Info on the event can be found here!
Monday, March 31, 2008
Saturday, March 29, 2008
Ham and Cheddar Muffins(from myrecipes.com)
3 tablespoons butter or margarine
1 medium-size sweet onion, finely chopped
1 1/2 cups all-purpose baking mix
2 cups (8 ounces) shredded Cheddar cheese, divided
1/2 cup milk
1 large egg
1 cup finely chopped cooked ham
Melt butter in a skillet over medium-high heat; add onion, and sauté 3 to 5 minutes or until tender.
Combine baking mix and half of cheese in a large bowl; make a well in center of mixture.
Stir together milk and egg, blending well; add to cheese mixture, stirring until moistened. Stir in onion and ham. Spoon into lightly greased muffin pans, filling two-thirds full. Sprinkle with remaining 1 cup cheese.
Bake at 425° for 18 minutes or until golden (approximately 14 minutes in a min-muffin pan). Let stand 2 to 3 minutes before removing from pans.
Yields 12 (3-inch) muffins or 2 1/2 dozen mini muffins
Friday, March 28, 2008
Thursday, March 27, 2008
2 pkg (8oz each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
3/4 cup prepared or refrigerated chocolate chip cookie dough, divided
1 Graham Pie Crust (6 oz.)
1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots (about 1/2 lb.)
1 can (8 oz.) crushed pineapple, drained
1 cup PLANTERS Chopped Pecans, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Meanwhile, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.
Place 1 cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.
Tuesday, March 25, 2008
This week's featured recipe was for Caramel Topped Flan chosen by Steph from A Whisk and a Spoon. I was going to make it for Easter dessert but I decided not to last minute and save this one for...well...for last minute!
I made this only just tonight and as of right now, since I don't want to be shamefully late for my first TWD post, I can only provide a picture of it fresh out of the oven perched upon a cooling rack. I did, however, get a smidge of a taste of this when I stuck a knife in the first time to check for doneness. I have to say that when I licked the knife clean of the remnants (yes, I admit to being a knife licker) it was quite tasty. I hope to update this with a fresh picture tomorrow once this has had ample time to cool and then chill for the 4 recommended hours.
I'd also like to mention that this is my 100th post! I have really come to enjoy food blogging even though, at the beginning, I was off to a slow start. Once I got myself going, now I find that I just can't stop - kind of like a bag of Lays chips...or was that Pringles?! Either way, I'm looking forward to the next 100!
Caramel Topped Flan
For the Caramel
1/3 cup sugar
3 tbsp water
squirt of fresh lemon juice
For the Flan
1-1/2 cups heavy cream
1-1/4 cups whole milk
3 large eggs
2 large egg yolks
1/2 cup sugar
1 tsp pure vanilla extract
Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Line a roasting pan or a 9-x-13-inch baking pan with a double thickness of paper towels. Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat.
Put a metal 8-x-2-inch round cake pan-not a nonstick one-in the oven to heat while you prepare the caramel.
To Make the Caramel: Stir the sugar, water and lemon juice together in a small heavy-bottomed saucepan. Put the pan over medium-high heat and cook until the sugar becomes an amber-colored caramel, about 5 minutes-remove the pan from the heat at the first whiff of smoke.
Remove the cake pan from the oven and, working with oven mitts, pour the caramel into the pan and immediately tilt the pan to spread the caramel evenly over the bottom; set the pan aside.
To Make the Flan: Bring the cream and milk just to a boil.
Meanwhile, in a 2-quart glass measuring cup or in a bowl, whisk together the eggs, yolks and sugar. Whisk vigorously for a minute or two, and then stir in the vanilla. Still whisking, drizzle in about one quarter of the hot liquid-this will temper, or warm, the eggs so they won't curdle. Whisking all the while, slowly pour in the remainder of the hot cream and milk. Using a large spoon, skim off the bubbles and foam that you worked up.
Put the caramel-lined cake pan in the roasting pan. Pour the custard into the cake pan and slide the setup into the oven. Very carefully pour enough hot water from the kettle into the roasting pan to come halfway up the sides of the cake pan. (Don't worry if this sets the cake pan afloat.) Bake the flan for about 35 minutes, or until the top puffs a bit and is golden here and there. A knife inserted into the center of the flan should come out clean.
