French Onion Soup

Classic Comfort food. A perfect soup for these chilly nights. and who doesn't love anything smothered in cheese??

Ingredients nocoupons

• 8 onions, sliced
• 2 cloves garlic, minced
• 1/3 cup olive oil
• 2 tablespoons all-purpose flour
• 8 cups beef stock
• 1/4 cup dry white wine
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper
• 1 loaf French bread
• 2 cups grated Gruyere

Directions

Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.

Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.

Brie En Croute

November is here which in turn means the holidays have arrived! I wanted to share one of my favorite appitizers to serve when entertaining for the holidays or when attending a party, it is a baked brie or for you fancy pants out there Brie En Croute. It is super super simple and you can do a number of variations to it but here is a recipe from Paula Deen. Trust me the is so delish you will want to make it all season long! :)

Ingredients

• 1 sheet frozen puff pastry, pre-packaged
• 1 tablespoon unsalted butter
• 1/2 cup walnuts
• 1/8 teaspoon ground cinnamon
• 1 (8-ounce) wheel Brie
• 1/4 cup brown sugar
• 1 egg, beaten
• Crackers, for serving

Directions

Preheat oven to 375 degrees F.

Defrost puff pastry for approximately 15 to 20 minutes and unfold.

In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Serve with crackers.

To give a special look, cut extra pastry into heart or flower shapes and bake until golden.

My favorite is my girlfriends moms recipe that is similar to this but uses cranberries and a little dijon mustard. Get creative and Happy Entertaining!

Another Yummy Fall Dinner

Maple-Glazed Chicken with Sweet Potatoes
Ingredients:

• 1 1-lb. 8-oz. pkg. refrigerated mashed sweet potatoes
• 1 lb. chicken breast tenderloins
• 2 tsp. steak grilling seasoning blend, such as Montreal
• 2 Tbsp. butter
• 1/4 cup maple syrup
• 1/2 cup sliced green onion (about 4)

Directions

1. Prepare sweet potatoes in microwave oven according to package directions.

2. Meanwhile, lightly coat chicken with steak seasoning. Heat butter in large skillet over medium-high heat; add chicken. Cook 5 to 6 minutes until no longer pink (170 degrees F), turning once halfway through cooking. Remove from skillet; cover and keep warm. Stir maple syrup into hot skillet; cook 2 minutes. Stir in green onions.

3. Divide chicken and potatoes among 4 plates. Drizzle with maple syrup mixture. Serves 4.

Pumpkin Spice quick bread

I picked up a box of this at Costco and had to share because it is soo soo yummy! I added a little extra nuts, vanilla and cinnamon to mine. MMMMmm

Pocket Pies

Jeff and I bought these pocket pie molds from Williams Sonoma last year and we have had so much fun creating all kinds of tasty pocket pies. We were so happy to see that they are back this year and have a new lattice design. The molds are only $9.95 or $16.95 for 2 so they are such an inexpensive item for lots of family fun. These are great for kids and if you want to make it easier you can buy pre-made refrigerated pie dough and filling. They also make a perfect little gift when put in a cleophane bag with ribbon.
Check them out here: http://www.williams-sonoma.com/search/results.html?activeTab=products&words=pie+molds&cm_sp=OnsiteSearch-_-GlobalNav-_-Button
Happy Pocket Pie Making!

Trick or Treat??? TREAT PLEASE!

Peanutty Buckeye Bars

Ingredients

• 1 19.5-ounce package brownie mix
• 2 eggs
• 1/3 cup cooking oil
• 1 cup chopped peanuts
• 1 14-ounce can sweetened condensed milk
• 1/2 cup peanut butter

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, combine brownie mix, eggs, and oil. Beat with an electric mixer on medium speed until combined. Stir in peanuts. Remove half of the brownie mixture and set aside. Spread the remaining brownie mixture evenly into prepared pan.

2. In a medium bowl, whisk together sweetened condensed milk and peanut butter until smooth. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into pieces, flatten them with your fingers, and place them on top of the brownie mixture in pan.

3. Bake in the preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.

4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Courtesy of BHG.com

Squash Soup in Pumpkin Bowls

This recipe is courtesy of foodnetwork.com and what an adorable and tasty soup to serve while entertaining over the next few months. This would also make a great pre-thanksgiving meal soup or would be so fun to serve on Halloween night for dinner for your family or friends. Enjoy!

