Sponge Toffee
Ingredients:
1 c dark corn syrup
1 c sugar
1 T vinegar
1 T baking soda
Special Equipment:
Acrylic or Pyrex pot
Candy Thermometer
Directions:
1. Line an 8x8 or 9x9 dish with foil. Make sure the edges come up several inches past the top of the dish
2. Pat down the foil to make it as smooth as possible
3. Generously coat the foil with cooking spray
4. In a large acrylic or Pyrex pot, combine corn syrup, sugar and vinegar
5. Over medium heat, continue stirring until sugar has dissolved
6. Place candy thermometer in pot (do not let the bottom of the thermometer touch the bottom of the pot)
7. Bring the mix to a boil and let continue cooking until the candy thermometer reads 300 F
8. Quickly remove from heat and stir in baking soda, quickly mixing to combine ingredients
9. Add mix to foiled pan. Candy mixture will "foam up"
10. Let candy sit for 45 minutes to an hour, until it has cooled
11. Remove foil and place candy brick in a large Ziploc bag to break apart into bite sized pieces (if you have a mallet or hammer, you can use that, gently)
12. Candy can be stored for up to 1 month in an airtight container
Tuesday, June 28, 2011
Lazy Good Chicken Bake
Lazy Good Chicken Bake
Ingredients:
2 boneless, skinless chicken breasts
1 cup brown rice*
1 can mushrooms
1 can sliced olives
1 can diced tomatoes
1 t oregano
1 t basil
1/2 t ground black pepper
1/2 t salt
3 T Champagne vinegar**
Parmesan cheese
Directions:
1. Preheat oven to 400F
2. Trim chicken of excess fat and skin and cut into small, bite size pieces
3. Place all ingredients, except Parmesan, in an 8x11 Pyrex casserole dish (do not drain cans prior), and mix
4. Snuggly place foil around dish
5. Bake for 1 hour
6. Remove foil from dish, mix, and sprinkle desired amount of cheese on top of casserole
7. Continue baking, uncovered, for 10-15 minutes, until remaining liquid has evaporated
8. Let casserole sit for 10 minutes before serving
*white rice can be substituted for brown rice
**red wine vinegar can be substituted for Champagne vinegar
Ingredients:
2 boneless, skinless chicken breasts
1 cup brown rice*
1 can mushrooms
1 can sliced olives
1 can diced tomatoes
1 t oregano
1 t basil
1/2 t ground black pepper
1/2 t salt
3 T Champagne vinegar**
Parmesan cheese
Directions:
1. Preheat oven to 400F
2. Trim chicken of excess fat and skin and cut into small, bite size pieces
3. Place all ingredients, except Parmesan, in an 8x11 Pyrex casserole dish (do not drain cans prior), and mix
4. Snuggly place foil around dish
5. Bake for 1 hour
6. Remove foil from dish, mix, and sprinkle desired amount of cheese on top of casserole
7. Continue baking, uncovered, for 10-15 minutes, until remaining liquid has evaporated
8. Let casserole sit for 10 minutes before serving
*white rice can be substituted for brown rice
**red wine vinegar can be substituted for Champagne vinegar
Down Home Mac 'N Cheese
Down Home Mac 'N Cheese
2 c elbow macaroni, cooked
1, 5 oz can evaporated milk
3 T milk
1 T flour
1 T butter
1 c grated cheddar cheese plus extra for topping
1/4 c Vermont cheese powder
1. For creamier mac n cheese, preheat oven to 350 F. For cheesier mac n cheese, preheat oven to 400 F
2. In a medium sized sauce pan, over medium heat, melt butter. Remove from heat and add flour to butter to make a roux
3. Once flour and butter are combined, return to heat and add evaporated milk and milk
4. Add cheese to milk mixture and mix until cheese is melted
5. Stir macaroni and cheese together in an 8x8 Pyxrex casserole
6. Cover with foil and bake for 15 minutes
7. Stir macaroni and return to oven for 15 minutes
8. Remove foil and spread desired amount of cheese on top of macaroni
9. Return dish to oven for 3-5 minutes, until cheese is melted
10. Cool for at least 10 minutes before serving
