Saturday, March 30, 2013
Ingredients: • 1-2 store-bought or homemade pie crust (amount depends on how much you dip and how much you eat with a spoon • 1 can sweetened condensed milk • 3 eggs, separated • 1/2 c. lemon juice (fresh is best!) • 3 tbsp. corn syrup (or sugar) • a pinch of cream of tartar Instructions: 1. Whisk together 3 egg yolks and lemon juice over medium-low heat*. Stir constantly until think and custard like (5-10, but closer to 5) minutes. 2. Pour into a ziptop bag, releasing all the air when you zip it, and put the bag into a small ice bath. 3. Meanwhile, toss the egg whites, corn syrup, and cream of tartar into a stand mixer, and whisk on high until stiff peaks form. 4. Once the egg yolk mixture has cooled (probably before your meringue is finished– it won’t take long), snip a corner of the bag and pour into a medium bowl. Whisk in the can of sweetened condensed milk. 5. Pour into your serving bowl if different. 6. Once the meringue is ready, heap and spread on top of the lemon filling 7. Put the bowl on a cookie sheet and into the oven. Broil for 1-2 minutes until meringue is slightly browned. Refrigerate to cool. 8. Cut out strips, circles, or other shapes from the prepared pie crust. Bake according to directions on package, but about half the recommended time. 9. By the time those have baked and cooled, your dip should be cool enough to enjoy!!
Thursday, March 28, 2013
Yay! I'm officially an Award Winning Chef! We had a contest at work to make something healthy. There were 2 categories, Best Tasting & Most Unique and I won BOTH! I made a Cauliflower Cheesy "Bread" with a cauliflower crust & cheese. The cauliflower makes an amazing pizza crust that is carb-free & gluten-free and it tastes wonderful! Here's my recipe: Cauliflower Pizza Crust Recipe
Ingredients: 1 cup cooked, riced cauliflower 1/2 cup shredded mozzarella cheese 1/2 cup grated parmesan cheese 1 egg, beaten 1 tsp Italian seasonings 1/2 tsp crushed garlic 1/2 tsp salt pizza sauce & toppings of your choice Directions: To rice the cauliflower, cut florets into chunks and pulse in a food processor until you see rice-like bits. You could also use a cheese grater to produce the tiny pieces. Do not over process, you don't want mush. Microwave the riced cauliflower in a bowl for 5-8 minutes depending on your microwave. No need to add water. One large head of cauliflower will yield about 3 cups of riced cauliflower. Use it to make more pizzas immediately, or store in the refrigerator for 2-3 days. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray or use parchment paper. In a medium bowl, combine 1 cup riced, cooked cauliflower, 1 egg and your cheese. Next, add Italian seasonings, crushed garlic and salt. Making sure everything is well mixed, place your "dough" on the cookie sheet and pat out a 9" round. Be sure not to press it too thin as it's easy to create holes. Bake your dough at 450 degrees for 15 minutes. Remove from oven. Add sauce, cheese, and your favorite pre-cooked toppings to your pizza. Place pizza under broiler just until cheese is melted; be sure to keep an eye on it! Enjoy!