Ingredients

For the Bowls:

• 4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
• 2 teaspoons sugar
• Kosher salt

For the Soup:

• 3 tablespoons unsalted butter
• 1/2 small onion, chopped
• Kosher salt
• 2 sprigs thyme
• 1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
• 1 teaspoon sugar
• 3 tablespoons
• heavy cream (optional)
• Freshly ground pepper

Ideas For the Toppings:

• Pumpkin seeds
• Sourdough and/or pumpernickel croutons
• Paprika, or chili powder
• Crisp prosciutto, serrano ham or bacon
• Fried onions

Directions

Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.

Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.

Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan. Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.

Pumpkins Galore

Head over to Better Homes & Gardens website by clicking this link http://www.bhg.com They have posted so so many to DIE for pumpkin decorating and carving ideas. You can even print out stencils and templates to use to carve your perfect pumpkin. I picked up some great decorating ideas so thought I'd share! I love the idea of stacking pumpkins and carving a number of your address in each one. Super cute and functional! Happy Carving and Decorating!

The Perfect Caramel Apple

To Me nothing SCREAMS Halloween (and Fall) like the perfect Caramel Apple. Here is a recipe to make some at home for friends and family so you can give them a trick or a TREAT!
Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.


Its the season to DIG IN to a yummy caramel apple. This is the REAL HOMEMADE way of making them. If you are looking for something faster they also sell the pre-made dip at the store that is so easy and fun there is no excuse to not make these at home! Have fun rolling them in toppings as well, popcorn & nuts, oreo cookies, m&m's, toasted coconut, etc. The sky's the limit!! Have fun and Happy Apple Eating!!

Welcome Back, and Welcome Fall!

Well it looks like we all took a hiatus for summer time but now that Fall is here lets get back up and running. With the change of season we will all have more time spent indoors baking, cooking and crafting and that means more fun recipes and ideas to share! I am going to start our relaunch of the site with a few of my favorite fall recipes/Ideas.

1.) I always have a crock of spiced cider on the stove. Use a covered stockpot and add apple cider, mulling spices, a few cinnamon sticks and fresh orange slices. We make a new batch about every 5 days and it is so great to have all season. We warm it up when we have company dropping by, makes the house smell great and is such a nice treat. We take it with us on our walks to keep our hands and bodies warm, and we just love having it there whenever we want it.
2) After carving your pumpkin don't throw away your seeds. Toast them instead. It is super easy and a nice, healthy snack. You can do them salty or sweet.
-Remove the membrane and seeds from your pumpkin. Remove most of the pulp from the seeds (leaving some pulp on is okay because it adds to the flavor; for the same reason, do not rinse the seeds.
-Heat oven to 300. Spread 1 tablespoon vegetable oil in a shallow pan. Sprinkle seeds over oil in single layer. Sprinkle 1 teaspoon salt (or cinnamon and sugar/get creative) over seeds.
-Bake 15 to 20 minutes or until lightly browned; cool. Happy munching!
3) Try making a soup. I recently made a homemade loaded baked potato soup that you actually make in the microwave and only takes about 25 mins total! Soups are the perfect dinner on a chilly fall night. I am looking for recipes if anyone has any to share. Also pick up a few sourdough bread bowls at the store to serve your soup in the tastiest way!

Loaded Baked Potato Chowder

3 large baking potatoes (Russets best; NOT Yukon Gold)

3½ cups milk

4oz cream cheese

2 tbsp butter

1 small bunch green onions

1 4-8 oz block sharp cheddar cheese

1 small bunch broccoli

Optional toppings (choose 2 or more): cooked bacon, sour cream, croutons, black beans, corn

-Slice potatoes in half lengthwise, place in a covered baker. Pour 1/2 c. milk over potatoes. Microwave, covered, on high for 11 min.

-remove baker, move center potatoes outward and outward potatoes to the center. Cover; microwave on high for another 8-11 mins until potatoes are easily pieced with a fork.

-remove baker form microwave and mash potatoes (leaving good sized chunks)

-Meanwhile whisk cream cheese until smooth, slowly add remaining 3 cups of milk, whisking until mixture is smooth. Add cream cheese mixture and butter to baker. Microwave covered 3-5 mins or until hot

-slice green onions, and grate cheddar cheese

remove baker from microwave and stir in desired toppings. Add addition toppings to tops of each soup bowl if desired. ENJOY!

