I made some of these to take to San Marcos to see my family. They lasted all of about a day. They are good and a little on the healthy side with the addition of the oatmeal packets.
Maple Oatmeal Toffee Chocolate Chip Cookies
1 cup butter
1 cup brown sugar
1/2 cup sugar
1 egg
1 1/2 tsp vanilla extract
1/4 tsp. cinnamon
2 packets Maple and Brown Sugar Oatmeal
2 2/3 cups flour
1 tsp. soda
1/2 tsp. salt
2/3 cup chocolate chips
2/3 cup Heath bits o brickle
Preheat oven to 350 degrees F. In your mixing bowl combine butter and sugars. Mix until creamy. Add the egg (with white thingies removed). Add vanilla and cinnamon. Mix. Add baking soda and salt to your flour, add a little of the flour mix at a time and mix until all flour is used up. Now add the packets of Oatmeal. Mix until all ingredients are incorporated. Stir in the chocolate chips and Heath bits o brickle. On your cookie sheet drop by tablespoon full and bake for 10-12 minutes or until edges are set. These are delicious!
Sunday, September 28, 2008
Saturday, September 27, 2008
Italian Beef Sausage Patty Burgers
Oh, were these burgers ever good! My taste buds are still singing "That's Amore". Yum, Yum and more YUM! If you like Italian Sausage YOU WILL love this recipe for a burger!
Italian Beef Sausage Patty Burgers
One Pound Ground Beef
1 Tbs. Italian Herbs
1/2 tsp. Lawry's Garlic Salt
1/4 tsp. Garlic Powder
1/8 tsp. Onion Powder
1/2 tsp. Crushed Red Pepper
1 tsp. grated Parmesan cheese
1/2 cup sour cream
Combine all ingredients in your KitchenAid bowl. Using the dough hook, mix well. Mix until all ingredients are incorporated and the meat is whipped. I used the dough hook because all the other attachments were dirty. Use the dough hook. It makes a tender burger. Using wax paper and two dessert plates, put piece of wax paper on plate. Take one sixth of the burger mix, roll it into a ball and place on the w. paper. Take another sheet of the w. paper and place it on top of meat. Take the other dessert plate and smash the meat to make a patty. Stack patties on another plate. Once you have made all six patties, put them in the freezer to chill.
While meat is chilling chop the following. One medium red onion and one large bell pepper. Saute the onion and pepper in a pan with a little olive oil, salt and pepper. Warm a little Trader Joe's Pizza Sauce in the microwave.
Fire up the grill, Take patties from the freezer and place on the hot grill. Butter your hamburger buns, set aside. Cook for 2-3 minutes and flip. Place buns on grill to toast. Make sure they don't burn. Once burgers are cooked, pull them off the grill. Remove buns when they are toasted to perfection.
Take a toasted bun, spread a little pizza sauce on the bun. Place a slice of Provolone or Mozzarella on top of sauce. Put a burger patty on top of that. Top the burger with a little of the sauteed onion and pepper. Eat and Enjoy and savor every bite.
Italian Beef Sausage Patty Burgers
One Pound Ground Beef
1 Tbs. Italian Herbs
1/2 tsp. Lawry's Garlic Salt
1/4 tsp. Garlic Powder
1/8 tsp. Onion Powder
1/2 tsp. Crushed Red Pepper
1 tsp. grated Parmesan cheese
1/2 cup sour cream
Combine all ingredients in your KitchenAid bowl. Using the dough hook, mix well. Mix until all ingredients are incorporated and the meat is whipped. I used the dough hook because all the other attachments were dirty. Use the dough hook. It makes a tender burger. Using wax paper and two dessert plates, put piece of wax paper on plate. Take one sixth of the burger mix, roll it into a ball and place on the w. paper. Take another sheet of the w. paper and place it on top of meat. Take the other dessert plate and smash the meat to make a patty. Stack patties on another plate. Once you have made all six patties, put them in the freezer to chill.
While meat is chilling chop the following. One medium red onion and one large bell pepper. Saute the onion and pepper in a pan with a little olive oil, salt and pepper. Warm a little Trader Joe's Pizza Sauce in the microwave.