Remove the roasting pan from the oven, transfer the cake pan to a cooking rack and run a knife between the flan and the sides of the pan to loosen it. Let the flan cool to room temperature on the rack, then loosely cover and refrigerate for at least 4 hours.
When ready to serve, once more, run a knife between the flan and the pan. Choose a rimmed serving platter, place the platter over the cake pan, quickly flip the platter and pan over and remove the cake pan-the flan will shimmy out and the caramel sauce will coat the custard.
Yield: 6 to 8 Servings
As I mentioned in my previous post, we hosted Easter brunch. This was our 2nd year so and I really enjoy hosting a brunch. It's a change in pace from the typical holiday-type dinner that we are all accustomed to, likewise Easter and brunch are a perfect fit.
Per usual when entertaining, in my haste to get everything out of the oven and served before it got cold, I neglected to take pictures of most of my meal. However, here is how the menu looked:
* Fruit & cheese kabobs
* Orange Cream Mimosas
* Broccoli, Chicken, and Mushroom Quiche
* Bacon, Onion, & Cheese Quiche
* Scrambled eggs, ham, and cheese in puff pastry pockets
* Corned Beef Hash
* Mashed Potato Hash Brown type casserole
* French Toast Souffle
* Blueberry Bread (confession: this came from a box mix!)
The Fruit & Cheese kabobs were a great little idea I had seen on KraftFoods.com. Strawberries, kiwi, and grapes on wooden skewers and alternated with cubes of Monterey Jack Cheese. I gave my husband the distinct honor of cutting and assembling these. I was quite impressed with the results - very nicely laid out - go Greg! I thought this was easier than making a huge fruit salad. These were easy and fun to eat! No good excuse to not have gotten a picture of these since they were done an hour before guests arrive, I just simply forgot!
Unfortunately I don't have a real recipe for the 2 quiches. I had decided on my fillings in advance and prepared them in their own containers so that on Easter morning I just had to beat the eggs, throw the fillings in, and pour everything in the pre-baked pie shells. I had a basic quiche recipe that I intended to use as a guide for the number of eggs to use, cooking time, etc. That plan went out the window. I added more eggs, half-and-half, etc. then the "guide" called for. To be honest I couldn't even tell you how many eggs I did in fact use, nevermind any other measurements. Trying to recreate my recipe here probably would only spell disaster. What I can tell you though is that they came out good!
The scrambled eggs, ham, and cheese pockets were a last minute inspiration. My friend Lindsay had mentioned something of the like to me a couple of weeks prior and it clicked with me this could be fun for Easter. Basically all I did was scramble eggs to the semi-runny state, and then laid out a little egg, a sprinkle of cheese, and some diced ham into a little puff pastry pocket. I got 3 pockets for each sheet of puff pastry (I used the fold lines as my divider). It worked out nicely and despite my fears the eggs weren't dried out at all.
There are 3 recipes I can provide you with though...
The first being is homemade Corned Beef Hash. I got this from one of my buddies, Pam, on my local Nest board for my Easter brunch last year. Since it was so popular last year, I didn't think twice about including it on this year's menu. I love how easy it is and how it's something I can prep and then not think about again! You'll never find something this good from a can!
The next recipe is for Paula Deen's Mashed Baked recipe. It's a cross between mashed potatoes and hash browns. I thought this might be a nice bridge between breakfast and lunch and hence fitting of brunch. It was delicious. I lightened it up a bit by using low fat cream cheese, low fat sour cream, and low fat cheese.
Lastly is a French Toast Souffle from myrecipes.com. I don't really know why they call it a souffle, because it's really not a souffle. I digress. It was good, but not great. I really enjoy Paula Deen's French Toast Casserole that I've used in the past (including last Easter) more. I'm sure that has something to do with this recipe being from Cooking Light and Paula's recipe...well...let's just say 2 sticks of butter can change everything!
Corned Beef Hash
3 Cups cooked corned beef
2 small chopped onion
3 potatoes, peeled and diced into small chunks
1/2 Teaspoons salt
1/2 Teaspoons black pepper
1 Cups beef broth
Run first three ingredients through food processor. Mix well with all the remaining ingredients. Press into well greased pot. Cover and cook on LOW for 8 to 10 hours.