4) Go out to a coffee shop and enjoy a pumpkin spiced latte. One of my favorite ways to indulge in one of the simple pleasures of the season.
5) Make a centerpiece on your table of oranges with whole cloves stuck in them. It smells soo nice!
Happy Fall! and please share some of your ideas! Glad to see everyone back to the blog!

A Yummy Recipe

I tried this yummy pork chop recipe tonight and it was a major hit in my home. Even my 1 year old loved it! Enjoy! :)

Tender Pork Chops with Caramelized Apples and Onions

4 bone-in pork loin chops (at least 1/2-inch thick)
2-3 granny smith apples, peeled and sliced about 1/4-inch thick
1-2 yellow onions, sliced
1/3 cup brown sugar
Kosher salt and freshly ground black pepper

Preheat the oven to 325 degrees. Lightly grease a 9x13-inch baking dish. Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions. Cover the dish tightly with foil and bake in the preheated oven for three hours. Do not open the oven and lift the foil - the pork chops, apples and onions need to be tightly covered the whole time to work their magic (and not dry out).

Recipe Source: My Kitchen Cafe (http://www.melskitchencafe.com/)

I made it with chopped potatoes, seasoned in onion soup and broccoli...it went well together!

Caramel Corn

What a fun and yummy treat for a summer movie night.

Boil 1/2 cup honey, 1 tablespoon molasses, 1/2 stick unsalted butter, 1 teaspoon vanilla and 1/2 teaspoon salt in a saucepan. Toss with 10 cups popcorn. Spread on a rimmed baking sheet and bake at 300 degrees until crisp, 10 to 15 minutes, checking often. Cool completely.
*Also try and add any nut of your choice. Enjoy!

Hmm..

I am looking for something to put on the walls of my living room. Maybe some art or maybe I could make something. My couch is brown with 2 green pillow.. Anyone have any suggestions? Does anyone have any crafty ideas for what to make? I wish I had more of an interior decorative sense! Or does anyone know of a good place to buy inexpensive artwork?

Thanks!

Feta and Spinach Stuffed Mushrooms

These stuffed mushroom appetizers are the perfect party food. With their warm feta cheese and spinach stuffing, they'll be the highlight your party.

Ingredients
1 (10-ounce) package frozen spinach, defrosted and drained
1 (14-ounce) package large, stuffing-size mushrooms (approx. 9 mushrooms)
4 ounces feta cheese, crumbled
2 small cloves of garlic, finely chopped
2 tablespoons olive oil plus more for drizzling
Salt and pepper, to taste

Cooking Instructions
Preheat oven to 350 degrees F.Spray a large baking sheet with cooking spray and set aside.
In a small frying pan, heat 2 tablespoons olive oil over medium heat. Add garlic and cook for 15 seconds, stirring constantly. Add the spinach, salt and pepper and cook until the spinach is heated through and the garlic is evenly distributed. Remove from heat. Allow spinach to cool slightly.
In a medium bowl, combine the spinach with the feta. Remove the stems from the mushrooms and stuff each one with about 1 tablespoon of the mixture. Place the mushroom caps on the prepared baking sheet and bake for approximately 20-25 minutes or until mushrooms are soft and darker in color.

Pepper Jack Cheese Poppers

Great, fast and easy appetizer!

Ingredients
Vegetable oil for frying
1 cup water
4 tablespoons butter (1/2 stick)
1/2 teaspoon salt
1-1/2 cups flour
3 eggs
1 cup freshly grated pepper jack cheese
1 cup freshly grated Parmesan cheese

Cooking Instructions
Preheat oil on medium-high heat in a large deep skillet.
Combine water, butter and salt in a medium saucepan; bring to a boil and cook until the butter melts.
Add flour and stir until mixed thoroughly, about 3 minutes.
Add eggs, one at a time, and beat with a hand mixer. Stir in the cheeses.
Drop dough mixture into the oil by the spoonful; cook in batches until browned, about 3-4 minutes each batch.
Drain poppers on paper towels and serve warm.

Tips & Tricks
Provide guests with a dipping sauce such as a sweet red chili sauce, an orange marmalade, or marinara sauce, to complement these light cheese puffs.

Grilled Pound Cake Sandwiches with Chocolate-Hazelnut Spread & Raspberries

Ummmmm how amazing do these look???

