tag:blogger.com,1999:blog-87660051874094030392024-03-12T17:08:40.541-06:00Recipes Chez Moimichellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.comBlogger161125tag:blogger.com,1999:blog-8766005187409403039.post-34506929104797303852016-09-05T17:55:00.000-06:002016-09-05T18:05:00.188-06:00Homemade picnic buns1 1/2 c. lukewarm milk<br />
1/4 c. sugar<br />
2 t. salt<br />
2 pkgs. yeast (4 1/2 t.)<br />
1/2 c. water<br />
1 egg<br />
1/4 c. shortening<br />
7 - 7 1/2 c. flour<br />
<br />
Mix together lukewarm milk, sugar, salt.<br />
<br />
Proof yeast in 1/2 c. lukewarm water for 5 minutes, then add to mixture.<br />
<br />
Stir in egg and shortening.<br />
<br />
Add flour in 2 additions, using the amount necessary to make it easy to handle. Roll dough 1/2" thick and cut into 3 1/2" rounds. Place on greased baking sheet. Cover with damp cloth, let rise until double (30-45 minutes).<br />
<br />
Bake at 375 degrees for 12-15 minutes.<br />
<br />michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com0tag:blogger.com,1999:blog-8766005187409403039.post-67476355222307240462015-09-05T18:01:00.000-06:002016-09-05T18:01:55.094-06:00Sautéed asparagus and peas<strong>Sautéed Asparagus and Peas</strong><br />
(Sadly, I can't remember where I found this recipe. If you know the source, please let me know!)<br />
<br />
Serves 4<br />
<br />
<span style="text-decoration: underline;">Ingredients</span><br />
<br />
2 tablespoons unsalted butter<br />
¼ cup minced shallots<br />
1 bunch thin asparagus spears, ends trimmed and cut into 1½-inch pieces on a diagonal*<br />
1 cup thawed frozen or fresh peas<br />
Salt<br />
Freshly ground black pepper<br />
1 teaspoon honey<br />
<br />
<span style="text-decoration: underline;">Directions</span><br />
<strong><br /></strong>1. Melt butter in a medium saucepan over medium-low heat. Add shallots and cook, stirring frequently, until soft and translucent, about 4-5 minutes.<br />
<br />
2. Add asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until al dente. Add peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste (I usually add about 1/8 teaspoon more salt and a few twists of pepper) and serve.michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com0tag:blogger.com,1999:blog-8766005187409403039.post-1136969805747004062015-09-05T17:59:00.000-06:002016-09-05T17:59:50.973-06:00Coconut Shrimp<br />
<div style="background-color: white; color: #666666; font-family: Verdana, 'Lucida Grande', Arial, sans-serif; font-size: 11px; line-height: 16.5px; margin-bottom: 1em; margin-top: 0em;">
<span class="allCaps">This is from <a href="http://amyscott.squarespace.com/journal/2008/5/16/coconut-shrimp-with-pineapple-salsa-sauce.html">Breakfast, Lunch & Dinner</a> blog</span></div>
<div style="background-color: white; color: #666666; font-family: Verdana, 'Lucida Grande', Arial, sans-serif; font-size: 11px; line-height: 16.5px; margin-bottom: 1em; margin-top: 0em;">
<span class="allCaps"><br /></span></div>
<div style="background-color: white; color: #666666; font-family: Verdana, 'Lucida Grande', Arial, sans-serif; font-size: 11px; line-height: 16.5px; margin-bottom: 1em; margin-top: 0em;">
<span class="allCaps">Shrimp:</span> </div>
<div style="background-color: white; color: #666666; font-family: Verdana, 'Lucida Grande', Arial, sans-serif; font-size: 11px; line-height: 16.5px; margin-bottom: 1em; margin-top: 0em;">
28 large shrimp (about 1 1/2 pounds)<br />
1/3 cup cornstarch<br />
3/4 teaspoon salt<br />
1/2 to 3/4 teaspoon ground red pepper<br />
3 large egg whites<br />
1 1/2 cups flaked sweetened coconut<br />
Cooking spray<br />
<br />
<span class="allCaps">Salsa:</span> </div>
<div style="background-color: white; color: #666666; font-family: Verdana, 'Lucida Grande', Arial, sans-serif; font-size: 11px; line-height: 16.5px; margin-bottom: 1em; margin-top: 0em;">
1 cup finely chopped fresh pineapple<br />
1/3 cup finely chopped red onion<br />
1/4 cup finely chopped fresh cilantro<br />
1/4 cup pineapple preserves<br />
1 tablespoon finely chopped seeded jalapeño pepper<br />
1 1/2 tablespoons fresh lime juice<br />
1/4 teaspoon black pepper </div>
<div class="rcpdetail" style="background-color: white; color: #666666; font-family: Verdana, 'Lucida Grande', Arial, sans-serif; font-size: 11px; line-height: 16.5px;">
Preheat oven to 400°.<br />
<div style="margin-bottom: 1em; margin-top: 0em;">
<br />
To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.</div>
<div style="margin-bottom: 1em; margin-top: 0em;">
Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.</div>
<div style="margin-bottom: 1em; margin-top: 0em;">
Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.</div>
<div style="margin-bottom: 1em; margin-top: 0em;">
To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine. 4 servings (serving size: 7 shrimp and about 1/4 cup salsa). Sometimes I use a pineapple salsa from Costco instead of making my own.</div>
</div>
<div class="rcpdetail" style="background-color: white; color: #666666; font-family: Verdana, 'Lucida Grande', Arial, sans-serif; font-size: 11px; line-height: 16.5px;">
</div>
<span style="background-color: white; color: #666666; font-family: "verdana" , "lucida grande" , "arial" , sans-serif; font-size: 11px; line-height: 16.5px;">CALORIES 397(26% from fat); FAT 11.4g (sat 8.4g,mono 0.7g,poly 1g); PROTEIN 29.9g; CHOLESTEROL 194mg; CALCIUM 80mg; SODIUM 753mg; FIBER 2.2g; IRON 3.9mg; CARBOHYDRATE 45g</span><br />
<div style="background-color: white; color: #666666; font-family: Verdana, 'Lucida Grande', Arial, sans-serif; font-size: 11px; line-height: 16.5px; margin-bottom: 1em; margin-top: 0em;">
<br />
from <em>Cooking Light</em> magazine </div>
michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com0tag:blogger.com,1999:blog-8766005187409403039.post-58426120018765043312015-09-05T17:57:00.000-06:002016-09-05T17:58:04.263-06:00Chicken Tamale Casserole<br />
<ul style="font-family: arial, helvetica, sans-serif; font-size: 12px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 40px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1 cup</span> <span itemprop="name">(4 ounces) pre-shredded 4-cheese Mexican blend cheese, divided</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1/3 cup</span> <span itemprop="name">fat-free milk</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1/4 cup</span> <span itemprop="name">egg substitute (or 1 whole egg)</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1 teaspoon</span> <span itemprop="name">ground cumin</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1/8 teaspoon</span> <span itemprop="name">ground red pepper</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1 </span><span itemprop="name">(14 3/4-ounce) can cream-style corn</span><span itemprop="preparation"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1 </span><span itemprop="name">(8.5-ounce) box corn muffin mix (such as Jiffy)</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1 </span><span itemprop="name">(4-ounce) can chopped green chiles, drained</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount"></span><span itemprop="name">Cooking spray</span><span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1 </span><span itemprop="name">(10-ounce) can red enchilada sauce (such as Old El Paso) (I sometimes use green)</span><span itemprop="preparation"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">2 cups</span> <span itemprop="name">shredded cooked chicken breast</span> </li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1/2 cup</span> <span itemprop="name">fat-free sour cream</span> </li>