2 c elbow macaroni, cooked
1, 5 oz can evaporated milk
3 T milk
1 T flour
1 T butter
1 c grated cheddar cheese plus extra for topping
1/4 c Vermont cheese powder
1. For creamier mac n cheese, preheat oven to 350 F. For cheesier mac n cheese, preheat oven to 400 F
2. In a medium sized sauce pan, over medium heat, melt butter. Remove from heat and add flour to butter to make a roux
3. Once flour and butter are combined, return to heat and add evaporated milk and milk
4. Add cheese to milk mixture and mix until cheese is melted
5. Stir macaroni and cheese together in an 8x8 Pyxrex casserole
6. Cover with foil and bake for 15 minutes
7. Stir macaroni and return to oven for 15 minutes
8. Remove foil and spread desired amount of cheese on top of macaroni
9. Return dish to oven for 3-5 minutes, until cheese is melted
10. Cool for at least 10 minutes before serving
Brinner Casserole
Brinner (Breakfast) Casserole
Ingredients:
16 oz loose sausage, cooked, drained
7 eggs
1/4 c milk
2 c frozen potatoes O'Brien
1 tube buttermilk biscuits (8 biscuits)
1/2 c shredded cheddar cheese
Directions:
1. Preheat oven to 400F
2. Line an 8x12 Pyrex or ceramic dish with biscuits. Pat down biscuits and pinch seams together to create bottom crust
3. Place sausage and potatoes on top of biscuits
4. Whisk together eggs and milk and pour over sausage and potatoes
5. Bake in oven for 30-35 minutes, until egg has set
6. Remove from oven and sprinkle cheese over top
7. Switch oven to broil and continue cooking until cheese is bubbling
8. Let casserole sit for 5 minutes before cutting
Ingredients:
16 oz loose sausage, cooked, drained
7 eggs
1/4 c milk
2 c frozen potatoes O'Brien
1 tube buttermilk biscuits (8 biscuits)
1/2 c shredded cheddar cheese
Directions:
1. Preheat oven to 400F
2. Line an 8x12 Pyrex or ceramic dish with biscuits. Pat down biscuits and pinch seams together to create bottom crust
3. Place sausage and potatoes on top of biscuits
4. Whisk together eggs and milk and pour over sausage and potatoes
5. Bake in oven for 30-35 minutes, until egg has set
6. Remove from oven and sprinkle cheese over top
7. Switch oven to broil and continue cooking until cheese is bubbling
8. Let casserole sit for 5 minutes before cutting
6 Grain Buttermilk Blueberry Muffins
6 Grain Buttermilk Blueberry Muffins
Ingredients:
2 2/3 cups 6 grain flakes
1 cup whole wheat flour
1/2 cup chopped pecans
1/2 cup (packed) brown sugar
1/2 cup sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup buttermilk
1/2 cup walnut oil
1 large egg
1 teaspoon vanilla extract
1/3 cup boiling water
1 1/2 cups fresh or frozen wild blueberries
Directions:
1. Preheat oven to 375 F
2. Combine all dry ingredients in a large bowl (grains, flour, pecans, brown sugar, sugar, cinnamon, baking soda and salt)
3. In a separate bowl, whisk together egg
4. Add buttermilk, walnut oil and vanilla extract to egg and mix
5. Add wet mix to dry ingredients and blend
6. Quickly add boiling water to muffin mix and stir
7. Fold in blueberries
8. Prepare muffin tin with muffin papers or grease tin (10 large muffins or 20 standard size)
9. Fill muffin cups 3/4 of the way
10. For added sweetness, sprinkle sugar to the top of the muffins before baking
11. Bake muffins for 23-26 minutes, or until a toothpick comes clean
12. Let muffins cool for 10 minutes before turning out
Muffins can be frozen for up to 3 months, or stored in an airtight container for 2 weeks
Ingredients:
2 2/3 cups 6 grain flakes
1 cup whole wheat flour
1/2 cup chopped pecans
1/2 cup (packed) brown sugar
1/2 cup sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup buttermilk
1/2 cup walnut oil
1 large egg
1 teaspoon vanilla extract
1/3 cup boiling water
1 1/2 cups fresh or frozen wild blueberries
Directions:
1. Preheat oven to 375 F