Ingredients
8 slices pound cake 1/4-inch thick
1/4 cup chocolate-hazelnut spread, such as Nutella
1/2 pint raspberries
2 tablespoons unsalted butter, melted

Cooking Instructions
Heat grill to medium. On one side of two slices of pound cake spread about 1-1/2 teaspoons chocolate-hazelnut. Top one slice with one quarter of the raspberries and the second piece of pound cake, spread-side down. Brush butter on outside faces of the sandwiches. Repeat with remaining ingredients.
Grill 1 minutes turning half-way through.

Substitution(s)
Use sliced bananas in place of the raspberries.

Make it Faster
If you are making these for a crowd, instead of slicing the pound cake vertically, slice it horizontally. Grill the long rectangular sandwiches and cut them after grilling.

Roasted Corn with Flavored Butters

Flavored butter recipes can be increased and used for tons of things -- steak, bread, pork chops, and lots of veggies.

Ingredients
4 ears corn, husked

Cumin-Lime Butter
2 tablespoons butter, at room temperature
1 teaspoon freshly grated lime peel
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper

Roasted Charred-Tomato Butter
2 tablespoons butter, at room temperature
1 tablespoon fire-roasted tomatoes, drained
1/8 teaspoon ground black pepper

Browned Lemon-Parsley Butter
2 tablespoons butter, at room temperature
1 tablespoon chopped parsley
1 teaspoon freshly grated lemon peel

Cooking Instructions
Heat grill to medium-high. Mix each of the butters in small bowls.
Rinse corn and shake off excess water. Wrap each cob in heavy duty aluminum foil. Grill about 20 minutes, or until corn is tender, turning occasionally. Serve corn with flavored butters.

Tips & Tricks
If you don’t have time to get the butter to room temperature, just pop it into the microwave to soften.

Black Bean Dip

You can serve this with veggies or tortilla chips

Ingredients
1 can black beans, drained and rinsed
3/4 cup salsa (hot, medium or mild)
1 clove garlic, chopped (optional)
2 tbsp. mayonnaise
2 tbsp. chopped cilantro (optional)
1/2 tsp. salt
shredded Monterey jack or cheddar cheese (on the side)
assorted raw veggie dippers, such as celery, carrots, broccoli, peppers, cauliflower or whatever you like
tortilla chips for dipping

Cooking Instructions
In the container of a blender or food processor, combine the beans, salsa, garlic, mayonnaise, cilantro and salt. Blend, scraping down the side of the container once or twice, until not quite completely smooth. A little texture is nice.
Transfer dip to a serving bowl, sprinkle with shredded cheese and serve with veggies and tortilla chips.

YUMM!!!!

Garlic Fries

These would make a great addition to any summer meal, and its super easy!

Ingredients
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons canola oil
3 large baking potatoes
1⁄2 teaspoon salt, plus more to taste
Cooking spray
1 tablespoon finely chopped fresh flat-leaf parsley

Cooking Instructions
Preheat the oven to 450 degrees F.
Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut the potatoes into 1⁄4-inch-thick matchsticks. In a large bowl, toss together the oil, potatoes, and salt. Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer. Bake until golden and crisp, about 35 minutes.
Remove the potatoes from the baking sheet with metal spatula. In a serving bowl, toss them with the parsley, reserved garlic, and salt to taste. Serve immediately.

Chocolate-Peanut Butter Dipped Banana Pops

I know I have been on hiatus from this blog but guess what....I'm back! To kick off the first day of summer (its today!) I wanted to post a yummy easy to make frozen treat to cool you off on the many hot days to come. Enjoy!

Chocolate-Peanut Butter Dipped Banana Pops

Ingredients:

• 3 bananas
• 1 cup chocolate-chips
• 2 tablespoons all-natural peanut butter

Materials:

• 9 wooden popsicle sticks
• parchment paper

1. Peel bananas and cut into three sections. Gently insert a popsicle stick into the center.
2. Place on a parchment paper lined tray and place in the freezer while you melt your chocolate.
3. Combine chocolate chips and peanut butter in a microwave-safe bowl. Microwave on medium (power 6-7) until melted. Stir with a spatula until smooth.
4. Pour melted chocolate into a tall, narrow glass or container. Remove bananas from freezer. Dip, one by one, into the chocolate, letting it ooze up the sides of the glass and coat the banana.
5. Place bananas on tray again and sprinkle with nuts, if desired. Freeze until solid.

