South West Chicken Roll up

https://www.facebook.com/notes/aprils-home-cooking/southwest-chicken-roll-up/470823032929095

wanted to type this recipe here so I would remember to make it. Once I do I will post the photo. This is another old Weight Watchers recipe, I would say I started making it about 28 years ago. It has been a long time since the last time I made it. I do remember it being really good. Since I joined WW again I will be making it very soon.
I have it in a book I use to write recipes in over the past 31 years and I have it listed as one of my husband's favorites. If you make it come back and let me know what you think about it.
It is funny to see after all these years I still do not write the amounts that I put into stuff. I try to write them down now as I cook since I post them for others, but just add to your taste on here. I would say I used 1 T of chili powder per cup of bread crumbs.


Boneless Chicken Breast
Can whole green chilies, sliced open and cut in half.
Sliced mozzarella cheese
bread crumbs
Chili powder
Flatten out chicken breast between wax paper or plastic wrap. Place green chili and cheese on chicken and roll up, keep closed with a tooth pick. Rinse in water and roll in chili powder bread crumb mixture.


Bake at 350 for 1 hour.

Buttermilk Biscuits

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon sugar

1/3 cup butter

1 cup Buttermilk           

Preheat oven to 425

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. 

Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. 

Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Pineapple Upside Down Cake

1/2 cup butter

1 1/2 cups brown sugar

1 (20 ounce) can sliced pineapple

 maraschino cherries

1 (18.25 ounce) package yellow cake mix           

Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute half of the pineapple juice for some of the half of the water in the ingredients. Pour the batter over the pineapple layer.

Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.

Cranberry, Pecan Quinoa

I love Quinoa. Every time I make it I keep saying I am going to save some to make a breakfast cereal with. When Gracious Pantry left a link for this recipe I knew I was going to have to try it. I eat my oatmeal with dried cranberries and pecans so this is going to be perfect. Can't wait to try it.

http://toscareno.blogspot.com/2012/06/gracious-pantry-shares-cranberry-pecan.html#.T-S4XI4Ts6U

Chocolate Chip Toffee Pecan Cookies

1 cup butter, softened

3/4 cups sugar

3/4 cups brown sugar

2 eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup milk chocolate chips

1/2 cup semisweet chocolate chip

1 bag toffee bits

1 cup chopped pecans

         

Preheat oven to 350  Grease cookie sheets.

In a medium bowl, cream together the butter and sugar. Beat in eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Stir in the milk chocolate and semisweet chips, toffee bits, and pecans. Drop by tablespoonfuls onto cookie sheets.Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.

Jessica Seinfeld Baked Ziti

I am  having  a Racheal Ray day. I plan on making this dish some time this week. This is a Jessica Seinfeld recipe. If you wanted to get more veggies in your family this is the way to go. She has some great cookbooks out there.

I am lucky my kids love veggies, most would rather eat veggies then meat.

I will post a picture as soon as I make it.

14 ounces whole-wheat ziti

2 cups jarred tomato sauce

1/2 cup carrot purée

1 cup part-skim ricotta cheese

1/2 cup cauliflower purée

2 large egg whites

1 cup shredded part-skim mozzarella, divided

2 cloves garlic, finely chopped

1/4 teaspoon pepper

1/4 cup grated Parmesan

(For the veggie purée, steam trimmed carrots/cauliflower for 10-12 minutes or until tender, and run through a blender or food processor with a couple teaspoons of water until smooth.)

Preheat the oven to 450°F.

Cook the pasta in boiling, salted water a few minutes less than the package instructions indicate so that it will still be firm when baked. Drain and set aside.

Pour the tomato sauce into medium bowl. Add the carrot purée and mix until well-combined.

In another small bowl, combine the ricotta, cauliflower purée, egg whites, 1/2 of the mozzarella, the garlic and pepper.

Spread about half of the tomato sauce onto the bottom of a glass pan or casserole dish. Then add a layer with half the pasta. Spoon the ricotta mixture on top and cover with the rest of the pasta. Top it off with remaining sauce. Sprinkle with the Parmesan and remaining mozzarella. Bake for about 30 minutes, until the cheese starts to brown and the filling is hot. Or, cover with aluminum foil, refrigerate, and bake the next day.