</ul>
<h3 style="color: #330033; font-family: arial, helvetica, sans-serif; font-size: 12px; font: normal normal bold 1.5em/normal arial, helvetica, sans-serif; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Preparation</h3>
<ol itemprop="instructions" style="font-family: arial, helvetica, sans-serif; font-size: 12px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">1. Preheat oven to 400°.</li>
<li style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.</li>
<li style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.</li>
</ol>
<div class="byline" style="font-family: arial, helvetica, sans-serif; font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 10px;">
<div class="author" style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<a href="http://www.cookinglight.com/" style="color: #cc0000; cursor: pointer; text-decoration: none;"><i style="font-weight: bold;"><b><span itemprop="author">Cooking Light</span></b></i></a><br />
<span itemprop="published">NOVEMBER 2008</span></div>
</div>
michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com0tag:blogger.com,1999:blog-8766005187409403039.post-55862374831274800732013-11-12T17:21:00.000-07:002013-11-12T17:21:25.677-07:00Kristi's Las Cruces Halloween Burritos<br />
<div style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px; text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><br /></span></div>
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span style="font-size: 13px;"><br />My friend Kristi has fond memories of eating these burritos at her town Halloween carnival.</span></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span style="font-size: 13px;"><br /></span></span>
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span style="font-size: 13px;">1 lb of ground beef<br />1 small can of green chilies<br />1 chopped white onion<br />2 shredded potatoes (peeled first) I use a cheese grater</span></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span style="font-size: 13px;">grated mozzarella<br /><br />Sauté ground beef and onion, then add shredded potatoes, green chiles, salt and pepper. (I added a little garlic powder and cumin as well.) Spoon mixture into a flour tortilla and sprinkle with <span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">mozzarella</span></span> cheese. Then individually wrap into tin foil and place in oven 350 for about 20 minutes. This steams each burrito and melts the cheese. These are great to send with family the next day for lunch. (You can also freeze the foil packages before baking and bake some at a later time.)</span></span><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span style="font-size: 13px;"><br /></span></span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">I got 9 medium burritos from the recipe as is. </span><span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span style="font-size: 13px;">You can stretch this recipe by adding more potatoes. </span></span>michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com0tag:blogger.com,1999:blog-8766005187409403039.post-21752807566906232012-08-26T20:09:00.000-06:002016-09-05T17:57:18.150-06:00Coconut toasted brussels sprouts<br />
<div style="background-color: white; color: #111111; font-family: 'Times New Roman', Times, Georgia, serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
<strong style="margin: 0px; padding: 0px;">This recipe comes from the <a href="http://www.howsweeteats.com/2012/02/toasted-coconut-brussels/">How Sweet It Is</a> blog.</strong></div>
<div style="background-color: white; color: #111111; font-family: 'Times New Roman', Times, Georgia, serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
<strong style="margin: 0px; padding: 0px;"><br /></strong></div>
<div style="background-color: white; color: #111111; font-family: 'Times New Roman', Times, Georgia, serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
<strong style="margin: 0px; padding: 0px;">Coconut Toasted Brussels</strong></div>
<div style="background-color: white; color: #111111; font-family: 'Times New Roman', Times, Georgia, serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
<em style="margin: 0px; padding: 0px;">serves 2-4</em></div>
<div style="background-color: white; color: #111111; font-family: 'Times New Roman', Times, Georgia, serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
1 pound brussels sprouts, stems removed and quartered</div>
<div style="background-color: white; color: #111111; font-family: 'Times New Roman', Times, Georgia, serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
1/4 teaspoon salt</div>
<div style="background-color: white; color: #111111; font-family: 'Times New Roman', Times, Georgia, serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
1/4 teaspoon pepper</div>
<div style="background-color: white; color: #111111; font-family: 'Times New Roman', Times, Georgia, serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
pinch of nutmeg</div>
<div style="background-color: white; color: #111111; font-family: 'Times New Roman', Times, Georgia, serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
1 1/2 tablespoons coconut oil, melted</div>
<div style="background-color: white; color: #111111; font-family: 'Times New Roman', Times, Georgia, serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
2 tablespoons lite coconut milk</div>
<div style="background-color: white; color: #111111; font-family: 'Times New Roman', Times, Georgia, serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
2-3 tablespoons toasted, shredded coconut</div>
<div style="background-color: white; color: #111111; font-family: 'Times New Roman', Times, Georgia, serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
Add quartered brussels to a bowl and sprinkle with salt, pepper and nutmeg. Drizzle with coconut oil and toss to coat.</div>
<div style="background-color: white; color: #111111; font-family: 'Times New Roman', Times, Georgia, serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
Heat a skillet oven medium-high heat and once hot, add brussels. Cook for 6-8 minutes, stirring occasionally until toasted and charred. Reduce heat to low and stir in coconut milk. Stir in 2 tablespoons toasted coconut, then transfer to a bowl to serve. Top with remaining toasted coconut.</div>
michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com0tag:blogger.com,1999:blog-8766005187409403039.post-77242160264902716812012-08-24T20:00:00.003-06:002016-09-05T17:56:40.425-06:00Cauliflower pizza crust!<br />
<div style="color: #333333; font-family: TitilliumText22LLight; line-height: 20px; margin-bottom: 20px; padding: 0px;">
<span style="margin: 0px; padding: 0px;">I found this recipe on Pinterest. It comes from the Fat Girl in a Skinny Body blog, you can check it out <a href="http://www.fatgirltrappedinaskinnybody.com/2011/06/basil-cauliflower-pizza/">here</a>.</span></div>
<div style="color: #333333; font-family: TitilliumText22LLight; line-height: 20px; margin-bottom: 20px; padding: 0px;">
