Friday, October 31, 2014

Brownie Cupcake Bites

Jenna made these and got 55 mini bites.  They were perfect size for a little treat.  Green and Gold for the Packers, of course!
Brownie Cupcake Bites
Weightwatcher weekly
2 pts per serving for 36 brownie bites

Thursday, October 30, 2014

Baked Apple Fritters

I LOVE apple fritters, so when I found a recipe for baked ones, I knew I would try.  We really liked these, but I think next time I would make double the filling and not skimp on it.
Baked Apple Fritters
http://www.heathersfrenchpress.com

 2 1/4 tsp yeast
1 cup  warm milk
4 tbsp butter
2 2/3 – 3  cups flour
1/4 cup sugar
2 tbsp brown sugar
1 egg

Warm the butter with the milk (it will not be melted completely) Sprinkle the yeast over the milk and
let sit a few minutes.  Mix in the sugar, add in 1/2 the flour, egg, milk and the rest of the flour.  Mix until everything is combined and the dough pulls away from the sides of the bowl.

Cover and let rise until doubled (about 1 – 1 1/2 hours)

While the dough is rising, prepare the filling:

Peel and dice 2 apples.   Melt 2 tbsp butter and add in the apples.  Sprinkle 2 tbsp sugar and 1/2 – 1 tsp cinnamon over apples and cook over med-low until the apples become soft.
Once dough is risen, roll out to about 1/2 inch thick.  Cut into circles using a biscuit cutter or a glass(Beth used a wide mouth jar ring) Place 1 tbsp filling in the center of each circle.  Fold dough over the filling – pinching seams together.  Place seam side down on lined baking sheet.  Cover and let rise for 30 – 40 minutes

Bake @400 for 20 minutes.

Once cool, brush with melted butter and roll in sugar and cinnamon {you could also use glaze if you prefer}

Wednesday, October 29, 2014

Homemade Snickers Bars

I made these bars for my 'birthday cake' and took them to Financial Peace to celebrate.  They were much easier to make than I thought they would be and the taste was spot on!
Homemade Snickers Bars
http://www.imperialsugar.com


1 cup semisweet chocolate chips
3 tablespoons creamy peanut butter
7 ounces marshmallow fluff
1/4 cup creamy peanut butter
1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
1 cup dry roasted unsalted peanuts
11 ounces caramels
1/4 cup heavy cream
1 cup semisweet chocolate chips
3 tablespoons creamy peanut butter

1. Line an 11X 7-inch baking pan with parchment paper.  Beth sprayed well with Pam

2. Place 1 cup of chocolate chips and 3 tablespoons of peanut butter in a heatproof bowl. Microwave for 60 seconds and stir until smooth and combined. Microwave for few more seconds if needed.

3. Pour melted chocolate in prepared pan and spread evenly. Place pan in freezer for 2-3 minutes or until hardened.

4. Meanwhile, in a clean bowl place marshmallow fluff, 1/4 cup peanut butter and powdered sugar. With a wooden spoon or spatula stir until it forms a soft dough. (Can be done in a mixing bowl using dough hook as well).  Beth 'kneaded' it to get it to come together.

5. Remove “dough” from bowl and press with fingers on top of chocolate layer.

6. Sprinkle peanuts on top, gently pressing them in.

7. In a small saucepan add the caramels and heavy cream. Cook over medium heat, stirring constantly until melted. Immediately pour over peanuts, spreading it all over with the back on a spoon.

8. Refrigerate for 5 minutes until set.

9. In a heatproof bowl, melt remaining chocolate chips and peanut butter. Pour over caramel layer, spreading evenly.

10. Place pan in fridge for 10 minutes until chocolate is set.

11. With a sharp knife, cut into bars.

Tuesday, October 28, 2014

Croissant French Toast



Kathleen made this last weekend for breakfast.  Both she and Jenna loved it!  They just ate this with syrup.

Croissant French Toast
http://thepioneerwoman.com

8 whole Croissants (a Rounder Shape Is Best)
5 whole Eggs
1/4 cup Half-and-half
2 Tablespoons Sugar
1 teaspoon Ground Cinnamon
2 teaspoons Vanilla Extract
Butter, For Frying And Serving
Warm Syrup, For Serving
Strawberries, For Serving (optional)
Whipped Cream, For Serving (optional)

Split the croissants in half through the middle.

In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Dunk each croissant half into the mixture so that it's fully coated. Set pieces aside on a plate.

Heat a large nonstick skillet over low heat, then melt a small amount of butter. Add as many pieces as will fit, cut side down, then increase the heat very slightly (don't go above medium-low).

Allow the toast to cook on the first side for 3 to 4 minutes. Move it around in the skillet a bit to make sure it doesn't burn. When it's deep golden brown on the surface, flip it to the other side and let it cook for another 2 minutes or so.

Remove from the pan and cook the rest of the croissant halves.

Serve a top and bottom piece together with butter, warm syrup, strawberries, and whipped cream.

Monday, October 27, 2014

Salted Caramel Pumpkin Seeds

We carved pumpkins last weekend and Kathleen made these to take back to school. They were addicting!