Saturday, March 23, 2013
MAKES ABOUT 9 (3-INCH) NESTS 1 (7-ounce) jar, marshmallow crème 1/4 cup, creamy peanut butter 2 tablespoons, butter – melted 1 (5-ounce) can, chow mein noodles 1 cup, pastel M&M’s (or similar candy) Powdered sugar Pastel Peanut M&M’s (or similar, egg-shaped candy) In a mixing bowl, beat the marshmallow cream with the peanut butter and melted butter until mixture is smooth. Fold in (by hand) the chow mein noodles and the M&M’s. Chill the mixture until it firms and becomes easy to handle. Using about 1/3 cup of this prepared mixture for each nest, form about nine3-inch nests, and place them on a cookie sheet lined with waxed or parchment paper. Chill nests for at least 30 minutes. At serving time, dust the nests generously with powdered sugar (using a sifter or strainer for a light, powdery dusting), and place several Peanut M&M’s or other egg-like small candies in each nest. Variations: Another way to make nests – this time, using chocolate and coconut: Gently melt one package of chocolate chips, just until the chocolate can be stirred smooth. Remove from heat. Add stringy coconut (the larger the size of the shredded pieces of coconut, the better) to the melted chocolate until the mixture is thick enough to shape. Using a small spoon, form the mixture into small nest shapes, and place on wax paper or other non-stick material. Allow to cool (will become firm). Add a few small jelly beans to fill and decorate the nest, and maybe a marshmallow chick
Saturday, March 16, 2013
Cook time: 15 Min Prep time: 25 Min Serves: 4 to 6 Ingredients 5 potatoes, sliced thick with skin on 5 slices of bacon 1 c cheddar cheese, shredded 4 pickled jalapenos, sliced - (jar) 1/4 sweet onion, chopped 1 1/2 Tbsp seasoned salt 3/4 c corned beef, cooked and chopped vegetable oil, for frying TOPPINGS (optional): sour cream green onions, sliced tomatoes, chopped salsa additional jalapenos Directions 1. Fry potato slices in vegetable oil until golden & tender; drain paper toweling and sprinkle with seasoned salt. 2. Cook bacon until crispy, then remove and set aside; Add onion to bacon drippings, then cook until transparent and tender. 3. Layer potatoes on the bottom of an 8" or 10” cast iron skillet; add corned beef, crumbled bacon, onion, shredded cheddar cheese and jalapenos in that order. 4. Place under broiler for 10–15 minutes or until hot and delicious. 5. Finish with your choice of toppings and enjoy!
Friday, March 15, 2013
Makes 4 servings. Prep Time: 5 minutes INGREDIENTS 8 ounces Irish cream liqueur 2 ounces crème de cacao liqueur 2 ounces vanilla vodka 2 ounces heavy cream 1/4 teaspoon McCormick® Pure Peppermint Extract Peppermint Whipped Cream, recipe follows (optional) DIRECTIONS 1. Fill cocktail shaker 1/3 full with ice. Add first 5 ingredients; shake until well mixed and chilled. Strain into martini glasses. 2. Top each with a dollop of Peppermint Whipped Cream, if desired. TIPS Peppermint Whipped Cream: Beat 1 cup heavy cream, 1/4 cup confectioners’ sugar and 1/4 teaspoon McCormick® Pure Peppermint Extract in medium bowl with electric mixer on high speed until stiff peaks form. Makes about 2 cups. Test Kitchen Tip: Wet outside rim of martini glass with McCormick® Pure Peppermint Extract. Dip glass in coarse sugar to lightly coat.
Saturday, March 9, 2013
yield: 24 cupcakes prep time: 40 minutes cook time: 17 minutes total time: 1 hour INGREDIENTS: For the Cupcakes: 1 cup Guinness stout 1 cup unsalted butter, at room temperature ¾ cup Dutch-process cocoa powder 2 cups all-purpose flour 2 cups granulated sugar 1½ teaspoons baking soda ¾ teaspoons salt 2 eggs 2/3 cup sour cream For the Whiskey Ganache Filling: 8 ounces bittersweet chocolate 2/3 cup heavy cream 2 tablespoons butter, at room temperature 2 teaspoons Irish whiskey For the Baileys Frosting: 2 cups unsalted butter, at room temperature 5 cups powdered sugar 6 tablespoons Bailey's Irish Cream DIRECTIONS: 1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly. 2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack. 3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped. 4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top. 5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy. 6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container. (Recipe adapted from Smitten Kitchen)
Saturday, March 2, 2013
Cook Time: 20 min Directions: Combine 1/2 cup butter, 1/3 cup powdered sugar and preserves in small bowl. Beat at medium speed, scraping bowl often, until creamy. Cover; refrigerate until serving time. Cut bread slices with a 2 1/2- to 3-inch heart-shaped cookie cutter. Combine half & half, eggs and vanilla in 9-inch pie plate; mix well. Dip 4 bread shapes into half & half mixture, turning to coat both sides; let stand 1 to 2 minutes. Melt 2 tablespoons butter in 10-inch nonstick skillet or griddle until sizzling; add coated bread. Cook over medium heat, turning once, until golden brown (3 to 4 minutes). Remove from skillet; keep warm. Carefully clean skillet with paper towel, if necessary. Repeat dipping remaining bread shapes into egg mixture. Melt remaining butter in skillet and cook bread as directed. To serve, lightly sprinkle hot French toast with powdered sugar; serve with Strawberry Butter. Bon Appetit!