Wednesday, June 29, 2011

Cinnamon Stack Bisquits

Delicious, impressive, easy. What else is there to say! These little treats look like they are SO difficult to make, and they taste so yummy! I make them for breakfast, for dessert, or for a snack. O yum. My mother-in-law and I were addicted to them a couple of summers serioulsy addicted. We always had to have some stashed in the freezer (nuke them in the microwave for 15 seconds and they are perfect!) When I told her I was making them, I thought she was going to hop a plane to Nebraska! Maybe I should tell her I am making them more often...:)

Cinnamon Stack Biscuits
Printable Version

2 cups flour
3 tsp. baking powder
1/2 tsp. cream of tartar
1/2 tsp salt
3 Tbs. sugar
1/2 cup butter flavored shortening
⅔ cup milk

3/4 stick butter, melted
1/4 cup sugar
1 Heaping Tbs. cinnamon

2 cups powdered sugar
2 Tbs. water

Combine all of the dry ingredients, then cut in shortening with a pastry cutter until mixed well and slightly crumbly.
Then, slowly stir in milk.

When dough begins to clump, knead with hands for about 30 seconds, or until dough forms a ball. Flour your surface WELL to prevent sticking, and roll out your dough in a rectangle. Cut off edges to make perfectly straight sides of your rectangle.
Next spread filling evenly to each edge of the rectangle. Cut rectangle from left to right (long-ways) into 5 strips and stack directly on top of one another.
Cut into 12 equal pieces and flip each individual piece into a cupcake tin. Bake for 12-14 minutes at 400.
While they are baking,  make icing by mixing powdered sugar and water together. Add additional water, if desired, for a thinner consistency. Drizzle each biscuit with icing while still warm to enable it to melt. Serve and enjoy!

Recipe from Melissa

Monday, June 27, 2011

Thai Chicken Pizza

This is straight from up above. Really, who would ever think that my hubby would chow on a Thai Pizza? Not me, that is for sure. Our best buds tried this recipe out for us first, and after their rave reviews we stole all of the ingredients from them the very next night! Topped with bean sprouts, carrots, and peanuts it has the perfect amount of crunch. The cilantro makes it a fresh finish, something to eat as soon as you can. We seriously chowed down every last bite of this pizza, and I already have it on the menu for next week, too!

Thai Chicken Pizza
Printable Version

1 16” pizza dough (pre or homemade)
1 jar of Bangkok Padang Peanut Sauce
1 T Hoisin Sauce
1 t fish sauce
2 T smooth peanut butter

2 chicken breasts, cooked and diced
6 ounces mozzarella cheese, shredded
2 carrots shredded with grater or julienne hand peeler
1 handful bean sprouts
1/4 cup cilantro, chopped
1/4 cup peanuts or cashews, coarsley chopped (optional)

Pour jar of Satay Peanut Sauce into medium bowl. Add hoisin sauce, fish sauce and peanut butter; mix with a whisk until well incorporated. Set aside.
Spread pizza dough onto pizza stone and bake according to package directions.
Remove dough from oven and spread sauce evenly on top, add chicken and mozzarella. Bake 10 more minutes.
Add bean sprouts and carrots, bake 5 additional minutes.
Remove from oven when cheese is bubbling and dough is fully cooked, add cilantro and peanuts.

Recipe from just cook already
Serves 4.

Sunday, June 26, 2011

Chicken Parmesan

The best. It is the best feeling when my husband tells me that he loves a meal. He does not like red sauce, not at all. He wasn’t super excited when he saw what I had whipped up for dinner, until he took a bite. He said, “If you can make me like red sauce, anyone would like this!” He loved it. This red sauce is so perfectly sweet, it was beyond delicious.

Chicken Parmesan
Printable Version

4 whole Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
2 Tbs. Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ bunch Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
In a skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Serves 4-6.
Recipe adapted from Pioneer Woman

Tuesday, June 21, 2011

Brown Sugar Toffee Apple Dip

I couldn’t keep my hands off of this stuff! Really, there must have been some crack in it, we were all huddled around getting every last bite if we could! We had it for a baby shower, and boy was it perfect. You can serve it with anything, but crisp green apples really did the trick. Not to mention it is easy-peasy. Add this to your list of easy to makes, easy to please desserts.

