Thursday, December 30, 2010

Creme Brulee Cheesecake Bars

Check out Bettycrocker.com for more recipes like this one.1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix1 (4 serving size) package French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs, plus
3 egg yolks
2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed
          
1 Mix cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg in bowl, until soft dough forms. Press dough in bottom of greased (bottom and sides) of 13x9-inch pan.               
2. Beat cream cheese, sour cream and sugar in bowl until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.               
    3. Bake at 350 degrees F for 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Store covered in refrigerator. 

    Tuesday, December 28, 2010

    Sonic Onion Rings Recipe

    Check out  http://www.copykat.com/2009/11/28/taco-bell-taco/ for more of these great recipes.

     

    You can make this wonderful fast food treat, you don’t have to be too exact
    in measuring anything out.  This can be a messy process, and I really suggest
    trying to use one hand for dry ingredients, an another for once you begin to dip
    the onion rings into the milk.  It will go easier this way.  I would suggest
    making a really large batch of these up at one time, and inviting over a lot of
    people.  These are messy, but they taste so good.
    Sliced and separated Spanish onions
    Pan or bowl of water
    Pan or bowl of
    all purpose flour
    Pan or bowl of melted vanilla ice milk
    Pan or bowl of
    ground corn meal
    Cookie sheet for air drying
    Place above items on counter in order listed. Dip onion in water, then flour
    (shake off excess), dip in melted ice milk, then corn meal. Gently shake off
    excess and place on cookie sheet to air dry for at least 20 minutes.
    Fry
    until browned.
    Sifting the flour and corn meal once in a while keeps lumps out and makes it
    easier to coat the rings When placing on cookie sheets to save room, lean on top
    of each other to allow entire ring to dry

    Tacos

    Check out http://www.copykat.com/2009/11/28/taco-bell-taco/ for more great recipes.
    1/3 lbs lean ground chuck
    1 1/2 tablespoons masa corn flour
    4 1/2
    teaspoons chili powder
    1/2 teaspoon onion powder
    1/2 teaspoon garlic
    powder
    1/2 teaspoon seasoning salt
    1/2 teaspoon paprika
    1/4 teaspoon
    cumin
    1/2 teaspoon garlic salt
    1/4 teaspoon sugar
    1 teaspoon instant
    minced onion
    1/2 teaspoon beef bouillon
     Taco Ingredients
    12 taco shells
    1 C. shredded Cheddar Cheese
    1/2 head Shredded
    lettuce
    2 Roma tomatoes, diced
    Cooked Meat Mixture
    Meat Directions
    Mix together all ingredient except the meat. Stir the spice mixture well
    making sure that all spices have been blended well. Crumble ground beef and
    brown stirring well. Remove from heat, rinse with hot water and drain water and
    grease from beef.  Return beef to the pan and add spice mix.  Add 3/4 – 1 cup
    water to ground beef and seasoning and simmer on medium low temperature for 20
    minutes. Simmer until most of moisture has cooked away. Remove from heat when
    moisture in meat as dissipated but meat is not dry

    Alice Spring Chicken

    Check out http://www.copykat.com/2009/11/28/taco-bell-taco/ for more great recipes.
    Chicken Breast 1/2" thick (maybe frozen)
    Chicken Breast should be skinless
    and boneless
    Honey Mustard
    6 Pieces of Bacon Sliced in Half and Fried
    Crisp
    1/2 tsp McCormick Season All
    1 C. Sliced Mushrooms (Canned or In
    Jar) drained
    3 C. Shredded Colby/Monterey Jack Cheese
    Parsley for
    Garnish
    Rub chicken breast with Seasonal All and set aside to marinated for 1 hr.
    While the breast is marinating fry bacon crisp and drain. Shred cheese and set
    aside.
    Gather all other items together and make ready for the preparation.
    Take chicken from marinate and saute on medium heat in pan with just enough
    oil to prevent sticking. Cook on both sides until a slight golden color and
    cooked in the middle but not dry. Remove from pan.
    Spread chicken breast
    with honey mustard, cover with a layer of mushrooms, three slices of bacon and
    then sprinkle with shredded Colby/jack cheese, chicken should be covered with
    shredded cheese. Pop in heated oven at 350 degree’s or a micro just until the
    cheese melts. Sprinkle with parsley and extra honey mustard may be served on the
    side.
    Honey Mustard
    1/2 C. Prepared Salad Mustard
    1/4 C. Honey
    1/4 C.
    Light Corn Syrup
    1/4 C. Mayonnaise
    Blend all together until completely
    until smooth and free from lumps. The corn syrup may be adjusted depended on how
    sharp the mustard might be or to your taste.

    Chicken and Gnocchi Soup

    Yield: 8 servings.

    1 cup chicken breasts, cooked and diced (you can use a

    rotisserie chicken)

    4 tablespoons butter

    4 tablespoons flour

    1 quart

    half and half

    1 14 ounce can chicken broth

    1/2 cup celery, finely

    diced

    2 garlic cloves, minced

    1 cup carrots, finely shredded

    1 cup

    onion, finely diced

    1 cup fresh spinach, coarsely chopped

    1 tablespoon

    extra virgin oil

    1/2 teaspoon thyme

    1/2 teaspoon parsley

    Freshly grated parmesan cheese –

    optional

    1 pound potato gnocchi – can buy this in the gourmet section of many

    supermarkets

    Sauté the onion, celery, and garlic in the butter and olive oil,

    over medium heat when the onion becomes translucent, add the flour, and make a

    roux, let the butter and flour mixture cook for about a minute before adding 1

    quart of half and half.


    Cook gnocchi according to package directions.


    Into the roux add in the carrots and chicken. Once the mixture becomes thick

    add the chicken broth. Once the mixture thickens again, add the cooked gnocchi,

    spinach, and seasonings, simmer until soup is heated through.


    Comments about this recipe:  You can add more chicken if you like.  While you

    could use left over cooked chicken breasts, I really think using the rotisserie

    chicken that are found in many grocery stores is the best way to get the optimal

    flavor of this soup.  If you want to make the soup lower calorie you can use

    milk instead of half and half.  Half and Half, does taste better, and it also

    reheats better than milk does.






































