Pie shell (make your own or buy one)
10 Carmel Candies
1/3 cup flour
4 cups Apples, peeled, sliced
2/3 cup Caramel ice cream topping
2 Tsp. Lemon Juice
½ cup chopped Pecans or Walnuts
Cut caramels into 4 pcs (quarters) and toss into flour. Add apples, caramel topping and lemon juice. Pour mixture into crust. Top with nuts.
Bake on pre-heated cookie sheet on the lower rack of the oven at 350* for 40-50 min or until crust is browned.
Tuesday, April 20, 2010
Southern Buttermilk Biscuits
Yield: 10 biscuits
2 cups all-purpose flour (plus more for dusting the board)
¼ teaspoon baking soda
1 tablespoon powder
1 teaspoon salt
6 tablespoons unsalted butter
¾ cup buttermilk (or you can make your own with ¾ cup whole milk mixed with 1 table spoon lemon juice)
1.Heat oven to 450*
2.Mix dry ingredients in a bowl.
3.Cut the butter into the flour until it resembles course meal.'
4.Add the buttermilk and mix until JUST combines – if it looks to dry add more liquid until it looks good …. sorry – those would be Ronya directions... haha
5.Turn the dough onto a floured board.
6.Gently pat the dough out until it's about ½ inch thick – DO NOT USE A ROLLING PIN!
7.Use a round cookie cutter to cut into rounds
8.You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first batch.
9.Place the biscuits on a cookie sheet (I use a stone) and bake for 10-12 minutes – they should be a light golden brown on top. DO NOT OVER BAKE!
THE LESS YOU HANDLE THE DOUGH THE BETTER THEY WILL TASTE!
2 cups all-purpose flour (plus more for dusting the board)
¼ teaspoon baking soda
1 tablespoon powder
1 teaspoon salt
6 tablespoons unsalted butter
¾ cup buttermilk (or you can make your own with ¾ cup whole milk mixed with 1 table spoon lemon juice)
1.Heat oven to 450*
2.Mix dry ingredients in a bowl.
3.Cut the butter into the flour until it resembles course meal.'
4.Add the buttermilk and mix until JUST combines – if it looks to dry add more liquid until it looks good …. sorry – those would be Ronya directions... haha
5.Turn the dough onto a floured board.
6.Gently pat the dough out until it's about ½ inch thick – DO NOT USE A ROLLING PIN!
7.Use a round cookie cutter to cut into rounds
8.You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first batch.
9.Place the biscuits on a cookie sheet (I use a stone) and bake for 10-12 minutes – they should be a light golden brown on top. DO NOT OVER BAKE!
THE LESS YOU HANDLE THE DOUGH THE BETTER THEY WILL TASTE!
Thursday, April 8, 2010
Almond-Crusted Pork Loin with homemade salsa
6oz slivered almonds
2 medium garlic cloves, crushed
Salt and Pepper to taste
Vegetable oil spray
2 egg whites
1.5 pounds boneless pork loin
SALSA:
2 medium tomatoes, diced
1/2 cup diced red onion
1 jalapeño pepper, seeded and chopped
1 tsp. ground cumin
2 Tbsp. lime juice
1/4 cup chopped fresh cilantro
Salt & freshly ground pepper to taste
Preheat oven to 375*. Line a roasting pan with foil and place meat rack on the foil. Spray with vegetable oil spray.
Coarsely grind almonds in a food processor. Mix almonds, garlic, salt & pepper in a bowl and set aside.
Whip egg whites to form soft peaks. Remove fat from the pork. Roll the pork in the egg whites and then in the almond mixture. Roll once more in the egg whites and in the almond mixture again.
Place pork on the rack and press any remaining almonds onto the pork.
Roast 1 hour or until meat is 160*. Remove from oven and let stand for 15 minutes. Slice and serve with salsa.
SALSA:
Mix the ingredients together and add salt & pepper if needed.
2 medium garlic cloves, crushed
Salt and Pepper to taste
Vegetable oil spray
2 egg whites
1.5 pounds boneless pork loin
SALSA:
2 medium tomatoes, diced
1/2 cup diced red onion
1 jalapeño pepper, seeded and chopped
1 tsp. ground cumin
2 Tbsp. lime juice
1/4 cup chopped fresh cilantro
Salt & freshly ground pepper to taste
Preheat oven to 375*. Line a roasting pan with foil and place meat rack on the foil. Spray with vegetable oil spray.
