Tag: recipe

Recipe Wednesday (sort of)

I’m still under the weather and feeling pretty rotten. This “bug” is a pretty nasty one and it’s taking it’s toll on me. I feel like a limp noodle with a raw throat. Don’t think it is strep, though (a couple of you have asked) so I’m just taking my vitamins and listening to my body.

Since I feel so lousy, I’m not really thinking about food… or recipes.  So, rather than leave you hanging with nothing new today, I thought I would share a few recipes I’ve bookmarked on Delicious that I want to try someday.

If you have a recipe to share, add to the list by including it in a comment below. Maybe we’ll all get some new ideas to try out someday soon!

So, what have you got to share? Let’s see!

Saturday Sweetness

This is a recipe that is not for the faint of heart.

Seriously.

You must be a bona-fide chocoholic in order to truly appreciate it.

Otherwise, you may find yourself overwhelmed in chocolate-ness. Which, truly, might not be a bad place to be.  But, only if you are the kind of person who likes that sort of thing.

It all started simply enough.

Mom and my step-dad decided they had a hankering for a nine-layer cake.  There is some dissention as to who actually decided they wanted the cake first – neither is willing to take responsibility for the original idea.

When I got to town, it had become a full-blown obsession and we went on a hunt to find one – visiting a few local bakeries (even one run by an old high-school chum) only to find that “nobody bakes those anymore.” (the standard answer we received)

Apparently, nine-layer (or seven-layer) cakes are a pain to make and are prone to collapse/failure/all sorts of doom and gloom.

Mom and I decided we were not going to be thwarted so easily.

We would just make the cake ourselves.

We’re like that.

We don’t like taking “no” for an answer. We take it as a challenge.

So, we sought recipes for homemade icing and baked our cakes. (well, Mom baked the cake. I focused on the research.)

And the assembly began.

First we started with making the icing (recipe is at the end of this post)

The recipe called for 3-4 tablespoons of heavy cream.  But we found that we had to increase that amount considerably to make it to a good icing consistency.

After two batches of icing were prepared and the cakes were cut, we were ready for assembly.  We’d decided early on that there would not be seven, eight or nine layers. We were quite content with four.  That would be challenge enough.

So, we slathered on our homemade icing and piled on the layers.

Just as I was putting the finishing touches on the outer layer of icing my step-dad magically appeared in the kitchen and whisked the cake right out from under my spatula.

I didn’t even get to take a picture of my finished masterpiece!

After diving in (all three of us) it was determined that the cake was a success.  The number of layers were not really important.  (Truthfully, I think it is just a way for a pastry chef to show off.)

I did manage to get a picture of the cake the next day – it’s a little crumb-y but that is because the cake itself is so delicate.

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So, if you have a hankerin’ like we did, here’s a recipe for a truly decadent chocolate icing to go along with a standard yellow cake.

Chocolate Icing

3 cups powdered sugar

3/4 cups unsweetened cocoa

1 stick of butter (softened)

1/2 cup heavy cream

1 tsp vanilla

 

Sift cocoa, sugar together.  Combine 1 cup of sugar/cocoa with butter.  Add cream (1 tbsp at a time) and sugar/cocoa, alternately, until the icing is desired consistency. Add vanilla.

This is an icing recipe that really needs to be made with a mixer. I can tell you from experience that it truly doesn’t come together well without the mixer. 

The icing also needs to be refrigerated.  We made a double batch for this cake and had about 1 1/2 cups of extra icing left (which we’ll use for cupcakes next week)

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I’m thinking cookies

Every year, I bake dozens and dozens of cookies for the holidays. I used to host a cookie swap party and invited 20 or more ladies. We would all go home with five or six dozen cookies of ten or fifteen different varieties. In addition to that, I have always baked “goodie bags” for our close friends and the kids’ teachers.  I fill them with all sorts of baked treats.

I like to show my love that way.

It’s all my grandma’s fault. She taught me, as any good Italian grandma should, that the way to show love is to cook for people.