    Nine Layer Dip


     


    2 strips lean bacon

    1 16 0z Can Refried Beans Plain

    1/2 C. Sour

    Cream

    1/2 tsp. Taco Seasoning

    3/4 C. Shredded Cheddar Cheese

    3/4 C.

    Guacamole (Frozen or Prepared is Fine)

    1/3 C. Diced Tomatoes (about 1 Romano

    Tomato)

    1 Tbsp. Fresh Cilantro Chopped Finely

    2 Tbsp. Sliced Black

    Olives

    2 Tbsp. Finely Sliced Green Onions


    Fry diced bacon until done, add refried beans and cook slowly and stirrer

    frequently until the bacon and bacon drippings are mixed through about 15

    minutes, remove from heat. Mix taco seasoning with sour cream and set

    aside.

    To built 9 layer dip place ingredients in this order.

    Place refried

    beans on serving platter spread out to 1 – 1 1/2 inches thick.

    1/2 C.

    shredded cheese

    1/2 C. prepared sour cream

    3/4 C. guacamole

    diced

    tomatoes

    diced cilantro

    black olives

    sliced green onion

    1/4 C.

    cheese for garnish


    Serve with crisp corn chips and a very cold beverage of choice. Makes a great

    snack or light lunch.

































    Sweet and Sour chicken


    • 2/3 cup soy sauce
    • 2 teaspoons minced garlic
    • 1 tablespoon minced ginger
    • 1/4 cup flour, plus seasoned flour for dredging
    • 1/4 cup cornstarch
    • 1 pound chicken, cut into 1-inch cubes
    • Kosher salt and pepper
    • Vegetable oil, for frying
    • 1 cup ketchup
    • 1/4 cup sugar
    • 1/4 cup red wine vinegar
    • 1 ounce honey
    • 1 tablespoon vegetable oil
    • 1/2 tablespoon sesame oil
    • 1/3 cup large diced Vidalia onion
    • 1/3 cup large diced celery
    • 1/3 cup carrots sliced 1/4-inch thick, on a bias
    • 1/3 cup large diced red bell pepper
    • 1/3 cup large diced green bell pepper
    • 1 cup fresh pineapple, cut into 1-inch
      cubes

    Directions



    In a large non-reactive bowl, combine soy, garlic, ginger, flour, and

    cornstarch. Season the chicken generously with salt and pepper. Place the pork in

    the bowl and toss to cover. Marinate in the refrigerator

    overnight.




    Drain off any excess marinade and dredge the pork

    in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of

    oil to 350 degrees F. Fry the chicken in batches, until golden brown. Drain on

    paper towels. Reserve on a warm plate.




    In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to

    blend.




    In a small roasting pan heat the canola and sesame oils. Place the chicken and

    vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the

    chicken is tender.





















    Polenta Pizza with Spinach, Mushrooms, Bacon & Tomatoes

    I seen this recipe at http://en.petitchef.com/recipes/polenta-pizza-fid-430502 and thought it looked really good, can't wait to make it and then I will post some pictures.


    Makes 4 generous main dishes or 36 appetizer servings

    2 tablespoons extra virgin olive oil, more for pan
    ½ cup whole milk

    cups water
    Salt
    1 cup coarse cornmeal
    Freshly ground black pepper
    5
    strips of bacon, cooked crisp and crumbled
    10 ounces cremini mushrooms,
    chopped
    2 cups baby spinach
    1 roma tomato, sliced
    1 cup shredded
    fontina cheese

    1. Brush a layer of olive oil on a pizza pan or cookie sheet. In a medium
    saucepan over medium-high heat, combine milk, water and a large pinch of salt.
    Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady
    stream, whisking all the while to prevent lumps from forming. Turn heat to low
    and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture
    becomes too thick, whisk in a bit more water; you want a consistency approaching
    thick oatmeal.

    2. Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto
    prepared pan, working quickly so polenta does not stiffen; spread it evenly to a
    thickness of about ½ inch all over. Sprinkle with salt and pepper, cover baking
    sheet with plastic wrap and put it in refrigerator until it is firm, an hour or
    more (you can refrigerate polenta overnight if you prefer).

    3. Heat oven to 450 degrees F. Put polenta in oven and bake for 25 to 30
    minutes, or until it begins to brown and crisp on edges. Meanwhile, put one
    tablespoon oil in a large skillet over medium heat. Add the mushrooms and cook,
    stirring occasionally, until they have released all of their moisture, about 5
    minutes. Use a slotted spoon to take the mushrooms out of pan; set aside. Add
    spinach to skillet and sauté until it releases its water and pan becomes dry;
    sprinkle with salt and pepper.

    4. Take polenta out of oven, sprinkle with fontina cheese, then spread
    spinach evenly on top of cheese and top with mushrooms, bacon and sliced tomato.
    Put pizza back in oven for two minutes, or until cheese begins to melt and the
    toppings are warmed through. Cut into slices and serve hot or at room
    temperature. Top with grated Parmesan cheese and crushed red pepper flakes, if
    desired.

    Hummus


    3 tablespoons lemon juice
    ¼ cup water
    6 tablespoons tahini
    2
    tablespoons olive oil, plus extra for drizzling
    1 can chickpeas, drained and
    rinsed
    2 cloves garlic, crushed or minced
    ½ teaspoon salt (I prefer
    kosher)
    ¼ teaspoon ground cumin
    Parsley for garnish

    1. Combine water and lemon juice in a measuring cup.

    2. Whisk together the tahini and olive oil in a small bowl or large measuring
    cup.

    3. Set aside 2 tablespoons chickpeas for garnish.

    4. Process remaining chickpeas, garlic, salt and cumin in a food processor
    until almost fully ground, about 15 seconds. Scrape down bowl with rubber
    spatula.

    5. With machine running, add lemon juice/water mixture in a steady stream
    through the feed tube. Scrape down bowl and continue to process for 1
    minute.

    6. With machine running, add the tahini/oil mixture in a steady stream
    through the feed tube, and continue to process until the hummus is smooth and
    creamy, about 15 seconds, scraping down the bowl as needed.

    7. Transfer the hummus to a bowl, cover with plastic wrap, and let sit for at
    least 30 minutes.

    8. When ready to serve, sprinkle with the reserved chickpeas, parsley, and
    drizzle with olive oil.

    Serving: Serve hummus with
    your favorite vegetables, pita chips, naan, or anything you prefer!