Coarsely grind almonds in a food processor. Mix almonds, garlic, salt & pepper in a bowl and set aside.
Whip egg whites to form soft peaks. Remove fat from the pork. Roll the pork in the egg whites and then in the almond mixture. Roll once more in the egg whites and in the almond mixture again.
Place pork on the rack and press any remaining almonds onto the pork.
Roast 1 hour or until meat is 160*. Remove from oven and let stand for 15 minutes. Slice and serve with salsa.
SALSA:
Mix the ingredients together and add salt & pepper if needed.
Friday, March 19, 2010
Cream Cheese Chicken Lasagna
1 box lasagna Noodles
4 oz cream cheese - softened
16 oz large curd cottage cheese
1 can cream of mushroom soup (I use reduced sodium and fat)
1/2 cup milk
1 clove minced garlic
3 cups (about) cubed chicken (you can use chicken breasts cut, or you can get a rotisserie on and shred it up, or you can even buy a couple of cans of the Hormel shredded chicken in a can by the tuna)
8 oz shredded mozzarella cheese
pepper to taste
TOPPING
2 tablespoons butter
handful of Italian bread crumbs
- Cook and drain noodles
-Combine cream cheese, cottage cheese soup, milk & garlic. Mix well. Stir in pepper.
-Spoon 1/3 of cheese even into ungreased 9x13 dish, top with a layer of noodles. Stir chicken into remaining cheese mix. Spread 1/2 of cheese/chicken mix on top of the noddles, then lay more noodles on top followed by the rest of the chicken/cheese and the mozzarella cheese and another layer of noodles.
- In a small bowl melt the butter.
- Drizzle the butter on top of the noddles and the sprinkle bread crumbs on top.
- Cover with foil and bake at 350* for 40 minutes. Uncover, bake an additional 101-15 minutes until topping is golden brown.
4 oz cream cheese - softened
16 oz large curd cottage cheese
1 can cream of mushroom soup (I use reduced sodium and fat)
1/2 cup milk
1 clove minced garlic
3 cups (about) cubed chicken (you can use chicken breasts cut, or you can get a rotisserie on and shred it up, or you can even buy a couple of cans of the Hormel shredded chicken in a can by the tuna)
8 oz shredded mozzarella cheese
pepper to taste
TOPPING
2 tablespoons butter
handful of Italian bread crumbs
- Cook and drain noodles
-Combine cream cheese, cottage cheese soup, milk & garlic. Mix well. Stir in pepper.
-Spoon 1/3 of cheese even into ungreased 9x13 dish, top with a layer of noodles. Stir chicken into remaining cheese mix. Spread 1/2 of cheese/chicken mix on top of the noddles, then lay more noodles on top followed by the rest of the chicken/cheese and the mozzarella cheese and another layer of noodles.
- In a small bowl melt the butter.
- Drizzle the butter on top of the noddles and the sprinkle bread crumbs on top.
- Cover with foil and bake at 350* for 40 minutes. Uncover, bake an additional 101-15 minutes until topping is golden brown.
Tuesday, January 12, 2010
Fudgy Chocolate Chip-Toffee Bars
½ cup butter – melted
2 cups graham cracker crumbs (32 squares)
1 (8oz) bag of Heath toffee bits
1 roll (16.5oz) refrigerated chocolate chip cookies
1 bag (12oz) semi-sweet chocolate baking chips
1 can (14oz) sweetened condensed milk
1 table spoon butter
1 ½ teaspoons vanilla
Heat oven to 350*. Spay bottom of 9x13 with PAM.
In medium bowl, stir ½ cup melted butter, 1 ½ cup crackers crumbs and ¾ cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
Meanwhile, let cookie dough stand at room temperature for about 10 minutes to soften. In a 2 quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
In a medium bowl, break up cookie dough, mix in remaining ½ cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining ¾ cup toffee bits.
Bake 25-35 minutes until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer.