<span style="margin: 0px; padding: 0px;">I had tried another recipe for cauliflower crust that was a total fail—it didn't stay together at all and I couldn't get it onto a plate without the whole thing turning into a pile of mush. This one promised to be a better cauliflower crust and it really delivered. We love it and it's a great substitute for a dough crust if you're cutting down on carbs.</span></div>
<div style="color: #333333; font-family: TitilliumText22LLight; line-height: 20px; margin-bottom: 20px; padding: 0px;">
<strong style="margin: 0px; padding: 0px;">Cauliflower Crust</strong><br />
Makes 4 individual pizzas</div>
<div style="color: #333333; font-family: TitilliumText22LLight; line-height: 20px; margin-bottom: 20px; padding: 0px;">
2 eggs<br />
2 cups mozzarella cheese<br />
2 cups riced cauliflower (grate the cauliflower on a cheese grater)<br />
2 garlic cloves, minced<br />
1/4 cup fresh julienned basil</div>
<div style="color: #333333; font-family: TitilliumText22LLight; line-height: 20px; margin-bottom: 20px; padding: 0px;">
Preheat oven to 450 degrees.</div>
<div style="color: #333333; font-family: TitilliumText22LLight; line-height: 20px; margin-bottom: 20px; padding: 0px;">
Line a cookie sheet with parchment paper, spray with non-stick spray.</div>
<div style="color: #333333; font-family: TitilliumText22LLight; line-height: 20px; margin-bottom: 20px; padding: 0px;">
In a medium bowl, combine riced cauliflower, basil, eggs and mozzarella. Divide into 4 amounts and press evenly on the parchment paper (you can omit the basil or substitute it for others herbs of your choice).</div>
<div style="color: #333333; font-family: TitilliumText22LLight; line-height: 20px; margin-bottom: 20px; padding: 0px;">
</div>
<div style="margin-bottom: 20px; padding: 0px;">
Bake the crusts at 450 degrees for 12-15 minutes.<br />
(I like 15 minutes.)</div>
<div style="margin-bottom: 20px; padding: 0px;">
Remove the cookie sheet from the oven and add desired toppings.</div>
<div style="margin-bottom: 20px; padding: 0px;">
<i>Fat Girl in a Skinny Body</i> recommends marinara, sliced zucchini and onions, and basil ricotta. Check her post for details.</div>
<div style="margin-bottom: 20px; padding: 0px;">
</div>
<div style="margin-bottom: 20px; padding: 0px;">
</div>
<div style="margin-bottom: 20px; padding: 0px;">
I've made it this way and it was quite good, but Marc wasn't really a fan of the ricotta on top. So this time, I made a <b>Thai chicken version:</b></div>
<div style="margin-bottom: 20px; padding: 0px;">
1 T. sweet chili sauce on each pizza; red onion strips; diced, cooked chicken; peanuts; more mozzarella on top; and a little cilantro sprinkled on after it bakes. Yum! I'm going to make a barbecue chicken or Hawaiian version next time.</div>
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<br />
<br />michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com0tag:blogger.com,1999:blog-8766005187409403039.post-61154879928301344012012-08-23T20:44:00.001-06:002013-09-09T13:01:15.564-06:00Linda Jibson's gluten-free monster cookies<div style="text-align: center;">
{Sadly, I forgot to take a picture of these. I'll rectify that ASAP.}</div>
<div style="text-align: center;">
<br /></div>
<br />
These do contain oatmeal, so if you are very gluten-sensitive, you may want to find an approved source of oatmeal or avoid these.<br />
<br />
I discovered accidentally that these cookies are possibly even better when frozen and then slightly thawed. You're welcome.<br />
<br />
2/3 c. butter<br />
2 c. + 2 T. peanut butter<br />
1 1/2 c. brown sugar<br />
1 1/3 c. white sugar<br />
1 t. vanilla<br />
4 eggs<br />
2 1/2 t. baking soda<br />
1/3 bag chocolate chips<br />
1/3 bag peanut m&m's<br />
6 c. oats<br />
<br />
Cream butter, peanut butter, and both sugars. Mix in eggs, vanilla, and baking soda. Add oats, chocolate chips, and m&m's.<br />
<br />
Use 1/3 c. measure as a scoop and bake 6 at a time. Bake at 350º for 10-12 minutes.michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com2tag:blogger.com,1999:blog-8766005187409403039.post-44030486211157747322012-01-21T08:49:00.000-07:002012-01-21T09:04:55.995-07:00Oatmeal (Walnut) Cocoa Nib Cookies<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://coquille.smugmug.com/Photography/daily-life/i-rbMxwd8/0/M/MG6090-M.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 399px;" src="http://coquille.smugmug.com/Photography/daily-life/i-rbMxwd8/0/M/MG6090-M.jpg" alt="" border="0" /></a>{recipe from Joy the Baker}<br /></div><div class="printable"> <p><strong><br /></strong></p><p><strong>Oatmeal Walnut Cocoa Nib Cookies</strong></p> <p>makes about 2 1/2 dozen cookies</p> <p>1 cup (2 sticks) butter, softened</p><p>1 cup granulated sugar</p> <p>1 cup brown sugar, packed</p> <p>2 large eggs</p> <p>2 teaspoons pure vanilla extract</p> <p>2 cups all-purpose flour</p> <p>1 teaspoon baking powder</p> <p>1 teaspoon baking soda</p> <p>3/4 teaspoon salt</p> <p>2 1/2 cups old fashioned oats</p> <p>1 cup coarsely chopped walnuts (optional—I didn't use them because my family doesn't like them, but I'm sure they would be great)<br /></p> <p>1/2 cup cocoa nibs*</p> <p>1 cup semisweet chocolate chips</p> <p>Preheat oven to 350 degrees F.<br /></p> <p>In the bowl of an electric stand mixer, fitted with a paddle attachment, add butter and sugars. Beat on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. Stop the mixer, scrape down the sides of the bowl, and beat in eggs. Add eggs one at a time, beating for one minute on medium speed between each addition. Beat in the vanilla extract.</p> <p>In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture all at once to the butter and egg mixture. Beat on low speed until the mixture just comes together. It's okay if all of the flour isn't completely mixed in.<br /></p> <p>Add the oats, walnuts, cocoa nibs, and chocolate chips. Remove the bowl from the mixer and use a spatula to finish incorporating the mixture by hand. Mix together until no flour bits remain, and everything is well mixed together.</p> <p>Scoop dough out by the tablespoonful onto baking sheets with parchment paper or silpat (I always use silpat for cookies.) (I got a cookie scoop for Christmas and I love it! Uniform cookie size.) Bake for 10 to 13 minutes until toasted brown on top. Remove from the oven. Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.</p> <p>*Cocoa nibs are bits of crushed cocoa beans and they are fabulous! They taste vaguely of dark chocolate and provide the perfect crunch in these cookies. I bought mine in France, but apparently you can buy them on amazon or maybe even in your grocery store. Well worth it—they totally make these cookies.<br /></p></div>michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com1tag:blogger.com,1999:blog-8766005187409403039.post-49376288812678702542011-09-30T09:47:00.000-06:002011-09-30T09:47:00.629-06:00Peanut butter Nutella chocolate chip cookies!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://coquille.smugmug.com/Home/Food/i-gzPs77T/0/M/MG9597-M.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 399px;" src="http://coquille.smugmug.com/Home/Food/i-gzPs77T/0/M/MG9597-M.jpg" alt="" border="0" /></a><br />I found this recipe on Pinterest and decided to try it out yesterday. Holy deliciousness!! These just may be my new favorite cookie. The flavor and texture are amazing. My whole family loved them and anxiously awaits the next batch.