Salted Caramel Pumpkin Seeds
http://www.thecomfortofcooking.com

Yield: Makes 2 cups

3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 cups raw pumpkin seeds, rinsed and pat dry
Nonstick cooking spray
1 tablespoon butter
1 tablespoon each, brown sugar and granulated sugar
1/2 teaspoon salt


Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, mix sugar, cinnamon, ginger and nutmeg. Add seeds and toss to coat evenly. Spread on the baking sheet and spray with cooking spray. Bake seeds until lightly golden, 20 to 25 minutes.

Melt butter in a large nonstick skillet over medium heat. Stir in sugars and salt; cook until deep golden brown, 1-2 minutes. Reduce heat to low and stir in seeds; coat with buttery caramel mixture and cook an additional minute. Remove from heat and let cool before serving.

Sunday, October 26, 2014

Citrus Salad Dressing

This is one of the best homemade salad dressing I have had!  Jenna found this recipe, bought an orange and made it!  YUMMO
Citrus Salad Dressing
adapted from the Pioneer Woman's Kale Salad

1/4 cup Orange Juice
2 Tablespoons Olive Oil
1 clove Garlic, Pressed Or Grated
1 teaspoon Sugar We used Splenda
Salt To Taste
Black Pepper To Taste
1 Tablespoon (heaping) Sour Cream Or Plain Greek Yogurt

Combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it's nice and creamy.

Saturday, October 25, 2014

Sweet n' Spicy Slow Cooker Chicken Wings


I put these together for the last Packer game.  I subbed the Chili Garlic sauceThese wings had a great Thai flavor without too much heat.  I brought the sauce to a boil while broiling the wings and served it on the side.

Sweet n' Spicy Slow Cooker Chicken Wings
http://followinginmyshoes.com


¼-1/2 c packed Brown Sugar
¼ c Soy Sauce
½ c  Peanut Butter
2 crushed garlic cloves
1-2 tablespoons Sambal Oleck or Chili Paste
2-4 pounds prepared chicken wings (regular or drumette-style)
Cooking Spray
Optional
Cilantro
Limes

In a small bowl, mix ¼ cup of brown sugar with the soy sauce, peanut butter, crushed garlic cloves and 1 tablespoon of the Sambal Oleck. Taste and adjust the sugar and Sambal if it needs to be sweeter or spicier. It will form a thick paste.

Spray the interior of a 6-quart slow cooker with cooking spray, or use a crockpot liner. Add the chicken wings.

Add the seasoned peanut butter paste into the slow cooker, turning the chicken wings to thoroughly coat each one.

Cover and set the slow cooker on low, cooking the wings for 2-4 hours or until a meat thermometer registers 165 degrees when inserted into the thickest part of the meat.

Remove wings from slow cooker and place on a foil lined cookie sheet. Place under your oven's broiler for 3-5 minute or until the skin is crisp.

Serve immediately. If desired (and to kick up the Thai influences in this dish), you can serve with chopped, fresh cilantro and a squeeze of lime juice.

Friday, October 24, 2014

Crockpot Italian Beef


I put this in the crockpot last Saturday night and let it cook all night(from 10pm -7 am)  I shredded it and then put it in the fridge until about 10:30.  I reheated it on low and it was perfect for the start of the Packer game!  I had all the ingredients in the house, so this was an easy recipe and we all liked it!



Crockpot Italian Beef
http://www.poofycheeks.com


beef roast (2-2.5 lbs.)
1 onion, sliced
1 green pepper, sliced
Italian Seasoning packet
3 cloves minced garlic
6-8 Pepperoncini (from a jar)
1/2 cup pepperoncini juice (Beth used half a jar of juice)
buns
mozzarella cheese, optional

 Chop the onions and green peppers. Then layer the ingredients into the crock pot. Put the roast is first then add onion, green pepper, Italian seasoning, garlic, pepperoncini, and then add the juice over top.  Cook on high for 4-6 hours or low for 6-8.

Shred and serve on buns with mozzarella cheese, if desired.

Thursday, October 23, 2014

Easy Homemade Parmesan Hamburger Buns

 

These were delicious.  I adapted this recipe by making these in the bread machine last Saturday night.  I thought they had great flavor and were easy to put together.  I got 11 good sized buns.
Easy Homemade Parmesan Hamburger Buns
adapted for bread machine from http://www.justataste.com
Yield: 6 big buns or 12 slider buns


For the buns:
2 3/4 cups unbleached all-purpose flour
1/2 cup finely grated Parmesan cheese  Beth used from the green can
1 teaspoon salt
1 teaspoon onion powder
1 Tablespoon sugar
2 1/2 teaspoons instant yeast
4 Tablespoons unsalted butter, softened
1 large egg
2/3 to 3/4 cup lukewarm water
Vegetable oil, for greasing

For the topping:
1 egg white
2 teaspoons sesame seeds (optional)


Combine all of the ingredients for the buns in the bowl of a stand mixer fitted with the dough hook attachment. Beat the ingredients at high speed for 2 minutes until they begin to come together around the dough hook.

Lightly grease a large bowl with vegetable oil. Gather the dough into a ball and transfer it to the bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm, dark place for 60 to 90 minutes until it has visibly puffed.  Beth used the bread machine to do all this.  Place ingredients in the order that your machine requires--mine is liquid first and I end with the yeast.

Line a baking sheet with parchment paper. Gently deflate the dough and divide it into 6 equal pieces for regular-sized buns or 12 equal pieces for slider-sized buns.