To enjoy: remove from freezer and allow to sit at room temperature for about five minutes. Serve with a napkin.

Cola BBQ Sauce

BBQ season is here and what a fun personal touch to add to your summer entertaining! Make a batch of your own BBQ sauce, then just marniade, grill up and enjoy all season long!

Ingredients

• 4 cloves garlic, peeled
• 1/4 teaspoon kosher salt, plus a generous pinch for the garlic
• 3 cups cola
• 1 1/2 cups ketchup
• 1/4 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 slightly heaping tablespoon chili powder
• 1 teaspoon freshly ground black pepper, plus additional for seasoning
• 1/2 teaspoon hot sauce, plus additional for seasoning
• 1/4 teaspoon ground allspice
• 1 1/2 tablespoons freshly squeezed lime juice

Directions:

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.

Stir garlic paste, the 1/4 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, 1 teaspoon black pepper, 1/2 teaspoon hot sauce, and allspice together in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes. Allow to cool slightly, stir in the lime juice, and season with black pepper and hot sauce, to taste.

Know-How: Barbecue sauces are all about balance: a sweet note offset by sour with a jolt of spice, all of which flourish in a cloud of smoke. There are lots of ways to work this magic-thick, thin, and in-between. Concocting a signature sauce is compulsory in some barbecue circles. Start with this basic riff and play with variations to suit your style.

Cute as a Button Headband

We haven't posted crafts lately so I thought I'd kick off some crafty inspiration with this adorable headband idea I found through oneprettything.com that was created by littlemissmomma.com. Such a fun, easy crafty accessory for summer!

Here's What you'll need:

Headband {great plain headbands @ Target}

Buttons of your choice

Glue gun and hot glue

Ribbon {similar color as buttons and thinner than button}
STEP ONE:

Glue down the first button in the center of your headband.

Working from the center button, continue gluing down your buttons.

STEP TWO:

Now that have finished gluing down your buttons we need to add the ribbon to keep the buttons and glue from sticking to your hair. I suggest using a ribbon in a similar color as your buttons. Also, make sure your ribbon is not wider than your buttons {you don't want the ribbon to show}.

And here you have it:

Cute as a Button Headband!

Lazy Mojito

Well Mojito season is upon us and as much as we all LOVE them they can be difficult and time consuming to make from home if you are entertaining. I found this simple recipe for what I like to think of as a Lazy Mojito that you can make in a big pitcher. Enjoy!

What You Need!

1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Lemonade Flavor Drink Mix*

2-1/2 cups water

1/2 cup rum

6 mint sprigs

3 cups club soda

6 lime slices

Make It!

EMPTY contents of drink mix packet into large plastic or glass pitcher. Add water and rum; stir until drink mix is completely dissolved.

ADD mint. Refrigerate until ready to serve.

STIR in club soda. Serve over ice cubes in tall glasses. Add lime slice to each glass.

Spiral Cookies

I was over on SprinkleBakes.com and I absolutely fell in love with these spiraled cookies. You can customize the color and flavor and I think it would be super cute to put them on lollipop sticks so that it is a cookie that resembles those huge suckers we all adored so much. Another thing I love about these is that they are SLICE and BAKE. You could easily put the unused portion in the freezer for later.

INGREDIENTS:
2 cups unsifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup unsifted powdered sugar
1/4 cup granulated sugar
2 1/2 sticks) unsalted butter
1 teaspoon vanilla
1/2 teaspoon strawberry (or other) extract
1/2 teaspoon flaming red gel food coloring or any color of your choice
1 tablespoon unsifted cake flour
1 1/2 cups multi-colored nonpareil decors (Sprinkles!)

INSTRUCTIONS:
Combine the flour, baking powder, salt and sugars in a food processor and process briefly to mix. Add the butter in pieces; process with on/off bursts until the mixture has the consistency of cornmeal. Add the vanilla and process until the mixture just forms a ball. (I didn't really process long enough. My mixture would not really form a ball, so I ended up having to add more butter later.)

Divide the dough into 2 equal portions then return one of the portions to the food processor. Add the strawberry extract, food coloring, and the extra tablespoons of flour to the processor and process until just incorporated.

Roll out each portion of dough between sheets of waxed paper. You want a rectangle about 11 x 8 1/2 inches by 1/8 inch thick. Leave the dough between the sheets of waxed paper and slide onto a baking sheet. Refrigerate until firm, for at least 2 hours or up to 3 days.