    Storing: Hummus should be
    stored in an airtight container in the refrigerator for up to 1
    week.

    Deep Fried Onion and dipping sauce

     


    Dipping Sauce

    1/2 c. mayonnaise
    2 tsp. ketchup
    2 Tbsp. horseradish (little
    less)
    1/4 tsp. paprika
    1/4 tsp. salt
    1/8 tsp. garlic powder
    1/8 tsp.
    dried oregano
    dash ground pepper
    dash cayenne pepper

    Combine all ingredients and mix well. Cover and place in the refrigerator for
    at least 30 minutes before serving.
    • 1 Vidalia onion, skin removed
    • 2 eggs
    • 1 cup milk
    • 1 cup all-purpose flour
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 1/2 teaspoons cayenne pepper
    • 1/4 teaspoon dried oregano
    • 1/8 teaspoon dried thyme
    • 1/8 teaspoon ground cumin
    • Peanut oil, for frying
    • Creamy dill dipping sauce, recipe follows

     




    Heat oil in a deep-fryer to 350 degrees F.

    Whisk together the egg and the milk in a medium sized bowl.

    In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.

    Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice
    the onion in half, about 3/4-of the way down without slicing all the way
    through. Slice into quarters, then into 1/8s. Repeat this until you have cut the
    onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture.
    Then coat it liberally with the dry ingredients. Separate the "petals" and
    sprinkle the dry coating between them.

    Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove
    to a paper towel lined sheet tray and season with salt and pepper.

    Saturday, December 11, 2010

    Pasta Chicken Cheese Casserole

  1. 1-1/2 cups uncooked medium shell pasta




  2. 2 tablespoons all-purpose flour




  3. 1/4 cup water




  4. 1-1/4 cups chicken broth




  5. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted




  6. 1/2 cup VELVEETA Pasteurized Prepared Cheese Product diced




  7. 1/4 teaspoon salt




  8. 1/4 teaspoon pepper




  9. 1/8 teaspoon paprika

  10. 1-1/2 cups cubed cooked chicken breast




  11. 3 tablespoons dry bread crumbs




  12. 1 tablespoon butter, melted




  13.  

    Cook pasta according to package directions. Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth.
       Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the soup, cheese and seasonings. Cook and stir for 5 minutes or until cheese is melted.
       Drain pasta; place in a bowl. Stir in soup mixture and chicken. Transfer to a greased 1-1/2 qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30 minutes or until golden brown. Yield: 2-4 servings.

    Baked Spaghetti

     

    1 cup chopped onion
    1 cup chopped green pepper
    1 tablespoon butter
    1 can (28 ounces) Hunt’s® Original Diced Tomatoes, undrained
    1 can (4 ounces) mushroom stems and pieces, drained
    1 can (2-1/4 ounces) sliced ripe olives, drained
    2 teaspoons dried oregano
    1 pound ground beef, browned and drained, optional
    12 ounces spaghetti, cooked and drained
    2 cups (8 ounces) shredded cheddar cheese
    1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    1/4 cup water
    1/4 cup grated Parmesan cheese

    In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes.
       Place half of the spaghetti in a greased 13-in. x 9-in. baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.

    Sausage and Rice Casserole

    I use to make this when my kids were little, they loved it. I have been thinking about my kids a lot when they were little this past few weeks and so a lot of the recipes I use to make keep popping up in my mind.


     

    16 fresh pork sausage links (about 1 pound)
    1/2 medium green pepper, chopped
    1/2 medium sweet red pepper, chopped
    1 tablespoon canola oil
    3 cups cooked long grain rice
    4 to 5 medium tomatoes, peeled and chopped
    1 package (10 ounces) frozen corn, thawed
    1 cup (4 ounces) shredded cheddar cheese
    2 tablespoons minced fresh parsley
    1 tablespoon Worcestershire sauce
    1 teaspoon salt
    1 teaspoon dried basil
    1 cup soft bread crumbs
    2 tablespoons butter, melted

    Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
      In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.

    Friday, December 10, 2010

    Davis Lewis Orchards Beet Chips

    This was at the bottom of the bag, it was an after thought to take a picture.
     
    I was at Safeway today and came across these beet chips. I added them to my basket not 100% sure
    if I would get them or not. I am so glad I did, I loved them. I just wished they were not made with oil. I had David try them and he loved them, even my husband thought they were good but since they were high in carbs he did not eat very many. My son Jacob would not even try them and Danny did not much care for them.  If you like beets you will love these, even if you you don't like beets you will like them. My husband and son do not like beets and these were a huge hit.

    Thursday, December 9, 2010

    Butterscotch Pecan Cookie Mix in a Jar

    Butterscotch Pecan Cookie Mix in a Jar
    1 1/4 cups - all-purpose flour
    1/2 teaspoon - baking soda
    1/2 teaspoon - salt
    3/4 cup - firmly packed Light Brown Sugar
    1 cup - butterscotch chips
    3/4 cup - chopped pecans
    Combine flour, baking soda and salt in a small bowl. Spoon into 1 quart, widemouthed canning jar. Layer remaining ingredients in order given, making sure to pack down each layer firmly. Clean inside of jar with a dry paper towel after each layer. Decorate lid by cutting fabric into a 7-inch wide square or circle. Secure with a rubber band and tie with a decorative ribbon and accents.
    Attach these instructions to the jar:
    In a large mixing bowl, cream together 2/3 cup softened butter or margarine, 1 egg and 1/2 teaspoon vanilla until combined.
    Slowly add contents of jar and mix well. Drop by rounded teaspoonfuls onto greased cookie sheet.
    Bake at 375°F for 9-11 minutes or until lightly browned.
    Makes about 3 dozen cookies
    http://www.dominosugar.com/Recipe.aspx?id=586

    Cranberry Loaf

    1/3 cup packed brown sugar
  14. 3 tablespoons all-purpose flour

  15. 2 tablespoons cold butter or margarine

  16. 3/4 cup finely chopped pecans

  17. BREAD:

  18. 2 cups all-purpose flour

  19. 3/4 cup sugar

  20. 1 1/2 teaspoons baking powder
  21. 1/2 teaspoon ground nutmeg

  22. 1/2 teaspoon ground allspice

  23. 1/4 teaspoon salt

  24. 1 egg

  25. 3/4 cup orange juice

  26. 3 tablespoons butter or margarine, melted

  27. 2 tablespoons grated orange peel

  28. 1 cup fresh or frozen cranberries

  29. 1/2 cup golden raisins

  30.  