Shape the dough pieces into balls, tucking the edges under to make smooth tops, and then place them on the baking sheet, spacing them apart so they do not touch. Gently flatten the balls so they're about 3 1/2 inches wide for regular-sized buns or 2 inches wide for slider-sized buns. Cover the baking sheet with plastic wrap and let the dough rise for an additional 60 to 90 minutes until the buns are noticeably puffy.  Beth only needed about a 30 minute rise here.

Place the rack in the center of the oven and preheat it to 350°F. Whisk the egg white with 2 teaspoons of water. Brush the tops of the buns with the egg white mixture and then sprinkle the buns with the sesame seeds (optional).

Bake the buns for about 20 minutes, until they're light, golden brown.

Remove the buns from the oven, transfer them to a rack and allow them to cool completely.

The egg white wash isn't essential, but it's what gives the buns their attractive sheen and golden brown crowns.

The buns can be stored in an air-tight container at room temperature.

Wednesday, October 22, 2014

Cheddar Bacon Risotto

Kathleen made this when she was home on fall break last weekend.  YUMMO!
Cheddar Bacon Risotto


4 cups chicken broth (make sure it is warm, not cold)
1-2 Tablespoon Bacon grease or oil
1 ½ cups Arborio rice
½ cup white wine(we just used chicken stock)
1 ½ tsp. dry ground mustard
1 cup shredded cheddar cheese
1 small onion, diced
2 cloves garlic, crushed
¼ cup bacon, chopped
½ cup Greek yogurt (or sour cream)
salt and pepper to taste

Place onion in a large saucepan with onion and bacon grease, cook until nearly translucent.
Stir in garlic, cook for 1 minute.

Add arborio rice and cook while stirring for 1-2 additional minutes until rice begins to get a light golden color.

Pour in wine, and a ½ cup of broth, stir until all liquid is absorbed.

Repeat the process-add remaining broth ½ cup at a time, stirring regularly (and often) until no liquid remains.

Stir in bacon pieces, cheddar cheese, sour cream, and ground mustard.

Salt and pepper to taste.

Top with fresh shredded cheese and bacon pieces, serve immediately.

Tuesday, October 21, 2014

Jalapeno Popper Spaghetti Squash


I had a spaghetti squash in the pantry and saw this recipe.  I KNEW it would be good and I was right.  I only used 3 jalapeno's and it was not to spicy.  I used parmesan for the cheese, since I like that with spaghetti squash.  Try this as a side dish or a main dish for lunch!


 
Jalapeño Popper Spaghetti Squash
Adapted from http://littleleopardbook.com

1 large spaghetti squash
1 tsp olive oil
½ tsp kosher salt
½ tsp black pepper
3 jalapeño chiles (de-seeded and diced)
2 serrano chiles (de-seeded and diced) Opt for more spice
¼ cup onion (diced)
2 cloves garlic (minced)
1 cup milk(Beth used fat free half and half)
8 oz cream cheese
1 cup spicy cheddar or pepper jack cheese (shredded)Beth used parmesan cheese

Preheat the oven to 400°.

Poke holes in squash and cook in microwave for 15 minutes. Allow to cool 10-15 minutes. 

Cut the squash in half and scrape out of the shell and place in a large bowl, set aside.

Add the olive oil to a skillet over medium heat.  Add the peppers and onions.  Sauté 4-5 minutes, then add the garlic and saute 1-2 minutes.

Add to the bowl of spaghetti squash.

Add the milk and cream cheese to a large saucepan over medium heat.  Cook, stirring, until smooth.
Reduce the heat to low and add the spaghetti squash with jalapeños.   Combine well, then add the shredded cheese.  Stir the cheese into the spaghetti squash until smooth and creamy.

Monday, October 20, 2014

Slow Cooker Potato and Corn Chowder

  • Hey guys! This is Jenna, Beth's daughter, and I wanted to share a yummy yet easy soup recipe I made the other day. It was a somewhat Fall-ish day in Texas and it just felt like crockpot weather! I definitely would suggest throwing this in the crockpot one day. The house will smell great and it makes a tasty meal too! 
Slow Cooker Potato and Corn Chowder
  • Original Source

    • 24 ounces red potato, chopped (Jenna used regular peeled potatoes) 
    • 1 (16-ounce) package frozen corn 
    • 1/2 cups onion, chopped
    • 3 tablespoons all-purpose flour 
    • 6 cups chicken stock 
    • 1 teaspoon dried thyme 
    • 1 teaspoon dried oregano 
    • 1/2 teaspoon garlic powder 
    • 1/2 teaspoon onion powder 
    • Kosher salt and freshly ground black pepper, to taste 
    • 2 tablespoons unsalted butter 
    • 1/4 cup heavy cream
     
    • Place potatoes, corn and onion Into a slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste. 
    • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in butter and heavy cream. 
    • Serve immediately.
     

    Sunday, October 19, 2014

    Carne Asada Steak Taco with Chipotle Aioli Sauce

    It's Jenna again! I am convinced I could eat Mexican food every day and never get sick of it. (That and Chick-fil-a...but anyways!). I came across this recipe on Pinterest the other day and the Chipotle Aioli intrigued me. It was super tasty and the whole recipe did not disappoint! 

