.
Method 1
Place the chips in a microwaveable bowl just big enough to hold them.
Place in microwave on low heat setting and microwave in 30-second increments.
Stir after each 30 seconds to ensure all chips melt.
Method 2
Place water in the bottom of a double boiler and chips in the top.
Melt the chips over medium heat, stirring them with a wooden spoon until just melted.
Method 3
Place the chips in a small ovenproof casserole or metal mixing bowl.
Heat oven or toaster oven to warm (150 to 200 degrees F).
Using the potholder, check the casserole and stir the chips every 3 minutes until they are melted
Nov 1, 2009
Apple Jelly
This is awesome!!
And yummy too!You can use all the garage from pealing apples for your pies, applesauce, or just use all the "ugly" apples you have!!
This is a jelly bag. In the blog that I got this from, she didn't know what it was or looked like.
I asked one of my friends that I thought would know what one is.
It works, but is small. I just used the cheese cloth, lots bigger.
This is all my waste from peeling the apples. I didn't take one after I left it over night. Should have, it was disappointing.
But then when we tasted this.... Well it was worth it, even though it doesn't make a lot. Its wonderful!!! And hey, it isn't hard.
I made strawberry applesauce and pumpkin spice applesauce, and regular. I try to post those soon.
Oct 27, 2009
Spider Cookies and Witches Hat Cookies
My sister in law had this on her blog:
32 Hershey®'s Kisses® milk chocolates,
unwrapped 1 package (11 1/2 ounces) fudge-striped shortbread cookies
(32)1 tube (4.25 ounces) orange or red decorating icing1.
Attach
1. 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
2. Pipe decorating icing around base of milk chocolate candy.
Black string licorice
20 orange creme-filled chocolate sandwich cookies
1 teaspoon chocolate ready-to-spread frosting (from 16-oz container)
40 miniature candy-coated chocolate pieces
1. For each cookie, cut eight 1 1/2-inch pieces of licorice for legs. Insert 4 pieces into filling on each side of each cookie.
2. With frosting, attach 2 miniature chocolate pieces to top of each cookie for eyes.
32 Hershey®'s Kisses® milk chocolates,
unwrapped 1 package (11 1/2 ounces) fudge-striped shortbread cookies
(32)1 tube (4.25 ounces) orange or red decorating icing1.
Attach
1. 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
2. Pipe decorating icing around base of milk chocolate candy.
Oct 26, 2009
Peppermint Bark
6 ounces (150 grams) semi sweet chocolate, coarsely chopped
2 teaspoons vegetable oil
6 ounces (150 grams) white chocolate, coarsely chopped
1/3 - 1/2 cup (50 - 80 grams) crushed candy canes
Line the bottom and sides of a 9 inch (23 cm) square baking pan with aluminum foil, smoothing out any wrinkles.
Melt the semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
Then, melt the white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.
Makes about 25 pieces.
Oct 21, 2009
French Breakfast Puffs
So I don't feel so good, can you tell?? I looking for comfort food!! And I am going to try to get the energy to make some, to make me feel better, atleast that's my plan. Let ya know if these foods do the trick!This is a recipe from Pioneer Woman.
French Breakfast Puffs
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
(I used cinnamon as I'm not a nutmeg fan)
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter
Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray.
In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
Eat. Faint.
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