Cookie #2

Cookie #2

Posted by Unknown

My second cookie attempt is this from Sunset Magazine this month. They just look so good....and remember I'm upping the good looking factor in my cookies this year

Chocolate Decadence Cookies
10 ounce bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter, cut into chunks
3 large eggs, at room temperature
1 cup sugar
3/4 cup flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt


1. Put chocolates and butter in a medium metal bowl and set bowl over a pan filled with 1 in. of simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. Chill dough, covered, until firm, about 2 hours.

2. Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 in. apart. Bake cookies until they no longer look wet on top, about 8 minutes. Let cool on baking sheets.

This ones for you dane!

This ones for you dane!

Posted by Unknown

What do you do with tomatoes from your garden when they get ripe all at once.  Make this yummy salsa fashioned after EL TORITO's salsa.  It's pretty darn good I must admit.  Oh and just in case you were wondering......there is only 225 days left until cinco de mayo! 


2 cups tomatoes

1/4 c yellow onion

2 green onion

1 Tbs canned jalapenos

2 fresh serrano chiles

2 tsp lime juice

1/4 tsp groud cumin

1/4 oregano

1/4 tsp salt

1/4 cup cilantro Leaves

1tsp. sugar

V8 Juice or tomatoe paste to desired consistancy

Serve chuncky or blended.....that's up to you!

Fun Fun Fun

Fun Fun Fun

Posted by Unknown

Why have cake when you can have a cupcake? That's how I feel about cupcakes. There was once an episode of Seinfeld that had a fictionary store that just sold muffin tops. A dream come true if that were a cupcake top. The top is just so dang good and being a frosting lover is just the added benefit.

While strolling through Costco I thumbed through this book and made the 9.99 purchase (in paperback). It has the cutest ideas for cupcakes and parties and is 100% original. I'm sure it takes some practice to perfect these techniques but once you do it will be a sure fire way to please a crowd. I already know the "birthday cake" that I'm going to make for my sons next birthday. It's definitely worth a peruse!

Brunch plans anyone?

Brunch plans anyone?

Posted by Unknown

So I found this recipe and picture on design sponge this last weekend, with a link from pictures and pancakes. Because of just how good it looks I have decided to follow the recipe and have people over for brunch. I love pretty food but more importantly I love good tasting food. Isn't that eating is supposed to be about? I hope to try it out before but I know it has to beat the fast food breakfast I had this last week while traveling. Why do I ever eat bad food with easy recipes like this? I'll be sure to let you know.

Crispy Ham & Cheese Breakfast Polenta
serves 6

6 cups water
2 cups instant polenta
1 stick unsalted butter, cut into cubes
1 cup grated parmesan
salt & pepper
1 cup grated gruyere
6 slices ham
2-3 tbs olive oi
l3 leeks, cleaned thoroughly & thinly sliced
2 cups baby spinach
6 large eggs

Place the water in a saucepan over high heat and bring to a boil. Slowly whisk in the polenta and cook while stirring constantly for 2-3 minutes or until thickened. Remove from the heat and stir in butter, parmesan and season with salt and pepper. Pour half the polenta on a lightly greased 12×8.5″ half sheet pan and spread evenly. Cover with slices of ham and gruyere cheese and then spread remaining polenta over top evenly. Refrigerate 1 hour or overnight.

Heat 2 tablespoons olive oil in a sauté pan over medium heat and add leeks. Cook slowly until tender, about 8-10 minutes, adding 1 more tablespoon of oil if needed. Add spinach and toss until just wilted. Season with salt and pepper to taste.

Cut polenta into 6 large squares and trim the edges evenly. Then cut each square into 2 rectangles. Heat a non-stick sauté pan or cast iron griddle over medium high heat. Cook the polenta for 4-6 minutes per side or until golden brown on top and cheese has melted. Serve with a scoop of sauted leeks and spinach and top with an egg your favorite way

Pumpkin Cookies

Pumpkin Cookies

Posted by Unknown

Here's a recipe I recently found on a blog and I couldn't believe the comments. Since they are pumpkin I couldn't resist making them and they are 100% tried and true. I also used a cream cheese frosting on them but honestly, they were almost gone by the time I frosted them. They were very light and fluffy and were sooooooo good. Could I even stretch my case and say healthy....maybe not but I'd like to think they have nutritional value to eat more than one.

Amazing Pumpkin Spice Cookies
1/2 cup coconut oil (or butter)
3/4 cup unrefined sugar (or maple syrup or honey)
1 cup cooked pumpkin (cut in half, scoop out seeds, place cut side down on baking sheet and bake at 350 until soft. Peel and mash or blend the pumpkin.)
2 eggs (or egg substitute equivalent)
2 cups whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/2 cup chopped walnuts

Mix all ingredients together and chill in refrigerator for 1 hour. Preheat oven to 325, drop spoonfuls onto greased cookie sheets and bake for 8 to 10 minutes.