    In a bowl, combine brown sugar and flour.  Cut in butter until crumbly.  Stir in pecans; set aside.               
    1. In a large bowl, combine the flour, sugar, baking powder, nutmeg, allspice and salt.  In another bowl, beat the egg, orange juice, butter and orange peel.  Stir into dry ingredients just until moistened.  Fold in cranberries and raisins.  Transfer half of the batter to a greased 9-in. x 5-in. x 3-in. loaf pan.  Sprinkle with half of the streusel; repeat layers.  Bake at 350 degrees F for 65-70 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.               

    Wednesday, November 24, 2010

    Red Velvet Cheesecake

    Red Velvet Crust
    2 cups chocolate graham cracker crumbs
    1/4 cup brown sugar
    1/4 cup butter, melted

    Red Velevet Filling
    3 (8 ounce) packages cream cheese, softened
    1 1/2 cups granulated sugar
    4 eggs, beaten slightly
    3 Tablespoons unsweetened cocoa
    1 cup sour cream
    1/2 cup buttermilk
    1 Tablespoon vanilla extract
    1 teaspoon white vinegar
    2 (1 ounce) bottles red food coloring
    Topping
    4 ounces cream cheese, softened
    1/4 cup butter, softened
    2 cups confectioners' sugar
    1 teaspoon vanilla extract
    Strawberries for garnish


    1. Mix together chocolate graham cracker crumbs and brown sugar. Add melted butter and mix well.
    2. Press mixture into bottom and up sides of 9-inch spring-form pan. Bake in 350 degree F oven for 10 minutes; cool slightly.
    3. In a large bowl combine cream cheese and sugar and beat with a mixer until combined.
    4. Add eggs, one at a time, beating well after each addition.
    5. Add cocoa, sour cream, buttermilk, vanilla extract, vinegar and red food coloring and continue to beat until filling is smooth and well mixed.
    6. Pour batter into prepared crust and bake at 325 degrees F for 1 hour and 15 minutes or until cheesecake looks almost set. Remove cheesecake from oven and cool in pan. Cover and chill in refrigerator overnight (in pan).
    7. To make the topping: Beat the cream cheese and butter in a large bowl until smooth. Gradually add powdered sugar and vanilla extract, beating until smooth. Spread evenly over top of cheesecake. Remove sides of spring-form pan and garnish if desired with fresh strawberries.

    I was going to make this for Christmas but never got around to it. SO I think I will make it for Valentine's Day. Check out http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001023804 for more recipes.

     

    Jalapeno Biscuits

    2 cups all-purpose flour
    1 tablespoon baking powder
    1 teaspoon salt
    8 tablespoons (1 stick or 4 ounces) cold butter, diced
    1/2 cup heavy cream
    3 eggs, divided
    1/4 pound Pepper Jack Cheese
    1/4 cup chopped chives


    Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the  cheese and coat them with one tablespoon of the flour (from the original 2 cups listed above). Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized. Transferred the flour/butter mixture to another bowl and proceeded with the recipe.)
    Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture  and chives to the dough and mix until everything is incorporated.
    Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.

    Dried Cranberries and Walnuts Spinach Salad with Pomegranate Vinaigrette.

    Trying to boost your antioxidants? Here's a healthy fall salad full of goodness!


    1/2 cup pomegranate juice2
     tablespoons red wine vinegar
    2 tablespoons olive oil
    1 tablespoon fresh flaxseed oil2
     teaspoons Dijon mustard
    2 teaspoons honey or agave syrup
    Salt and freshly ground black pepper, to taste
    6 - 8 cups baby spinach leaves
    1/3 cup dried cranberries
    1/3 cup walnut pieces

    In a shaker container with lid, combine pomegranate juice, vinegar, oils, and mustard and honey. Replace top on shaker and shake vigorously until dressing is combined well and slightly thickened. Season to taste, with salt and pepper.Place spinach leaves in a large salad or mixing bowl. Add dried cranberries and walnuts. Drizzle vinaigrette over spinach and toss lightly.YIELD: 4-6 servings

    Banana Bread

    1/4 cup white sugar1 teaspoon ground cinnamon
    3/4 cup butter
    3 cups white sugar
    3 eggs
    6 very ripe bananas, mashed
    1 (16 ounce) container sour cream
    2 teaspoons vanilla extract
    2 teaspoons ground cinnamon
    1/2 teaspoon salt
    3 teaspoons baking soda
    4 1/2 cups all-purpose flour
    1 cup chopped walnuts (optional)
                
    Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.       
    In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts.  Divide into prepared pans.              
       Bake for 1 hour, until a toothpick inserted in center comes out clean. 

      Fruit Cake

      Sorry it has been a while since I posted recipes here. My blog is a pain, I cannot upload photos for some reason and for the past week I have not even been able to post recipes. So I have have been posting them on my Facebook "April's Home Cooking page" So I will post as long as I can and maybe one day soon I can post pictures again.

      2 cups butter
      4 cups confectioners' sugar
      8 eggs, separated
      2 ounces candied citron peel
      2 ounces candied orange peel
      1 cup dried currants
      1 1/2 cups candied pineapple chunks
      3 cups golden raisins
      1 1/2 cups candied cherries
      4 cups pecans, chopped
      3 cups sifted all-purpose flour
      1/2 cup orange juice
                  
        Chop pineapple, raisins, and cherries.  Combine chopped fruit with currants, peel, and citron; soak in orange juice overnight.      
        Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven.  Line one 5 x 9 inch loaf pan and two 3 x 8 inch loaf pans with parchment or doubled waxed paper. 
        In a large bowl, cream butter and confectioner's sugar.  Stir in beaten egg yolks.  Stir in fruit, juice, and nuts.  Mix in sifted flour.              
        In a clean bowl, beat the egg whites to peaks.  Fold into batter.  Fill pans 2/3 full.              
        Bake for 2 to 2 1/2 hours until golden brown or until toothpick comes out clean when inserted.              