<br /><br />Note: this recipe only makes 24 smallish cookies, so I highly recommend a double batch.<br /><br /><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >1 1/3 cup all-purpose flour</span><span style="font-size:100%;"><br /></span><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >1 tablespoon unsweetened cocoa</span><span style="font-size:100%;"><br /></span><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >1/4 teaspoon baking powder</span><span style="font-size:100%;"><br /></span><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >1/4 teaspoon baking soda</span><span style="font-size:100%;"><br /></span><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >1/2 teaspoon of salt</span><span style="font-size:100%;"><br /></span><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >1 stick unsalted butter, softened</span><span style="font-size:100%;"><br /></span><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >2/3 cup granulated sugar</span><span style="font-size:100%;"><br /></span><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >1/3 cup light brown sugar</span><span style="font-size:100%;"><br /></span><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >1/3 cup Nutella</span><span style="font-size:100%;"><br /></span><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >1/3 cup peanut butter</span><span style="font-size:100%;"><br /></span><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >1/2 teaspoon vanilla extract</span><span style="font-size:100%;"><br /></span><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >1 large egg</span><span style="font-size:100%;"><br /></span><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >1/2 cup miniature semisweet chocolate chips</span><span style="font-size:100%;"><br /><br /></span><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >1. Mix together flour, cocoa, baking powder, baking soda and salt. Set aside dry ingredients.</span><span style="font-size:100%;"><br /><br /></span><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >2. Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and peanut butter and vanilla extract. Mix in egg.</span><span style="font-size:100%;"><br /><br /></span><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >3. Add flour mixture and mix until just incorporated. Add chocolate chips.</span><span style="font-size:100%;"><br /><br /></span><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >4. Chill for at least 1 hour.</span><span style="font-size:100%;"><br /><br /></span><span style="font-family: georgia;font-family:Verdana,sans-serif;font-size:100%;" >5. Drop tablespoons of dough 2 inches apart onto parchment lined baking sheets. Bake at 350 degrees for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.</span>michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com2tag:blogger.com,1999:blog-8766005187409403039.post-39299472295332285142011-09-28T18:02:00.000-06:002011-09-29T09:53:09.422-06:00spice-rubbed tri tip roast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://coquille.smugmug.com/Book-club/birthdays-1/i-z58TZTL/0/M/MG9311-M.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 399px;" src="http://coquille.smugmug.com/Book-club/birthdays-1/i-z58TZTL/0/M/MG9311-M.jpg" alt="" border="0" /></a><br />This recipe from allrecipes.com is a new staple in my repertoire, as it is easy and delicious. I like to use the leftovers in my lunch salads.<br /><br />I buy tri-tip roast in a 2-pack at Costco and freeze them individually in ziploc bags with a little olive oil, garlic, balsamic vinegar, and salt and pepper. That way, they are already marinated when I defrost them. Couldn't be simpler! (I eliminate the olive oil from the recipe and decrease the salt when I'm using one of my thawed roasts.) I usually have some of the spice rub left over, and it's also delicious on pan-fried chicken breasts.<br /><div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3> <ul><li class="plaincharacterwrap ingredient"> 1 1/4 tablespoons paprika</li><li class="plaincharacterwrap ingredient"> 1/2 - 1 tablespoon kosher salt</li><li class="plaincharacterwrap ingredient"> 1 teaspoon garlic powder</li><li class="plaincharacterwrap ingredient"> 1/2 teaspoon ground black pepper</li><li class="plaincharacterwrap ingredient"> 1/2 teaspoon onion powder</li><li class="plaincharacterwrap ingredient"> 1/2 teaspoon ground cayenne pepper</li><li class="plaincharacterwrap ingredient"> 1/2 teaspoon dried oregano</li><li class="plaincharacterwrap ingredient"> 1/2 teaspoon dried thyme</li><li class="plaincharacterwrap ingredient"> 2 tablespoons olive oil</li><li class="plaincharacterwrap ingredient"> 1 (3 pound) sirloin tip roast (tri-tip)<br /></li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes. </span></li><li><span class="plaincharacterwrap break"> Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. </span></li><li><span class="plaincharacterwrap break"> Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture. </span></li><li><span class="plaincharacterwrap break"> Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing. </span></li></ol> </div> <a name="nutritionpanel" class="nutritionanchor"></a> <h3><br /></h3>michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com2tag:blogger.com,1999:blog-8766005187409403039.post-59472518931416420802011-08-24T15:45:00.002-06:002011-08-24T16:02:20.419-06:00Thai basil shrimp risotto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://coquille.smugmug.com/Home/Food/i-hnqrNGL/1/M/MG9246-M.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 399px;" src="http://coquille.smugmug.com/Home/Food/i-hnqrNGL/1/M/MG9246-M.jpg" alt="" border="0" /></a>
<br />Max made this for dinner when my parents were visiting, and we all agreed that it was <span style="font-style: italic;">really</span> good. Definitely one to add to the repertoire.
<br />
<br />2 T. canola oil
<br />1 pound small shrimp, rinsed and dried
<br />kosher salt and freshly ground black pepper
<br />3 T. unsalted butter
<br />2 T. minced garlic
<br />1 small onion, cut into an 1/8" dice
<br />2 c. arborio or sushi rice
<br />1 c. dry white wine
<br />5-6 c. hot chicken broth
<br />12 Thai basil leaves, cut into very fine strips (I couldn't find Thai basil, so I just used regular)
<br />juice of one lime
<br />
<br />Heat a large saucepan over medium-high heat. Add 1 T. of oil and swirl to coat the bottom. When the oil is hot, add the shrimp and sauté, stirring, until the shrimp are pink, about 1 minute. Season with salt and pepper. Transfer the shrimp to a plate and set aside.
<br />
<br />Add the remaining tablespoon of oil 1 T. of the butter. When the mixture is hot, add the garlic and onions and sauté until soft, 1-2 minutes. Add the wine, deglaze the pan, and simmer until the liquid has been absorbed by the rice, 2-3 minutes.
<br />
<br />Ladle in the stock 1/2 cup at a time, allowing each addition to be absorbed by the rice before adding the next. Continue until the rice is al dente, about 10 minutes. Return the shrimp to the rice, add the basil, remaining 2 T. of butter, and lime juice. Stir. Taste to adjust the seasoning.
<br />
<br />Transfer the risotto to four individual serving bowls and serve.