Racheal Ray Green Chili

I had a day off and was watching the Racheal Ray show. I have to say out of all the recipes I have tried of those who are on the cooking shows we all seem to love her's the most. This looked really good.

http://www.rachaelrayshow.com/food/recipes/new-mexican-green-chile-chili/

4 tablespoons EVOO – Extra Virgin Olive Oil, divided

1 2- to 3-pound pork shoulder/butt

Salt and pepper

3 medium yellow onions, 2 thinly sliced, 1 chopped

1 bottle Negra Modela or other Mexican beer

Juice of 3 limes, divided

4 cloves of garlic, sliced

1 teaspoon dried Mexican oregano, 1/3 palmful

1 tablespoon cumin, a palmful

1 tablespoon ground coriander, a palmful

2 cans or 12 fresh tomatillos, chopped, divided

4 to 5 New Mexican green chilies or 3 poblano peppers, charred, peeled and seeded

1 tablespoon honey

1 quart chicken stock

3 tablespoons masa or cornmeal

1 can pinto beans, optional

Toppings:

Cilantro

Raw red onions, finely chopped or pickled red onion rings

Fritos or corn tortilla chips

Queso Fresco, crumbled or other mild cheese, shredded

Preheat oven to 325°F.

Heat a small Dutch oven over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Season the pork liberally with salt and pepper, and brown on all sides until deep golden in color.

Top the browned pork with a pile of the sliced onion, add the bottle of beer and juice of 2 limes to the pot. Cover and roast 2 to 2 1/2 hours until very tender. Shred pork with forks and set meat back into drippings.

Heat a large Dutch oven over medium-high heat, add remaining EVOO, 2 turns of the pan. To hot oil; add chopped onions and garlic, season with salt, pepper, oregano, cumin and coriander. Cook to tender.

If using canned cooked tomatillos, add 1 can of them to a food processor with roasted chilies, the seasoned cooked onions and garlic, and honey. Purée, return to stove top, stir in remaining can of tomatillos and stock.

If using fresh tomatillos, soften onions 5 minutes then add tomatillos and cook 10-12 minutes more until the color of the tomatillos pales and they have cooked down into thick sauce. Purée cooked tomatillo sauce with chilies, honey, return the purée to the pot and stir to combine with stock.

Marry the pulled pork and its drippings to the chili base, stir in masa and pinto beans, if using. Reduce heat to a simmer and cook 45 minutes to 1 hour to thicken. Serve in shallow bowls with toppings of choice and wedges of lime

Coconut cake make over

This is the cake I made with the coconut
http://aprilshomecooking.blogspot.com/2012/04/oh-my-this-was-so-good-moist-i-made-it.html






1 (16 ounce) package white cake mix for two layer cake

1 (14 ounce) can cream of coconut

1 (14 ounce) can sweetened condensed milk

heavy whipping cream whipped

 

fresh berries, I used Raspberries, Blackberries and strawberries.

 

Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.

In a small bowl combine cream of coconut and condensed milk.

Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped cream, add slice strawberries on the bottom layer of cake. Add top layer and poke holes in this layer also. Pour on milk mixture, frost and decorate with whipped cream and decorate with berries.

Serve chilled.

Fruit Salsa

This is so good. We are having a pot-luck at church tomorrow so I thought I would make this salsa and chips to share. I also make Chulpa and salsa (see post below this one.) I bet pineapple would be really good in this.

The tortillas are baked not fried. When I was little my Mom's friend Nellie would make some of the best homemade tortilla and she would use the left over dough and fry it in oil and them put them in a paper bag that had cinnamon and sugar and shake them up. Nothing will ever taste as good as those did. It has been about 38 years since I had them but the memory is so vivid that it feels like it was only a few years ago. I also loved Nellie's Menudo I have tried a few over the years but once again nothing is as good as hers.

I was born in Long beach and this is where Nellie lived, it was a wonderful time to live in Long beach because the pike was there. Now I live in Santa Cruz and let me tell you the Boardwalk is nothing compared to the Pike. When I was 12 I went back to Long Beach and could not believe they were taking it apart. I had many wonderful memories there, well some not so wonderful either, but I can look back now and laugh about those. I will never go on a high ride or a roller coaster to this day because of one crazy nine year old who loved to scare his seven year old sister. I hope you will try this salsa and let me know what you think. 

2 kiwis, peeled and diced

2 Golden Delicious apples - peeled, cored and diced

8 ounces raspberries

1 pound strawberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas

butter flavored cooking spray

2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture"

Somethings I learn over and over

Something’s I have learned over and over and still forget every time. 

I love jalapeno peppers. I use them in a lot of my cooking. There are a few recipes I make where I use a lot of peppers in. I can chop a small amount up with no trouble at all but when I chop up a lot of peppers I always have problems with my hands swelling and the sting is horrible, sometimes it takes a few days for it to go away. But I am willing to suffer for the cause of having fresh homemade salsa. .

So here are a couple of things I have learned over the years, it is funny how I always forget these things until it is too late.  