        Pumpkin Spice Coffee

        1 level tablespoon pumpkin puree
        1 cup milk (whole if you dare!)
        1/2 tablespoon light brown sugar (packed and leveled)
        1/4 tsp cinnamon
        1/8 tsp nutmeg (+ a pinch for dusting later)
        1/8 tsp ground cloves
        1/2 tsp pure vanilla extract
        2 cups strong coffee (brewed using 2 tbs per 1 cup of water)
        You can also use a shot or two of espresso instead of coffee.
        4 tablespoons Coffee mate creamer
        4 to 8 teaspoons of granulated sugar
        Whipped cream
        Begin brewing coffee. In a blender puree the milk, pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat. For each serving: Pour 1/2 cup of the pumpkin mixture into your coffee mug. Add 2 generous tablespoons of Coffee mate creamer. Heat in the microwave for 30 seconds, then add 1 cup of brewed coffee. Add 2 to 4 teaspoons of sugar (depending on how sweet you like your drink, I added 3 tsps.) Top off with a touch more ‘pumpkin milk’ then cover with whipped cream and sprinkle with nutmeg. Serve immediately.
        Makes- 2 servings.

        Thursday, November 11, 2010

        Coach's Oatmeal

        For some reason I can no longer get photos to upload on my blog. It was fine until they updated the blog. Anyhow if you would like to see photos go to April's homecooking on Facebook.I won a few packages of Coaches oatmeal and figured I would try them this morning for breakfast. I will admit I am not a huge oatmeal person, I hated it growing up. But my eleven year old loves oatmeal so I make it a few times a month, I am trying to make it a lot more since it is so good for you.Well back to coaches Oatmeal. it was really, really good. When I make pumpkin Oatmeal with other brands it can get a little slimy, it was not that way at all with the Coaches.  I hope they sell it in stores out here otherwise I am going to have to hunt it down on line.
        Here is the recipe that came with it.
        1/4 cup Coaches Oatmeal
        1/2 banana
        1/4 cup pure pumpkin
         spices amount to your liking
        cinnamon
        nutmeg
        ground cloves
        allspice
        ginger
        Cook oats and banana as directed. Once oatmeal is cooked add remaining ingredients and mix well.
        Top with your favorite toppings. I add brown sugar splenda (I mix it in with the spices) I also like dried cranberries and pecans. If I had banana chips I would add those also.

        Wednesday, November 10, 2010

        Baked Stuff Pears

        4 medium ripe pears
        2 tablespoons lemon juice
      1. 1/3 cup coarsely chopped walnuts

      2. 1/4 cup golden raisins

      3. 2 teaspoons brown sugar spleanda

      4. 1 teaspoon grated lemon peel

      5. 1/8 teaspoon ground cinnamon

      6. 1 tablespoon butter

      7. 2/3 cup apple juice

      8.           Core pears and peel 1 in. down from the top on each. Brush peeled portion with some of the lemon juice. Place in a greased 1-qt. baking dish.               

        1.  In a bowl, combine the walnuts, raisins,  brown sugar splenda, lemon peel, cinnamon and remaining lemon juice. Spoon into pears. Dot with butter. Pour apple juice around pears. Bake, uncovered, at 350 degrees F for 30-40 minutes or until pears are tender, basting several times.               

        Fryer Give away

        I have seen this fryer in Costco and tried to talk my husband into buying it for me. But that did not play out as well as I had wished. So maybe I will win it with this contest. I was even trying to tell him all the different things I could make in it...but that did not work either. :o)
        So why not head on over for your chance to win, it would be nice if I won it but I would be just as excited if one of my readers won! If you do come back and let me know. Good Luck!

        Saturday, November 6, 2010

        Puff Pastry

        1 1/3 cups bread flour.
        3/4 cup pastry flour
        3 cubes (1 1/2 cups) + 1 T cold unsalted butter cut into tablespoon size pieces
        3/4 t salt
        4 oz (1/2 cups) ice water
        Place flours and salt into a medium size mixing bowl and stir together.
        Cut in cold butter with a dough scraper, once butter is cut into marble size pieces, mix with one hand until the mixture resembles, marbles, peas and some cornmeal.
        Add ice water and mix with the dough scraper, until the mixture holds together.
        Scrape dough onto table top and roll into a 6x18" rectangle. Use bread flour to roll out the dough and brush excess flour off before every turn.
        apply even pressure when rolling out. Do four book turns, Rest dough 45 minutes, or freeze if making ahead.
        Complete 2 more book turns before cutting desired shapes.
        Pastry flour is 2/3 cups flor plus 1 cup cake flour.

        Palmiers

        1/2 of puff pastry recipe (recipe on this blog)
        1/2 cup granulated sugar
        1/8 c coarse sugar
        Dust work table with sugar. Roll out into a 8x18" rectangle. Do two book folds.
        Roll dough into a 12x12 " squares
        Mark dough in 1/2 with a sharp knife and roll edges to meet in the middle. Fold round halves on top, wrap in plastic wrap and chill for 30-60 minutes
        Remove chilled dough from fridge and slice into 1/2" slices.
        Place slices onto two greased parchment lined baking sheets. Press palm onto each cookie flattening the shape and fan out tips.
        Preheat oven to 400  or 375 for convection.
        Chill for 15 minutes.
        Sprinkle cookies with coarse sugar. bake for 12-15 minutes or 10-13 minutes for convection or until cookie edges and bottoms are browned. Flip with spatula, sprinkle with more coarse sugar, and bake for another 3-5 minutes or until cookies are golden brown.

        Cheese Straws

        1/2 recipe puff pastry
        1 1/4 cups parmesan cheese, finely grated

        Egg wash
        1 eggs whisked with 1 T milk

        Dust work table with cheese. Roll dough out into a 6x18" rectangle. Do two book folds.
        Roll dough into a 12x12 inch square.
        Brush dough with egg wash. mark dough in 1/2 with a sharp knife and fold dough in half.
        Slice dough into 1/2" strips.
        Unfold strips and twist into a corkscrew spiral.
        Place twist onto a greased parchment lined baking sheets.
        Preheat oven to 425 (convection 400)
        Chill for 15 minutes
        Bake for 10-15 minutes ( Convection 8-10) or until cheese straws are a toasty brown hue.