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<br />from <a href="http://www.amazon.com/Simply-Ming-One-Pot-Meals-Affordable/dp/1906868360/ref=sr_1_2?ie=UTF8&qid=1314223276&sr=8-2">Simply Ming One-Pot Meals</a>
<br />michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com0tag:blogger.com,1999:blog-8766005187409403039.post-64086051448535556462011-06-06T23:02:00.003-06:002011-06-06T23:09:59.499-06:00Thai Curry Chicken and Cauliflower<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://coquille.smugmug.com/Photography/daily-life/i-KBQ54hd/0/M/MG8565-M.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 399px;" src="http://coquille.smugmug.com/Photography/daily-life/i-KBQ54hd/0/M/MG8565-M.jpg" alt="" border="0" /></a>This is a great alternative to salad for my low-carb lunches – I make it one day and eat it for several. The cauliflower is a great stand-in for rice or potatoes, and I just happen to love cauliflower.<br /><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount" class="ingredient-amount">2 cups</span><span itemprop="name"> fresh cauliflower florets</span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount" class="ingredient-amount">1 cup</span><span itemprop="name"> fresh green beans</span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount" class="ingredient-amount">1/2 </span><span itemprop="name">onion</span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount" class="ingredient-amount">4 whole</span><span itemprop="name"> boneless, skinless chicken breasts</span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount" class="ingredient-amount">2 T. </span><span itemprop="name">olive oil</span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount" class="ingredient-amount">1 T. </span><span itemprop="name">red curry paste</span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount" class="ingredient-amount">2 cloves </span><span itemprop="name">garlic, crushed</span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount" class="ingredient-amount">1 T. </span><span itemprop="name">fresh chopped or grated ginger</span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount" class="ingredient-amount">1 can</span><span itemprop="name">(14 Oz. Size) coconut milk</span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount" class="ingredient-amount">2 T. </span><span itemprop="name">butter</span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount" class="ingredient-amount">1 pinch</span><span itemprop="name"> salt (add more to taste)</span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount" class="ingredient-amount">2 T. </span><span itemprop="name">fish sauce</span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount" class="ingredient-amount">1 T. </span><span itemprop="name">yellow curry powder (add more for a spicier dish)</span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount" class="ingredient-amount">2 T. </span><span itemprop="name">sugar or Splenda (Splenda for carb watchers)<br /></span></span><p>Please note that this recipe comes together a lot easier if the veggies and meat are chopped/crushed/grated ahead of time.</p> <p>Begin by preparing the fresh vegetables. Put two medium-sized pots of water on the stovetop to boil, each with about an inch of water.</p> <p>While the water coming to a boil, rinse the cauliflower in cold water. Trim the florets off the stem. Place them into one of the pots of boiling water, reduce the heat to low, and simmer the cauliflower with the lid slightly ajar for 12 minutes.</p> <p>To prepare the green beans, rinse well, trim the ends off and cut the beans into 1-inch pieces.</p> <p>Place the green beans in the second pot of boiling water and reduce the heat to low. Keep the cover of this pot ajar as well. (Placing the lid ajar while cooking them helps preserve the green color.) Simmer until slightly undercooked, about 10 minutes. They will finish cooking with the rest of the dish.</p> <p>While the veggies are cooking, dice the onion and set aside.</p> <p>Chop the boneless, skinless chicken breasts into bite-sized pieces.</p> <p>Heat the oil on medium-high heat for a minute or two and add the onion. Add the red curry paste, crushed or chopped garlic, as well as the chopped or grated ginger (optional).</p> <p>Open up the coconut milk and spoon 3 or 4 scoops into the mixture, to help blend the curry paste.</p> <p>Continue to cook this mixture, keeping a close eye on it so it doesn’t burn, until the onions turn translucent. When the onions have softened, add the chopped chicken.</p> <p>Meanwhile, keep an eye on the timers for the steaming vegetables. When they finish, pull them off of the heat and drain them. Reserve the green beans to be added to the chicken and curry.</p> <p>To prepare the cauliflower, add the butter and salt to taste. If desired, stir with a fork to break down the cauliflower into smaller pieces. Set aside.</p> <p>Cook the chicken mixture until the chicken is mostly done; about 8 or 9 minutes, while stirring frequently. Then add the remainder of the coconut milk, the fish sauce, green beans, the yellow curry powder, sugar, and a dash of salt. Simmer for 5 to 7 minutes, or until the chicken is fully cooked. Thin with water if needed.</p> <p>Serve by placing a large scoop of curry chicken over a bed of cauliflower.</p>michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com1tag:blogger.com,1999:blog-8766005187409403039.post-73101123506815509892011-05-21T17:08:00.003-06:002011-05-21T17:08:00.631-06:00Stuffed French Toast with Raspberry SauceThis is a great dish to serve for Father's Day! (It's a bit high effort for breakfast, so I save it for special occasions.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://coquille.smugmug.com/Photography/daily-life/MG4540/910710504_GCNpb-M.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 399px;" src="http://coquille.smugmug.com/Photography/daily-life/MG4540/910710504_GCNpb-M.jpg" alt="" border="0" /></a><br />1 8-oz. package cream cheese<br />1/4 c. peach preserves (or apricot)<br />1 t. vanilla<br />1/4 c. chopped walnuts or pecans<br />2 T. Bailey's Irish cream, optional<br />8 slices Texas-style thick bread<br />1/2 c. apple juice<br />1/2 c. orange juice<br />1/2 c. puréed and strained frozen raspberries<br />1/4 c. white corn syrup<br />2 T. water<br />1 T. cornstarch<br />3 large eggs, beaten<br />3/4 c. half and half<br />1 t. vanilla<br />1 T. Frangelico liqueur, optional<br />1/4 c. vegetable oil<br />fresh fruit, such as apple slices or grapes<br />powdered sugar<br />mint leaves for garnish<br /><br />Make filling by combining softened cream cheese, peach preserves, a teaspoon of vanilla, nuts and Irish cream, if using. Beat with an electric mixer until smooth.<br /><br />Spread filling on four slices of bread, covering completely to edges. Top with remaining slices and gently push together. Refrigerate.<br /><br />To make the sauce, place apple and orange juices and raspberries in pan. Add corn syrup and simmer gently. Combine water and cornstarch; add to sauce and cook until slightly thickened. Set aside.<br /><br />Combine eggs, half and half, vanilla and liqueur. Dip bread in egg mixture, completely covering, but do not soak.<br /><br />Heat oil in a nonstick sauté pan, and cook bread until brown. Keep warm while browning remaining slices.<br /><br />To serve, cut bread diagonally in quarters. Pour a little sauce in each plate and stand toast wedges upright around the sauce. Arrange fruit on plate. Lightly sprinkle with powdered sugar, and garnish with mint leaves.<br /><br />*I don't bother with the two different liqueurs. I just use whatever I have on hand – usually some kind of brandy.michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com0tag:blogger.com,1999:blog-8766005187409403039.post-14540933742473391292011-03-25T18:43:00.002-06:002011-03-25T18:47:59.468-06:00Ravioli with Brussels Sprouts and Bacon<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://coquille.smugmug.com/Home/Food/MG6429/1040302575_BJT9N-M.