Tuesday, November 30, 2010
You Must Check This Out!!
I just downloaded the NEW Rascal Flats Album for just $1.99....yep! Check out this link to Deal Seeking Mom and you can get it too. A NEW release for just $1.99. Thats a sweet deal (to me).
Food Networks 12 Days of Cookies
I love the holidays and baking. I especially love the Food Networks 12 Day of Cookies. Great recipes. There was one year that I actually managed to make 10 out of the 12 Days of Cookies recipes. It was great. I loved it as did the kids and the hubby....Check them out and you can even subscribe to have them emailed to you everyday :)
Yesterday (Monday) was Day 1 and the recipe was
Paula's Chocolate Gooey Butter Cookies.
Now, don't those sound yummy? Mmmmhmmm :)
Paula's Chocolate Gooey Butter Cookies.
Now, don't those sound yummy? Mmmmhmmm :)
Today (Tuesday) is Day 2 and the recipe is
Aarti's Gingerbread Cookies.
Who does not love good gingerbread cookies.....I know I do.
Aarti's Gingerbread Cookies.
Who does not love good gingerbread cookies.....I know I do.
I just wanted to share this, cause I love getting new cookie recipes. Happy baking!!
Thursday, November 18, 2010
Chocolate Swirl Muffin Cake
Although I am not planning to have this on Thanksgiving day, I do plan on making it one of the days during the Holiday weekend. This recipe came from a Betty Crocker Thanksgiving book 2005.
Filling -
1 cup semisweet chocolate chips
3/4 cup heavy whipping cream
1 teaspoon vanilla
Cake-
2 boxes (16.4 oz. each) Betty Crocker chocolate chip premium muffin mix
1-1/3 cups water
1/2 vegetable oil
4 eggs
1. Heat oven to 375 degrees. Generously great a 12-cup fluted tube pan. (I will be using a bunt pan.)
2. in 2-quart saucepan, cooking filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth. Remove 1/3 cup filling for glaze., set aside. Freeze remaining filling 15 minutes.
3. Meanwhile, in large bowl, stir together cake ingredients. Spoon half the batter into pan. Remove filling from freezer. Carefully spoon filling in center of batter to within 1/2-inch of pan edges. Spoon remaining batter over filling.
4. Bake 50 to 65 minutes or until top springs back when touched. Cool 15 minutes. Remove from pan to wire rack. Spoon reserved 1/3 cup filling on cooled cake. (Microwave filling on high 10 to 15 seconds of too thick.)
16 Servings
Filling -
1 cup semisweet chocolate chips
3/4 cup heavy whipping cream
1 teaspoon vanilla
Cake-
2 boxes (16.4 oz. each) Betty Crocker chocolate chip premium muffin mix
1-1/3 cups water
1/2 vegetable oil
4 eggs
1. Heat oven to 375 degrees. Generously great a 12-cup fluted tube pan. (I will be using a bunt pan.)
2. in 2-quart saucepan, cooking filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth. Remove 1/3 cup filling for glaze., set aside. Freeze remaining filling 15 minutes.
3. Meanwhile, in large bowl, stir together cake ingredients. Spoon half the batter into pan. Remove filling from freezer. Carefully spoon filling in center of batter to within 1/2-inch of pan edges. Spoon remaining batter over filling.
4. Bake 50 to 65 minutes or until top springs back when touched. Cool 15 minutes. Remove from pan to wire rack. Spoon reserved 1/3 cup filling on cooled cake. (Microwave filling on high 10 to 15 seconds of too thick.)
16 Servings
Raspberry-Topped Eggnog Cheesecake
Doesn't that just sound heavenly? MMMMM...Yumm! So, this recipe came from a Betty Crocker Thanksgiving book from 2005. Be sure to plan ahead for this one :)
CHEESECAKE
1-1/4 cups crushed shortbread cookies (21 cookies)
1/4 cup butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 cup sugar
3 eggs
1/2 cup eggnog
1/2 teaspoon rum extract
1/4 teaspoon ground nutmeg
RASPBERRY SAUCE
1 package (10 oz.) frozen raspberries in syrup, thawed, undrained
2 tablespoons sugar
2 teaspoons cornstarch
1-1/2 cups fresh raspberries
1. Heat oven to 350 degrees. In small mixing bowl, mix crushed cookies and butter. In ungreased 9-inch springform pan, press cookie mixture over bottom. Wrap foil around outside of the pan to prevent drips. Bake crust about 10 minutes or until set.
2. Reduce oven temperature to 325 degrees. In large bowl, beat cream cheese with electric mixer on medium speed until well blended. Beat in eggs, one at a time, on low speed until combined. Beat in eggnog, rum extract and nutmeg just until blended (do not overmix).