        Pesto Pinwheels

        1/2 Puff Pastry dough
        7 oz pesto
        1 cup mozzarella cheese, grated
        Dust work table with bread flour.
        Roll dough out into a 6x18 inch rectangle.
        Do two book folds.
        Roll into a 12x12" square.
        Spread pesto onto pastry.Sprinkle with cheese. Roll up pastry and cut into  1/2 " pinwheels. Place on parchment paper.
        Preheat oven to 425 degree (400 convection)
        Refrigerate for 15 minutes
        Bake for 8-10 minutes (5-8 convection) or until lightly browned.
        Try it with dijon mustard, salami cut thin and cheese.

        Apple Galettes and Caramel Sauce

        1/2 puff pastry dough...recipe is on this blog
        3 golden apples, (I am making with pears and some with apples)
        2 T butter, slightly melted
        6 t sugar

        Preheat conventional oven to 425 or 400 for convection

        Dust work table with bread flour.
        Roll dough into a 6x18" rectangle.
        do two book folds
        roll dough into a 12x12" square

        Cut out 6" round disk, 4 1/2" round. Place disk on parchment paper lined cookie sheet and place in the refrigerator.
        Peel, core, and slice apples into 16 wedges each.
        Remove pastry disk from fridge and place apple wedges on each round. Brush with melted butter and sprinkle with 1 tsp of sugar over the apples.Bake for 10-15 minutes conventional or 8-10 convection, or until pastry puffls up and browns and apples are tender.
        While galettes cook make caramel sauce.

        Caramel Sauce

        1 cup water
        cup sugar
        1 T corn syrup
        1/2 cup cream, warmed.
        2 T butter soft
        1/2 t vanilla

        Ina  clean sauce pan pour water, sugar, and corn syrup.
        Place pot over medium high heat and swirl until sugar is dissolved.
        Brush down the sides of the pot with a wet pastry brush, place the lid on the pot and turn the heat to high.
        when the syrup boils remove the lid, brush down the sides again and do not disturb.
        When the sugar turns amber color, about 320 degrees, remove from heat and slowly pour in the heated cream.
        When the cream is incorporated stir in the butter and vinalla when the butter is disolved into the sauce.
        Brush caramel sauce on warm pastries and enjoy.

        Keep in a tightly closed container in the fridge for one month, reheat in the microwave or double boiler.

        Friday, November 5, 2010

        Thanksgiving will be here soon

        My husband will be turning 50 on Thanksgiving this year so not only do I have a dinner to prepare I also have a birthday to do the same day.

         I thought this craft would be fun for my Grandson to make with my boys for our table setting.

         

        Invite Tom for Thanksgiving!

        Here's a surefire way to keep little ones busy while you put the finishing touches on the Thanksgiving feast!
        Gobbler2 
        apples or pears
        ring-shaped fruit oat cereal
        mini marshmallows
        large marshmallows
        whole cloves
        candy corn
        toothpicks

        To make Tom's tail feathers, set apple or pear on its side and then stick a few toothpicks into one end, as shown. Stack cereal rings on each toothpick until it's nearly full and then place a mini marshmallow on each end. Break a toothpick in half (Mom, you can snip with scissors for little ones.) and insert into apple or pear where you'd like the head to be. Press a large marshmallow onto this toothpick and press cloves in for Tom's eyes. Using another half toothpick, secure a piece of candy corn to the front of the marshmallow for Tom's beak. Insert 3 toothpicks into the bottom of the apple so Tom can stand up. Stick 2 more pieces of candy corn on the front 2 to make Tom's feet.

        Caramel Apple Muffins

      9. I cannot seem to be able to post pictures to my blog today, if you would like to see what these look like in mini size come check out my facebook blog. http://www.facebook.com/pages/Aprils-Home-Cooking/112189978816473?ref=sgm#!/notes/aprils-home-cooking/caramel-apple-muffins/172894986055236

      10. 2 cups all-purpose flour

      11. 3/4 cup sugar

      12. 2 teaspoons baking powder

      13. 2-1/2 teaspoons ground cinnamon

      14. 1/2 teaspoon salt

      15. 1 egg

      16. 1 cup 2% milk

      17. 1/4 cup butter, melted

      18. 2 teaspoons  Pure Vanilla Extract

      19. 1/2 cup chopped peeled tart apple

      20. 12 caramels, chopped


      21. TOPPING:

      22. 1/2 cup packed brown sugar

      23. 1/4 cup quick-cooking oats

      24. 3 tablespoons butter, melted

      25. 1 teaspoon ground cinnamon

        In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels.Fill paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter.Bake at 350° for 20-25 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 14 muffins

      26. Monday, November 1, 2010

        Marxfoods Ironfoodie

        Head over to http://www.foodieblogroll.com/contests/foodie-blogroll-marx-foods-iron-foodie-contest and check out this fun contest that Marxfood is putting on. This is going to be a blast. Don't wait to long to check it out because it won't last long.
        I can't wait!!So here are soem questions we need to answer for the contest...
        #1 Why do you want to compete in this challenge?
              I love to cook and think this would be so much fun and help me think outside the box and try some new stuff.



        #2 Who's kitchen would you like to spend the day in and Why?
            
              Wow my two choices would be either the Swedish chef or Julia Child....Wow that is a hard one. I guess I would have to say Julia Child's because she is the one who started all this. A woman who was not afraid to go after what she wanted.

        #3 What morsel are you most likely to swipe from family and friends plates when they are not looking?
         I am a huge bread lover, so I would have to say a dinner roll or any kind of bread.

        #4  Sum your childhood up in one meal.
              Take out.

        #5  The one mainstream food you can't stand.
               Just one....scallops I guess would be the top.
        <><><>  <><><>  
           

        Tuesday, October 19, 2010

        Help me win

        Come on over to http://www.facebook.com/apps/application.php?id=102826613108300&v=wall


         after November 1 and tell them April Kofler sent you to help me win. :o)

        Friday, October 15, 2010

        Dutch Apple

        I entered this pie in a farmers Market Apple Pie bake off and it won 2nd place. There where about 30 pies there all together.