#1 use gloves when chopping jalapeno peppers

#2 when chopping onions after chopping jalapeno peppers do not rub your eyes if the tear up from the onions.

#3 When you do not wear gloves your hands will swell and sting all night long.

#4 putting your hands in hot dish water only makes them sting more.

Let’s hope I remember these things when I go to make my Jalapeno jelly.

So once again I do not use a recipe for my Salsa/Pico de Gallo.

Tomatoes

Cilantro

Onions (I used white this time)

Garlic

Jalapeno (I used red and green this time)

Cumin

Salt and pepper

Chop everything fine and mix together. Let sit for a few hours or over night.

Quick throw together meal (Stir-Fry)

I have one super picky kid, he hates just about everything besides white rice, pasta and veggies. So to get him to eat  I will make a quick stir-fry.
Our favorite is beef with asparagus. You cannot go wrong with any veggies you want to toss in. It is such a fast weekday meal.
(I get my rice started before I start my stir-fry.)


 Heat some oil in pan and throw in some cut up chicken breast and onions. Cook until just about done.

Chop up some bell peppers

Broccoli

 and I like to add water chestnuts, bamboo shoots and baby corn. I toss all this in with my cooked chicken and cook until veggies are cooked juse a little. I like my veggies more on the crunchy side. Add a couple teaspoons cornstarch to the chicken broth and a few teaspoons soy sauce and mix well. Add to the veggie chicken mixture and cook a few minutes until the broth is thicken. Serve over brown rice if you like.

 

Snickerdoodles

1 cup butter, softened

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons sugar

2 teaspoons ground cinnamon

Preheat oven to 400

Cream together butter and 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

coconut Cake

Oh my! This was so good an moist, I made it the might before and let it chill over night. yum, Yum. yum!!! YUM! It was so quick and easy also.







1 (16 ounce) package white cake mix

1 (14 ounce) can cream of coconut

1 (14 ounce) can sweetened condensed milk

1 small container of heavy whipping cream whipped

1 package flaked coconut

           

Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.

In a small bowl combine cream of coconut and condensed milk. 

Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped cream and sprinkle coconut over cake.

Serve chilled.

Autumn Stew

This is a Rachael recipe. I have never made a recipe of hers that was bad. My boys did not care for the potatoes and said there was something different about them. I did not tell them there was parsnips mixed with them, I just said there was cheese in it. :o)









2 bulbs garlic
Extra Virgin Olive Oil, for drizzling
Salt and pepper
1/4 to 1/3 pound bacon (not too smoky in flavor), cut into lardons (fat matchsticks) I did not use bacon in mine.
1 stick butter, divided I only used 1/4 of a stick and a little more olive oil
2 1/2 to 3 pounds beef chuck, cut into 2-inch cubes
Flour, for dredging plus 2 tablespoons
3 carrots, sliced in 2-inch chunks on an angle I wished I used more
2 apples, such as Honeycrisp, peeled and chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
2 fresh bay leaves
2 to 2 1/2 cups cloudy organic apple cider
2 cans beef consommé
Herb bouquet, a few sprigs each of thyme, parsley and sage tied together with kitchen string
2 1/2 pounds (about 5 potatoes) russet potatoes, peeled and cubed
2 to 3 large parsnips, peeled and cubed
1 1/2 cups sharp white cheddar, shredded
1 cup whole milk
Freshly grated nutmeg I did not add nutmeg
1/4 cup chives, finely chopped I added parsley on top of mine.


Preheat oven to 400°F. Cut ends of garlic bulbs to expose cloves. Drizzle with EVOO, season with salt and pepper, wrap in foil and roast to tender, 40-45 minutes. Remove garlic and reduce heat to 350°F.

Heat a large Dutch oven over medium-high heat. Add a drizzle of EVOO and bacon. Brown and crisp bacon then remove and reserve. Pour off some of the fat out of the pan and add a couple of tablespoons butter.

Pat meat dry and season liberally with salt and pepper. Dredge in flour and add to hot pot in batches. Cook to crispy and deep brown. Add more butter as needed, 2 tablespoons at a time. Reserve browned meat with the bacon.

Add carrot, apple, celery, onion, bay, salt and pepper to the pot and partially cover. Cook to soften vegetables for a few minutes then sprinkle with 2 tablespoons flour. Stir a minute then add cider, consommé, the roasted garlic cloves and stir to combine. Add reserved beef, bacon and herb bouquet to pan, bring to a boil then cover and transfer to oven. Braise meat for 2 hours, until very tender and the sauce has thickened. Let stand 20 minutes while you cook potatoes.