Fluffy Cream Cheese Frosting

1 (8 ounce) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

DIRECTIONS
In a small bowl beat whipping cream until stiff peaks form; set aside.
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

My favorite sandwhich

My favorite sandwhich

Posted by Unknown

One of my favorite sandwiches is a traditional BLT. I figure wherever I go nobody can really screw up a BLT and all that I can be is pleasantly surprised if it's extraordinary. Since I also love fresh basil and fresh mozzarella sandwiches on ciabatta, I decided to mix the two. I opted to use the basil verses the lettuce and leave out the mozzarella in lieu of extra mayonnaise :). Loved it! The only thing that could have improved it would have been avocado. However I don't want to take away from the basil. All I know, is how it tasted. Delicious!

*Trader Joe's always has the best deal on Basil. In the past I have always bought a container full of large leaves for about $1.99 (that's sooo inexpensive comparative to the supermarket.) However in the summer I always buy a full plant and use the leaves fresh whenever I need. The plant is only $3.29. Gotta love Trader Joe's

Website of the Day

Website of the Day

Posted by Unknown

So in hunting for a cookie recipe I found a new fun site to add to my list of blog likings. It has recipes galore and boy does the food look good. I love good food and truly don't want to waste the calories on eating bad uneventful food. The title of the blog is Scandalously good food on a budget. Let me know if you make a recipe from it and what it was. You never know what you might receive. :)

If the button below doesn't work click here.

Chocolate Chip Cookies

Chocolate Chip Cookies

Posted by Unknown

I am in the hunt for the perfect Chocolate Chip Cookie Recipe. There are several good recipes out there but I'm looking for the mother of all recipes. There is a cookie shop/bakery in my home town called Raspberries. They make the best cookies. I also have had cookies from the Pacific Whey Baking Company and they are divine. There is something special and I'm thinking that as soon as somebody finds the perfect recipe they start a store and the recipe is then top secret not to be discovered. Don't get me wrong, I never complain about a chocolate chip cookie. But there are good, great, and absolutely divine. I guess I'm looking for the latter.

I'm on the hunt. When I find it...I'll be sure to share....and if you feel inclined....let me know your secrets.

Recipe for the Day

Recipe for the Day

Posted by Unknown

I made this banana bread this last week and was pretty happy. Very Very Moist and it definitely was a keeper recipe. I didn't have sour cream so I used a blueberry yogurt I had in my fridge. It didn't last very long and I'm eager to make this recipe again with my rotten bananas. SOOOO Good.

Banana Bread
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

Directions:
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Peaches, Peaches, Peaches

Peaches, Peaches, Peaches

Posted by Unknown

My uncle called from Kalispell Montana. He said that the White Peaches from Costco were delicious. My first thoughts were that Costco would not have the same supplies of peaches for different reasons so what is the point on risking buying peaches that were not to die for. And so many of them ta'boot. However the peaches were bought and can I just say......they were delicious. They melted in my mouth and were better than any candy I have ever had. You just gotta love spring and summer when so many fruits are in season.

I've always wanted to try grilled peaches. They look good in the pictures so I thought I'd try. I admit to liking the crust on pie but this was definitely a different twist on such a great item. Especially since it is bar-b-que-ing season.

Ingredients:
2 tablespoons light brown sugar 1/2 teaspoon cinnamon

4 fresh peaches

grapeseed oil (or vegetable oil)

vanilla ice cream

Preparation: In a small bowl, combine brown sugar and cinnamon. Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with grapeseed oil or vegetable oil. Cook, cut side down, on a hot grill until fruit has grill marks, 3 to 4 minutes. Brush tops with oil, turn over, and move to indirect heat. Sprinkle cut sides with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, 10 to 15 minutes. Serve with vanilla ice cream (sprinkle on extra cinnamon sugar if you like).

Ice Cream

Ice Cream

Posted by Unknown

I've mentioned before that my mother was a great cook, baker, etc. She was definitely a perfectionist when it came to the kitchen. However it totally paid off for everybody around her because of all the good food she made. Now that she has Alzheimer's and can't relay the recipes on (mostly in her head with garbled notes) it makes me very frustrated knowing there is great food out there that I'm missing out on.


I found this recipe for peach ice cream on myrecipes.com. I figured since Memorial day is tomorrow that it would be a good time to practice in preparing for those really hot summer months. My mom's ice cream didn't taste like ice cream. It tasted so much better that I can't even fathom how she did it. Hopefully this will be a good start.