Caramel Toffee Dip
Printable Version

1 package softened cream cheese
1/2 cup brown sugar
1/4 cup sugar
1 tsp vanilla
1 package english toffee chips

Cream the cream cheese and sugar. add vanilla and toffee chips. Serve with cold apple slices.

Recipe from Teddy and Wendy

Friday, June 17, 2011

Brownie Bites with White Chocolate Frosting

Yummy! I had these about 1 year ago at my sister in laws house. I have thought about making them ever since but I haven’t had the perfect even to show them off at. This week I threw a baby shower, and these were more than perfect! Since they are made in a mini cupcake pan, they are perfect to just pop in your mouth, and women were attracted to them because of the fruit! O, and the chocolate! The fudge that is hidden between the brownie and the amazing white chocolate frosting give these an extra dimension. O yum. I want one now.

Brownie Bites with White Chocolate Frosting

1 Package brownie mix OR one batch of Homemade Brownies
½ cup hot fudge
chopped strawberries, raspberries, or blueberries
white chocolate frosting, below

You can do whichever brownie recipe you prefer, or whichever time allows for!

Fill mini cupcake pans ¾ full with brownie batter. Bake for 10-12 minutes at 350 degrees, or until cooked through. Allow to cool before topping with about 1 tsp. of hot fudge, (do not heat the fudge up, just spread it on cold), then with White Chocolate Frosting, below. (If brownies poof up while cooking, feel free to cut off the tops in order to have a flat surface for the fudge and frosting.)

White Chocolate Frosting
4 ounces of cream cheese, softened
1/2 stick of butter, softened (8oz)
1 ounces of white chocolate, melted
1/2 tsp of almond or vanilla extract
1 ½  cups powdered sugar
Mix butter and cream cheese together then add remaining ingredients. Mix well. Put frosting into a pastry bag and pipe on cooled brownie bites. Top with desired fruit and enjoy!

Recipe from Wendy
Makes about 36 mini brownie bites

Thursday, June 16, 2011

Homemade Brownies

This is my first shot at homemade brownies...and mmm were they good! Top them with ce cream and they are even better. I always have all of the ingredients on hand, which will make these a go-to recipe when I need a little chocolate...or a lot for that matter. They are a one-pot shot, so clean up is a piece of cake! (Or brownie, I guess!) Try using this recipe for Brownie Bites with White Chocolate Frosting to jazz these homemade brownies up a bit! (shown above)

Homemade Brownies
Printable Version

12 oz chocolate chips (whichever type you prefer)
1 cup butter (2 sticks)
1 1/2 cups sugar
4 eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet, or halfed and put into an 8x8). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Recipe from Melanie

Monday, June 13, 2011

Hubby-friendly Coleslaw

  • Yes, it is called Hubby-friendly Coleslaw. Because, well, not all coleslaw is hubby-friendly, but this one is! He piled it on THIS PORK BURGER and loved it! Mine didn’t quite make it to my burger, I was too busy chowing on it right out of the bowl! (We didn’t have visitors, no worries...) Really, so yummy. Perfect for a side dish or a hot dog or burger topper!

    Hubby-friendly Coleslaw
    Printable Version

    8 ounces red cabbage, sliced thinly
    8 ounces carrots, shredded
    2/3 cup mayonnaise
    3 tablespoons vegetable oil
    1/2 cup white sugar
    1 tablespoon white vinegar
    1/4 teaspoon salt
    1/2 teaspoon poppy seeds

    Combine the red cabbage and carrots.
    Whisk together the mayo, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.`

    Makes 3 cups

    Pork Sliders

    Mmm Mmm Good. Sliders add a completely new spin to summer barbequing. My hubbs gobbled these babies up like they were something he had never tasted before! Now, don’t assume wrong, these babies are delicious, but they are actually very plain jane burgers. The pork and bacon combined give a subtle saltiness, and the garlic kicks it up a bit. They would be perfect for kiddos, and when paired with THESE SALMON BURGERS for the women, and topped with THIS COLESLAW, you’ll have the perfect BBQ!