    Carne Asada Steak Taco with Chipotle Aioli Sauce 
    Six Sisters' Stuff

    Steak Tacos:
    2 lbs flank steak or London Broil steak, thinly sliced
    1 cup salsa (Jenna pureed this)
    1 (10 oz) can diced tomatoes with green chilis (I used Rotel) (Jenna pureed this)

    1/2 onion, sliced
    1 teaspoon cumin
    1 teaspoon chili powder
    flour or corn tortillas
    favorite taco toppings (tomatoes, avocadoes, onions, lettuce, etc)
    Chipotle Aioli:
    6 tablespoons mayonnaise
    2 teaspoons chopped chipotle chiles in adobo (I found a small can on the Mexican food aisle at the grocery store)
    2 tablespoons chopped fresh cilantro
    1 teaspoon minced garlic
    1/2 teaspoon cumin
    4 teaspoons fresh lime juice
    salt and pepper, to taste

    Spray slow cooker with non-stick cooking spray. (Jenna used a slow cooker liner...great invention!) Place sliced steak and onions in the bottom. Pour salsa, diced tomatoes, cumin, and chili powder on top. Stir, until all seasonings are thoroughly mixed in. Cook on low for 6-8 hours or high for 3-4 hours.

    While the meat is cooking, put all ingredients for the aioli in a blender and blend until smooth, place in refrigerator! When meat is done, scoop meat onto tortillas, top with your favorite taco toppings, and drizzle with chipotle aioli.Makes about 6 servings (depending on the size of your tortillas and how much meat you put on each one).

    Saturday, October 18, 2014

    Banana Oat Greek Yogurt Muffins

     
    I had all the ingredients to make these.  I am glad I did.  They are quite tasty.  See my changes in bold in the recipe.
    Banana Oat Greek Yogurt Muffins
     
    Yields: 12 muffins

    1 cup plain Greek yogurt
    2 ripe bananas
    2 eggs
    2 cups rolled oats (old fashioned or quick)
    ¼ cup brown sugar  Beth used Splenda
    1½ tsp. baking powder
    ½ tsp. baking soda
    ½ cup chocolate chips, mini or regular

    Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners**. Set aside.

    Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy.(Beth processed the oats to a fine powder and THEN added the rest) Stir in chocolate chips by hand.

    Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Optional: sprinkle a few chocolate chips over the top of each muffin.

    Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

    Notes
    ** If using paper liners, you'll want to spray them with cooking spray as well, since the lack of oil in these muffins could make them stick to the liners after baking.

    Friday, October 17, 2014

    Shortbread Toffee Cookie Bars


    I made these for Financial Peace class.  Jenna gave them a taste test and a thumbs up!  They were super easy to put together, too.
    Shortbread Toffee Cookie Bars
    adapted from http://cookiesandcups.com

    Shortbread Crust

    3/4 cup butter, room temperature
    3/4 cup light brown sugar
    1 1/2 cups flour

    Filling

    1 can sweetened condensed milk
    2 Tbsp butter

    Topping

    2 cups milk chocolate chips
    1 bag Toffee Bits


    Preheat oven to 350°

    Line a 9x13 pan with foil and spray lightly with nonstick spray.

    Shortbread Crust
    Beat butter and sugar together until combined, 1-2 minutes.

    Mix in flour. Mixture will be slightly dry. Press into prepared pan. Bake for 15 minutes until lightly golden. Remove from oven and allow to cool slightly.

    Filling In a small saucepan heat sweetened condensed milk and butter together until butter is smooth. Pour over shortbread crust. Bake 12-15 minutes until filling is bubbly and browned. It will almost take on a light caramel appearance. Remove from oven

    Topping
    Immediately sprinkle milk chips on top of filling when it comes out of the oven. Place back in oven for 2 minutes until chips are shiny and soft. Carefully spread the chips over the filling with an off-set spatula. 
    Sprinkle with toffee bits, pressing into milk chocolate. Allow to cool completely before cutting into squares.

    Notes
    You can place these in the refrigerator to help speed up the cooling process. I allowed mine to cool at room temperature, though, over night before I sliced and served.

     

    Thursday, October 16, 2014

    Crockpot Chicken and Rice with Black Beans

    I put this together one day at 1:30(on high) and it was perfect at 5 pm!  After reading some reviews, I added a packet or taco seasoning to this.  We served it with sour cream and taco sauce.  Jenna and I really liked this.
    Crockpot Chicken and Rice with Black Beans
     
    Cook Time: 3-4 hours (on high); 7-8 hours (on low)
    4 boneless skinless chicken breasts, cubed
    2 Tbsp. smoked paprika
    1  medium onion, diced
    2 cups cooked brown rice
    1 can black beans, drained and rinsed
    1 cup corn, (Beth used frozen)
    1 can cream of chicken soup
    1 cup heavy cream or 2% milk
    1 cup shredded cheddar cheese
    Salt and pepper, to taste
    **Taco seasoning--1 serving-Beth's addition
    1. Sprinkle chicken breasts with smoked paprika and place in crockpot.
    2. Add remaining ingredients and cook on low for 7-8 hours or high for 3-4 hours
     

    Wednesday, October 15, 2014

    Caramel Cookie Butter Bars

    Since we 'discovered' cookie butter at a Trader Joe's near us, we can't seem to get enough of it. I made this recipe for our Financial Peace class and then took some to the teachers at school. I got a thumbs up from our PE Coach! These are rich, so a small piece is all you need!