Fire up the grill, Take patties from the freezer and place on the hot grill. Butter your hamburger buns, set aside. Cook for 2-3 minutes and flip. Place buns on grill to toast. Make sure they don't burn. Once burgers are cooked, pull them off the grill. Remove buns when they are toasted to perfection.
Take a toasted bun, spread a little pizza sauce on the bun. Place a slice of Provolone or Mozzarella on top of sauce. Put a burger patty on top of that. Top the burger with a little of the sauteed onion and pepper. Eat and Enjoy and savor every bite.
Wednesday, September 24, 2008
Spicy Chicken Noodle SOUP
It was hotter than heck today. 99 degrees, walking on the asphalt felt like you were walking in an oven. HOT!
One of the local markets had Campbell's Soup on sale. I stocked up on a few cans. Soup is good for the soul sometimes. I bought a potato one and a chicken noodle one. NO soup from a can tastes like a homemade soup. Sorry, sometimes close but not really.
This soup is one of my favorites. I actually love it. It is a twist on a traditional soup.
SPICY Chicken Noodle
One Rotisserie Chicken with broth in the container or 3 skinless, boneless chicken breasts cooked and shredded
5 tablespoons of Better than Bouillon Chicken Broth base
5 cups Hot water
1 tsp. chopped jalapeno
1/4 tsp. minced garlic
1 Tbs. Italian herbs
1 can Rotel Tomatoes and Green Chilis
Sliced carrots
sliced celery
chopped onion
1 bell pepper chopped (optional)
1/2 cup corn (optional)
1 pound pasta, (bowties, fusilli, penne, whatever you like) cooked put in a Ziploc and refrigerate.
Take out the crockpot. Set pot to low. Remove the chicken from the whole rotisserie chicken (use light and dark meat) and place in crockpot or put your shredded chicken in the crockpot. Combine bouillon and water, add to crockpot. Stir in jalapeno, garlic and Italian herbs. Add your tomatoes, chopped or sliced veggies. Cover pot and do what your need to do. The smell of this soup is amazing. If you are sick or have allergies, this soup will help clear your sinuses. It truly is a tasty soup. I crave it sometimes.
When ready to serve, pull the pasta from the fridge or from your drained pot if you prepare the pasta just before serving. Place some noodles in your bowl. Nuke them for 10 seconds if you want. Then ladle some of your Spicy Chicken Soup over your noodles. Sprinkle a little cheese over it if you would like to. Eat and Enjoy and if you are sick FEEL BETTER!
One of the local markets had Campbell's Soup on sale. I stocked up on a few cans. Soup is good for the soul sometimes. I bought a potato one and a chicken noodle one. NO soup from a can tastes like a homemade soup. Sorry, sometimes close but not really.
This soup is one of my favorites. I actually love it. It is a twist on a traditional soup.
SPICY Chicken Noodle
One Rotisserie Chicken with broth in the container or 3 skinless, boneless chicken breasts cooked and shredded
5 tablespoons of Better than Bouillon Chicken Broth base
5 cups Hot water
1 tsp. chopped jalapeno
1/4 tsp. minced garlic
1 Tbs. Italian herbs
1 can Rotel Tomatoes and Green Chilis
Sliced carrots
sliced celery
chopped onion
1 bell pepper chopped (optional)
1/2 cup corn (optional)
1 pound pasta, (bowties, fusilli, penne, whatever you like) cooked put in a Ziploc and refrigerate.
Take out the crockpot. Set pot to low. Remove the chicken from the whole rotisserie chicken (use light and dark meat) and place in crockpot or put your shredded chicken in the crockpot. Combine bouillon and water, add to crockpot. Stir in jalapeno, garlic and Italian herbs. Add your tomatoes, chopped or sliced veggies. Cover pot and do what your need to do. The smell of this soup is amazing. If you are sick or have allergies, this soup will help clear your sinuses. It truly is a tasty soup. I crave it sometimes.