4 cups frozen hash browns
1 (7.6-ounce) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings
Preheat oven to 350 degrees F.
Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain.
In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water.
Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.
French Toast Souffle
10 cup (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White, about 16 (1-ounce) slices)
1 (8-ounce) block 1/3-less-fat-cream cheese, softened
8 large eggs
1 1/2 cups 2% reduced-fat milk
2/3 cup half-and-half
1/2 cup maple syrup
1/2 teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons powdered sugar
3/4 cup maple syrup
Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.
Preheat oven to 375°.
Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.
My husband and I hosted an Easter brunch on Sunday for 8 of us. Last year I served mimosas but this year I was looking for a little something different. Since I had fewer guests this year than last, I thought it wouldn't hurt to put a little extra time into the featured brunch beverage du jour. After some research, I found a great recipe from Tyler Florence on the Food Network website for Orange Cream Mimosas. It sounded like a fun, easy, and delicious twist on the standard mimosa and it was the perfect opportunity to take part in the Tasty Tools event that Joelen from Joelen's Culinary Adventures is hosting this month.
These two factors combined gave me the perfect excuse to buy the microplane grater I have pined after for so long. It's true, everytime I watched the Food Network and one of the chefs whips out his or her microplane grater, I turned green with envy. So it was an Easter present for myself! I was able to zest the orange for this recipe like a pro. I just love it! While my box grater is still a useful tool, I love the ease of the microplane grater, not to mention I find it neater. I definitely intend on using it often!
Let me just say, these mimosas were Stupendous, despite my horrible choice of where I took the picture. I was scrambling around the kitchen and as you will soon see, I didn't even take a picture of the rest of my Easter meal! (p.s. I love my Keurig Coffee maker!)
Anyway, I digress. They were Stupendous...yes, with a capital S. When we ran out of champagne and still had some of the frozen portion left we switched to ginger ale. Still Stupendous. I almost wished I had doubled the batch - in fact next year I will!
Orange Cream Mimosas
2 1/2 cups freshly squeezed orange juice (5 to 6 oranges)
1 orange, zested
1 cup half-and-half
1 cup superfine sugar
1 bottle sparkling wine or Champagne*
Strawberries, for garnish
*Non-alcoholic sparkling wine, sparkling cider, or ginger ale can be substituted
Put orange juice, zest, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30 seconds. Pour this mixture into a shallow pan and freeze until hard, 4 hours or overnight.
Remove the frozen orange mixture from the freezer and let it sit to soften slightly, about 10 minutes. With a scoop or tablespoon, scrape out a small scoop and put it into a Champagne glass. Slowly fill the glass with Champagne and serve garnished with strawberries.
Thursday, March 20, 2008
Heat oven to 425 degrees F.
In a small frying pan, cook the bacon over medium heat until it's crisp and the pan full of gorgeous bacony fat, about 4 minutes. Take the pan off the heat, the bacon out of the pan and straight into the cavity of the chicken, sitting the chicken breast side up in a roasting pan as you do so.
1/4 cup butter
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar, sifted
4 drops yellow food coloring
2 drops red food coloring
1(12ounce) bag milk chocolate chips
2 teaspoons vegetable shortening
Combine the corn syrup, butter, vanilla and salt in a large bowl. Beat well with an electric mixer until smooth. After fully combined, add powdered sugar, a little bit at at time and mix by hand after each addition. Mix until creamy.
Remove about 1/3 of the sugar mixture and place in a small bowl. Add the food coloring and mix well. Cover both mixtures and chill for at least 2 hours or until firm. (I chilled for about 90 minutes)
When mixtures are still firm roll a small, marble size from the orange filling then, wrap a small amount of the white filling around the orange.
Form into the shape of eggs and place on a lightly greased cookie sheet. (I used wax paper instead). Repeat until done and chill for at least 4 hours. (I chilled for 2 hours in refrigerator and then 15 minutes in the freezer).
Combine the chocolate chips and shortening in a double boiler or ceramic bowl. Melt down and mix well.
Working quickly, take each egg filling and dip into the melted chocolate mixture and return to baking sheet.
Repeat and chill again for 2 hours. After these 2 hours are up, repeat the dipping process, chill again.