Ingredients
1 1/2 pounds ripe peaches
1 1/2 tablespoons lemon juice
2 teaspoons vanilla
About 2/3 cup sugar
2 cups half-and-half (light cream)


Preparation
1. Peel peaches if desired (see note above), then pit and slice them. In a food processor or blender, purée 2/3 of the peaches with 1 tablespoon lemon juice, vanilla, and 1/3 cup sugar. Pour into a large bowl, add half-and-half, and nest bowl in ice water; stir often until cold, 10 to 15 minutes. Or cover and chill until cold, about 1 hour.
2. In a bowl, with a potato masher or fork, coarsely mash remaining peaches with 1/2 tablespoon lemon juice and 1/3 cup sugar. Set container in ice water and stir often until cold, about 5 minutes. Add to half-and-half mixture; taste, and add more sugar if desired.

3. Pour chilled mixture into a 1-quart (or larger) ice cream maker. Freeze according to manufacturer's directions until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.

4. Serve ice cream softly frozen, or package airtight and freeze up to 1 week; let stand at room temperature 10 to 20 minutes to soften for scooping.

Sunday's Recipe

Sunday's Recipe

Posted by Unknown

Every Sunday after church we would go over to our grandmothers house and have "HOT" cakes at her house. We loved them because of many reasons (she made them with white flour which we never ate at our own home is just one). After all these years I have hunted for her recipe to enjoy the exact taste of these delicious pancakes. However I've never quite come up with it. My brother and I were reminiscing and he agreed that they were the best and remembered a detail I was too young to remember. The details are in everything and with this new information I'm on a quest to find her recipe for...........Coconut Syrup!! She made it from scratch and I never knew that. I'm sure this contributed to the taste. I recently bought some Hawaiian Coconut Syrup from Bristol Farms and it is the kicker however it's too expensive to pour to your hearts content so I'm looking for a recipe to replace the store bought. I tried the one below and while it is good and nothing to argue with I'm looking to refine it a little to make it great. However this is what I made today.

INGREDIENTS:
1 (14 ounce) can coconut milk
1 cup flaked coconut
3/4 cup brown sugar
READ REVIEWS (11)
DIRECTIONS:
In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.

My First Casserole

My First Casserole

Posted by Unknown

So I have admit that I've never made a casserole before in my life. While I was growing up my mom would occasionally make one and I don't think my father was the only one who appreciated it much. We were just not casserole people. We ate Mexican and Italian, and occasionally (every six months...factually for sure) we would have a roast, carrots, and potatoes. My parents were much into the light 'California flare' long before it became popular.

In looking for new foods to feed to my son, my niece (she is 12 and has made tons of casseroles apparently) sent with me the recipe for the infamous Chicken and Broccoli Casserole. Though it's not in the oven now, it was last night. Here it is....My husband thought is was "pretty dang good" for my first attempt. My son seemed to appreciate it as well. It was definitely easy and I'll try it again for sure.

Line the bottom of a casserole pan (9x13) with cooked broccoli. Cover broccoli with chicken chunks.

Mix together:
1 can Cream of Chicken Soup
1 cup mayonnaise
2 teaspoons lemon juice
½ teaspoon curry powder
2/3 cup milk

Pour over broccoli and chicken. Sprinkle buttered bread crumbs over the top. Bake at 350° until hot and bubbly.

Thanks to Katy for great recipe.

Baked Oatmeal

Baked Oatmeal

Posted by Unknown

Yes, it might taste too good to eat for breakfast but it is totally a great treat. I've had this on two different occasions and though the recipes differed they both still tasted amazing...for oatmeal anyway. I'm hoping this recipe will hit the spot. Because after all, how can anything oatmeal be unhealthy

Baked Oatmeal

Ingredients
1/3 cup butter
2 large eggs
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 teaspoon nutmeg or cinnamon
1/4 teaspoon salt
1 cup milk
2 tablespoons milk
3 cups oatmeal (regular or quick)

Directions
-Melt butter.
-Grease 1 1/2 quart baking dish and drop in eggs and beat well.
-Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well, no lumps.
-Whisk in butter and both measures of milk, then add oats.
-Stir well, and refrigerate overnight.
-Bake, uncovered, at 350 for 35-45 min, or until set in the middle.
-Serve hot with warm milk poured over.

Spicy Shredded Beef

Spicy Shredded Beef

Posted by Unknown

So I did buy myself a crock pot for my birthday. The one I had before was small with blue and pink ducks on it. I never used it. So now that I have a pretty stainless version I feel I have to learn how to cook in it to recoup on my investment. I haven't made much but here is a recipe for some dang good shredded beef. I alter the recipe a little depending on if I'm planning on burritos or sandwiches. It's a five star recipe in my book so I thought I'd share since that's what is in the pot.