When ready to serve, pull the pasta from the fridge or from your drained pot if you prepare the pasta just before serving. Place some noodles in your bowl. Nuke them for 10 seconds if you want. Then ladle some of your Spicy Chicken Soup over your noodles. Sprinkle a little cheese over it if you would like to. Eat and Enjoy and if you are sick FEEL BETTER!
Tuesday, September 23, 2008
Deviled Eggs
Deviled Eggs... I have never ate one. I have a sincere dislike of eggs. I especially loathe the little white funky thingies that hang off both sides of the yolk. You might notice that I make notations on certain recipes, like following egg, white thingies removed. But I hard boil them and make Egg Salad for Rob or on occasion for Sunday dinners or Superbowl I make Deviled Eggs. I've even been known to sunny side up an egg a time or two. But deviled eggs. Are they evil? "The term deviled came from 18th century England, relating to cooking in fiery hot spices or condiments." -Ron Lester. Check out his informative article here http://www.associatedcontent.com/article/216014/the_origin_of_the_deviled_egg.html?cat=22
28413 Deviled Eggs
1 dozen eggs boiled and shells peeled
1/2 cup mayonnaise
salt and pepper
Extra Spicy Hungarian Paprika
Slice your eggs in half. Voila, 24 appetizers. Carefully remove the yolk halves into a small mixing bowl. Set the deviled egg shells on a platter. Mash the yolks up with a fork. Add the mayo and mix it up, until a bit creamy. Salt and pepper the mixture and stir. If you like your yolk mix creamier add more mayo.
I make my D. Eggs fancy by putting an icing tip in a sandwich sized Ziploc bag. I trim the corner of the bag. Put the icing tip part in the bag and twist the part to secure tip in the bag. Spoon the yolk mixture into the Ziploc and pipe the yellow mixture into the egg white shells. After all the shells are filled, pour some paprika into your hand and sprinkle a pinch of paprika onto each D. Egg. They sure look extra perty with the fancy tip piped yolk mix.
Other toppings or additions you might want to consider:
Bacon
green onion
a slice of black olive
diced ham
salsa
tabasco
Serve with pride.
28413 Deviled Eggs
1 dozen eggs boiled and shells peeled
1/2 cup mayonnaise
salt and pepper
Extra Spicy Hungarian Paprika
Slice your eggs in half. Voila, 24 appetizers. Carefully remove the yolk halves into a small mixing bowl. Set the deviled egg shells on a platter. Mash the yolks up with a fork. Add the mayo and mix it up, until a bit creamy. Salt and pepper the mixture and stir. If you like your yolk mix creamier add more mayo.
I make my D. Eggs fancy by putting an icing tip in a sandwich sized Ziploc bag. I trim the corner of the bag. Put the icing tip part in the bag and twist the part to secure tip in the bag. Spoon the yolk mixture into the Ziploc and pipe the yellow mixture into the egg white shells. After all the shells are filled, pour some paprika into your hand and sprinkle a pinch of paprika onto each D. Egg. They sure look extra perty with the fancy tip piped yolk mix.
Other toppings or additions you might want to consider:
Bacon
green onion
a slice of black olive
diced ham
salsa
tabasco
Serve with pride.
Monday, September 22, 2008
Kahlua Coconut Rolo Brownie Cups
Say that fast a few times...
I made these to take to the Compassionate Friends Family Picnic. Compassionate Friends is a group of People who have something in common. They have all dealt with tremendous loss, the loss of a child, one family lost both of their sons in the same car accident. They had a balloon release in honor of the Children that the Compassionate Friends group had lost. I went with my friend Katie and her family in memory of Taylor. The event was amazing. Emotional but amazing. Taylor loved the sweets!
