Thursday, December 16, 2010

Cookies and Cream Fudge

Cookies and Cream White Chocolate Fudge

Candy making is part of holiday baking too. Don't be afraid to try candy making. There are many recipes and ingredient combinations to explore. Oh sugar, honey honey...

1 7 Oz. Jar Marshmallow Creme
1 tsp Almond Extract
12 oz bag White Chocolate Chips

Put these ingrediants in a large mixing bowl.

One stick butter
2 1/2 cups sugar
5 Oz. Lowfat 2% Evaporated milk

Chopped Oreo Cookies

In a large saucepan, combine 1 tsp butter, sugar and E. milk. Set remaining butter aside. Bring to a boil on medium heat until candy thermometer reads 233 degrees F. Stir continuously. Once the thermometer reads 233 degrees F, add the remaining butter and stir. Bring the mixture back to a boil and stir continuously. Once bubbled up, take off heat and carefully pour mixture into your large bowl of marshmallow, chips and almond extract. Stir until all chips are melted and the mixture becomes a smooth and combined snowy white mixture.

Pour half of the white chocolate fudge mixture into a lightly greased 8 x 8 square pan. Level fudge out with a spoon and let sit for a minute or two. Sprinkle Oreo cookies pieces on top of fudge. Using the palm of your hand or finger tip lightly press the cookie pieces into the top surface of the fudge. Pour remaining mixture on the top of the cookie pieces. Level again to make sure cookies pieces are covered. So the cream filled middles of the cookies don't melt put fudge in the freezer for about ten minutes. Remove from freezer and set on counter and allow fudge to set. Once cooled, cut and put in bags for gifting.

Saturday, November 20, 2010

Captain-Cranberry Pom-Mandarin Compote

Where do the days go. Could it possibly be holiday time? As a kid it seemed like an eternity until the holidays. As an adult one day it's May then you blink and it's November. I love the holiday time, I just wish I would take more time out to enjoy it. This time of year is always so crazy trying to figure out scheduling and balancing time between three families. Splitting the holidays makes you nuts!!! First holiday to tackle... THANKSGIVING! It's my first married Thanksgiving! I will be home cooking for a small group and he will be in the desert. I want to have a home cooked meal with the family, and he wants to be out in the desert making folks eat his dust! It works.

Captain-Cranberry Pom-Mandarin Compote

1 12 oz bag of Cranberries
3/4 cup white sugar
1/2 cup POM pure pomegranate juice
a shake cinnamon
1/4 cup Captain Morgan Rum or Bacardi 'O' Orange rum
2 cans Mandarin oranges, with the juice drained

In a saucepan, combine the cranberries, sugar, pom juice and the Captain Morgan. On medium heat simmer the berries and liquids, until the cranberries burst and the sauce becomes a bit thick approximately 20-25 minutes. Add the mandarins the last 5-10 minutes. Let cool before serving. Best if made the day ahead so flavors can meld. Refrigerate and serve in a fancy compote dish on your holiday table.

Monday, August 23, 2010

Sloppy Joes

Sloppy Joes. Stirs up a few memories. My Mom would make them periodically. She'd use a little mustard, ketchup and if she felt fancy a little brown sugar. She'd even squirt the ketchup and mustard in a happy face. (:

Crockpot Sloppy Joes

1 1/2 pounds Lean Ground beef browned halfway seasoned with Lawrys Garlic Salt
1 can tomato paste
1 can Rotel Original
1 packet Onion Soup
1 can diced tomatos chili ready
Hamburger buns

Cheddar, Monterey, Muenster, Pepper Jack Slices
Dill pickle slices

Combine above ingredients (minus buns, cheese and pickles) in your crockpot. Stir, set the time and do what ya need to do. Serve on hamburger buns with a slice of cheese and some sliced dill pickles. Enjoy!

Tuesday, June 22, 2010

A Couple Days Late Posted, But Worth The Wait

Happy Father's Day to all the Dads!!! I made this recipe for all the Dad's in the family on Sunday morning. Most of the Dad's I know LOVE peanut butter and chocolate. Below you will find a simple recipe to make something truly delectable!