Boil potatoes and parsnips in salted water until tender. Drain and return to hot pot; mash with 2 tablespoons butter, cheese and milk. Season with salt, pepper and nutmeg; stir in chives.

Serve stew in shallow bowls with potatoes alongside.

Fondue

Fondue Night

 

I think I will start with dessert, I mean how can you go wrong with dessert. :o)











32 ounces milk chocolate, chocolate chips
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1 teaspoon white sugar
1/3 cup hot coffee

In a saucepan over medium heat, melt the chocolate with the heavy cream. Mix in the vanilla extract, sugar, and hot coffee. Continue to heat, stirring frequently, until the mixture is smooth.

Cheese

3/4 cups milk
1 (8 ounce) packages cream cheese, cubed
3/4 cups grated Parmesan cheese
1/4 teaspoon garlic salt
1 (1 pound) loaf French bread, cube


In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes

Artichoke & Spinach Dip

4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Not sure what I thought about this one. I made it in the crock pot, maybe it would be better if I baked it.
Preheat oven to 350
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Chili Bowl

I grabbed(as in bought, don't want anyone to think I grabbed them and left. LOL) some french bread bowls before leaving work and I am going to brush the top with garlic butter and roast it in the over to get nice and crispy and hot. Then I will hallow it out and pour in the chili. Chili is simmering and in about 90 more minutes it will be dinner time and then bed time. Bad thing about getting up at 1:45am is I have to go to bed early.





2 pounds ground beef chuck
1 pound bulk Italian sausage
1 Pound hot Italian sausage
3 (15 ounce) cans chili beans
1 (15 ounce) pinto beans drained and rinse
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
2 Jalapeno peppers, seeded and chopped
4 cubes beef bouillon
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 (8 ounce) package shredded Cheddar cheese
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, chile peppers, bouillon, . Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne and paprika, Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

My favorite Granola

My son who is in the Air-Force has asked for some granola. This is one of my favorite granolas. I added walnuts, rasins, cranberries, banana chips, dried apricots, dried pineapple and dried mango that I chopped up.




3 cups rolled oats
1 cup blanched slivered almonds
1/4 cup wheat germ
1/4 cup oat bran
6 tablespoons pure maple syrup
6 tablespoons packed dark brown sugar
1/4 cup vegetable oil
2 tablespoons warm water
1/2 teaspoon salt


Preheat the oven to 250  Lightly grease a cookie sheet with sides, or a large pan with cooking spray.

In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.

Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature

Add your favorites. I love different dried fruits.

Granola

I really like this granola. If you like more clumps in your granola then only stir a few times during cooking.

3 cups rolled oats

1 cup slivered almonds

1 cup walnuts

3/4 cup shredded sweet coconut

1/4 cup plus 2 tablespoons dark brown sugar

1/4 cup plus 2 tablespoons maple syrup

1/4 cup vegetable oil

3/4 teaspoon salt

1 cup dried cranberries

Preheat oven to 250 degrees

In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add cranberries and mix until mix well.

Oatmeal Cookies

1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 tea cinnamon
1 tea nutmeg
3 cups quick-cooking oats
1 cup Raisins
1 dried Cranberries
Preheat the oven to 325 degrees
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt cinnamon, nutmeg; stir into the creamed mixture until just blended. Mix in the quick oats, raisins and cranberries, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
So I made the top recipe for all those who do not like nuts...I mean how can you not like nuts. anyhow, I added a bag of white chocolate chips, 1 cup coconut, a small bag of trail mix, 1 cup walnuts...yep lots of nuts! I also doubled the recipe.

I said smile for Mommy

Buddies


Someone loves his Uncle

Chicken Scampi

1/2 cup butter

1/4 cup olive oil

1 teaspoon dried parsley

1 teaspoon dried basil

1/4 teaspoon dried oregano

6 cloves garlic minced

3/4 teaspoon salt

1 lemon juice and zest

4 boneless chicken breast halves, sliced lengthwise into thirds    

     

In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice and zest.

Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter can be added if needed.

Banana Custard Caramel Chocolate pie

How is that for a title for a pie? I have been sick for a few days so I figure the best way to get over it would be to make a pie. Well not sure it will help me get over it but I just thought it would be nice to make a pie.

1 1/2 cups heavy cream
1/2 cup milk

1/4 cup white sugar

2 egg yolks

1 egg

1/4 cup cornstarch

1/3 cup white sugar

2 tablespoons butter

1 teaspoon vanilla extract      

Graham Cracker crust

Heavy Whipping cream that has been whipped. (You can use cool whip if you like)  

Hot Fudge sauce

Caramel sauce 

4 bananas

In a heavy saucepan, stir together the cream,milk and 1/4 cup of sugar. Bring to a boil over medium heat.