Kahlua Coconut Rolo Brownie Cups
One package Betty Crocker Fudge Brownie Mix (10.25 oz)
1/3 cup canola oil
2 Tablespoons Kahlua liqueur
1 egg
1 cup semi sweet chocolate chips
1/3 cup shredded coconut
2 packs of Rolos
1/4 cup shredded coconut
In a small mixing bowl combine the brownie mix with the oil and Kahlua. Stir. Add the egg (removing white thingies) and stir. Now add chocolate chips and coconut. Line a muffin tin with cupcake holders or use the Jumbo aluminum cupcake holders on a cookie sheet. You will get 10 with the Jumbo cups. I'm not sure how many with the smaller ones, maybe a dozen. Fill each cup with a generous scoop of brownie mix. Press one Rolo candy info each brownie cup. Sprinkle a little coconut on top and pop them in the oven. Bake at 350 degrees F for 20-28 minutes. Smaller ones less time. Jumbo ones 25-28 minutes.
These brownies are really good. Really GOOD.
I made these to take to the Compassionate Friends Family Picnic. Compassionate Friends is a group of People who have something in common. They have all dealt with tremendous loss, the loss of a child, one family lost both of their sons in the same car accident. They had a balloon release in honor of the Children that the Compassionate Friends group had lost. I went with my friend Katie and her family in memory of Taylor. The event was amazing. Emotional but amazing. Taylor loved the sweets!
Kahlua Coconut Rolo Brownie Cups
One package Betty Crocker Fudge Brownie Mix (10.25 oz)
1/3 cup canola oil
2 Tablespoons Kahlua liqueur
1 egg
1 cup semi sweet chocolate chips
1/3 cup shredded coconut
2 packs of Rolos
1/4 cup shredded coconut
In a small mixing bowl combine the brownie mix with the oil and Kahlua. Stir. Add the egg (removing white thingies) and stir. Now add chocolate chips and coconut. Line a muffin tin with cupcake holders or use the Jumbo aluminum cupcake holders on a cookie sheet. You will get 10 with the Jumbo cups. I'm not sure how many with the smaller ones, maybe a dozen. Fill each cup with a generous scoop of brownie mix. Press one Rolo candy info each brownie cup. Sprinkle a little coconut on top and pop them in the oven. Bake at 350 degrees F for 20-28 minutes. Smaller ones less time. Jumbo ones 25-28 minutes.
These brownies are really good. Really GOOD.
Saturday, September 20, 2008
Beef Ribs
I was walking through the market. Stumbled over to the Meat Department, spotted some ribs and asked for 3 small slabs. I remembered how my Aunt Peg boils them and then slathers barbecue sauce all over them and then grills them. Rob loved her ribs, so I was going to try and recreate them. Below is what I did.
Beef Ribs
A few slabs of beef ribs
meat tenderizer
garlic salt
Mrs. Dash Chipotle seasoning
water
A spicy Rub of various seasonings
Any kind of Barbecue Sauce (I used Sweet Baby Ray's Sweet Vidalia Onion, Brown Sugar and Maple and Honey Chipotle)
I filled my stock pot with water, I sprinkled meat tenderizer, garlic salt and Mrs. Dash into the water and stirred it. Add ribs and bring water to a boil. Boil for about 15 minutes. Carefully remove ribs from the beef stock and place on a jelly roll pan. Sprinkle rub seasoning over ribs. Squirt your favorite barbecue sauce over ribs and brush with a brush or use a fork to spread the sauce.
Heat up your grill and grill ribs on low, bone side down for 10 minutes. Turn the ribs over and grill them for another 10 minutes. DON'T forget them on the grill. I made rib briquets. Only a few of my ribs were salvageable. But man were they good. Extra barbecue sauce helped with the extra crunchy carcinogen nuggets.
I served my ribs with PW's Crash Potatoes. Load them with cheese and butter and sour cream and your meal of Meat and Potatoes is done.
Beef Ribs
A few slabs of beef ribs
meat tenderizer
garlic salt
Mrs. Dash Chipotle seasoning
water
A spicy Rub of various seasonings
Any kind of Barbecue Sauce (I used Sweet Baby Ray's Sweet Vidalia Onion, Brown Sugar and Maple and Honey Chipotle)
I filled my stock pot with water, I sprinkled meat tenderizer, garlic salt and Mrs. Dash into the water and stirred it. Add ribs and bring water to a boil. Boil for about 15 minutes. Carefully remove ribs from the beef stock and place on a jelly roll pan. Sprinkle rub seasoning over ribs. Squirt your favorite barbecue sauce over ribs and brush with a brush or use a fork to spread the sauce.