#1 DAD Peanut Butter Balls

1 1/4 cup Skippy Natural Peanut Butter
1 cup Graham Cracker Crumbs
1/2 cup powdered sugar
1 1/2 cups Rice Krispies
12 ounces Plymoth Pantry Chocolate Candy Coating

In a large bowl combine graham crumbs, powdered sugar and peanut butter. Stir. Add Rice Krispies by 1/2 cup increments and stir until all combined. Refrigerate for one full hour. Shape peanut butter mixture into balls using a level tablespoon. Melt Chocolate Candy Coating as directed on the package. Dip each ball in chocolate until covered. Rest on waxed paper or parchement for about 20 minutes or until chocolate is set. During the summer months I store the PBB's in the 'frige. Store in an airtight container. Gift and watch the smile on your Dad's face. (:

Monday, April 12, 2010

Quick and Cheap Faux Mochas

In a previous post I wrote about Faux Mochas for camping. I write today for the everyday. The affordable tasty Java fix. To be truly honest these Faux Mochas Quick and Cheap are delicious and making this at home saves me about 4 bucks. The ingredients are simple.

It's a beautiful thing, no line to wait in and money stays in your pocket.

Quick and Cheap Faux Mochas

Trader Joe's 100% Columbian Instant Coffee ($3 to $4 at your Local Trader Joe's)
Packets of Nestle or Swiss Miss or whichever brand you prefer of Hot Chocolate (The Manufacturers are getting fancy these days I picked up Caramel Mocha and Dark Chocolate)
Hot Water or Hot Low Fat Milk
Low Fat Whipped Cream

In your coffee cup heat approxiamately 8 ounces water or Milk. Add hot chocolate packet and stir. Then add one tablespoon TJ's Instant Columbian Coffee. Stir again. Top with a little Whip cream if you would like and wha-la Faux Mocha.

Monday, March 15, 2010

Corned Beef aka Mustard Meat 28413

Rob grew up with corned beef, I did not. Twelve years ago I was introduced to the ever so salty dark rosy pink meat. My first experience was pretty good. Each time I have had it since I have a greater appreciation for corned beef. With St. Patrick's Day in two days, I decided to post a recipe. My trusty crockpot will yet again supply sustenance for yet another meal.

Crockpot Mustard Meat 28413

One 1 1/2 to 2 pound corned beef
six-eight red potatoes cleaned
One onion sliced in six wedges
One twelve ounce Bud Light or beer of your choice
A few shakes Lawry's Garlic Salt
A few shakes dry ground mustard
One head of cabbage quartered

Sprinkle seasoning on the bottom of crock. Add meat, if the corned beef had a seasoning packet use it. Line the sides of meat with potatoes and onion wedges. Sprinkle a little more seasoning on that. Pour beer over and around the sides of the meat. Lay the quartered cabbage pieces on top of that and put the lid on the crock. Set the temperature to low and cook for six to eight hours. When ready to serve remove the meat from crock and allow it to cool on the cutting board for 10-15 minutes. Slice the meat and serve with a potato or two and some cabbage. Dip pieces of meat in mustard. Enjoy!

If there is leftover meat use it for sandwiches.

Saturday, March 13, 2010

Crockpot Chicken Asparagus Macaroni

I really wanted to go out to dinner. There is something so nice about, someone else's kitchen getting messed up and someone else getting to do the dishes. However, a home cooked meal is safe and can be healthy. Safe because you control what goes into it and how it is prepared. Healthy because you can can make it lower in fat and you choose the quality of your ingredients.