But, I digress.

As part of this baking bonanza, I try to find at least one new cookie recipe to add to my repertoire each year.  I scour cookbooks and online recipe sites looking for something that has a high yield, low component cost, and doesn’t require hours of effort and toil on my part. Not as easy as you might think, given that most holiday cookie recipes are the sort that are designed to “wow” people with their finished product.

I’m all about “wow-ing” people with the flavors, not the fancy icing or cutouts.  But that is just me.

So, I’m starting to ponder what my new cookie recipe will be this year.

I’ve been looking at some websites –image

MyRecipes.com offers a cookie countdown with a new cookie recipe every day in November.

This Mudslide cookie looks really good and reminds me of a “chocolate chewy” recipe I used to adore from a local bakery where I grew up.

FoodNetwork.com also offers a daily cookie recipe but I think it doesn’t begin until December 1st (or maybe after Thanksgiving).  This one you can subscribe to receive in your email as well.

AllRecipes.com also has a wealth of cookie recipes. I love the fact that I can read all the reviews (written by normal cooks like you and me) and then see any adaptations people have made. I like the feeling of empowerment I get to “tweak” a recipe myself and see how things turn out.

They have even identified their top cookie recipes in one place to make it easy to pick one out.

This year, I’m thinking about biscotti.  I made some years ago and they were a big hit. I have a few Weight Watchers biscotti recipes and I may dig those out and make some more.  I think those would be fun to make with my junior bakers’ assistance. 

Taste of Home also has a great cookie section. I love their recipes because they are submitted by “normal” people, too, and are usually just awesome. These Sour Cream biscotti sound pretty good – and like something you could use as a base and add other ingredients to for different versions.

I’m also a huge fan of the traditional butter cookie and the shortbread cookie, but I’ve never made those myself. I may have to dig up a recipe to try there, too.

What are your plans for holiday baking? Do you bake cookies?

Any good recipes to share?

I am planning to share some of my favorite cookie recipes in the next few weeks, so if you have any plans for baking yourself and want to try something new, you may want to check these out.

If you have any cookie favorites, send the recipes on over! I'd love to share yours with everyone, too!

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Looking for a recipe?

I have set up a list of all the recipes that have been posted here on the blog to make it easier for you to reference them if you’re looking for something and need to find it quickly.

Recipe Sticker 2 175x145

Just click on the image above.  It will always be in my bar over there as well, so it is easy to find.

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Breakfast Goodness

Many of you have asked for my baked oatmeal recipe. I used to make one that was so, so good, but not so healthy. I happened upon a recipe on the web on a WLS board and have been tweaking it for the past few months until I reached a point where it was reliably making the same moist, yummy goodness I had enjoyed in the not-so-healthy version.

This is a great breakfast bar. I usually eat one (almost) every day. They are great to make ahead and freeze or refrigerate. I make a batch about every two weeks, refrigerate my squares and warm one a day in the microwave.

The little princess loves them, too, as does SuperMan.

If you don’t have protein powder, you might have to fiddle with the moisture levels. I had to increase the moisture (adding the Greek yogurt) to get it the right consistency after baking with the added protein from the powder.  I have a non-WLS friendly recipe, so if you are interested in that, let me know in the comments and I can put it up here.

Here’s the recipe:

Baked Oatmeal

Prep Time: 5 min
Cook Time: 45 min
Ready In: 1 hour
Servings  12
Ingredients
  • 2 cups rolled oats
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup milk
  • 2 eggs
  • 1/2 cup cinnamon applesauce (one single serve cup)
  • 2 scoops protein powder (I use vanilla)
  • 1/4 cup Splenda brown sugar blend
  • 1 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 1 cup craisins
  • 1/2 cup raisins
  • 1 small container Greek Yogurt (~1 cup)
Directions
  1. Preheat oven to 325.
  2. Mix all ingredients, adding raisins & craisins last.
  3. Mixture will be soupy.
  4. Pour in greased 9×9 casserole.
  5. Sprinkle with cinnamon sugar if desired.
  6. Bake at 325 for 45 minutes.
  7. Let cool & cut into squares.
Footnotes

This is easily refrigerated or frozen and can be reheated. I usually make a batch and refrigerate until ready to eat. Then you can warm a square in your microwave for about 30 seconds and it tastes just-baked fresh.