2 cups graham cracker crumbs (32 squares)
1 (8oz) bag of Heath toffee bits
1 roll (16.5oz) refrigerated chocolate chip cookies
1 bag (12oz) semi-sweet chocolate baking chips
1 can (14oz) sweetened condensed milk
1 table spoon butter
1 ½ teaspoons vanilla
Heat oven to 350*. Spay bottom of 9x13 with PAM.
In medium bowl, stir ½ cup melted butter, 1 ½ cup crackers crumbs and ¾ cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
Meanwhile, let cookie dough stand at room temperature for about 10 minutes to soften. In a 2 quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
In a medium bowl, break up cookie dough, mix in remaining ½ cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining ¾ cup toffee bits.
Bake 25-35 minutes until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer.
Chocolate-Peanut Butter Layered Cupcakes
1 ½ cups all purpose flour
1/3 cup baking cocoa
1 cup packed brown sugar
1 teaspoon baking soda
¼ teaspoon salt
1/3 cup veggie oil
1 cup water
1 tablespoon white vinegar
1 teaspoon vanilla
1 egg
1 (8oz) brick of cream cheese – softened
¾ cup creamy peanut butter
1/3 cup sugar
1/3 cup powdered sugar
¼ cup Reese’s peanut butter chips
1/3 cup semi-sweet chocolate chips
Heat oven to 350*. Place paper cups in 18 muffin cups.
In a large bowl, mix flour, cocoa, brown sugar, baking soda, and alt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth. Do not over mix!
In another large bowl, beat egg, cream cheese, peanut butter and sugar together until smooth. Add powdered sugar; beat until creamy.
Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter and chocolate chips.
Bake 25-30 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.
1/3 cup baking cocoa
1 cup packed brown sugar
1 teaspoon baking soda
¼ teaspoon salt
1/3 cup veggie oil
1 cup water
1 tablespoon white vinegar
1 teaspoon vanilla
1 egg
1 (8oz) brick of cream cheese – softened
¾ cup creamy peanut butter
1/3 cup sugar
1/3 cup powdered sugar
¼ cup Reese’s peanut butter chips
1/3 cup semi-sweet chocolate chips
Heat oven to 350*. Place paper cups in 18 muffin cups.
In a large bowl, mix flour, cocoa, brown sugar, baking soda, and alt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth. Do not over mix!
In another large bowl, beat egg, cream cheese, peanut butter and sugar together until smooth. Add powdered sugar; beat until creamy.
Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter and chocolate chips.
Bake 25-30 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.
Peanut Butter-Toffee Brownies
1 box Chocolate Fudge Brownie Mix
½ cup veggie oil
¼ cup water
2 eggs
8 oz softened cream cheese (I use fat free)
1 (14oz) can Sweetened Condensed Milk
½ cup creamy peanut butter
1 bag (8oz) Heath milk chocolate toffee bits
1 cup milk chocolate baking chips
3 tablespoons whipping cream
Heat oven to 350*. Spray a 9x13 pan with PAM.
In a medium bowl, stir brownie mix, oil, water and eggs. Spread batter into pan; set aside
In a large bowl, beat cream cheese with milk & peanut butter mix until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly.
Bake 35 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack for 30 minutes, then refrigerate for 40 minutes.
In small microwavable bowl; microwave chocolate chips and cream uncovered on High for 1 minutes or until chips are melted; stir until smooth. Spread evenly over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour.
½ cup veggie oil
¼ cup water
2 eggs
8 oz softened cream cheese (I use fat free)
1 (14oz) can Sweetened Condensed Milk
½ cup creamy peanut butter
1 bag (8oz) Heath milk chocolate toffee bits
1 cup milk chocolate baking chips
3 tablespoons whipping cream
Heat oven to 350*. Spray a 9x13 pan with PAM.
In a medium bowl, stir brownie mix, oil, water and eggs. Spread batter into pan; set aside
In a large bowl, beat cream cheese with milk & peanut butter mix until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly.
Bake 35 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack for 30 minutes, then refrigerate for 40 minutes.
In small microwavable bowl; microwave chocolate chips and cream uncovered on High for 1 minutes or until chips are melted; stir until smooth. Spread evenly over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour.
Subscribe to:
Posts (Atom)
Posts