    Caramel Cookie Butter Bars
    http://www.lovefromtheoven.com

    1/2 cup butter
    3/4 cups brown sugar
    3/4 cups sugar
    1/2 cup cookie butter
    1/4 cup caramel sauce (ice cream sundae topping works great)
    1 tsp vanilla extract
    2 large eggs
    2 1/4 cups all purpose flour
    1 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp salt
    1 cup chocolate chips or chunks
    Optional: extra caramel sauce, approximately 1/2 cup
    Optional: sea salt to taste for adding to the top, approximately 2 tsp (again, this is to taste!)


    Preheat oven to 350 degrees F.

    Line an 8x8" square pan with foil (this makes for the easiest clean up) and spray lightly with cooking spray.

    In a large sauce pan, over low to medium heat, melt butter with sugar and brown sugar, stirring well until butter is melted and all ingredients are well combined. Remove from heat and allow to cool (at least 10-15 minutes is ideal).

    In a large bowl, combine flour, baking powder, baking soda and salt.

    Once butter and sugar mixture has cooled slightly (it's okay if it's still slightly warm, but you do not want it hot, or you risk cooking your eggs in it!), add in cookie butter and stir well to combine. Add in caramel sauce and stir well to combine. Add in vanilla, stir well to combine. The mixture may be thick and crumbly, that's okay. Add in eggs and stir well.

    Pour wet mixture into dry mixture and stir to combine. Mix in chocolate chips. The mixture may be thick, so you will more press it into your pan than pour it into your pan.

    Bake at 350 degrees for 20-25 minutes. Remove from oven.

    If using extra caramel on top, use a knife, fork or even straw to create some small holes in the surface of your bars. Pour caramel sauce over the bars, focusing on getting the caramel sauce poured over the holes you have poked, which will allow it to melt into the bars and not just remain on top. Sprinkle with sea salt.

    Beth's notes:  I doubled this recipe and used a 9 x 13 pan.  It had to bake 45 minutes.

    ly settle into the bars. Serve and enjoy!





    Tuesday, October 14, 2014

    Chicken Cordon Bleu Soup

    My sister, Karen, said she was making this soup last weekend. I got the recipe and tried it myself. DELICIOUS! Comfort food to the max--although I did use fat free half and half!

    Chicken Cordon Bleu Soup
    http://www.chef-in-training.com 

    ¼ cup butter
    ¼ cup flour
    2½ cups half and half
    2½ cups milk
    1 Tablespoon chicken base, or two chicken bouillon cubes crushed
    8 oz. cream cheese, softened
    2½ cups chopped rotisserie chicken (Beth used 2 breasts, cooked and chopped)
    1/2 cooked and crumbled bacon
    1 c cubed ham
    2 cups grated Swiss cheese(Beth used 10 slices)

    In a large saucepan melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese.

    While continuously stirring, bring to a boil and add chicken, bacon. and ham. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.

    Monday, October 13, 2014

    Garlic Chipotle Parmesan Hamburger Buns

    I made these rolls after I made the brisket. We ate brisket sandwiches with these buns. The chipotle chili powder DOES have a kick, so if you aren't into spice, so easy on that.   These were very tasty.


    Garlic Chipotle Parmesan Hamburger Buns
    Adapted from http://erecipecards.blogspot.com

    1 c water
    2 tbsp butter or margarine
    1 egg
    3 1/4 c. flour
    1/4 c. sugar
    1 tsp salt
    3 tsp instant yeast

    Topping

    1 egg
    ½ t Chipotle chili powder
    1 /2 t minced garlic
    ¼ c grated parmesan cheese


     Place all ingredients in your bread machine. Select dough. Allow to run cycle.

    Dump out onto lightly floured surface. Divide into 8 pieces. (Beth got 10 buns)Form into buns and 
    place on greased cookie sheets, cover; let rise for 30-40 minutes.

    Beat egg and take a brush and add a thin coat of egg. Mix the chili powder, garlic and parmesan cheese together. Sprinkle over the tops of the buns. rise about 30 to 40 minutes.

    Bake in preheated 375 degree oven for 12 to 15 minutes til golden. Cool on wire racks.

    Sunday, October 12, 2014

    Slow Cooker Brisket and Onions

    I made this recipe and I would rate it up there in the top 3 brisket recipes I have made.  I cooked it for 6 1/2 hours on low and hubby decided he wanted a burger(he had worked hard outside all day).  I took this out of the crockpot and refrigerated it overnight.   I sliced it and put it back into the broth it cooked in and reheated for 3-4 hours while we were at church.  YUMMO

    Slow Cooker Brisket and Onions


    Serves 6

    1 tablespoon olive oil
    1 1/2 pounds onions, about 2 large, sliced into half moons
    3 1/2 pounds beef brisket
    Coarse kosher salt and freshly ground black pepper
    6 cloves garlic, minced
    2 cups beef broth
    2 tablespoons Worcestershire sauce
    1 tablespoon soy sauce 
     
    Heat a deep sauté pan or cast iron skillet over medium heat with the olive oil. Add the onions and cook on medium-low to medium heat, stirring frequently, for about 20 minutes or until the onions have caramelized lightly.

    While the onions are cooking, take the brisket out of its packaging and pat it dry. Season the meat generously with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a slow cooker insert, fatty side up.