Remove dough pieces from refrigerator. Pour the nonpareil decors into a shallow rectangular dish (such as a 9 x 13-inch pan.

Peel off the top sheet of waxed paper from both doughs. Brush the vanilla dough very lightly with water. Using the waxed paper, lift the strawberry dough and flip it onto the vanilla dough so they are stacked. Press with your fingertips to seal the two doughs together. Remove the top sheet of waxed paper and trim the edges even.

When the dough is just pliable (but still cold), roll up the dough rectangles (begin with the long side) like a jellyroll. As you begin to roll, gently curl the edge with your fingertips so you don't get any air pockets as you roll dough into a log. As you roll, lift the waxed paper to help you roll the dough neatly and tightly.

After forming the dough into a log, throw away the waxed paper, and roll the dough back and forth on the work surface to evenly distribute the dough and form a nice little log. Gently lift the log on top of the nonpareil decors in the dish and roll until the log is completely coated with decors. Wrap the log in plastic wrap and refrigerate until firm enough to slice (from 4 hours to a week, or freeze for up to 2 months; defrost in the refrigerator overnight before slicing).

Adjust rack to lower third of oven and preheat oven to 325°. To bake, slice the log into 1/8- to 1/4-inch-thick cookies and bake on parchment-lined baking sheets for 15 to 17 minutes, until the cookies are no longer shiny on top and the bottoms of the vanilla portion are golden.

The Ultimate Pie Book!

I wanted to learn how to make pies before the holiday season and came across this book:



Every pie that I have made so far has been delicious, these recipes are amazing! Below is one that I made for a friend for her Birthday, and it got rave reviews.

I make the crust by hand, how to make it is also outlined in the book, but purchasing pastry works just as well :).

Blueberry-Pineapple Pina Colada Pie

Filling

3 Cups wild blueberries, canned (drained), frozen (partially thawed), or fresh (picked over for stems)
1 cup canned crushed pineapple, drained
1/3 cup thawed frozen pina colada concentrate
¼ cup sugar
1 ½ tablespoons cornstarch
1 tablespoon light or dark rum (optional)
½ teaspoon coconut or vanilla extract (I used vanilla)
Pinch of salt

Coconut Crumb Topping

¾ cup all –purpose flour
¾ cup sweetened flake coconut
½ cup sugar
¼ teaspoon salt
5 tablespoons cold, unsalted butter, cut into ¼ inch pieces

1. If you purchase a pie crust, make sure you refrigerate for one hour before starting.

Preheat Oven to 400 degrees F.

1. Combine the blueberries, pineapple, and pina colada concentrate in a large bowl.
2. Mix the sugar and cornstarch together in a small bowl, then stir into the fruit.
3. Stir in the rum (if using), vanilla or coconut extract, and salt.
4. Scrape the filling into the chilled pie shell and smooth the top with a spoon
5. Place the pie on the center oven rack and bake for 30 minutes.

Meanwhile….Make the topping!

1. Pour the flour, coconut, sugar, and salt into a food processor and pulse briefly to mix.
2. Scatter the butter over the top and pulse until gravelly crumbs are formed.
3. Dump crumbs into a large bowl and rub between fingers for large, buttery crumbs.
4. Refrigerate until needed.

And finally....

1. Remove the pie from the oven and reduce the temperature to 375 degrees F.
2. Carefully dump the crumbs in the center of the pie, spreading them evenly over the surface with your hands. Tap down lightly.
3. Return the pie to the oven, placing it so that the part that was facing the back of the oven now faces the front. Slide a large foil-lined baking sheet on the rack below to catch any spills.
4. Continue to bake until the juices bubble thickly around the edges, about 30 minutes. If the top starts getting too brown, cover loosely with aluminum foil for the last 15 minutes.
5. Transfer the pie and let cool for at least 1 hour before serving.

Enjoy!

Mushroom and Asparagus Fettuccine

INGREDIENTS
8 ounces dried fettuccine or linguine
8 ounces asparagus, trimmed and cut into 1 1/2-inch pieces
3 cups sliced fresh shiitake or crimini mushrooms
1 medium leek, thinly sliced, or 1/2 cup chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
1/3 cup mushroom broth or vegetable broth
1/4 cup half-and-half or light cream
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup chopped plum tomatoes
1 tablespoon finely shredded fresh basil
1 tablespoon finely shredded fresh oregano
1/4 cup pine nuts, toasted
Finely shredded Parmesan cheese (optional)
DIRECTIONS
Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.
Meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.
Spoon the mushroom mixture over pasta mixture; toss gently to coat. Divide among 4 bowls or dinner plates. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.