In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk mixture comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
When the mixture comes to a boil and gets very thick, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Let cool a little. This mixture will be thick.
On the bottom of the crust add some of the hot fudge sauce that has been heated so it will be easy to spread, add some sliced bananas, custard, then drizzle some caramel sauce on top of custard. Then another layer of bananas, custard and on top of this layer add both fudge and caramel sauce on top. Top with whipped cream and chill.

Chicken With Apples

http://cookiesxo.blogspot.com/2012/03/secret-recipe-club-reveal.html

Saint Patrick's Day cake.

I make this every year, this is the fist time I have not made it round and I will be the first to admit it looks better round. But I figure it would save some time this way.
This is a really good cake and super easy but it does take some time waiting to the jello to set up to put on top of the cake. I do not have a recipe for this but I will write it down as best and I can.

1 box white cake mix.  + what the box says you need to bake the cake.
1 large box lime jello
1 large can crushed pineapple, drained but save juice
1 cup chopped walnuts
Heavy whipping cream
1/2 cup powder sugar
1 tsp vanilla

Bake cake as directed on box for round cake. While the cake is cooking make the gelatin  by pouring 1 1/2 cups boiling water into a large bowl, mix very well until gelatin is dissolved. Add reserve pineapple juice and water to measure 1 3/4 cups pour into gelatin and stir, add drained crushed pineapple and stir to mix in. Put in the fridge for about 20 minutes, add walnuts and put back in fridge until almost set. After cake has cooled line pans with plastic wrap and put cake back into pans. spoon gelatin mixture on top, half on each cake round. (This is a tricky mixture to get out of the pan that is why I made a long one this time.) put back in fridge and chill overnight. Use the sides of the plastic wrap to take cake out of pan, the bottom layer will be easy to put on a serving plate, putting the second layer on top of the first is the hard part. Whip Cream with powder sugar and vanilla until it holds together and solid enough to frost cake. Keep chilled until ready to serve. I like to color a little left over cream green and make a four leaf clover on top.

Green Jello

I have to work on Saint Patrick's Day so we will be celebrating tomorrow. I love Saint Patrick's Day!! My husband made a remark that some people act like it is a official holiday. I think any chance you get to celebrate with family and enjoy good food should be considered an official holiday. I just happen to be Irish so of course I'm going to go all out.

2 (15 ounce) cans pear halves

1 (3 ounce) package lime flavored gelatin mix

1 (8 ounce) package cream cheese, softened

2 tablespoons milk

1 (8 ounce) container frozen whipped topping, thawed

           

In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside. 
In a blender, blend pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours. 

Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate

Danny's 13th Birthday

March 18 will welcome my youngest son into the realm of teen-hood. For some reason this is making me feel kind of old. I guess as long as you have a little one still it helps you think you are young. Well he is having a sleep over with a few friends tonight and has decided on pizza and a sleepover. Jessica is one of the cake decorators at my job. She does a wonderful job and I am always telling her she needs to start her own business. She did a wonderful job on my 16 year olds Doctor who cake, I asked her at the last minute if she could make me a Manga cake. She did a wonderful job. Daniel has not seen it yet and I can't wait. He is going to love it!

DIY Cake Mix

http://www.alighterjourney.com/2012/02/20/cake-mix-diy/

Bake Beans

2 cups navy beans
1 pound bacon
1 onion, finely diced
4 tablespoons molasses
1 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours, until beans are soft. Drain and reserve the liquid.
Preheat oven to 325
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Red Beans and Rice

Okay, I have to admit here I really do not like beans. I try to but I just can't do it. So I am not sure if it is me or if something is just missing in this recipe.
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
4 tablespoons minced garlic
2 stalks celery, chopped
5 cups water
1 teaspoon cayenne pepper
1 tablespoon dried parsley
2 teaspoon Cajun seasoning
1 teaspoon Tabasco Sauce
1 pound andouille sausage, sliced


Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning and Tabasco . Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice.





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Cake Decorating

http://chefany.blogspot.com/2010/07/cake-decorating-102.html

Cutout Cookies

1 1/2 cups butter, softened
1 cups sugar
1 cup powder sugar (more for rolling out cookies, I do not like to use flour)
4 eggs
1 tsp almond extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt



In a large bowl, cream together butter and sugars until smooth. Beat in eggs and extract. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.

• I was going to frost these and make them look like sweet tarts but I was too tired. Now if I would jsut stop eating the dipped strawberries. :o)