2. Combine all dry ingredients in a large bowl (grains, flour, pecans, brown sugar, sugar, cinnamon, baking soda and salt)
3. In a separate bowl, whisk together egg
4. Add buttermilk, walnut oil and vanilla extract to egg and mix
5. Add wet mix to dry ingredients and blend
6. Quickly add boiling water to muffin mix and stir
7. Fold in blueberries
8. Prepare muffin tin with muffin papers or grease tin (10 large muffins or 20 standard size)
9. Fill muffin cups 3/4 of the way
10. For added sweetness, sprinkle sugar to the top of the muffins before baking
11. Bake muffins for 23-26 minutes, or until a toothpick comes clean
12. Let muffins cool for 10 minutes before turning out
Muffins can be frozen for up to 3 months, or stored in an airtight container for 2 weeks
Thursday, June 16, 2011
Frito Brittle
Frito Brittle
This recipe is a copycat recipe of a product that The Chocolate Bar makes
Ingredients:
1, 9 oz bag Fritos
8 oz pretzel sticks
1/2 c chopped pecans
1/2 c chopped walnuts
3 cups semi sweet chocolate chips
2 oz German chocolate
Special equipment:
Double boiler
Directions:
1. Line a cookie sheet with parchment paper or wax paper
2. Spread out Fritos, pretzels and nuts over lined cookie sheet
3. Melt chocolate in double boiler (chocolate can be slowly melted in microwave, though it is not recommended)
4. Drizzle chocolate over Frito mix
5. Refrigerate for 1 hour
6. Break apart mix and store in an air tight container
This recipe is a copycat recipe of a product that The Chocolate Bar makes
Ingredients:
1, 9 oz bag Fritos
8 oz pretzel sticks
1/2 c chopped pecans
1/2 c chopped walnuts
3 cups semi sweet chocolate chips
2 oz German chocolate
Special equipment:
Double boiler
Directions:
1. Line a cookie sheet with parchment paper or wax paper
2. Spread out Fritos, pretzels and nuts over lined cookie sheet
3. Melt chocolate in double boiler (chocolate can be slowly melted in microwave, though it is not recommended)
4. Drizzle chocolate over Frito mix
5. Refrigerate for 1 hour
6. Break apart mix and store in an air tight container
Cha-Cha-Chicken Monterrey
Cha-Cha-Chicken Monterrey
Ingredients:
2 boneless skinless chicken breasts
4 stalks green onion, cleaned, ends cut off
1 medium red bell pepper, cleaned, julienned
2 cups, separated, Italian dressing
1 cup, separated, white vinegar
1/2 cup lemon juice
1/4 lb Monterrey Jack cheese (block), sliced
Special equipment:
Grill pan
Instructions:
1. In a gallon Ziploc bag, mix 1 cup Italian dressing, 1/2 cup vinegar and lemon juice. Add chicken and let marinate for 3-4 hours (if you start with frozen chicken, that's OK, let it defrost in the mix)
2. Preheat a grill pan over medium heat and the broiler in your oven
3. Over medium heat, cook chicken
4. While the chicken is cooking, prepare green onions, red bell pepper and cheese. In a quart sized Ziploc bag, place remaining dressing and vinegar, and then add bell peppers
4. Once the chicken is mostly done (about 10-15 minutes), place the green onion in the pan to cook. Cook for a minute on each side
5. Once the green onion is done, place them atop the chicken breasts. Next, place the sliced cheese on top of chicken and green onion
6. Place pan in oven under the broiler. It will stay there until cheese has melted (some will drip off into pan, it's OK). This could take up to 5 minutes. Keep a close eye on it because you don't want to burn anything (note: some cheese that drips on the pan could look like it's burning, but might not be- if it smells burnt, then it is)
7. Remove from oven and remove chicken from pan
8. Add peppers to pan (draining the liquid first), and cook over medium heat. Depending on how you want your peppers determines cooking time. If you want them crunchy, no more than 3-4 minutes. If you want them soft, 8-10 minutes.