        1 (9 inch) pie shell
        5 cups apples - peeled, cored and sliced
        2 tablespoons all-purpose flour
        2/3 cup white sugar
        1/2 teaspoon ground cinnamon
        1/4 teaspoon ground nutmeg
        1/4 teaspoon ground allspice
        2 tablespoons butter
        3/4 cup all-purpose flour
        1/2 teaspoon ground cinnamon
        1/2 cup packed brown sugar
        3/4 cup rolled oats
        1/2 cup butter

        Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.
        To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
        Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
        Bake in preheated oven for 10 minutes.
        While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar and oats. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
        Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

        Apple Cream Pie














        1/2 cup white sugar
        1/2 cup milk
        1/2 cup heavy cream
        1/4 cup butter
        2 tablespoons cornstarch
        2 tablespoons milk
        1 teaspoon vanilla extract
        2 tart apples - peeled, cored and sliced
        1 tablespoon all-purpose flour
        1/4 teaspoon ground cinnamon
        1 (15 ounce) package pastry for double-crust pie I made a home made crust and I will post that recipe on my page also.
        1/2 cup confectioners' sugar
        1 tablespoon milk
        1/4 teaspoon vanilla extract
        1 tablespoon butter, softened
        In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.

        Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.

        Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.

        Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.

        In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).

        Apple Pear Pie

        1 recipe pastry for a 9 inch double crust pie
        1/2 cup unsalted butter
        3 tablespoons all-purpose flour
        1/4 cup water
        1/2 cup white sugar
        1/2 cup packed brown sugar
        4 Granny Smith apples - peeled, cored and sliced
        4 Pears, peeled, cored and sliced

        Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

        Place the bottom crust in your pan. Fill with apples and pears, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

        Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft

        Almond Joy Cookies

        I love Almond Joy candy bars that is why I don't buy them. :o) Well when I seen this recipe I knew I had to make it. Now I am not sure how wise I was to make it today since I am on a detox and can't even eat the dough off my fingers. So I will let my family be the judge. Two of my boys hate nuts and one of the pretty much dislikes everything. But my youngest tried it and he is one who does not like nuts and seemed to like it. I asked him and he said it was good. Well I want to hear GREAT! But I guess I will take good. I am also taking them to the ladies who are apart of the Mom's in a sports group we run for our kids and I will see how they like it. So I will post the results later.













        1 cup butter
        1 1/2 cups white sugar
        1 1/2 cups brown sugar
        4 eggs
        3 teaspoons vanilla
        4 1/2 cups flour
        2 teaspoons baking soda
        1 teaspoon salt
        5 cups chocolate chips
        2 cups sweetened coconut
        2 cups chopped almonds

        Pre-heat oven to 375 F. Lightly grease cookie sheets.
        Combine dry ingredients, set aside.In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Ingredients: 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almondsInstructions: Pre-heat oven to 375° F. Lightly grease cookie sheets.Combine dry ingredients, set aside.In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

        Tuesday, October 12, 2010

        Apple Donuts















        Jacob has been bugging me for days to make donuts, ok months so I thought these would be something good to make for October. I will post a picture later. :o)

        1/4 cup shortening
        1 cup sugar
        3 eggs
        1 teaspoon vanilla extract
        5 cups all-purpose flour
        3 teaspoons baking powder
        2 teaspoons salt
        1 teaspoon baking soda
        1 teaspoon ground cinnamon
        1 teaspoon ground nutmeg
        1/4 teaspoon ground cloves
        1/2 cup buttermilk
        1 cup grated peeled apples
        Oil for deep-fat frying

        BROWNED BUTTER FROSTING:
        1/2 cup packed brown sugar
        3 tablespoons butter
        1/4 cup heavy whipping cream
        1-3/4 cups confectioners' sugar
        Colored sprinkles
        In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg and mace; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in apples. Cover and refrigerate for at least 2 hours.
        On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
        In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add confectioners' sugar, 1/4 cup at a time, beating well after each addition until frosting achieves desired consistency. Frost doughnuts; top with sprinkles. Yield: 22 doughnuts.
        I rolled some in cinnamon sugar mixture also



        Pumpkin Cookies













         

        1 cup softened butter
        1/2 cup white sugar
        1/2 cup brown sugar
        1 egg
        2 teaspoon vanilla
        1 (15 oz) can pumpkin
        2 cups AP flour
        1 1/2 tsp cinnamon
        1 tsp nutmeg
        1/2 tsp cloves
        1 teaspoon baking powder
        1 teaspoon baking soda
        pinch of salt
        1 (12 oz) bag white chocolate chips
        Frosting:
        1/2 cup light brown sugar (packed)
        3 T. butter
        1/4 cup milk
        2 cups sifted powdered sugar

        Preheat to 350
        Cream butter and both sugars with mixer.
        Beat in egg, vanilla and pumpkin.
        Combine dry ingredients and slowly add to butter mixture.
        Mix until combined.
        Stir in white chips.
        Drop by rounded teaspoonfuls onto parchment lined baking sheet. (Batter will be sticky)
        Bake approx 12 minutes until egdes are slightly golden.
        Let sit on baking sheet for at least 2 minutes and then transfer to wire rack to cool.
        For frosting, combine brown sugar and butter in small saucepan over medium heat.
        Bring to a boil and continue cooking 1 minute. Remove from heat and cool for 10 minutes. Mixture will slightly thicken.
        With hand mixer beat in milk until smooth. Slowly add in powdered sugar until spreadable consistency. ( I used all 2 cups).
        Spread approx 1 teaspoon on each cookie.
        Makes approx 3 1/2 - 4 dozen.
        Store in airtight container for up to 3 days.

        Creamy Bacon Carbonara


        I have been busy adding stuff to my facebook food blog that I have let this one kind of fall to the side.
        So I am going to try and get caught up on adding everything I have been making on here.
        This is really good. My husband hates pasta and he really liked this one. He liked it so much that when he came home from work he ate a lot more. Next time I make this I will add chicken and asparagus and see how it goes over.