    Sprinkle the minced garlic over the meat. When the onions are lightly browned, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce, and pour into the slow cooker insert.

    Cover and cook in the slow cooker on LOW for 6 to 8 hours or until the brisket is very tender. Let rest for at least 20 minutes before serving in the slow cooker set on WARM. (If your slow cooker doesn't have a WARM setting, transfer to a baking dish and cover tightly with foil while resting.)
    The brisket can be sliced or shredded immediately and served with the onions and juices. Or let the meat cool then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

    To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of foil. Warm in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).

    ***Beth reheated on low in the crockpot for 3-4 hours.

    Saturday, October 11, 2014

    Crock Pot Overnight Pumpkin Pecan Steel Cut Oatmeal

    Since it is fall on the calendar here in Texas, I am 'in' to pumpkin. I saw this and wanted to try it. I adapted the recipe and made it in a 3 qt crockpot. It could easily be doubled or tripled and made in a 6 qt crockpot. I added a bit of milk to the finished oatmeal before eating.

    Crock Pot Overnight Pumpkin Pecan Steel Cut Oatmeal

    adapted from http://www.kitchentreaty.com
    serves 2-3
     

    1 1/2 cups water plus additional water for bain-marie
    1/2 cup pumpkin puree
    3 tablespoons brown sugar
    1 teaspoon pumpkin pie spice
    1/2 cup steel cut oats (not quick-cooking)
    1/4 cup chopped pecans plus more for topping if desired

    In a medium bowl mix 1 1/2 cups water, pumpkin puree, brown sugar, and pumpkin pie spice.

    Add the oats to crockpot with a liner in it(or spray it well)  Pour the pumpkin mixture over the top.  Stir well.  Sprinkle with pecans.

    Cook  on low for 8 hours.

    Turn off Crock Pot and remove lid, and stir well. Sprinkle pecans and additional brown sugar on individual servings, if desired.

    Friday, October 10, 2014

    Peanut Butter Coconut Macaroons

     
    I had printed this recipe early this summer and just now got around to making these.  I don't know why I waited!  They were easy to put together and taste great!
    Peanut Butter Coconut Macaroons

    2/3 cup all-purpose flour
    5 1/2 cups sweetened flaked coconut
    1/4 teaspoon salt
    1 1/4 cups creamy peanut butter
    1 (14-oz) can sweetened condensed milk
    2 teaspoons vanilla (or 1 tsp vanilla and 1 tsp almond)
    Drizzle:
    1/2 cup semisweet chocolate chips
    1/2  teaspoon shortening(oil)

    Preheat oven  to 350degrees and line cookie sheets with parchment paper. This is a must!

    In a large bowl, stir together the flour, coconut and salt. In a separate bowl, combine the peanut butter, sweetened condensed milk and vanilla. Pour mixture over coconut and use your hands to combine.

    Use a cookie scooper to scoop balls onto the prepared cookie sheets. Cookies should be about golf ball size.

    Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

    For the drizzle: In a small microwave safe bowl add the chocolate chips and shortening. Microwave in 30 second increments until melted, stirring in between. Using a fork, drizzle the macaroons with the chocolate. Let chocolate set or speed it up by placing in the fridge for a couple of minutes.

    Thursday, October 9, 2014

    Pumpkin Spice Syrup

    I am not a coffee drinker, but wanted to get in on the pumpkin pie spice syrup for my hot tea.  This fits the bill!

    Pumpkin Spice Syrup
    http://www.annies-eats.com



    1½ cups water
    1½ cups sugar Beth used Splenda
    4 cinnamon sticks
    1 tsp. ground nutmeg
    ½ tsp. ground ginger
    ½ tsp. ground cloves
    3 tbsp. pumpkin puree



    Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved. Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree. Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil. Remove from the heat and allow to cool for 10-15 minutes. Strain the syrup through a fine mesh strainer or cheesecloth and store in your container of choice. Store in the refrigerator.  *Use 1-2 T per cup of coffee or tea.

    Wednesday, October 8, 2014

    Sweet Corn Egg Drop Soup


    Jenna made this recipe to go with the Pineapple Chicken stir fry.  We went out for Chinese a few weeks ago and she had egg drop soup that had corn in it.  This was very good!
    Sweet Corn Egg Drop Soup

    1 tablespoon sesame seeds
    3 cups + 1 tablespoon chicken or vegetable broth
    2 tablespoons cornstarch
    1 tablespoon freshly grated ginger
    1 large clove garlic, minced
    1 cup sweet corn kernels
    1 tablespoon extra virgin olive oil
    salt & pepper
    2 eggs, whisked
    ¼ cup basil, chiffonade
    chopped chives for garnish
    sesame oil for garnish

    Place the sesame seeds in a small skillet and toast until lightly browned over low heat. Set aside.

    Mix the cornstarch and 1 tablespoon of broth in a small bowl, set aside.

    Heat the olive oil in a medium saucepot over medium heat.  Once hot, add the ginger and garlic and cook for about 1 minute.  Add the broth and corn kernels, stir and bring to a boil.

    Once boiling, reduce heat to medium and add the cornstarch mixture. Stir and cook for 5-7 minutes.
    Turn the heat off, season with salt and pepper and then pour the whisked eggs in while slowly stirring the soup to create long strands.