9. Plate and serve over white rice
Ingredients:
2 boneless skinless chicken breasts
4 stalks green onion, cleaned, ends cut off
1 medium red bell pepper, cleaned, julienned
2 cups, separated, Italian dressing
1 cup, separated, white vinegar
1/2 cup lemon juice
1/4 lb Monterrey Jack cheese (block), sliced
Special equipment:
Grill pan
Instructions:
1. In a gallon Ziploc bag, mix 1 cup Italian dressing, 1/2 cup vinegar and lemon juice. Add chicken and let marinate for 3-4 hours (if you start with frozen chicken, that's OK, let it defrost in the mix)
2. Preheat a grill pan over medium heat and the broiler in your oven
3. Over medium heat, cook chicken
4. While the chicken is cooking, prepare green onions, red bell pepper and cheese. In a quart sized Ziploc bag, place remaining dressing and vinegar, and then add bell peppers
4. Once the chicken is mostly done (about 10-15 minutes), place the green onion in the pan to cook. Cook for a minute on each side
5. Once the green onion is done, place them atop the chicken breasts. Next, place the sliced cheese on top of chicken and green onion
6. Place pan in oven under the broiler. It will stay there until cheese has melted (some will drip off into pan, it's OK). This could take up to 5 minutes. Keep a close eye on it because you don't want to burn anything (note: some cheese that drips on the pan could look like it's burning, but might not be- if it smells burnt, then it is)
7. Remove from oven and remove chicken from pan
8. Add peppers to pan (draining the liquid first), and cook over medium heat. Depending on how you want your peppers determines cooking time. If you want them crunchy, no more than 3-4 minutes. If you want them soft, 8-10 minutes.
9. Plate and serve over white rice
Friday, June 3, 2011
Crazy Chocolate Chip Cookies
Crazy Chocolate Chip Cookies
This recipe is a version of Nestle Tollhouse Chocolate Chip Cookies
Ingredients:
1 stick unsalted butter, softened
1 stick margarine, softened
2 1/4 c all-purpose flour
1 t baking soda
3/4 c granulated sugar
3/4 c packed brown sugar
2 large eggs
1 t vanilla extract
1 c semi-sweet chocolate chips
1 c chocolate chunks or mini chocolate chips
Directions:
1. In a large bowl, mix together butter, margarine, sugar and brown sugar until mixture is fluffy and no lumps of brown sugar are left
2. Add in eggs, baking soda and vanilla extract. Mix until blended
3. Add in flour, 1/4 cup at a time
4. Add in chips
5. Refrigerate for one hour
6. Preheat oven to 375F
7. Line a cookie sheet with a sil-mat or parchment paper
8. Using a small ice cream scoop or cookie dough scooper, scoop out dough balls onto pan, leaving enough space for cookies (you will be able to fit approximately 12 balls on one pan)
9. Bake cookies for 10-12 minutes, until cookies are golden brown
10. Remove cookies from oven and let sit for 2 minutes before removing to a cooling rack
11. Repeat step 8-10 for remaining cookie dough. Replace dough in fridge when not in use
12. Cookies can be stored in an airtight container for one week. Dough can be frozen for up to 3 months
This recipe is a version of Nestle Tollhouse Chocolate Chip Cookies
Ingredients:
1 stick unsalted butter, softened
1 stick margarine, softened
2 1/4 c all-purpose flour
1 t baking soda
3/4 c granulated sugar
3/4 c packed brown sugar
2 large eggs
1 t vanilla extract
1 c semi-sweet chocolate chips
1 c chocolate chunks or mini chocolate chips
Directions:
1. In a large bowl, mix together butter, margarine, sugar and brown sugar until mixture is fluffy and no lumps of brown sugar are left
2. Add in eggs, baking soda and vanilla extract. Mix until blended
3. Add in flour, 1/4 cup at a time
4. Add in chips
5. Refrigerate for one hour
6. Preheat oven to 375F
7. Line a cookie sheet with a sil-mat or parchment paper
8. Using a small ice cream scoop or cookie dough scooper, scoop out dough balls onto pan, leaving enough space for cookies (you will be able to fit approximately 12 balls on one pan)
9. Bake cookies for 10-12 minutes, until cookies are golden brown
10. Remove cookies from oven and let sit for 2 minutes before removing to a cooling rack
11. Repeat step 8-10 for remaining cookie dough. Replace dough in fridge when not in use
12. Cookies can be stored in an airtight container for one week. Dough can be frozen for up to 3 months
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