 

And here is the link to print it out via allrecipes.com

So simple, yet so good

I am having one of my favorite salads for lunch today.

I don’t know why, but I have been on a salad kick lately. Maybe my body needs the greens.  It doesn’t matter. I’m just loving eating salads again. I haven’t had many since my surgery because it seemed silly to fill my belly with salad instead of protein.   Now that I’m getting closer to my goal, I’m eating a little more variety and the salads are back! Yay!

This is one of those salads you’d get at a fancy restaurant. All dolled up on a pretty plate and you’d think you were getting something super special. Until you deconstruct the salad and see how stinkin’ easy it is to make.

Then, it goes from “super special salad” that you eat only on occasion to “super duper salad” that you can eat anytime.

The magic of this salad is the blend of flavors.  The creamy, pungent gorgonzola mixed with the sweet crunch of the pears and topped with the bite of the balsamic dressing. 

Yum.

Sigh.

So good.

Here’s what I use:

IMG_0054

You need:

  • a pear (I used a bosc) Peeled and cored. Slice into about 1/8” thick slices
  • mixed greens – I used a spring green mix.
  • Balsamic dressing
  • gorgonzola cheese

That’s it!

Super-easy.

IMG_0055

Assemble your salad thusly and then drizzle with your dressing.

This is not a salad you want to “drown” in dressing.

You want the Balsamic to be a compliment to the cheese and pears.

And, quite honestly, the greens are just the transport vehicle for the yumminess.
(to me, anyway)

IMG_0056 

You can also add a little grilled chicken if you're feeling a little bit crazy. (or hungry)

Try this today.

You will be glad you did.

Trust me.

(have I steered you wrong yet?)

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Sprouting Feathers

My family loves chicken.  So much so that I think I could cook it for them every day and they would be happy.  Well, except for BigGirl (the Meatasauraus) who needs her steak and “pork butt” to be happy.

I seem to cook an awful lot of chicken recipes.  Do you?

This past weekend (as you know if you are a regular blog reader) I cooked 2 5-lb chickens on the grill. I used my beer can chicken recipe and they turned out super good. 

We ate some chicken on Sunday with our spaghetti and then I deboned the rest and saved it for recipes this week.

Last night I made chicken and dumplings (and a mess in my kitchen) and chicken salad with those leftovers.

I thought I’d share the recipes with you today.

But first, I must confess one thing.  When I cook, I’m one of those “dab of this, pinch of that, sprinkle a little of this” kind of cooks.  So, when you read my recipes, especially these two, remember that fact and feel free to get creative as you cook them.  I approximated in the recipes what I did last night while I prepared these two things, but other than the dumplings, the rest was just eyeballing it and flying by the seat of my pants (how is that for mixing my metaphors?)

Anyway, thought it was important to get those disclaimers out of the way.

If you don’t think of yourself as a good cook, I know it is a little intimidating to try to follow someone’s recipe when they don’t give you actual, definite amounts to go by.

But one thing to remember.  Cooking is more about the blending of flavors and seasonings and less about science.  Baking, well, that’s a whole ‘nother blog post.  Baking IS science. And I have the disaster stories from my experiments to prove it.  Baking is more precise.

Cooking, on the other hand is more like art.  Just go with the flow and see where it takes you. Usually to something good.

Ok, enough of my ramblings. I know you really just came here for the recipes anyway. 😉

Here’s a link to the chicken & dumplings recipe. I changed it only in that I used the leftover chicken and I substituted half whole wheat flour for my dumplings.  BigGirl said it was the best chicken and dumplings I’ve ever made. She ate two helpings.