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 399px;" src="http://coquille.smugmug.com/Home/Food/MG6429/1040302575_BJT9N-M.jpg" alt="" border="0" /></a>{recipe from Real Simple}<br /></div><br />1 lb. cheese ravioli (fresh or frozen)<br />6 slices bacon<br />3 T. olive oil<br />1/2 c. pecan halves, coarsely chopped<br />1/2 lb. Brussels sprouts, thinly sliced<br />kosher salt and black pepper<br />1 T. white wine vinegar<br />grated parmesan, for serving<br /><br />Cook the ravioli according to the package directions.<br /><br />Meanwhile, cook the bacon until crisp, 6-8 minutes. Transfer to a paper towel-lined plate and break into pieces when cool.<br /><br />Wipe out skillet and heat 2 T. oil over medium heat. Add pecans and cook, stirring frequently, until lightly toasted, 2-4 minutes. Add the Brussels sprouts, 1/2 t. salt, and 1/4 t. pepper and cook, tossing occasionally, until just tender, 3-4 minutes more. Stir in the vinegar. Add the bacon and toss to combine.<br /><br />Serve the Brussels sprouts mixture over the ravioli, drizzle with the remaining tablespoon of oil, and top with parmesan.michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com4tag:blogger.com,1999:blog-8766005187409403039.post-32218108667838395052011-01-26T22:50:00.004-07:002011-01-27T12:59:17.087-07:00Paradise Bakery-style Sugar Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://coquille.smugmug.com/Home/Food/MG7854/1169167176_9cMXa-M.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 399px;" src="http://coquille.smugmug.com/Home/Food/MG7854/1169167176_9cMXa-M.jpg" alt="" border="0" /></a><br />I can't remember where I first saw this recipe. When you want sugar cookies without the hassle of chilling, rolling, cutting, and frosting, these are the answer. (Eva likes them with jimmies; I like them with sugar crystals.)<br /><br /> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">cup</span></span><span style=""> </span> </span> sugar<br /> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">cup</span> powdered sugar</span></span><br /> <span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">cups</span></span> shortening</span><br /> <span class="ingredient"><span class="amount"><span class="value">3/4</span> <span class="type">teaspoon</span></span> vanilla<span class="name"></span></span><br /> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">large</span></span> egg<span class="name">, beaten </span> </span> <br /> <span class="ingredient"><span class="amount"><span class="value">4 1/3</span> <span class="type">cups</span></span> cake flour<span class="name"><span style="text-decoration: underline;"></span></span></span>*<br /> <span class="ingredient"><span class="amount"><span class="value">3/4</span> <span class="type">teaspoon</span></span> baking soda<span class="name"> </span> </span> <br /> <span class="ingredient"><span class="amount"><span class="value">3/4</span> <span class="type">teaspoon</span></span> baking powder</span><br /> <span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">teaspoon</span></span> salt</span><br /> <span class="name">sugar</span>, for decorating<span><br /><br />Preheat oven to 375°.</span><span><br /><br />In a medium bowl, cream together the sugars and shortening using an electric mixer.</span><span> Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.</span><span> Increase speed to medium and mix for 3 minutes. </span><span><br /><br />Slowly add vanilla and egg while mixing.</span><span><br /><br />In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.</span><span><br /><br />Scoop with an ice-cream scoop and roll in sugar.</span><span> Place directly on cookie sheet. Flatten slightly with palm of hand.</span><span><br /><br />Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.</span><div class="pod directions"><span class="instructions"> </span></div><br />*very important! The cake flour, in addition to not overmixing, gives these cookies their tender, crumbly texture.michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com1tag:blogger.com,1999:blog-8766005187409403039.post-34979324168085535992011-01-21T14:17:00.000-07:002011-01-21T14:26:47.264-07:00Fish Tacos with Lime-Cilantro Crema<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img4.myrecipes.com/i/recipes/ck/06/12/fish-tacos-ck-1559245-l.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://img4.myrecipes.com/i/recipes/ck/06/12/fish-tacos-ck-1559245-l.jpg" alt="" border="0" /></a>{photo courtesy myrecipes.com}<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://coquille.smugmug.com/Home/Food/MG7833/1163704287_TWidW-M.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 404px;" src="http://coquille.smugmug.com/Home/Food/MG7833/1163704287_TWidW-M.jpg" alt="" border="0" /></a><br />I first had this dish when we were at the Outer Banks with my family last summer. I recreated it from memory, and it was good. But this week Jessie directed me to the actual recipe (Cooking Light, 2006) and I made it again. This is officially one of my new favorite meals, and Marc and Max really like it as well.<br /><div class="rcpdetail" id="mainstats"> <p> <strong style="font-weight: normal;">Yield:</strong> 4 servings (serving size: 2 tacos)<br /> </p> </div> <div class="rcpdetail" id="ingredients"> <span style="font-weight: bold;">Crema:</span><br /><br /> 1/4 cup thinly sliced green onions<br /> 1/4 cup chopped fresh cilantro<br /> 3 tablespoons fat-free mayonnaise<br /> 3 tablespoons reduced-fat sour cream<br /> 1 teaspoon grated lime rind<br /> 1 1/2 teaspoons fresh lime juice<br /> 1/4 teaspoon salt<br /> 1 garlic clove, minced<br /><br /> <span style="font-weight: bold;">Tacos:</span><br /> 1 teaspoon ground cumin<br /> 1 teaspoon ground coriander<br /> 1/2 teaspoon smoked paprika<br /> 1/4 teaspoon ground red pepper<br /> 1/8 teaspoon salt<br /> 1/8 teaspoon garlic powder<br /> 1 1/2 pounds red snapper fillets (I used tilapia)<br /> Cooking spray<br /> 8 (6-inch) corn tortillas (I used more, because we like to double them up)<br /> 2 cups shredded cabbage </div> <div class="rcpdetail" id="preparation"> <p>Preheat oven to 425°.</p><p>To prepare crema, combine the first 8 ingredients in a small bowl; set aside.</p><p>To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions (I spray them with Pam, sprinkle them with salt, and warm them in a small skillet). Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.</p> </div>michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com2tag:blogger.com,1999:blog-8766005187409403039.post-51000512310477572702010-12-27T21:30:00.000-07:002010-12-27T22:04:41.141-07:00Nita's Famous Pecan LogsThis recipe comes from my grandmother Taylor, and was passed around at her funeral earlier this year. I didn't know she had a famous recipe, and thought I really should try it!<br /><br />Be warned, however, this recipe is not for the faint of heart. Start two days before you want to have the finished product.<br /><br /><br /><span style="font-weight: bold;">nougat cream center:</span><br /><br />3 c. sugar<br />1 1/3 c. Karo syrup<br />1/4 c. melted butter<br />1 c. water<br />2 egg whites, beaten<br />1 t. vanilla<br />1/2 t. salt<br /><br />Combine 3/4 c. sugar, 2/3 c. Karo, 1/4 c. water. Boil to soft ball stage. Pour syrup over beaten egg whites, and continue beating until slightly cool (about 5 minutes). Make a well in center. Let stand while you make second syrup.<br /><br />2 1/4 c. sugar<br />2/3 c. Karo<br />3/4 c. water<br /><br />Combine above ingredients and cook over medium heat to 258º. Pour all at once into center of egg white mixture. Beat vigorously until thoroughly mixed. Stir in butter, vanilla, and salt. Beat well.<br /><br />Let stand, beating occasionally, until very stiff. Press mixture into a well-buttered 9x13 pan. Cover and let stand a day or two refrigerated. Cut into bars and freeze.<br /><br /><a href="http://coquille.smugmug.com/Holidays/Christmas-2010/MG7608/1134947230_Dhrnq-M.