    Add the basil and gently stir.

    Ladle the soup into serving bowls, top with the toasted sesame seeds, chives and a drizzle of sesame oil.
     

    Tuesday, October 7, 2014

    Pineapple Chicken Stir Fry

     
    Jenna made this for us for dinner on a day I was subbing.  OH MY GOODNESS.  Try this recipe soon. It is delicious!  The only thing we did different was we didn't use celery(ours was bad)
    Pineapple Chicken Stir Fry
     
    3-4 tbsp canola oil
    1/3 cup corn starch
    2 chicken breasts, cut into bite-sized chunks
    1 small onion, chopped
    2 carrots, sliced thinly
    2 stalks celery, sliced thinly
    1 red bell pepper, chopped
    3 or 4 large green onions, sliced into 1” pieces
    ½ fresh pineapple, cut into chunks
    8 oz wide lo mein noodles
    For the sauce:
    1 tbsp fresh ginger, grated (about a 1” knob)
    2 garlic cloves, smashed
    4 tbsp soy sauce
    2 tbsp sriracha
    2 tbsp brown sugar

     
    In a small bowl, dredge the chicken in corn starch so that it is coated on all sides. In another small bowl, combine the 5 ingredients for the sauce and set aside.

    Boil water in a medium pot for the lo mein noodles. Cook the noodles according to package directions. The brand I use only takes 5 minutes to cook, so I started them right before adding the pineapple to the stir fry.

    In a wok or large pot over high heat, heat the canola oil. Add the chicken and brown on all sides. Remove the chicken and set aside.

    Add the onion, carrots, celery, and bell pepper to the large pot over high heat. Cook, stirring a few times, until onions and peppers are browned and beginning to soften. Add the pineapple and green onion and cook until everything is browned and tender. Add the chicken, noodles, and sauce and stir well to coat everything. Cook until the chicken is heated through and the sauce is thickened. Top with extra green onions and enjoy!

    Monday, October 6, 2014

    Honey Lime Sriracha Chicken


    This recipe was easy and delicious!  It does have a bit of a kick, so if you want the flavor, but not the heat, use less sriracha.
    Honey Lime Sriracha Chicken
    http://www.plainchicken.com


    4 boneless, skinless chicken breasts
    1/2 cup honey
    1/4 cup soy sauce
    2 Tbsp Worcestershire sauce
    3 cloves minced garlic
    6 Tbsp fresh lime juice
    1/4 cup Sriracha sauce
    1/4 tsp salt
    1/4 tsp pepper


    Whisk together honey, soy sauce, Worcestershire, garlic, lime juice, Sriracha, salt and pepper. Pour over chicken and refrigerate 4 hours to overnight.

    Remove chicken from marinade and grill until done. Approximately 5-6 minutes per side.

    Beth cooked the marinade down while the chicken was grilling and used it as a glaze .

    Sunday, October 5, 2014

    White Chocolate Pumpkin Cups


    I finally found this silicone mold that I had been looking for at Michaels.  I saw this Pumpkin truffles and wanted to try them.  The recipe looks more complicated than it is.  I really liked these.


    White Chocolate Pumpkin Cups
    adapted from   http://livlifetoo.yummly.com


    12 oz. good quality white chocolate
    1 Tbs non-trans fat shortening  *** Beth used 20 white Almond Bark and no shortening
    1/4 cup cream cheese
    1/4 cup pumpkin puree
    1/2 tsp cinnamon
    1/4 tsp ground ginger
    1/8 tsp nutmeg
    pinch cloves
    pinch allspice
    1 tsp pure vanilla extract
    1/4 cup powdered sugar
    1 cup finely crushed graham cracker crumbs (7 sheets)
    Seasonal sprinkles or edible decorations, optional

    12 silicone or foil lined mini muffin cups or other small silicone cups (I found a silicone tray with 18 small squares for candy making, a bit smaller than the mini muffin cups)

    Melt white chocolate and shortening in the top of a double boiler over medium heat on the stove, stirring constantly until completely melted.  Remove from heat.

    Using a small spoon, place about 3/4 of a teaspoon of the melted chocolate in a reusable silicone mini cup or into a foil lined mini muffin cup, tilt the cups to swirl the chocolate to cover as much as possible.  If necessary, use a paint brush to paint up the sides of the cups with extra chocolate.  The chocolate should be thick enough that you can not see through it.  You should have left over chocolate when all the cups are done.

    Place the cups onto a tray and place in the freezer for about 15 minutes, or until completely hardened.  Remove from freezer and peel the silicone or papers off of the hardened shells.  (This step may be completed days before filling!)

    In a medium bowl combine the cream cheese, pumpkin, spices and the vanilla, whisk or beat until smooth.  Add the powdered sugar and whisk until combined.  Stir in the graham cracker crumbs.

    Using a small spoon, gently divide the mixture among the chocolate cups filling to just below the ridge.  Smooth the tops to create an even surface.

    Re-heat the remaining melted white chocolate if necessary.  Spoon a small amount of melted chocolate over the smoothed filling surfaces, making sure the chocolate reaches all the way to the edges to seal the cups.  Sprinkle with decorative seasonal sprinkles or edible decorations.

    Chill, to harden the tops.  Store in an airtight container in the refrigerator.  Remove from refrigerator at least 1 hour before serving.  Enjoy!