    Pork Sliders
    Printable Version

    5 slices bacon, cooked
    1 clove garlic, minced
    1 pound ground pork
    Kosher salt and freshly ground pepper
    1/4 teaspoon dried rubbed sage
    Freshly ground pepper
    4 potato buns, split
    Unsalted butter, softened, for spreading
    Coleslaw, for topping

    Pulse the bacon and garlic in a food processor until coarsely ground.
    Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
    Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
    Serve the patties on the buns; top with coleslaw.

    Recipe from Food Network Mag
    Serves 4.

    Friday, June 10, 2011

    Perfect Salmon Burger

    The name says it all...Perfect salmon burgers. I have never had a salmon burger before, and I was a little skeptical, as was hubbs. We made them, ate them, and loved them! They were the perfect amount of “fishy” and tartness. the cayenne and scallions really bring these babies home. Not to mention the amazing crunch from the panko bread crumbs...I love, love, love panko.I felt so healthy after eating them too, so that is a definite plus!

    Perfect Salmon Burgers
    Printable Version

    1 ¼ lbs salmon filet, skin and bones removed
    2 Tbs. Dijon mustard
    1 Tbs. Mayonnaise
    1 Tbs. lemon juice
    ½ tsp. grated lemon zest
    pinch of cayenne pepper
    2 scallions, chopped
    1 cup plus 2 Tbs. panko bread crumbs
    salt and pepper
    4 buns

    Cut 3/4 of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.
    Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
    Line a baking sheet with parchment paper and brush with olive oil. (Or if you are grilling, use tin foil). With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
    Preheat the broiler(or grill). Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. (If grilling, place tin foil on grill and turn patties after about 6 minutes.) Transfer to a paper towel-lined plate to drain; season with salt.
    Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with mayonnaise and lettuce.

    Recipe from Food Network Mag
    Serves 4.

    Monday, June 6, 2011

    Grilled Pigs in a Blanket

    MMM, MMM, GOOD. I love hot dogs, I love bread, and I love baked pigs in a blanket. Why not grill them? HOLY COW what a good decision! I won’t ever grill hotdogs again without wrapping them in some delicious homemade pizza dough and THEN throwing them on the grill. These were amazing, I can’t wait for the summer!

    Grilled Pigs in a Blanket
    Printable Version

    12 hot dogs
    American cheese, if desired
    1 recipe pizza dough, cut into 12 long strips

    Heat your grill to 400 degrees.  Grill each hot dog as to put grill marks on them.  Don’t worry if they are not all the way cooked through. Remove from grill and place on each dough strip a half a slice of American cheese (if desired) and top with one grilled hot dog. Wrap dough in a twisting motion around hotdog.  Spray outside with nonstick spray and place on the top rack of the grill.  Let cook there for 13 to 15 minutes, turning occasionally, or until golden brown.

    Makes 12 hot dogs

    Thursday, June 2, 2011

    Perfectly Chocolate Chocolate Cake

    From the first bite of this chocolate cake, I knew I was in love. Talk about a moist party in your mouth! Every bite of this cake is deliciously moist and the frosting is so perfectly smooth it is unreal. My mouth is actually watering right now just writing about eating this. And to think...this recipe has always been at my fingertips! (I got it off of the Hersey’s Cocoa box!) Note: if you are layering your cake, I would consider doubling or one-and-a-halfing the frosting recipe.

    Perfectly Chocolate Chocolate Cake
    Printable Version

    2 cups sugar
    1-3/4 cups all-purpose flour
    3/4 cup HERSHEY'S Cocoa
    1-1/2 teaspoons baking powder
    1-1/2 teaspoons baking soda
    1 teaspoon salt
    2 eggs
    1 cup milk
    1/2 cup vegetable oil
    2 teaspoons vanilla extract
    1 cup boiling water
    Chocolate frosting (recipe follows)

    Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
    Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with chocolate frosting below.

    Pan Variations
    *One pan cake:: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

    *Three Layer Cake:: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

    *Bundt Cake:: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

    *Cupcakes:: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

    Chocolate Frosting
    1/2 cup (1 stick) butter
    2/3 cup HERSHEY'S Cocoa
    3 cups powdered sugar
    1/3 cup milk
    1 teaspoon vanilla extract

    Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
    Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

    Serves 12-15
    Recipe from Hersey’s