Wednesday, March 19, 2008
Recipe Remix is coming.......
My wonderful friend Danielle (from Make No Little Meals) and I have a lot in common. We actually met on a local wedding planning chatboard back in 2004. We got engaged a week apart and were both planning to get married the same year. Over time, we realized that we grew up one town over from the other, and we both went to the same high school. We even discovered our mothers went to high school together! By this point I hope it's evident that our online friendship quickly grew into a wonderful in-real-life friendship.
I should tell you we have another thing we have in common - we are self-proclaimed "food dorks." We love to cook, bake, blog, buy cookbooks, and as of late, participate in blog challenges and events. We are always informing each other of events or challenges in which we think the other would be interested. I think we have both discovered that food blog events and challenges are a fun way for us to amp up our kitchen creativity and try new recipes we may not have thought to try before.
Recently an idea for a blog event came to mind and I decided to run it by Danielle. After a lot of brainstorming we came up with our little brain child of "Recipe Remix," for which we are very excited!
More details will be coming soon. We are shooting to kickoff the challenge the week after next, so stay tuned for further details!!
Tuesday, March 18, 2008
Wow, Kate of The Clean Plate Club, is giving away a $50 Williams Sonoma gift card. Ahhh the things I could buy there. Tops on my list would be a salt and pepper mill, preferably, these. Sadly I don't even have a salt and pepper mill....it's a serious gaping hole in my culinary supplies.
Sunday, March 16, 2008
My friend Danielle (of Make No Little Meals) and I are new to the blog challenge/event world, but we are both addicted already. When Danielle emailed me the link about a week and a half ago to Weekend Cookbook Challenge - I was excited instantly about this month's theme - dutch ovens, crockpots, and pressure cookers. I had to laugh at the timing because just the night before I had been flipping through my "Pressure Cooking for Everyone" cookbook.
My mother is a big pressure cooker fan - she cooks chicken in there, beef stew, boiled dinner, soups, pot roast, etc. When my husband and I set up our wedding registry I not only requested a pressure cooker, but I also requested the aforementioned cookbook.
It's been a little over 2 years since - 2 years of never having used a kitchen gadget or a cookbook (so not like me!). I want to clear the air and dispell the any notion you may have right now - the fact that I had not yet used my pressure cooker is not because I am afraid of it. I know many people have a fear of pressure cookers - afraid of getting burned by steam or losing an eye. I remember hearing the mumble of some concerned guests at my bridal shower when I opened it. I'm not afraid of a pressure cooker, I watched my mom use it for many a year, and there have been no injuries! So, I figured it's time for me to take the plunge. I resolved that I needed to use both the pressure cooker and the cookbook sooner rather than later.
If it wasn't ironic enough that I had resolved to use my pressure cooker in the very near future, and pressure cooking was one of the themes of the latest Weekend Cookbook Challenge, St. Patrick's Day was also approaching. When I was flipping through my "Pressure Cooking for Everyone" cookbook I had dog-eared the Corned Beef Boiled Dinner recipe which I tried out last night.
Being a pressure cooker virgin (ok, c'mon, I had to make the joke!) it was a little bit of an adventure for me which included a phone call to my parents' to ask some advice, and my husband lending me a hand with the process since I've been feeling a little under the weather (isn't he sweet?).
So, the recipe below is a reflection of stars aligning at the right place and the right time! I've completed the Weekend Cookbook Challenge, used my pressure cooker and cookbook (everything went well and I can't wait to use my pressure cooker again!), and cooked a celebratory St. Patrick's Day meal (which turned out great may I add, the corned beef was SO tender!)
Corned Beef Boiled Dinner
(from "Pressure Cooking for Everyone")
One 3 pound corned beef brisket with pickling spice packet
2 cups water
One 12 oz bottle of lager beer
2 medium onions, peeled and cut in half lengthwise
2 garlic cloves, peeled and crushed
4 medium red-skinned potatoes, scrubbed but unpeeled, cut into 1-inch pieces
1 cup baby carrots
1 small head green cabbage, cut into 6 wedges
Rinse corned beef but do not trim the fat. Tie the spices in a double thickness of cheese cloth.