    Using the 20 oz of Almond Bark, Beth got 18 brownie sized 'bites'


    Saturday, October 4, 2014

    Trashy Rice Crispy Treats


    Trashy Rice Crispy Tr

    Over the top Trashy Rice Crispy Treats are loaded with peanut butter and Oreos and are topped with chocolate peanut butter fudge aThese were easy to put together and tasted great.  I made them for our Financial Peace class and then took the rest to school when I subbed.
    Prep TimTrashy Rice Crispy Treats
    http://www.handletheheat.com



    For the crispies:

    3 tablespoons butter
    1 (10 ounce) bag miniature marshmallows
    1/2 cup creamy peanut butter
    1 teaspoon vanilla extract
    6 cups crispy rice cereal
    14 regular Oreo cookies, chopped into small pieces

    For the chocolate peanut butter fudge topping:

    1 1/2 cups milk chocolate chips
    3/4 cup peanut butter
    Rainbow sprinkles, for topping

    To make the cripsies:

    Spray a 9 by 13-inch baking pan with nonstick cooking spray.

    In a large saucepan over medium heat, melt the butter. Add the marshmallows and peanut butter and stir until the mixture is melted and creamy. Remove from heat and stir in the vanilla.

    Place the rice cereal in a large bowl. Pour the melted butter mixture over the cereal and stir until well coated. Stir in the Oreos. Press into the prepared pan in an even layer. Let cool and harden.

    To make the chocolate peanut butter topping:

    In a microwave-safe bowl combine the chocolate chips and peanut butter. Microwave for 1 minute on high speed. Stir and continue microwaving in 30-second bursts until melted and smooth.

    Let cool for 5 minutes before pouring in an even layer over the cereal layer. Sprinkle evenly with rainbow sprinkles Cover with plastic wrap and refrigerate or freeze until very firm before cutting into bars. In a microwave-safe bowl combine the chocolate chips and peanut butter. Microwave for 1 minute on high speed. Stir and continue microwaving in 30-second bursts until melted and smooth.

    Let cool for 5 minutes before pouring in an even layer over the cereal layer. Sprinkle evenly with rainbow sprinkles Cover with plastic wrap and refrigerate or freeze until very firm before cutting into bars.
     

     

    Friday, October 3, 2014

    Soft French Dinner Rolls

     
    These came together quick and tasted great!  I used all all purpose flour and the rolls rose beautifully.
    Soft French Dinner Rolls
    http://thatsmyhome.com


    1 1/4 cups warm water
    1 package yeast
    1 teaspoon sugar
    1/4 cup vegetable oil
    1 cup all purpose flour
    2 1/2 cups 00 Flour (use bread flour if you don't have 00 flour)
    1 teaspoon salt


    Add the warm water to your mixer bowl fitted with a dough hook attachment. Add the yeast and sugar. Let set for 5 minutes.

    Add the oil, flours and salt. Beat with a dough hook until dough comes together. If needed add a little more flour. Knead for 5 minutes or until smooth and satiny.

    Cover and let raise until doubled, about 45 minutes.

    Deflate dough and cut into 10 - 12 pieces. Roll into a rope. Tie a knot in the dough and place on a greased cookie sheet. Cover and let raise again about 30 minutes.

    Preheat oven to 350 degrees. Bake for 10 - 12 minutes.

    Thursday, October 2, 2014

    Curry Mustard


    So, our love affair with the Austin Food trucks takes us to a truck that makes the best curry mustard as a dipping sauce.  I THINK we have duplicated it!  We think it is spot on!  If you like curry, give this a try.
    Curry Mustard

    1 T curry powder
    1 t mayonnaise
    1/4 c coarse ground mustard

    Mix all  together and serve with sweet potato or regular French fries.  Even better after it sits in the refrigerator over night.

    Wednesday, October 1, 2014

    Pumpkin Pie Spice Snickerdoodles


    I have been into fall baking and boy did the house smell great after these were done baking!
    Pumpkin Pie Spice Snickerdoodles

     
    makes about 2 dozen large cookies or 4 dozen smaller


    1 cup butter, room temperature
    1 cup light brown sugar
    1/2 cup granulated sugar
    2 eggs plus 1 yolk
    2 tsp vanilla
    3 tsp Pumpkin Pie Spice
    1 tsp baking powder
    3/4 tsp salt
    3 cups flour

    Coating

    1/4 cup light brown sugar
    1 1/2 tsp Pumpkin Pie Spice

    Preheat oven to 375°

    In bowl of stand mixer cream butter and both sugars together for 2 minutes until light and fluffy.
    Add in both egg and additional yolk into butter along with vanilla and beat until smooth, scraping the sides as necessary.

    Mix in Pumpkin Pie Spice, baking powder and salt until combined.  Reduce speed on mixer to low and mix in flour until dough comes together.

    Chill dough for at least an hour.

    When ready to bake, line baking sheet with parchment paper and preheat oven to 375°

    Mix coating ingredients (light brown sugar and pumpkin pie spice) together in a bowl, set aside.
    Roll dough into large balls, about 1 1/2 inches in diameter and then roll into the sugar/pumpkin pie spice mixture, coating completely.

    Bake for 7-8 minutes until cookies are lightly browned on the bottom. Remove from oven and transfer to wire rack to cool.

    2.5