Heat up your grill and grill ribs on low, bone side down for 10 minutes. Turn the ribs over and grill them for another 10 minutes. DON'T forget them on the grill. I made rib briquets. Only a few of my ribs were salvageable. But man were they good. Extra barbecue sauce helped with the extra crunchy carcinogen nuggets.
I served my ribs with PW's Crash Potatoes. Load them with cheese and butter and sour cream and your meal of Meat and Potatoes is done.
Thursday, September 18, 2008
Ground Beef Crockpot Chili
Finally some relief from the summer heat and a bit financially at the gas pump! With the not so scorching temps outside, I have been craving some comfort crock pot food. Chili is one of those meals. My Mom makes a bean variety that is amazing and I miss it. Rob loathes beans so I have to make the no bean variety. When Rob and I first started dating about 11 years ago, he showed me this technique on how to make ArSE Kicking Chili with chunks of beef. I made it this recipe the other night. It is really easy and so amazingly delicious!
Ground Beef Crock pot Chili
One pound ground beef
a little olive oil
1 small onion chopped up
1 red bell pepper
1 green bell pepper
1 small can green chilis
1 Tbs. minced garlic
1 package Carroll Shelby's (brown bag) or Six Gun Chili Mixin's (yellow and orange bag)
1 medium jar Pace Picante Sauce
a little olive oil
Frito Scoops
Grated cheddar cheese
Sour Cream
Chopped onion
Take your Crock pot out of your cabinet and dust it off or go the local WalMart and invest in one. You will love your Crock pot. It will become your friend and you will soon depend on it. Pour a little olive oil in a skillet and saute your bell peppers and onion for a minute or two. Add your ground beef and start browning it. Only brown it about half way. Dump the meat into your crock pot. Dump Pace Picante Sauce on top of the meat. Stir it up a little bit. Take the big seasoning packet from the Chili Seasoning bag and sprinkle it over meat mixture. Stir. Add the can of green chilis. Put the top on the crock pot and set your pot to the low setting. Go do what you need to, then a few hours later enjoy the best chili ever. EVER! When serving put some Fritos in the bottom of your chili bowl. Spoon a big spoonful on the chips then, top with cheddar cheese, sour cream, onions. Eat it and LOVE it!
Ground Beef Crock pot Chili
One pound ground beef
a little olive oil
1 small onion chopped up
1 red bell pepper
1 green bell pepper
1 small can green chilis
1 Tbs. minced garlic
1 package Carroll Shelby's (brown bag) or Six Gun Chili Mixin's (yellow and orange bag)
1 medium jar Pace Picante Sauce
a little olive oil
Frito Scoops
Grated cheddar cheese
Sour Cream
Chopped onion
Take your Crock pot out of your cabinet and dust it off or go the local WalMart and invest in one. You will love your Crock pot. It will become your friend and you will soon depend on it. Pour a little olive oil in a skillet and saute your bell peppers and onion for a minute or two. Add your ground beef and start browning it. Only brown it about half way. Dump the meat into your crock pot. Dump Pace Picante Sauce on top of the meat. Stir it up a little bit. Take the big seasoning packet from the Chili Seasoning bag and sprinkle it over meat mixture. Stir. Add the can of green chilis. Put the top on the crock pot and set your pot to the low setting. Go do what you need to, then a few hours later enjoy the best chili ever. EVER! When serving put some Fritos in the bottom of your chili bowl. Spoon a big spoonful on the chips then, top with cheddar cheese, sour cream, onions. Eat it and LOVE it!
Monday, September 15, 2008
Mini Tostada Appetizers
This afternoon I semi browned a pound of ground beef for our weekly or bi-weekly Taco Night. I added garlic, a packet of Pace Picante Taco Seasoning, and a small can of green chilis. Dumped that in my crock pot and left it there to cook for the rest of the day, while I shampooed my carpet, did my banking, returned some stuff to WalMart. Somehow I forgot to eat some lunch. So, not wanting to spoil my appetite for dinner, I used up some of Mission Round Tortilla chips, I bought for 97 cents a bag (Thank You VONS) to make Mini Tostada Appetizers!