Here’s the chicken salad recipe.  It is an approximation of the chicken salad my friend Donna makes. It’s got some non-traditional ingredients, but I love it. I eat it all by itself, unadulterated with bread or crackers (although it is good that way, too)

I hope you enjoy.

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You should bake this

I have it on good authority (my mom) that this is one of the best cakes you will ever bake.  She has just baked it and called me to tell me to bake it right away.  I have one in the oven, because, as we all know, I’m a very obedient daughter.  Of course I hung up the phone and started mixing! Mama said to!

I’m baking 2 small loaf cakes because I’m taking one to a friend who just had surgery. Everyone knows cake is the best medicine when you are recovering from surgery.  That, and my great-grandma’s sausage-rice casserole.  That’ll cure anything that’s wrong with you.

Brown sugar cake

Now that I've baked the cake and had a teensy-tiny sample, I can tell you it is soooo good. There's a rich, buttery taste to it.  I am thinking it would be great served on a cool fall morning with some tea or coffee.

Next time I make it I may add some diced apple and/or cinnamon.

But it is definitely worth a try.

Brown Sugar Cake

  • 1 pkg. (2-layer size) yellow cake mix
  • 1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 4 Eggs
  • 2/3 cup  BREAKSTONE'S or KNUDSEN Sour Cream
  • 2/3 cup Water
  • 1/2 cup  Oil
  • 1 cup packed brown sugar
  • 1 cup  chopped PLANTERS Pecans
  • 2 tsp. Powdered sugar
  1.  HEAT oven to 350ºF.
  2. BEAT first 6 ingredients with mixer 3 min. or until well blended. Add brown sugar and nuts; mix well.
  3. POUR into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
  4. BAKE 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. Sprinkle with powdered sugar just before serving.

I also added about 2-3 tablespoons of cinnamon sugar to the cake pan after I’d sprayed it with non-stick spray and before I poured the cake in. Next time, I may get crazy and add some to the cake, too.

*Click on the cake name to get a printable copy of the recipe. 🙂

Oh, and I'll be sitting over there in the corner in a diabetic coma after my little taste. If you need me, just nudge me.

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What’s for Dinner?

Here’s one of my favorite go-to recipes for the nights that SuperMan is working late and it’s just me and the girls for dinner.

Sesame Chicken BitesSesame Chicken Bites

Yum.

My girls love them just like they are straight out of the oven. No sauces, ketchup or anything needed.

I make them with two gallon sized zip top bags.

I use one for the mayo base coat mixture.  The second is used to hold the breading coating.  Easy cleanup and easy prep. Love that.

I use flash-frozen chicken tenders and cut them into bite-sized pieces.  This makes the dinner such a snap to make!

Here’s the recipe.  I think it would also be great to serve at a cocktail party with a little honey mixed with horseradish for a dipping sauce.

Sesame Chicken Bites

1 cup bread crumbs
1/4 cup (apprx) sesame seeds
1/2 cup mayonnaise
1 tsp dry mustard
2 tsp Houston House Seasoning
3 boneless, skinless chicken breast halves (Cut in bite-sized pieces)
(you can also use chicken tenders cut into pieces)

  1. Preheat oven to 425 degrees.
  2. In a large gallon zip top bag, mix the bread crumbs and sesame seeds. Add a dash of Houston House Seasoning
  3. In a small bowl, mix mayonnaise, mustard & house seasoning.  Pour into a second gallon zip bag.
  4. Drop chicken pieces into the mayo bag and toss to coat.  I usually let the pieces sit in the bag in the refrigerator for 5-10 minutes.
  5. Drop the mayo-coated chicken into the bread crumb/sesame seed mixture and toss to coat.
  6. Place chicken nuggets on sheet pan that has been sprayed with oil.
  7. Bake at 425 for approximately 15-20 minutes (or until chicken is done and coating is lightly browned)

I serve them with homemade french fries, a little fruit and sometimes some yogurt. Quick and easy – and healthy!

You can print the recipe here.

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