Thai Peanut Noodle Bowl

INGREDIENTS
2 ounces uncooked whole-wheat pasta
1 tablespoon peanut butter
1 tablesppon lime juice
1 garlic clove, minced
1 piece (1-inch) ginger, peeled and grated
1/2 cup frozen shelled edamame
2 cups frozen stir-fry vegetables
1 tablespoon chopped peanuts
2 scallions, sliced
DIRECTIONS
Cook pasta according to directions.
In a skillet, saute peanut butter, lime juice, garlic and ginger for 1 minute.
Add edamame and vegetables and cook for 12 minutes until vegetables are tender; pour over pasta.
Top with peanuts and scallions.

Mini Oreo Cupcakes

What You Need
1 pkg. (2-layer size) chocolate cake mix

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 egg

2 Tbsp. sugar

48 Mini OREO Bite Size Chocolate Sandwich Cookies

1-1/2 cups thawed COOL WHIP Whipped Topping

Make It!

HEAT oven to 350°F.

PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.

SPOON half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.

BAKE 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.

FROST with COOL WHIP. Top with remaining cookies. ADORABLE! Frosted cupcakes can be stored in refrigerator up to 3 days.

Strawberry Jam

I found this recipe on homeadebyjill and thought it would be fun to share! So yummy, surprisingly simple and can be used in so many different ways and makes a cute spring/summer gift in a jar with a cute homemade label or ribbon. Have fun and happy spreading.

What You Need!

2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)

4 cups sugar, measured into separate bowl

3/4 cup water

1 box SURE.JELL Fruit Pectin
5 jars

RINSE 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved. (A few sugar crystals may remain.)FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using. You can also make it even easier! by making Freezer Jam: Omit water and boiling step. Mix 1 pouch CERTO Fruit Pectin and 2 Tbsp. lemon juice in bowl. Stir into fruit mixture in large bowl. Continue as directed. Makes about 4 (1-cup) containers.
Use with peanut butter or Nutela spread on toast, or as an ice cream topping.

French Toast Bake

With Mothers Day right around the corner I'm sure a lot of you will be making breakfast or attending a brunch and I wanted to post a super easy crowd pleaser. Mmmm. ENJOY! French Toast Bake
1/4	cup Butter, melted
2	cans (12.4 oz each) refrigerated cinnamon rolls with icing
6	Eggs
1/2	cup heavy whipping cream
2	teaspoons ground cinnamon
2	teaspoons vanilla
1	cup Chopped Pecans
1	cup maple syrup
Garnish
	Icing from cinnamon rolls
	Powdered sugar
1/2	cup maple syrup, if desired

DIRECTIONS

	Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
	In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
	Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
	Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.

Easy Eggplant Parmesan Sandwiches

My Husband is sometimes a picky eater, particularly courses made mainly with vegetables. Eggplant Parmesan is one of my favs, so I made this one night. It was a smash hit! Very easy, pretty healthy, and super-tasty! The roasted red peppers give it a unique flavor twist, it was my first time roasting peppers and I fell in love with them :D.

Ingredients:
4 thick slices eggplant (3/4 inch thick)
1 egg, beaten
1/4 cup seasoned dry breadcrumbs
2 tablespoons grated fat-free (or regular) Parmesan cheese
4 ounces sliced fat-free (or regular) Mozzeralla cheese
4 French rolls or hoagie buns, toasted
2 roasted red peppers, halved
Pizza Sauce (Store-bought or homemade)

Combine the bread crumbs and Parmesan cheese in a shallow dish or bowl

Dip the eggplant slices in egg and coat with the bread crumb and Parmesan cheese mixture

Cook in a lightly greased (I used olive oil) large skillet over medium heat until tender and browned, about five minutes on each side. Really watch the heat, these can brown quicker than expected if it is a bit too high!

Top each eggplant slice with 1 ounce of Mozzeralla, cook covered until cheese is melted, 2-3 minutes

Serve in buns with roasted red peppers and Pizza Sauce.

Peach Salsa

Cant wait to try this one!