3. Bake 50 to 60 minutes or until set but center still jiggles slightly when moved. Cool 15 minutes; run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 1 hour. Referigerate at least 6 hours or overnight.
4. In food processor, place raspberries. Cover; process until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix pureed raspberries, 2 tablespoons sugar and the cornstarch. Heat to boiling over medium heat, stirring constantly. Referigerate sauce 30 minutes to cool. Stir fresh raspberries into sauce. Before cutting cheescake, carefully remove side of pan. Serve sauce over wedges of cheesecake. Store cheesecake covered in refrigerator. 16 servings.
CHEESECAKE
1-1/4 cups crushed shortbread cookies (21 cookies)
1/4 cup butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 cup sugar
3 eggs
1/2 cup eggnog
1/2 teaspoon rum extract
1/4 teaspoon ground nutmeg
RASPBERRY SAUCE
1 package (10 oz.) frozen raspberries in syrup, thawed, undrained
2 tablespoons sugar
2 teaspoons cornstarch
1-1/2 cups fresh raspberries
1. Heat oven to 350 degrees. In small mixing bowl, mix crushed cookies and butter. In ungreased 9-inch springform pan, press cookie mixture over bottom. Wrap foil around outside of the pan to prevent drips. Bake crust about 10 minutes or until set.
2. Reduce oven temperature to 325 degrees. In large bowl, beat cream cheese with electric mixer on medium speed until well blended. Beat in eggs, one at a time, on low speed until combined. Beat in eggnog, rum extract and nutmeg just until blended (do not overmix).
3. Bake 50 to 60 minutes or until set but center still jiggles slightly when moved. Cool 15 minutes; run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 1 hour. Referigerate at least 6 hours or overnight.
4. In food processor, place raspberries. Cover; process until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix pureed raspberries, 2 tablespoons sugar and the cornstarch. Heat to boiling over medium heat, stirring constantly. Referigerate sauce 30 minutes to cool. Stir fresh raspberries into sauce. Before cutting cheescake, carefully remove side of pan. Serve sauce over wedges of cheesecake. Store cheesecake covered in refrigerator. 16 servings.
Granola Streusel-Topped Sweet Potatoes
I found this recipe in a Betty Crocker Thanksgving book from November 2005. It is a little different from the other one that I usually do, so I thought I would give it a try. I love sweet potatoes, but my husband is a mashed potatoes kind of guy so we will be having both :)
Ingredients:
6 meduim dark-orange sweet potatoes, peeled, cut into 1-1/2 pieces (7 to 8 cups)
1/2 cup heavy whipping cream
2 tablespoons butter or margarine
1/4 cup maple syrup
1/2 teaspoon salt
4 Nature Valley maple-brown sugar crunchy granola bars
2 (more) tablespoons butter, melted
1. In 4-quart saucepan, place potato pieces and add enough water to cover. Heat to boiling; reduce to medium-low. Cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan.
2. Heat oven to 350 degrees. Spray 8" sq. glass baking dish with cooking spray. To potatoes, add whipping cream, 2 tablespoons butter, the maple syrup, and solt. Mash with potato masher or electric mixer until smooth. Spoon into baking dish. In small bowl, mix crushed granolabars and 2 tablespoons melted butter; sprinkle over potatoes.
3. Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is crisp. 10 servings (1/2 cup each).
Ingredients:
6 meduim dark-orange sweet potatoes, peeled, cut into 1-1/2 pieces (7 to 8 cups)
1/2 cup heavy whipping cream
2 tablespoons butter or margarine
1/4 cup maple syrup
1/2 teaspoon salt
4 Nature Valley maple-brown sugar crunchy granola bars
2 (more) tablespoons butter, melted
1. In 4-quart saucepan, place potato pieces and add enough water to cover. Heat to boiling; reduce to medium-low. Cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan.
2. Heat oven to 350 degrees. Spray 8" sq. glass baking dish with cooking spray. To potatoes, add whipping cream, 2 tablespoons butter, the maple syrup, and solt. Mash with potato masher or electric mixer until smooth. Spoon into baking dish. In small bowl, mix crushed granolabars and 2 tablespoons melted butter; sprinkle over potatoes.
3. Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is crisp. 10 servings (1/2 cup each).
Thanksgiving Favorites...
These are recipes I have posted before, but I am defineately making them again this year :) and probably for Christmas too. (I love good, yummy recipes.)
Thanksgiving Day Menu....and then some!!
For some reason I am really in the mood for Thanksgiving even though it is just my husband and I and only 4 of our 5 kiddos. I have been searching for recipes and then debating and thinking how I can change them. OH YUMMMM....thats all I got to say.
Of course, we are going to have a turkey. Since Turkey is such an inexpensive meat we usually cook atleast 4 turkeys over the course of the 4 Day Thanksgiving Weekend. Then we freeze the meat. It's great to pull out turkey to use in soups, casseroles, and good ole turkey sandwiches.
