Friday, February 26, 2010
Tuesday, February 23, 2010
I used fondant for all the decorating. I have a great recipe for fondant that I need to post. It's very easy to make and doesn't taste half bad either.
I am also going to add a page of "Cake Ideas". Basically just birthday cakes and special occasion cakes that I have made. Cake decorating is relatively easy.... just time consuming!
Thursday, February 18, 2010
After I asked for suggestions for a good bread recipe, I received quite a few by email and that made me SO happy! I am currently in the process of trying out all these delicious recipes.
Thanks, Kinz, for a great recipe!!
Friday, February 12, 2010
Gooey Caramel Chocolate Bars
1 box Betty Crocker's Super Moist Chocolate Fudge cake mix
1/2 cup butter, softened
1 cup semi-sweet chocolate chips
1 bag (14 oz) caramels, unwrapped
1/4 cup butter
1 can (14 oz) sweetened condensed milk
1/2 cup reserved cake mix
1/2 cup quick cooking oats
3 Tbsp butter
1. Heat oven to 350 degrees F. Reserve 1/2 cup cake mix for topping. In a bowl, beat remaining cake mix, eggs, and butter until dough forms. Stir in chocolate chips. Spread into a 13x9 inch ungreased pan. Bake 15 - 18 minutes or until set.
2. Meanwhile, in a saucepan heat caramels, 1/4 cup butter, and condensed milk over medium heat, stirring frequently until caramels are melted and mixture is smooth.
3. Spread caramel mix over the partially baked crust. In a small bowl, mix reserved cake mix, oats and 3 tbsp butter with fork until crumbly. Sprinkle over carmel.
4. Bake 19 to 22 minutes longer or until top is set. Cool completely; about 2 hours. Run knife around edges of pan to loosen bars. Cut into bars and enjoy!
*Adapted from Betty Crocker
Part of Over-used Recipe Swap 2010
Tuesday, February 9, 2010
Just use your favorite pancake recipe. I like to use this one, and throw on some chocolate chips when they are cooking. If you really want the wow factor, add red food coloring for pink hearts. I used a heart cookie cutter to keep their shape.
Monday, February 8, 2010
In replacement of the kiss, I used Hershey's milk chocolate hearts, Dove Dark Chocolate hearts, and some Hershey's Candy Cane red and white striped kisses that I had in my pantry. The possibilities really are endless with these. I've seen chocolate butterfinger hearts, Crunch hearts, and quite a few others.
The cookies are usually rolled in white sugar, but the kids and I had fun using our red and pink sugar crystals too. Very festive!! Make these for a fun Valentine treat and enjoy with a tall glass of milk. This recipe comes straight from my mom's recipe box.
1/2 cup shortening
1/2 cup butter
1 cup smooth peanut butter
1 cup packed brown sugar
1 cup white sugar
1/4 cup milk
2 tsp vanilla extract
3 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1/2 cup white sugar (or colored) for decoration
2 (9 oz) bags of milk chocolate Hershey's Candy Kisses (or other chocolates) unwrapped
1. Preheat oven to 375 degrees F. Grease or spray cookie sheets.
2. In a large bowl, crea together shortening, butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Using a tablespoon to scoop dough, shape dough into balls and roll in remaining sugar. Place cookies 2 inches apart on prepared cookie sheets.
3. Bake for 10 to 12 minutes. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely. The kiss hardens as it cools.
Thursday, February 4, 2010
Here is a Test Kitchen Tip from the ATKFCookbook for Tasty Tacos:
Tacos made from those boxed kits usually include a stale tasting "flavor packet" containing spices, stabilizers, fillers, and chemicals. For a taco with real flavor, we found a simple combination of spices, along with some chopped onion and fresh garlic, tasted much better. And rather than cook the filling with water (as the packet does) we found that a little chicken broth and canned tomato sauce did wonders for the flavor.
My family and I all agreed, they were fantastic! A lot better than the normal.
Tacos are a staple dish around here. We probably have tacos for dinner more than any other meal, and I now use this recipe all the time. A lot of times, I will add in a can of refried beans also.
1 tbsp vegetable oil
1 onion, minced
3 garlic cloves, minced
2 tbsp chili powder
1 tsp cumin
1 tsp coriander
1/2 tsp ground oregano
1/4 tsp cayenne pepper
1 pound ground beef
1/2 cup smooth canned tomato sauce
1/2 cup chicken broth
2 tsp cider vinegar
1 tsp light brown sugar
8 taco shells (recipe below)
1. Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, spices, and 1 teaspoon salt and cook until fragrant, about 30 seconds.
2. Stir in the ground beef and cook, breaking it up with a woden spoon, until n longer pink, about 5 minutes. Stir in the tomato sauce, broth, vinegar, and sugar and simmer until thickened, about 10 minutes. Season with salt to taste.
3. Divide the filling evenly among the taco shells and serve, passing any desired accompaniments separately. (lettuce, tomato, cheese, salsa, ketchup, avacodo... etc.)
Now you can stop there and eat them in flour tortillas or the store bought hard taco shells, but I have found that making your own taco shells from corn tortillas is easy, and tastes phenomenal. It doesn't take that much longer either. Here is a quick run through for making your own taco shells.
1. In a small skillet, heat 3/4 cup vegetable oil over medium heat to 350 degrees. Using tongs to hold the tortilla, slip half of it into the hot oil. With a metal spatula in the other hand submerge the half in the oil. Fry until just set, but not brown, about 30 seconds.
2. Flip the tortilla. Using tongs, hold the tortilla open about 2 inches while keeping the bottom submerged in the oil. Fry until golden brown, about 1 1/2 minutes. Flip again and y the other side until golden brown, about 30 seconds.
Tuesday, February 2, 2010
Lay a piece of bread on the counter. Roll it out with a rolling pin until it is thin and flat. Spread on your favorite topping and roll up. Cut into pieces. Repeat for as much sushi that you need. My kids loved helping me make this too.
Pair it with some carrots and you have a great additon to Trim and Bush Tailed Tuesdays. ;)