Mini Tostada Appetizers
Mission Tortilla Rounds (pick some perfect ones)
a can of refried beans
seasoned ground beef
shredded cheese blend
sour cream
guacamole
salsa
This is real easy. Heat your beans and beef. Take your perfect tortilla rounds. Spread a little of the beans onto the chip. Sprinkle with a little bit of the cheese. Spoon a little ground beef on top of that. Nuke in the micro for a few seconds. Top with a little more cheese, sour cream, guacamole and salsa if desired. Eat them and Enjoy them. I know I did and they were YUMMY!
Mini Tostada Appetizers
Mission Tortilla Rounds (pick some perfect ones)
a can of refried beans
seasoned ground beef
shredded cheese blend
sour cream
guacamole
salsa
This is real easy. Heat your beans and beef. Take your perfect tortilla rounds. Spread a little of the beans onto the chip. Sprinkle with a little bit of the cheese. Spoon a little ground beef on top of that. Nuke in the micro for a few seconds. Top with a little more cheese, sour cream, guacamole and salsa if desired. Eat them and Enjoy them. I know I did and they were YUMMY!
Sunday, September 14, 2008
Apple Cinnamon Chimichangas
This recipe is similar to Food Network's Ingrid Hoffman's Apple Chimichangas. She uses a pear and an apple. I used fuji apples. Check out her recipe at http://www.foodnetwork.com/. You won't be disappointed. Below is what I used to make tonight's dessert for Sunday dinner. No complaints!
Apple Cinnamon Chimichangas
1/2 cup butter
2/3 cup brown sugar
1 teaspoon ground cinnamon
4 large cored fuji apples, no skin, sliced
1/4 cup tequila
1/4 cup triple sec
8 tortillas
2 cups canola oil
Powdered sugar
Cinnamon sugar
1/2 Fat Dryers Vanilla Bean Ice Cream
Melt your butter in a large skillet. Add brown sugar and cinnamon to butter and stir. Stir and cook for 4 to 5 minutes. Add your sliced apples and cook them for about 5 minutes or until they softened a bit. Add the alcohol and continue to cook another 5 minutes.
Wrap your tortillas in a paper towel and nuke for a minute until they are soft. Spoon 1/2 cup or so of the apples onto your tortilla. Fold it like a burrito and fix the side with a toothpick. In a smaller frying pan, heat your canola oil. Fry each chimichanga until crispy and golden brown. Transfer them to a paper towel to absorb excess oil. Sprinkle with powdered sugar and cinnamon sugar. Serve hot with a scoop of Vanilla Bean Ice cream. Drizzle some of the syrup from the apples on top of chimichanga and ice cream. ENJOY!
Apple Cinnamon Chimichangas
1/2 cup butter
2/3 cup brown sugar
1 teaspoon ground cinnamon
4 large cored fuji apples, no skin, sliced
1/4 cup tequila
1/4 cup triple sec
8 tortillas
2 cups canola oil
Powdered sugar
Cinnamon sugar
1/2 Fat Dryers Vanilla Bean Ice Cream
Melt your butter in a large skillet. Add brown sugar and cinnamon to butter and stir. Stir and cook for 4 to 5 minutes. Add your sliced apples and cook them for about 5 minutes or until they softened a bit. Add the alcohol and continue to cook another 5 minutes.
Wrap your tortillas in a paper towel and nuke for a minute until they are soft. Spoon 1/2 cup or so of the apples onto your tortilla. Fold it like a burrito and fix the side with a toothpick. In a smaller frying pan, heat your canola oil. Fry each chimichanga until crispy and golden brown. Transfer them to a paper towel to absorb excess oil. Sprinkle with powdered sugar and cinnamon sugar. Serve hot with a scoop of Vanilla Bean Ice cream. Drizzle some of the syrup from the apples on top of chimichanga and ice cream. ENJOY!