Place the rack in a 5-7 quart pressure cooker. Add water, beer, onions, garlic, and spice sachet. Place corned beef in the pot (do not be concerned if corned beef touches sides of the pot as it will shrink as it cooks).
Lock lid in place. Bring to high pressure over high heat. Adjust the heat to maintain pressure. Cook for 1 hour, 10 minutes. Let the steam release naturally (about 15 minutes). Open the lid, tilting it away from you to block escaping steam.
Transfer meat to serving platter. Using a slotted spoon, transfer onions to large serving bowl. Cover with with aluminum foil to keep warm.
Place the potatoes and carrots in cooking liquid in pot. (The nitrates in the corned beef will have probably turned the liquid red, but don't be concerned). Place the cabbage on top, trying to submerge it in the broth as much as possible. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain pressure and cook for 6 minutes. Using slotted spoon, transfer vegetables to the serving bowl.
And on that note...........
Enjoy your St. Patrick's Day!!!!
I had about a half pound of steak, some leftover sliced mushrooms, and plenty of cheese. With these ingredients in mind, I was going to make regular Philly cheesesteak sandwiches on torpedo rolls, but then I remembered I had a sheet of puff pastry in the freezer. Just like the cartoons, a little animated lightbulb went on above my head. Ok, maybe it wasn't really like a cartoon...but it's more fun to imagine that that's how it happened.
Here's my version of a tasty twist on a regular steak & cheese. I didn't put onions and peppers in this because of my picky husband, but adding them would only make this sandwich that much better.
Admittedly, that's a pretty horrible picture I took of one of the pieces of the "sandwich." I promise you though that your tastebuds will thank you for making this. The photographer just stinks :-)
Mushroom Steak & Cheese Sandwich in Puff Pastry
1 sheet puff pastry, thawed according to package directions
1 tablespoon olive oil
1/3 cup sliced portabello mushrooms
Approximately 1/2 lb steak of your choice (I used top round) cut into slices
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon oregano
1/2 teaspoon minced garlic
2 tablespoons BBQ sauce
1 tablespoon Lite Soy Sauce
3/4 cup shredded cheese of your choice (I used a combination of 2 cheeses)
Preheat oven to 400 degrees. Lightly grease a cookie sheet with cooking spray.
In a medium saute pan, add olive oil and mushrooms. Cook on low/medium heat until tender.
Add steak, pepper, salt, oregano, BBQ sauce, garlic and soy sauce to pan. Saute gently until steak is almost cooked through. Add additional salt and pepper if needed.
Lay puff pastry on lightly greased cookie sheet so that the sides of the puff pastry are over the edges of the pan. Spread half of the shredded cheese down the middle of the pastry, then top with steak mushroom mixture, then the remainder of the cheese.
With damp fingers, pull up edges of the puff pastry to meet in center and pinch closed. Pinch ends of pastry closed as well.
Bake for approximately 15 minutes or until pastry is puffed and golden. Slice to serve.
Thursday, March 13, 2008
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans
Preheat oven to 400 degrees F (205 degrees C).
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 minutes or until done, turning pork once.
Tuesday, March 11, 2008
1/3 cup all purpose flour
1/8 teaspoon baking soda
Pinch of salt
1/4 cup firmly packed light brown sugar
2 tablespoons cream cheese, at room temperature
1 tablespoon unsalted butter, at room temperature
1 teaspoon well-beaten egg or egg substitute
1/4 teaspoon vanilla extract
1/4 cup chopped chocolate-covered toffee bar (such as Heath or Skor)
Makes 6 cookies
About a year ago, I found a recipe for Updated Shepherd's Pie in my Kraft Food & Family mag that I receive seasonally.
I was of course intrigued and made it right away. Since then I don't think I've ever looked at Shepherd's Pie the same way again. It is funny how narrowminded you can become over one staple - figuring it should be done one way and that's it and then you suddenly discover there's a whole new world to it! For example, I never would have thought to use mixed vegetables prior to seeing this recipe, I only thought of corn when I thought of Shepherd's pie.
Since making this version of Shepherd's pie, I've switched up my methods and ingredients more often than not, and let me tell you, as much as a traditional Shepherd's pie is a great comfort food, it is kind of fun to put a different twist on it now and then. This past weekend I used ground turkey cooked in some light soy sauce and it gave the dish, once again, different spin on taste.