Spicy Shredded Beef
boned beef chuck with the fat cut off
1 can chopped tomatoes
1 cup spicy salsa
1 can (4 oz.) diced jalapeño chiles, drained
1 onion, chopped
3 cloves garlic, minced
2 tablespoons dried New Mexico chile powder
1 tablespoon honey
2 1/2 teaspoons kosher salt
1 teaspoon ground cumin
2 cups beef broth or 1 can cream of mushroom soup (with one can water)

Mix all together and let cook 8-10 hours. I shred the beef to the size I want after and let thicken for about 20-30 minutes with the lid off. I also add more honey if I'm going to use it for tacos.

Like I said -A five star recipe. I could get use to this crock pot cooking.

Recipe Wanted

Recipe Wanted

Posted by Unknown

There is only one recipe I won't share. That is my grandmothers & mothers lemon meringue pie recipe. I won't share it because it has one contest after contest for years and has brought my family awards, money and notoriety in the local paper (hint....the recipe has been published). I guess it's very sacred and a true family recipe.

But other than that.....I'm a recipe sharer. Meaning....I share recipes. No doubt about it....If you ask, I'll give it to you. I won't leave out any ingredients, tell you to put squirrel tail in it, or say that it's just in my head. I'm open and want others to experience the same good food that I sometimes enjoy.

In return I have coveted the secret to much of the food I've eaten. Some people are naturally good cooks. Others try hard. And others, they just fail out right. My mother was a naturally good cook. She did everything from baking to cooking to basting and more. She won contest after contest and it was always nice to be on the receiving end of her practicing concoctions. I learned here and there but when I truly wanted to learn it was too late. She has Alzheimer’s and can no longer cook, remember or communicate her skill. She has millions of cookbooks with notes seemingly each recipe but I have no clue where to start.

However I am on the hunt for a certain recipe and I would like anyone to help me find it. I'm looking for the basics. Currently, a whole wheat bread recipe. I have about seven recipes ranging from including gluten, to bread enhancer and even recipes requiring no butter or oil. (By the way, great harvest doesn't use these ingredients but can't find that recipe on the internet).

I can't make a million recipes so I'm looking for people who either make bread or like to make bread to help me on my endevour. Let me know if you're interested and I'll fill you in on the details soon. I might be turning this into a give away if I can find a sponsor. Otherwise, I will continue to make my heavy, never consistent, whole wheat bread recipe that I have.

Lazy Sunday Morning

Lazy Sunday Morning

Posted by Unknown

Another lazy Sunday Morning. But I'm definately craving the muffins I saw in a bakery window this last week and since I didn't have the change for a three dollar muffin at the time (truth is I'm cheap) I thought I'd make my own. Oh course I always make the large muffins to make me feel the 'cafemuffon' experience. Here's my recipe for Blueberry Muffins. Let me know if you have a better one or even a low fat alternative.

5 tbs butter

3 cups flour

3 tsp baking powder

1 tsp salt

1 1/4 cups sugar

2 large eggs

1 tsp vanilla

1 cup milk

1 1/2 large blueberries

Heat oven to 375. Cream butter and sugar then add egg and vanilla. Alternate dry ingredients and milk until mixed. Fold in blueberries. * do not add into mixer because you then will have Blue muffins vs. Blueberries :) Sprinkle with sugar and put in oven for 45 minutes, 30 min for regular. Though you can stretch this recipe for more muffins, I like to use all the batter in one tin to make the muffins rise over the top and look terrific. (oh and my spell check has stopped working so I apoligize accordingly)

My first Favorite Recipe

My first Favorite Recipe

Posted by Unknown

Sunday Morning....A great time for cooking and relaxing. I couldn't decide this morning if I should make blueberry muffins or pumpkin pancakes. I decided with the latter and despite that I think they are 'out of season' they are still pretty darn good.

Here's the recipe for PUMPKIN PANCAKES. These are SOOOOO good and definitely not a disappointment.

1 cup all-purpose flour
2 Tbs firmly packed brown sugar
1 tsp baking powder
1/2 cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain yogurt
2 tbs butter, melted

Mix dry ingredients in a large bowl. In another container mix the rest of the ingredients until well blended. Stir mixture into flour just until evenly moist.

Since the batter is dark in nature, cook until the edges look dry which is about 2-3 minutes on each side on a medium griddle. Too hot and they'll end up black

*These are pretty thick so I'd suggest doubling the recipe for a large family or you just plain like a lot of 'em