        2 eggs
        1/4 c. Heavy Cream
        1/3 c. Parmesan
        Fresh diced Parsley or dried flakes (Basil would be good also)
        1/4 tsp. salt
        1/2 tsp. Red Pepper flakes
        (I doubled the sauce recipe, and it was perfect)  
        1/2 lb. bacon
        1 small onion, chopped (opt.)
        3 mushrooms sliced (opt.)
        1/2 lb. pasta

        Beat the eggs, cream, Parmesan, parsley, salt and red pepper together in a bowl.  I just used a fork.  Fry the bacon until crisp, then crumble and set aside.  With 1-2 TBS bacon grease, saute the onion and mushrooms until the onions are translucent and golden.  Drain the pasta and while still warm, add to the onions and mushrooms.  Pour cream mixture into the pasta, and stir over low heat for one to two minutes.  (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked, add a bit if you need it).  Don't do this on high heat or you will make scrambled eggs.  Serve with additional Parmesan,

        Pumpkin Scones















        2 cups flour
        7 T sugar
        1 T baking powder
        1/2 tsp salt
        1/2 tsp cinnamon
        1/2 tsp nutmeg
        1/4 tsp cloves
        1/2 tsp ginger
        8 T cold butter
        1/2 c solid pumpkin
        3 T milk
        1 large egg

        Icing
        1 cup powder sugar
        2 T heavy cream
        1/4 tsp cinnamon
        1/4 tsp nutmeg
        1/8 tsp cloves
        1/8 tsp ground ginger

        Preheat oven to 425
        Line cookie sheet with parchment paper,have 2 year old grandson combine flour, sugar, baking powder, salt and spices in a large bowl. Cut in butter until mixture is crumbly with no chunks.
        In another bowl, whisk together pumpkin, milk and egg. Fold wet ingredients into dry ingredients to form a ball.
        Pat dough onto parchment paper into a 1" thick disk, score top with knife.

        Bake for 15 minutes scones should begin to turn light brown. Let cook on rack.
        Make icing by mixing all icing ingredients together and apply to cool scone.

        Pumpkin Spce Marshmallows














        makes about 50 1" marshmallows

        3 (1/4 ounce) envelopes unflavored gelatin
        1/2 cup cold water
        2 cups sugar
        2/3 cup corn syrup
        1/4 cup water
        1/2 cup pumpkin puree
        1 teaspoon ground cinnamon
        1 teaspoon ground ginger
        1/4 teaspoon ground nutmeg
        1/4 teaspoon ground allspice
        1/4 teaspoon salt
        about 1/2 sleeve graham crackers

        Line a 9x13 pan with plastic wrap and spray it uniformly with cooking spray. Set aside.

        Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes.

        Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat. Bring to a boil. Once it has started boiling, do not stir. Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball.

        In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and allspice. Mix well.
        Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar mixture down the side of the mixing bowl. Increase the speed to medium high and add the salt. Mix until stiff, shiny and white, about 5 to 12 minutes. Scrape down the sides of the mixing bowl occasionally with a rubber spatula.

        Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and mix for an additional 3 minutes. You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl.

        Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours.

        Put the graham crackers in a food processor and process until you have very fine crumbs. Lay a piece of waxed paper on the counter and spread out about half of the crumbs. Turn the marshmallow pan over onto the crumbs and remove the plastic wrap.

        Cut the marshmallows into squares about 1" x 1". Place the remaining crumbs in a bowl and dip the individual marshmallows in the graham cracker crumbs until all sides are covered.
        The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month.

        Tuesday, October 5, 2010

        Whoopie Pies with a special filling


        So I was looking at a blog post from my facebook page and seen these marshmallow's and thought they sounded really good. Well, I also want to make Whoopie pies because I have never made them before "Gasp!" out of everything I have made I just never got around to making these. So my brain started turning (if you knew my brain anymore you would really gasp) so I thought why not make Pumpkin Whoopie pies with marshmallow filling. So that is just what I did and they are a huge hit.

        Cookies:
        2 cups all-purpose flour
        1 teaspoon baking powder
        1 teaspoon baking soda
        1 teaspoon ground cinnamon
        1/2 teaspoon ground ginger
        1/2 teaspoon salt
        1/2 cup butter, softened
        1 1/4 cups granulated sugar
        2 large eggs, at room temperature, lightly beaten
        1 cup LIBBY'S® 100% Pure Pumpkin
        1 teaspoon vanilla extract

        Filling recipe below
        1.For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.

        2.Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping  tablespoons onto prepared baking sheets.
        3.Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
        I got this Pumpkin recipe from  http://www.tasteandtellblog.com/  I am going to list the while recipe here and then tell you what I did. I think the recipe is so good everyone needs to make it just for marshmallows.
        makes about 50 1" marshmallows

        3 (1/4 ounce) envelopes unflavored gelatin
        1/2 cup cold water
        2 cups sugar
        2/3 cup corn syrup
        1/4 cup water
        1/2 cup pumpkin puree
        1 teaspoon ground cinnamon
        1 teaspoon ground ginger
        1/4 teaspoon ground nutmeg
        1/4 teaspoon ground allspice
        1/4 teaspoon salt
        about 1/2 sleeve graham crackers

        Line a 9x13 pan with plastic wrap and spray it uniformly with cooking spray. Set aside.
        Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes.
        Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat. Bring to a boil. Once it has started boiling, do not stir. Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball.
        In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and allspice. Mix well.
        Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar mixture down the side of the mixing bowl. Increase the speed to medium high and add the salt. Mix until stiff, shiny and white, about 5 to 12 minutes. Scrape down the sides of the mixing bowl occasionally with a rubber spatula.
        Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and mix for an additional 3 minutes. You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl.
        Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours.
        Put the graham crackers in a food processor and process until you have very fine crumbs. Lay a piece of waxed paper on the counter and spread out about half of the crumbs. Turn the marshmallow pan over onto the crumbs and remove the plastic wrap.
        Cut the marshmallows into squares about 1" x 1". Place the remaining crumbs in a bowl and dip the individual marshmallows in the graham cracker crumbs until all sides are covered.
        The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month.
         I followed the direction almost to a T but I missed the 1/4 water that was listed and it worked out good for these, I also beat it about five minutes more at the end, so 8 minutes on high not three on medium high. Anyhow make all your cookies first, then your marshmallows allow this to set up a little otherwise it will pour off the sides, not to much though. I hate to admit this but I am on a diet and cannot eat them but I did lick the marshmallow off my finger at the end and it was sooooooo good.