I have no specific recipe to share except to tell you it was inspired by the one above and that we all should try to think outside the box, or should I say "cook outside the pot" now and then!
Monday, March 10, 2008
....when making baked goods for her husband's co-workers!
Once again my husband had to head off on business this weekend with a couple of his co-workers. Since I've started the trend, I now need to live up to the anticipation of what I will bake for them next. My husband has started to field inquisitions and special requests as to what I may make for them on their next trip.
This time I sent Greg off with a double batch of Rich Chewy Peanut Butter Bars from the Jif website and, per usual, he came home with an empty platter.
Rich Chewy Peanut Butter Bars
No-Stick Cooking Spray
1 cup All Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Jif® Creamy Peanut Butter, or crunchy
1/2 cup butter or margarine
1 1/2 cups sugar
2 large eggs, lightly beaten
1 tablespoon vanilla extract
Heat oven to 350 degrees. Spray a 13x9x2 inch baking pan with no-stick cooking spray with flour.
Combine flour, baking powder and salt; set aside
Heat peanut butter and butter or margarine together until melted. Stir in sugar, eggs, and vanilla until well blended.
Add flour mixture and stir just until combined. Spread batter in prepared pan.
Bake 25 to 30 minutes. Cool on wire rack and cut into bars.
Yield: 36 servings
Wednesday, March 5, 2008
1/2 cup all purpose flour
1 ½ tablespoons brown sugar
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground ginger
3 tablespoon butter, cold
4-5 tablespoon milk
½ teaspoon vanilla extract
1/3 cup banana, diced (approx. half a medium banana)
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flours, sugar, baking powder, cinnamon, salt and ginger. Cut butter into a few chunks and rub it into the flour mixture with your fingertips.
Mix milk, half-n-half, and vanilla in a small glass. Pour about 4 tablespoons into the flour mixture and stir until the mixture starts to come together. Add the banana chunks and continue to stir, adding more milk if necessary, until dough comes together.
Pat dough into a disk about 1 inch thick. Cut into four sections with a knife and place each on baking sheet.
Bake at 400F for 17-20 minutes, until light gold. Cool on wire rack or eat warm. These scones are best the day they are made.
Monday, March 3, 2008
1/2 cup feta cheese
1/2 red pepper, diced
Preheat oven to 350. Arrange chicken in oven safe baking dish. Drizzle chicken with juice from half of the lemon.
Bake 35-40 minutes.
Sunday, March 2, 2008
1/2 cup veg. oil
1 teaspoon vanilla extract
1 cup butterscotch chips
Preheat oven to 375. Combine cake mix, eggs, oil and vanilla in large bowl. Beat at low speed with electric mixer until well blended. Stir in buttercotch chips. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Cool 2 minutes on cookie sheet. Remove to cooling racks. Cool completely.
Saturday, March 1, 2008
Check out the results and eat your heart out! I was really pleased with how these came out in the end - a nice crunchiness on the outside of the cakes and lots of great flavor inside. I served the salmon cakes atop some orzo tossed in olive oil and pepper. Unfortunately I was so consumed with the blog challenge that I hadn't put any thought into a side dish at all. Oops! Luckily this entry is about the salmon cakes!
(inspired by Salmon Cakes recipe on MarthaStewart.com)
2 - 6oz pouches of salmon (I used Bumble Bee which was already de-boned)
1 small red bell pepper (or half of a large pepper), seeded and finely chopped
1/3 cup finely chopped carrots
¼ cup grated onion
3 large egg whites
1 large egg
1 teaspoon mustard powder
1/2 teaspoon paprika
1/4 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
Pinch of ground ginger
½ cup quick cooking oats
½ cup bread crumbs
Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.
In a bowl, combine salmon, bell pepper, onion, egg, egg whites, mustard, paprika, celery salt, pepper, and ginger, and oatmeal. Using hands, combine well.
Pour bread crumbs into a shallow bowl. Form salmon mixture into 8 three-inch patties. Coat patties in bread crumbs; place on prepared baking sheet. Cook for 15 minutes and flip cakes and return to oven another 15 minutes (for a total 30 minutes of cook time). Serve warm.