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 399px;" src="http://coquille.smugmug.com/Holidays/Christmas-2010/MG7608/1134947230_Dhrnq-M.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;">caramel:</span><br /><br />2 c. sugar<br />1 1/4 c. Karo<br />1/2 t. salt<br />1 1/2 c. light cream (add 1/2 c. at a time)<br />1 t. vanilla<br /><br />Cook sugar, Karo, and 1/2 c. cream, stirring well until it begins to boil. Add another 1/2 c. cream. Cook to 236º. Add remaining 1/2 c. cream and cook again to 236º. Transfer to double boiler to keep hot.<br /><br />With two forks, roll bar into caramel. Lift out into bowl of chopped pecans. Press nuts onto bar. Cool.<br /><br /><a href="http://coquille.smugmug.com/Holidays/Christmas-2010/MG7642/1135942498_ANEzD-M.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 399px;" src="http://coquille.smugmug.com/Holidays/Christmas-2010/MG7642/1135942498_ANEzD-M.jpg" alt="" border="0" /></a>These are delicious and make for an impressive treat, but you do have to work for it!michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com3tag:blogger.com,1999:blog-8766005187409403039.post-59382067738228884342010-12-13T09:34:00.003-07:002010-12-13T09:54:39.002-07:00Peanut Butter Pretzel Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://coquille.smugmug.com/Home/Food/MG7532/1124967545_GpSHi-M.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 399px;" src="http://coquille.smugmug.com/Home/Food/MG7532/1124967545_GpSHi-M.jpg" alt="" border="0" /></a><br />Another great recipe from <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/peanut-butter-pretzel-chocolate-chip-cookies-2/">Tasty Kitchen</a> – these were an instant hit with the whole family! The peanut butter is subtle. The pretzels provide the perfect amount of crunch and a nice salty foil for all the sweet. (Nothing ruins a cookie for me like a lack of good salty balance.) I'm sure we will make these again and again.<br /><br /><br />½ c. butter or margarine (softened)<br />½ c. shortening<br />¼ c. creamy peanut butter<br />¾ c. packed brown sugar<br />¾ c. sugar<br />2 eggs<br />1 t. vanilla<br />2 ¼. flour<br />1 t. baking soda<br />1 t. salt<br />¾ c. coarsely crushed pretzels<br />1 ½ c. semi-sweet chocolate chips <br />Cream together butter/margarine, shortening, peanut butter and both sugars. When light and fluffy and thoroughly combined, mix in one egg at a time. Then mix in vanilla. In a separate bowl, whisk together flour, baking soda and salt. Stir into creamed ingredients in 2 or 3 additions, just until thoroughly combined. Stir in pretzels and chocolate chips.<br /><br />Bake at 350 degrees for 8-10 minutes, until just browning on the edges and not quite set in the center. Let cool on the baking sheet 2 minutes before removing to a wire rack to cool completely. Makes 3-4 dozen cookies.michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com4tag:blogger.com,1999:blog-8766005187409403039.post-35859153043422755402010-11-27T08:45:00.000-07:002010-11-27T09:42:41.504-07:00Crockpot Pesto Lasagna<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRNYGLJPrEq6kXjqts8I5k5TcEHeXhDHC2rvmF2N3iQm64R6qhVDiMkAE14MQrJBSbAcFC0DclVXTCSHQyf-4voeG9Updl4vtyvN9FUvhVmUvtNwsXWdchPKmMjByY61xvJa2PE-Cc9eC/s320/IMG_9102.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRNYGLJPrEq6kXjqts8I5k5TcEHeXhDHC2rvmF2N3iQm64R6qhVDiMkAE14MQrJBSbAcFC0DclVXTCSHQyf-4voeG9Updl4vtyvN9FUvhVmUvtNwsXWdchPKmMjByY61xvJa2PE-Cc9eC/s320/IMG_9102.JPG" alt="" border="0" /></a>{photo and recipe from <a href="http://crockpot365.blogspot.com/">A Year of Slow Cooking</a>}<br /></div><br /><span style="font-family:arial;">1 (26-ounce) jar prepared pasta sauce</span><br /><span style="font-family:arial;">1 (10-ounce) box <span class="highlighted1">lasagna</span> noodles</span><br /><span style="font-family:arial;">1 (11-ounce) container <span class="highlighted0">pesto</span> </span><br /><span style="font-family:arial;">1 (15-ounce) container ricotta cheese</span><br /><span style="font-family:arial;">1 (12-ounce) bag baby spinach</span><br /><span style="font-family:arial;">1 cup grated Parmesan cheese</span><br /><span style="font-family:arial;">16 ounces mozzarella cheese, sliced</span><br /><span style="font-family:arial;">1/4 cup water</span><br /><br /><span style="font-family:arial;">Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your slow cooker and swirl it around. Add a layer of uncooked <span class="highlighted1">lasagna</span> noodles (you're going to have to break them to make a layer). Smear ricotta cheese and <span class="highlighted0">pesto</span> onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses. Repeat layers until you've run out of ingredients. The spinach is fluffy, so you're going to have to squish it down to make it all fit.</span><br /><br /><span style="font-family:arial;">Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.</span><br /><br /><span style="font-family:arial;">Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture.</span><br /><br /><span style="font-family:arial;">Uncover, and let it sit for 10 to 15 minutes before serving.<br /><br />I love how fast and easy this is! Last Sunday I had Max assemble it right before we left for church, and it was ready to eat when we got home. I whipped up some super-fast breadsticks and we had a delicious dinner.<br /></span>michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com3tag:blogger.com,1999:blog-8766005187409403039.post-43690814471859547662010-11-05T20:15:00.003-06:002010-11-05T20:21:58.280-06:00"My Favorite Salad" Panini<div style="text-align: center;">a.k.a. My New Favorite Sandwich<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://coquille.smugmug.com/Photography/daily-life/MG7163/1079094463_CALMS-M.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 399px;" src="http://coquille.smugmug.com/Photography/daily-life/MG7163/1079094463_CALMS-M.jpg" alt="" border="0" /></a><br /><div style="text-align: center;">{recipe from <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/e2809cmy-favorite-salade2809d-panini/">Tasty Kitchen</a>}<br /></div><ul class="ingredients" id="ingredients-91562"><li>2 cups fresh baby spinach</li><li>½ cups pecans</li><li>½ cups dried cranberries</li><li>½ cups blue cheese crumbles</li><li>¼ cups reduced fat mayonnaise</li><li>8 slices focaccia bread (I used 12 grain hazelnut bread from Kneaders–swoon!)<br /></li><li>2 whole seasoned and grilled boneless, skinless chicken breasts, thinly sliced</li><li>1 whole apple, cored and thinly sliced</li></ul> <p>Process the spinach, pecans, dried cranberries, blue cheese and mayonnaise in a food processor until uniformly smooth. (I tried my blender, and it didn't work at all. I had to transfer it to my little food processor. Worked like a dream.)<br /></p> <p>Spread mixture on each slice of bread. </p> <p>Top one slice of bread (per sandwich) with grilled chicken slices and apple slices. Place sandwich halves together.</p> <p>Grill on a panini press or grill pan until bread is toasted. (I used my George Foreman grill. No butter on the bread necessary.)</p><p>**In the picture above, I was having leftovers for lunch the next day. I was out of apples, so I had it without. I was also too lazy to get out the grill. It was still delicious, but better with the apple and grilled.<br /></p>michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com2tag:blogger.com,1999:blog-8766005187409403039.post-32901197176314825982010-10-04T13:58:00.002-06:002010-10-04T14:05:10.027-06:00Sweet Potato and Brie Flatbread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://coquille.smugmug.com/Home/Food/MG6418/1033956720_haKLf-M.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 399px;" src="http://coquille.smugmug.com/Home/Food/MG6418/1033956720_haKLf-M.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://coquille.smugmug.com/Home/Food/MG6424/1033960025_dYfvU-M.