I have so much stuff on my list, you would think I was cooking for an army, but I just want to enjoy the COLD weather with my little family and some good food and relax...well, relax in between eating :) and unloading our 45' semi trailer. So excited to completely be moved into our house. Not to mention the Christmas decorations that will be coming out...YAY!!!
So, the next several posts are going to be recipes I have tried or ones that I am planning on trying next week. No breakfast items are on my menu cause I am not a breakfast eater or a breakfast cooker. My wonderful husband takes care of that part for me...and the turkeys :)
Of course, we are going to have a turkey. Since Turkey is such an inexpensive meat we usually cook atleast 4 turkeys over the course of the 4 Day Thanksgiving Weekend. Then we freeze the meat. It's great to pull out turkey to use in soups, casseroles, and good ole turkey sandwiches.
I have so much stuff on my list, you would think I was cooking for an army, but I just want to enjoy the COLD weather with my little family and some good food and relax...well, relax in between eating :) and unloading our 45' semi trailer. So excited to completely be moved into our house. Not to mention the Christmas decorations that will be coming out...YAY!!!
So, the next several posts are going to be recipes I have tried or ones that I am planning on trying next week. No breakfast items are on my menu cause I am not a breakfast eater or a breakfast cooker. My wonderful husband takes care of that part for me...and the turkeys :)
HAPPY THANKSGIVING and HAPPY COOKING!!!
Monday, November 8, 2010
Sunday, November 7, 2010
Blueberry Breakfast Bars
Over the summer, or more towards the end, I bought some blueberries and I made this to use some of them up, because I bought a whole flat. It was good. Very good warm.Farmgirl Susan's Blueberry Breakfast Bars Recipe - From Farmgirl Fare
Makes 12 to 16 large bars
Bottom Layer -
2 cups old-fashioned oats
3/4 cup all-purpose flour (I use Heartland Mill organic)
3/4 cup (packed) light brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
10 Tablespoons (1 stick + 2 Tbsp/5 ounces) butter, melted
1 teaspoon pure vanilla extract
Top Layer -
1 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 cup (1 stick/four ounces) butter or natural vegetable oil sticks (I use Earth Balance)
Middle Layer -
3-1/2 cups fresh or frozen blueberries
1/2 to 1 teaspoon pure almond extract
3/4 cup granulated sugar
3 Tablespoons all-purpose flour
1/2 teaspoon nutmeg (1/4 tsp. if freshly ground)
For the Bottom Layer -
Heat the oven to 425 degrees F. Grease a 9" x 13" pan. In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until thoroughly combined. Press this mixture evenly into the bottom of the pan with your fingers. (I also use the bottom of a stainless steel measuring cup to help make the crust flat and even.)
For the Top Layer -
Place the flour, brown sugar, and butter or vegetable oil sticks in a small bowl and use a fork, pastry blender, or your fingers to combine until the mixture resembles large crumbs (some pea-sized clumps are okay). Set aside.
For the Middle Layer -
Place the blueberries in the bowl you mixed the Bottom Layer in and toss them with the almond extract. Pour them evenly over the Bottom Layer in the pan. Combine the sugar and flour and sprinkle it evenly over the blueberries. (Even when wet or frozen, the sugar/flour mixture wouldn't stick to my big fat blueberries when I tried tossing it with them. If yours will, just toss the sugar/flour mixture with the blueberries and then pour the whole mixture over the Bottom Layer in the pan.)
Sprinkle the Top Layer evenly over the blueberry mixture. Bake at 425 degrees F for 15 minutes, then lower the oven temperature to 350 degrees F and bake for another 20 to 25 minutes, until the top is golden, and the edges are starting to brown. Let cool in pan on a wire rack. Store in a cool place or refrigerate. Bars may also be frozen.
Spicy Cocktail Meatballs
Now, these turned out GREAT!! Oh man...I will never make any other kind of meatball...ever!!! So Good, but the next time I do these I will do them in the electric skillet instead of the dutch oven.
Spicy Cocktail Meatballs - Food Network
Ingredients -
For the meatballs:
1 pound ground beef
1 pound ground pork
1 cup plain bread crumbs
1/2 cup milk
1/2 cup finely chopped onion
2 eggs
1 chipotle pepper in adobo sauce, finely chopped
2 tablespoons adobe sauce (from can of chipotle peppers in adobo)
1 1/2 teaspoons salt
1 tablespoon canola oil
For the sauce:
2 tablespoons canola oil
1 cup finely chopped onion
2 teaspoons crushed red pepper flakes
2 cups ketchup
1/4 cup brown sugar
2 tablespoons red wine vinegar
Directions
To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate.
To make the sauce:
Heat oil in the same Dutch oven over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.
Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.