Wednesday, September 10, 2008
Sponge Candy, Honeycomb, Sea Sponge aka. REALLY GOOD LIGHT AS AIR CANDY
I first stumbled across this stuff in Minneapolis/St. Paul, Minnesota. I was there for a wedding. On one of the last days, it was rainy, I was staying at the St. Paul hotel and I suited up and headed out umbrella in hand and walked a couple blocks to the store filled with sugar...
Candyland. If you are ever in Minnesota's Twin Cities, I highly recommend you go there. If you are flying, plan to have an extra suitcase to fill with your sweet loot! Check out their website www.candylandstore.com.
When I returned home, I enjoyed tasty popcorn and the sponge candy! When the sponge candy ran out, I had withdrawls and then I went cyber surfing to find a recipe. This website is amazing. Truly amazing and it doesn't stop with sponge candy. There are lots of recipes. If you have time and like fudge, they have fudge types I have never even heard of. The site is www.thatsmyhome.com/general.sponge.htm
That's My Home's Sponge Candy
1 cup sugar
1 cup dark corn syrup
1 T. vinegar
1 T. baking soda
Combine sugar, corn syrup and vinegar in a heavy saucepan. Stir over medium heat until sugar dissolves. Then cook to 300 degrees F or to the crack stage. Remove from heat and stir soda in quickly as it will froth up almost double or triple in size. Pour into a buttered pan. Cool and break into pieces.
Candyland covered their sponge candy with dark or milk chocolate and WOW. This stuff is amazing!
I have made this with light corn syrup and brown sugar. Very good anyway. I am going to try it with honey one of these days. They call it honeycomb... hmm?
Candyland. If you are ever in Minnesota's Twin Cities, I highly recommend you go there. If you are flying, plan to have an extra suitcase to fill with your sweet loot! Check out their website www.candylandstore.com.
When I returned home, I enjoyed tasty popcorn and the sponge candy! When the sponge candy ran out, I had withdrawls and then I went cyber surfing to find a recipe. This website is amazing. Truly amazing and it doesn't stop with sponge candy. There are lots of recipes. If you have time and like fudge, they have fudge types I have never even heard of. The site is www.thatsmyhome.com/general.sponge.htm
That's My Home's Sponge Candy
1 cup sugar
1 cup dark corn syrup
1 T. vinegar
1 T. baking soda
Combine sugar, corn syrup and vinegar in a heavy saucepan. Stir over medium heat until sugar dissolves. Then cook to 300 degrees F or to the crack stage. Remove from heat and stir soda in quickly as it will froth up almost double or triple in size. Pour into a buttered pan. Cool and break into pieces.
Candyland covered their sponge candy with dark or milk chocolate and WOW. This stuff is amazing!
I have made this with light corn syrup and brown sugar. Very good anyway. I am going to try it with honey one of these days. They call it honeycomb... hmm?
Tuesday, September 9, 2008
CROCK POT Pork Tenderloin Spaghetti Sauce
Say that fast a few times, never mind. I picked up a pork tenderloin from Sam's Club a while ago and froze it. I left it in the 'fridge to thaw. I opened the package and realized there were two tenderloins. Last night, with one of them, I made Rob's Pork Chops and Rice. I altered the recipe a bit by using chicken broth instead of water in the rice. It was good. With the other, I made CROCK POT Pork Tenderloin Spaghetti Sauce! The meat cooks all day in the sauce and WOW is it ever good. Very tasty, meaty and just plain delish!
CROCK POT Pork Tenderloin Spaghetti Sauce
One 28 oz can Diced tomatoes
One 28 oz can Trader Joe's Marinara Sauce
1 Tbs. Italian herbs
1/2 tsp dried basil
1/2 tsp dried thyme
1 Tbs. Minced Garlic
1 Tbs. Lawry's Garlic Salt
Fresh Cracked Pepper
A few shakes Red pepper flakes if you'd like
One Pork Tenderloin (trim fat)
Sprinkle Garlic salt on the bottom of your CROCK. Place tenderloin on garlic salt, sprinkle remaining garlic salt on pork. Crack some pepper on the tenderloin. Dump diced tomatoes and marinara sauce on top pork. Add remaining seasonings and stir. Set CROCK POT on low and cook for most of the day. Tenderloin will break apart when you stir sauce after a day worth of cooking.