Tools:
large bowl
wooden spoon

Ingredients:
4 ripe peaches, peeled and chopped
1 tomato, chopped
1 bell pepper, seeded and chopped
1 clove garlic, minced
2 T cilantro, chopped
2 T lemon juice
½ to 1 fresh chile, seeded and minced OR ¼ t cayenne pepper
¼ t salt
black pepper

Directions:
Combine all the ingredients, and let sit for at least 10 minutes.

Jalapeno Hummus

For those of you who like hummus, Trader Joe's has a wonderful Jalapeno Hummus. I know it doesn't sound very good, but believe me, its really delicious!

Tzatiki Sauce

This is one of my favorite dipping sauces. It is great with carrots, or some pita bread!
So here's the recipe:

2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced (I like to use persian cucumbers)
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Very yummy!

Tiramisu Classico

Heather insisted that I should post my recipe for Tiramisu so here it goes. This recipe will make about 4 servings.

Ingredients

200g Mascarpone

2 eggs

25g of Sugar (Organic brown sugar recommended)

2 Cups of espresso coffee (I personally use Medaglia D'oro)

½ Cup of Marsalla Wine (Sweet)

1 Pack of Biscotti Savoiardi (also known as Lady Fingers)

Cocoa Powder

Equipment

9x5x5 Dish

Mixer or Whisk

2 Medium Size mixing bowls

Directions

- Make two cups of Espresso coffee and let it cool down.

- Take the eggs and split the egg yolk and whites. Put the whites on one mixing bowl and the yolks on the other bowl. Use the whisk to whip the egg whites until you get a cream with stiff peaks (You should be able to flip the bowl upside down the cream should not move).

- Then add sugar to the bowl with the egg yolks and mix until you have an uniform cream. Add the Mascarpone and mix again until the mixture is creamy and uniform.

- Combine both mixtures into a bowl and use a fork to mix them together (DO NOT use the whisk on this step, we want to keep the bubbles on the whipped cream). Once again, This mix should be uniform and very creamy.

- Add Marsalla wine to the coffee and dip each lady finger for 2 or 3 seconds and place on the dish. (Make sure the coffee not hot). Fill a layer of lady fingers to the dish, then add the cream on top, then add another layer of fingers and finish with another layer of cream.

- Finish by sprinking some cocoa powder on top. Then place dish on the fridge for about 5 hours and voila..

Hehe so much for my first post, Hope it was clear enough. I'm open to suggestions, questions or whatev..

Enjoy ;)

A million dollar desert!

Yesterday Sue Compton was announced on Oprah as Pillsbury's bake off ONE MILLION DOLLAR winner for her Mini Ice cream cookie cups recipe! I haven't tried it yet but its next on my list. If it was worthy of winning a million dollars then I've got to try this one!!

INGREDIENTS

1	package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4	teaspoons sugar
1/3	cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
1/2	cup Hershey’s® semi-sweet chocolate baking chips
1/4	cup Smucker’s® Seedless Red Raspberry Jam
1 1/2	cups vanilla bean ice cream, softened
24	fresh raspberries

DIRECTIONS

	Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
.	Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
.	Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
.	Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
.	In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
.	Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.

Tequilla Lime Shrimp

The absolute perfect dish for Cinco De Mayo (which is right around the corner) So easy, super tasty and will compliment your margaritas perfectly! Besos!!
Ingredients

• 2 pounds fresh or frozen medium shrimp, peeled and deveined
  
• 1/4 cup olive oil
• 3 tablespoons finely chopped onion
• 5 cloves garlic, minced
• 1/4 cup tequila
• 1/4 cup lime juice
• 2 tablespoons snipped fresh cilantro
• 1/8 teaspoon salt

Directions

Thaw shrimp, if frozen. Rinse shrimp; pat dry. Set aside.

In large skillet heat olive oil over medium heat; add onion and garlic and cook about 3 minutes or until tender. Add shrimp and tequila; bring to boiling. Boil gently, uncovered, for 3 to 5 minutes or until shrimp turn opaque, stirring occasionally.

Transfer shrimp mixture to a bowl. Add lime juice, cilantro, and salt; toss to mix. Cover and refrigerate for 2 hours, stirring occasionally. Drain before serving. .

Make-Ahead Tip: Prepare as above. Cover and refrigerate for up to 24 hours, stirring occasionally. Drain before serving.