Spicy Cocktail Meatballs - Food Network
Ingredients -
For the meatballs:
1 pound ground beef
1 pound ground pork
1 cup plain bread crumbs
1/2 cup milk
1/2 cup finely chopped onion
2 eggs
1 chipotle pepper in adobo sauce, finely chopped
2 tablespoons adobe sauce (from can of chipotle peppers in adobo)
1 1/2 teaspoons salt
1 tablespoon canola oil
For the sauce:
2 tablespoons canola oil
1 cup finely chopped onion
2 teaspoons crushed red pepper flakes
2 cups ketchup
1/4 cup brown sugar
2 tablespoons red wine vinegar
Directions
To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate.
To make the sauce:
Heat oil in the same Dutch oven over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.
Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.
Funnel Cakes
I have tried a few funnel cake recipes and one has been good, but I found this one and like it better...
Funnel Cakes - Alton Brown, Food Network
Ingredients -
1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar
1/8 teaspoon salt
1 cup flour
1 cup eggs, about 4 large eggs and 2 whites
Vegetable oil, for frying
Powdered sugar, for topping
Directions -
Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.
Funnel Cakes - Alton Brown, Food Network
Ingredients -
1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar
1/8 teaspoon salt
1 cup flour
1 cup eggs, about 4 large eggs and 2 whites
Vegetable oil, for frying
Powdered sugar, for topping
Directions -
Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used.
Brown Sugar Oatmeal Pankcakes
Now...this has become a GO TO recipe in the mornings....WE LOVE THIS ONE!!!
Brown Sugar Oatmaeal Pancakes - From Taste of Home
Ingredients -
1/2 cup plus 2 tablespoons quick-cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 egg
2 tablespoons vegetable oil
1 cup buttermilk
Directions -
In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Yield: about 10 pancakes.
***My Variations - I always double this recipe for my family. They are very filling, but the kids love to snack on them too. I like to add about a 1/2 cup of mini chocolate chips to these. Also, I don't always have buttermilk on hand and a VERY good substitute for buttermilk is milk and lemon juice. Yep... I use about 1 cup of milk and 1 tbsp of lemon juice for my buttermilk (so this recipe, I double that).
Brown Sugar Oatmaeal Pancakes - From Taste of Home
Ingredients -
1/2 cup plus 2 tablespoons quick-cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 egg
2 tablespoons vegetable oil
1 cup buttermilk
Directions -
In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Yield: about 10 pancakes.
***My Variations - I always double this recipe for my family. They are very filling, but the kids love to snack on them too. I like to add about a 1/2 cup of mini chocolate chips to these. Also, I don't always have buttermilk on hand and a VERY good substitute for buttermilk is milk and lemon juice. Yep... I use about 1 cup of milk and 1 tbsp of lemon juice for my buttermilk (so this recipe, I double that).
Emilee's Cupcake Cake - 4th Birthday
So, here is what I wanted to make for Emilee's 4th Birthday cake...
And here is what I made for her 4th Birthday cake....similiar, but not quite it :)
 |
| I had to add a little bit of a TinkerBell Twist into it!! |
Mummy Face Pizza's
So for Halloween (or maybe it was the Friday night before hand) I made these fun pizza's. Perfect for the occation.
Mummy Face Pizza's from KraftFoods.com
This recipe is for 2 little kids or 1 big kid :) So, you know I really had to make A LOT!!! It was fun.
Mummy Face Pizza's from KraftFoods.com
This recipe is for 2 little kids or 1 big kid :) So, you know I really had to make A LOT!!! It was fun.
1 plain bagel (3-1/2 inch), cut horizontally in half
2 Tbsp. pizza sauce
2 sticks KRAFT STRING-UMS String Cheese
4 slices black olives
HEAT oven to 400ºF.
SPREAD bagel halves with sauce. Pull cheese into thin strips; place in random criss-cross fashion on tops of bagels to resemble mummy bandages. Trim ends with kitchen shears. Add olives for the eyes.
PLACE on baking sheet.
BAKE 10 min. or until bagels are crisp and cheese is melted.
**I bought the bagel thins (I think they are called) from Costco, and the Pepperoni, and string cheese. The string cheese could easily be substituted with shredded mozzerela cheese. Which means, since I bought in bulk I have been making these for easy lunches :) The kids don't mind.
SPREAD bagel halves with sauce. Pull cheese into thin strips; place in random criss-cross fashion on tops of bagels to resemble mummy bandages. Trim ends with kitchen shears. Add olives for the eyes.
PLACE on baking sheet.
BAKE 10 min. or until bagels are crisp and cheese is melted.
**I bought the bagel thins (I think they are called) from Costco, and the Pepperoni, and string cheese. The string cheese could easily be substituted with shredded mozzerela cheese. Which means, since I bought in bulk I have been making these for easy lunches :) The kids don't mind.
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