Crockpot Chicken Asparagus Macaroni

2 10 3/4 ounce cans Campbell's 98 percent Fat Free Cream of Chicken Soup
8 ounces Light Sour Cream
8 ounces low fat milk
A few shakes Lawry's Garlic Salt
A few shakes ground red pepper
1/2 tsp ground mustard seed
2 cups cooked and diced chicken (breast or thigh meat)
1 cup cooked asparagus
1/2 cup diced red, green and yellow bell pepper
3 green onions diced
1 16 ounce bag of large elbow macaroni
1 cup mozzarella
2 cups cheddar cheese

Spray your crockpot bowl with oil. Combine soup, sour cream and milk in the crockpot bowl. Add seasonings, stir and set aside. Boil the macaroni for six minutes. Drain and set aside. Add chicken and vegetables to the soup mixture. Now add hot macaroni and stir. Add Cheeses and stir. Put the lid on the crockpot and set the temp to high. Cook in the crockpot for tow hours. Serve Crockpot Chicken Asparagus Macaroni with a healthy lettuce salad.

Thursday, March 4, 2010

Crock Pot Meatloaf

I work long days, 4 days a week. There is something so nice about coming home from work to find dinner has been made. The crock pot insures that I can have this luxury. Yesterday morning I ran some errands and picked up some ground beef. Not sure what I was going to put in the crock pot. It was cold outside with a chance of rain and Meatloaf popped in my head.

Crock pot Meatloaf

1 1/2 pounds lean ground beef
1 egg
1/2 cup barbecue sauce
a few shakes Lawry's Garlic Salt
a couple shakes ground red pepper
1 tsp Cajun spice seasoning
2 diced green onions
1 cup crushed seasoned croutons

3 Potatoes cut in thirds
1 cup carrot pieces

Mix the above ingredients together and shape meat into a loaf. Place in the bottom middle of the crock pot. Add potatoes and carrots to the side of loaf. Cook on low for 6-8 hours.

You can glaze the top of meatloaf with a mix of ketchup or barbecue sauce mixed with brown sugar if you would like for 15 minutes with the crock pot set on high.

Sunday, February 7, 2010

Meyer Lemon Agave Margarita

One of my dear friends is Celiac. She is trying to live gluten free and as sugar free as possible. When she indulges in a cocktail it is often hard to find mixers that are low in sugar and ones that contain no gluten. Over the years I have tried different natural sweeteners and combinations of fresh lemon and lime juices to make the perfect Gluten and sugar free Margarita. Today, I think I might have done it!!!

And thanks to my Dad, we have fresh off the tree Meyer Lemons!!!

Meyer Lemon Agave Margarita

2 large Meyer Lemons (one sliced and the other quartered, seeds removed)
2 small 16.9 oz bottles of water
1/4 cup Agave Syrup
1/2 cup Triple Sec
1/2 cup White Tequila (I like Sauza)

In a pitcher, drop in the slices of lemon. Pour one bottle of water over lemon slices. Pour half of the second bottle of water into the pitcher. Pour agave sryup into the half bottle of water. Shake and then pour that into the pitcher. Add triple sec and tequila. Stir. Squeeze quartered lemons into the mixture.

Serve over ice or blend with ice. Either way drink responsibly!

Monday, January 18, 2010

Twisted Overnight Casserole

When I started this blog a couple years ago, my first post was in January and it featured casseroles. My Grandma John's Overnight Casserole. Below you will find a twist on GJ's Casserole.

Twisted Overnight Casserole

2 cups Rotelle Pasta
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
One and a half soup cans of Low fat milk
2 teaspoons pimento
1 tablespoon grated parmesan cheese
1 tablespoon dried chives
1 tablespoon minced onion
A few shakes Lawry's Garlic Salt
a couple shakes ground red pepper
1 cup sharp cheddar cheese
2 cooked chicken breasts shredded

1 cup sharp cheddar cheese to top casserole and
1/2 cup buttered bread crumbs, crushed croutons, buttered cornflakes or smashed up cheese it. Use to top casserole the last 15-20 minutes of cooking time.

Combine soups, milk, pimentos, seasoning and cheeses in a medium bowl and stir. Add pasta and stir. Spray the bottom of a medium/large casserole dish with no stick cooking oil spray. Layer some pieces of chicken on the bottom. Spoon some of the soup mixture over chicken. Layer more chicken and then soup until all ingredients are used up.

Refrigerate overnight! Take out when ready to cook. Bake at 375 degrees F for an hour or until casserole is bubbly and cheese topping is melted.