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 399px;" src="http://coquille.smugmug.com/Home/Food/MG6424/1033960025_dYfvU-M.jpg" alt="" border="0" /></a><br />(Recipe from Real Simple website)<br /><br />1 pound frozen pizza dough, thawed (I used Marc's fast & easy dough)<br />1 medium sweet potato, peeled, halved, and thinly sliced<br />2 shallots, thinly sliced<br />8 sprigs fresh thyme<br />4 T. olive oil<br />kosher salt and black pepper<br />4 oz. Brie, sliced (I removed the rind)<br />2 t. red wine vinegar<br />4 cups mixed greens (I used arugula)<br /><br />Heat oven to 425º. Shape the dough into a large oval or rectangle and place on a cornmeal-dusted baking sheet.<br /><br />In a medium bowl, toss the sweet potato, shallots, thyme, 3 T. of the oil, 1/2 t. salt, 1/4 t. pepper. Scatter over the dough and top with the Brie slices. Bake until gold brown and crisp, 20-25 minutes.<br /><br />Meanwhile, in a bowl, whisk together the vinegar, remaining T. of oil, and 1/4 t. each salt and pepper. Toss with the greens and serve with or atop the flatbread.<br /><br />So delicious!michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com2tag:blogger.com,1999:blog-8766005187409403039.post-3543424289171575252010-09-27T15:40:00.002-06:002010-09-27T15:45:28.699-06:00Fabulous Granola<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://coquille.smugmug.com/Photography/daily-life/MG6286/1017545113_hgh9g-M.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 399px;" src="http://coquille.smugmug.com/Photography/daily-life/MG6286/1017545113_hgh9g-M.jpg" alt="" border="0" /></a><br /><span style="font-size:85%;"><span style="font-size:130%;">3 ¼ cups Oats (Old Fashioned or Quick—any combination)<br />1 ¼ cup white wheat flour-freshly ground if possible<br />1 1/3 cup shredded coconut<br />¼ cup flax seed (optional)<br />1 cup or more coarsely chopped almonds and/or pecans<br />1 cup brown sugar<br />1 stick butter<br />1/3 cup water<br />½ tsp salt<br />1 tsp vanilla<br />½ tsp cinnamon<br />½ tsp cardamom<br /><br />Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside. In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices. Pour mixture over the oats mixture and stir will to coat. Let stand for about 10 minutes.<br /><br />Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes. Cool completely on a wire rack. Store in an air tight container.<br /><br />(I wish I had taken a picture of it when it was in the oven. For some reason, it smelled like Thanksgiving and I looooved it.)<br /><br />I got this recipe from <a href="http://sisterscafe.blogspot.com/">sisterscafe.blogspot.com </a>and they have many others that I want to try!<br /></span></span>michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com4tag:blogger.com,1999:blog-8766005187409403039.post-29336622953007244962010-05-22T16:18:00.003-06:002011-02-03T23:18:01.984-07:00Double Chocolate Raisin and Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://coquille.smugmug.com/Photography/daily-life/MG7897/1177046607_cRd7V-M.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 399px;" src="http://coquille.smugmug.com/Photography/daily-life/MG7897/1177046607_cRd7V-M.jpg" alt="" border="0" /></a><br />My family doesn' t like the raisins, so I usually make them without. I love them with raisins, though. These make wonderful ice cream sandwiches!<br /><br />1 stick butter, at room temperature<br />1/4 c. shortening<br />3/4 c. packed brown sugar<br />3/4 c. sugar<br />2 eggs<br />1 t. vanilla<br />2 c. flour<br />1/2 c. cocoa, preferably Dutch-process<br />1 t. salt<br />1 t. baking soda<br />2 c. semisweet chocolate chips<br />1 c. raisins (you may omit or substitute nuts if you wish)<br /><br />Cream butter and shortening together until soft and completely mixed. Add sugars and beat until fluffy. Beat in eggs one at a time and add vanilla.<br /><br />Sift together flour, cocoa, salt, and baking soda. Mix with creamed mixture, then stir in chocolate chips and raisins or nuts, if using. Wrap dough and chill thoroughly, preferably for 3 hours or longer.<br /><br />Preheat oven to 350º. Cover a baking sheet with foil and spray with Pam. (I just use Silpat.)<br /><br />Make 1" balls of chilled dough and place them about 3" apart on the prepared baking sheet. Flatten each to about 2" in diameter using the heel of the hand or a rubber spatula dipped in sugar. Bake for 10-12 minutes, or until cookies have puffed and then subsided to make a crackled surface and are just semifirm in the center. Do not overbake.<br /><br />Slide the foil onto a wire rack and cool the cookies completely.<br /><br />*From the Mrs. Witty's Monster Cookies cookbook.michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com3tag:blogger.com,1999:blog-8766005187409403039.post-36955466307542713722010-04-13T12:26:00.001-06:002010-04-13T12:29:58.264-06:00Chocolate Peanut Butter Cake<span style="font-weight: bold;">(I swiped this recipe from my friend Kelly's blog. Her blog is private, so I couldn't really link to it. I think it originally came from Smitten Kitchen. It's Marc's new favorite cake.)</span><br /><div class="entry-content"><div class="entry-body"><p>Kelly's notes:<br /></p><p>Here's a few of my personal notes on the cake (I know you really wanted to know.). 1. I did not use any peanut brittle. To me, that's just asking for someone to break a tooth. 2. The chocolate cake is a very unique construction, but it is great. I will use this chocolate cake recipe for any chocolate cake I make in the future. 3. The cake is extremely soft. After it was cool, I wrapped it in plastic wrap and put it in the freezer until the moment I was ready to frost it, and I didn't have any trouble with crumbs. If you try to frost the cake without freezing it, I think you will be in tears. <span style="font-weight: bold;">(I second that!!)</span> 4. I kept it in the fridge, and that made it much easier to slice neatly. </p><p>This cake is incredibly rich and intense. Go easy on your pancreas. I would say you could easily feed 24 people with one cake. <span style="font-weight: bold;">(I'm going to go with 18.)</span><br /></p><p><a href="http://thisterthaster.typepad.com/.a/6a00d8341bf6e953ef01053615c44f970b-pi" style="display: inline;"><img alt="IMG_2746" class="at-xid-6a00d8341bf6e953ef01053615c44f970b image-full" src="http://thisterthaster.typepad.com/.a/6a00d8341bf6e953ef01053615c44f970b-800wi" title="IMG_2746" border="0" /></a> </p><p>2 cups all-purpose flour<br />2 1/2 cups sugar<br />3/4 cup unsweetened cocoa powder, preferably Dutch process<br />2 teaspoons baking soda<br />1 teaspoon salt<br />1 cup neutral vegetable oil, such as canola, soybean or vegetable blend<br />1 cup sour cream<br />1 1/2 cups water<br />2 tablespoons distilled white vinegar<br />1 teaspoon vanilla extract<br />2 eggs</p> <p>1/2 cup coarsely chopped peanut brittle (I skipped this)</p> <p>1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.</p> <p>2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.</p> <p>3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)</p> <p>4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)</p> <p>5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.</p> <p><strong>Peanut Butter Frosting</strong><br />Makes about 5 cups</p> <p>10 ounces cream cheese, at room temperature<br />1 stick (4 ounces) unsalted butter, at room temperature<br />5 cups confectioners’ sugar, sifted<br />2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)</p> <p>1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.</p> <p>2. Add the peanut butter and beat until thoroughly blended.</p> <p><strong>Chocolate-Peanut Butter Glaze</strong><br />Makes about 1 1/2 cups</p> <p>8 ounces semisweet chocolate, coarsely chopped<br />3 tablespoons smooth peanut butter<br />2 tablespoons light corn syrup<br />1/2 cup half-and-half</p> <p>1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.</p> <p>2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.</p> </div> </div>michellehttp://www.blogger.com/profile/14617050750444837628noreply@blogger.com8