Boil Pasta of your choice and serve pasta with your delicious CROCK POT Pork Tenderloin Spaghetti Sauce! We had it over Spaghetti tonight and it was FANTASTIC!
CROCK POT Pork Tenderloin Spaghetti Sauce
One 28 oz can Diced tomatoes
One 28 oz can Trader Joe's Marinara Sauce
1 Tbs. Italian herbs
1/2 tsp dried basil
1/2 tsp dried thyme
1 Tbs. Minced Garlic
1 Tbs. Lawry's Garlic Salt
Fresh Cracked Pepper
A few shakes Red pepper flakes if you'd like
One Pork Tenderloin (trim fat)
Sprinkle Garlic salt on the bottom of your CROCK. Place tenderloin on garlic salt, sprinkle remaining garlic salt on pork. Crack some pepper on the tenderloin. Dump diced tomatoes and marinara sauce on top pork. Add remaining seasonings and stir. Set CROCK POT on low and cook for most of the day. Tenderloin will break apart when you stir sauce after a day worth of cooking.
Boil Pasta of your choice and serve pasta with your delicious CROCK POT Pork Tenderloin Spaghetti Sauce! We had it over Spaghetti tonight and it was FANTASTIC!
Wednesday, September 3, 2008
Fantastic Guacamole
I was not always a fan of avocado. Yep, sad but true. I have a bit of an allergy to the bumpy black skinned chloropyhl filled mass of deliciousness. Occasionally, my mouth swells when I eat it. Same goes for honeydew and kiwi fruit. It must be a verdant thing.
Anyway, as I have grown and matured in the ways of the taste buds..
I love Guacamole. I'd like to say I make it all by myself. Well, I cut the avocado and remove the seed and scrape the green goodness from the skin, but I use a mix. I do, use a mix. It is Fantastic! They sell it spicy and mild. I have tried both and LOVE both. The seasonings in the packet are amazing. The Guacamole is so good. When people eat it they go nuts and say it is the best.
So below is the not so secret ingredient for Fantastic Guacamole
FANTASTIC GUACAMOLE
Two large ripe avocados
One packet McCormick's Produce Partners Great Guacamole Spicy or Mild Seasoning Packet
Simply follow the directions on the back and enjoy.
Anyway, as I have grown and matured in the ways of the taste buds..
I love Guacamole. I'd like to say I make it all by myself. Well, I cut the avocado and remove the seed and scrape the green goodness from the skin, but I use a mix. I do, use a mix. It is Fantastic! They sell it spicy and mild. I have tried both and LOVE both. The seasonings in the packet are amazing. The Guacamole is so good. When people eat it they go nuts and say it is the best.
So below is the not so secret ingredient for Fantastic Guacamole
FANTASTIC GUACAMOLE
Two large ripe avocados
One packet McCormick's Produce Partners Great Guacamole Spicy or Mild Seasoning Packet
Simply follow the directions on the back and enjoy.
Red Rice
When in Kansas, I made Red Rice to go with Flautas for dinner. In the past I have used salsa but my Sister suggested tomato paste. I have not used tomato paste much. But the Red Rice was amazing.
Red Rice
1 1/2 cups white rice
2 Tbs butter
Half a can of tomato paste
Garlic Salt
Pepper
3 cups chicken broth
In a medium saucepan, melt butter and add rice. Stir. Cook on medium to high heat to coat rice with butter and toast it a bit. Add tomato paste and seasonings. Stir. Add broth. Bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Serve with whatever you'd like. It is very tasty!
Red Rice
1 1/2 cups white rice
2 Tbs butter
Half a can of tomato paste
Garlic Salt
Pepper
3 cups chicken broth
In a medium saucepan, melt butter and add rice. Stir. Cook on medium to high heat to coat rice with butter and toast it a bit. Add tomato paste and seasonings. Stir. Add broth. Bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Serve with whatever you'd like. It is very tasty!
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