Archive for January, 2011

Today is 2 for 1…..2 recipes in 1 day…..yea!!!!

Oh my goodness……One of my favorite deserts is black forest cake. Mix that with brownies and sugar coma heaven. I cant belive I havent made these earlier.

Hope you enjoy as much as I did…I mean do. Who am I kidding, they are all gone now; so as much as I did.

Here is your line up…..

Combine all ingredients (except cherry pie filling) into a large bowl

Mix until well combine. If it is to thick add milk

Scoop into well greased and floured (or lined) cups. About 2/3 full

Top with about 1-1 1/2 Tbsp of cherry pie filling.

Bake for about 30 min. Remove and let cool

Dive in once you cant hold yourself back any more.

Black Forest Brownies

Ingredients:

• 1 box (16 oz) Brownie Mix
• ½ cup Dark Chocolate chips
• 2 eggs
• 1 stick (1/2 cup) butter, melted
• 2 tsp vanilla
• 1 tsp almond extract
• 1 Tbsp milk (if mix is to crumbly)
• 12 Tbsp cherry pie filling

Directions:

1. Preheat oven to 350
2. Lightly grease and flour your muffin tin or use cupcake liners
3. In a large bowl combine first 7 ingredients (mix, chocolate chips, eggs, vanilla, almond extract, and milk if needed)
4. Pour batter into muffin cups, about 2/3 full.
5. Add 1 Tbsp of cherry pie filling on top of batter.
6. Bake for 30-35 min.
7. Remove and let cool

Because of the cold and snow and….well…..just because, I made these little pillows of heaven. Of course my inspiration and kitchen help came from my daughter and her once again pink obsession.

The cold weather got to me so I forgot to take pictures along the way…I am so sorry.

Sugar Cookie Sandwiches with Cherry Almond Butter Cream Frosting

Ingredients:

• 1 ½ cup butter, softened
• 2 cups sugar
• 2 eggs
• 5 tsp vanilla
• 3 tsp almond extract
• 4 cups flour
• 1 tsp salt
• 1 tsp baking powder

For the Frosting:

• ¾ cup butter, softened
• 4-5 cups powdered sugar
• 4 tsp vanilla
• 3 tsp almond extract
• 1 tsp cherry flavor
• ¼ cup milk

Directions:

1. Preheat oven to 350
2. In a large bowl, cream butter and sugar.
3. Add eggs, vanilla and almond extract. Mix until fully incorporated.
4. In a large Ziploc bag put flour, salt and baking powder. Close bag and shake until combine.
5. Snip off tip of Ziploc bag and slowly pour in to butter and sugar mixture. Mix until fully combine.
6. Scoop by the tablespoonful onto a lined baking/cookie sheet
7. Bake for 8-10 min
8. Remove and let cool.
9. For the frosting, cream butter, vanilla, almond extract, cherry flavor. Slowly incorporate powdered sugar. Add milk until desired consistency and when it gets to clumpy.
10. Put about 2 Tbsp of frosting on to the bottom of a cooled cookie. Gently place another cookie on top and gently smash together.

So because I woke up to this and it is only a mere 20 degrees outside (and snow is a rarity this season in AZ)….

I decided to break out one of the recipes my gorgeous mother gave me.  It has fast become a family favorite. This is perfect, not only because my mommy gave it to me, but because it is easy, tasty, and warms your insides.

Here is your line up…..

(2 cans white beans, 1.5pounds shredded chicken or turkey, 1 jar salsa, 1.5 pounds monterey jack cheese)

Simply shred your cheese….we like it extra cheesy so we used the whole 2 pounds

Open your beans and toss into your crock pot; along with your salsa and give it a good stir, just to mix it up a bit

Add your shredded chicken (or I just used my the leftover turkey from the Buffalo Cilantro Turkey)

Add your cheese, stir until all mixed up. And as that rotisserie guy said “Set it and forget it!”.

Turn your crock pot on low for about 2-3 hours (check it every hour or so just to give it a good stir), and put your best guard dog on it so that no one steals it….

Once all your chesse has melted and everything looks as though it has come together, turn your crock pot to warm or off (leave the cover on) until you are ready to serve

Enjoy just as is or we love it with tortilla chips…..yummmmmmmy

(Crock Pot)White Chicken Chili

Ingredients:

• 2 cans white beans (15 oz each)
• 1.5 pounds shredded chicken, cooked (or turkey)
• 1.5 pounds Monterey Jack cheese, shredded
• 1 jar (16oz) Salsa

Directions:

1. Shred up your cheese.
2. Add everyone into your Crock Pot (chicken, salsa, cheese, beans); and give it a good stir.
3. Turn your Crock Pot on low for about 2-3 hours. Check it about every hour or so to stir.
4. Once cheese melts and everything looks as though it has come together, turn pot off or to lowest setting until ready to serve.
5. Enjoy as is or with some tortilla chips.

A few weeks ago my husband turned me on to this stuff……and I curse him everyday since.  I find my slef craving this stuff.  It is so easy, super flavorful and crazy good.

Here is your line up….

Take everything add toss it into the food processor. Just a little note….make sure the Kalamatas don’t have any pits.  We have tried this once before and had to buy a new processor, not to mention what it can do to your teeth.

Process/ blend until everything is nice and creamy.

Enjoy with pita chips or on top of some small toast…kinda like a burschetta topping.

Kalamata Dip

Ingredients:

• 3 cloves garlic
• ½ cup Greek yogurt or sour cream
• 7.5 oz jar artichoke hearts (drained)
• 6.5 oz jar Kalamata olives (make sure they are pitted….and double check yourself)
• ½ cup extra sharp white cheddar cheese

Directions:

1. Put all ingredients into the bowl of a food processor
2. Blend/Process until creamy
3. Enjoy

So the other day my hubby came home with this…..

Oh the things I can do with it…… So to go along with my buffalo and cilantro kick I have been on lately, this beast was created.

So lets get started. Here is your line up…

Chop up your cilantro, as fine as you can get it.In a large bowl add your butter, salt, pepper, oil, and garlic and add your cilantro

Mix until fully combine and glove up

This is where the violations come in…..Put your bird in a large roasting pan. Take your gloved hand and separate the skin from the meat.

Now take a large, heaping helping of that cilantro butter mix and stuff it in that separation you made

Continue to stuff until you cant fit any more or it is gone. Rub any remaining on the exterior of the bird.

Now on to the buffalo sauce….. Take your butter, oil, salt and pepper and buffalo/hot sauce and toss it all into a bowl

Stir until completely mix and smooth…yumm, I could drink this stuff up by the gallon

Now take your meat injector and suck up this delisousness and stab the bird and inject. I like mine spicy so we do this many times.

Cover with aluminum foil and say good night. Stick in the oven Almost done……

Remove tent and continue to cook until you get this beauty (internal temp should be no less than 170 at the thickest part)

Carve her up and enjoy. Amazing dipped in the Cilantro Ranch from the buffalo slider recipe. Perfect with a side of the Potato Tots.

Buffalo Cilantro Turkey

Ingredients:

• 1 Turkey (mine was huge…..about 20 lbs)
• 1 ½ cups butter, super softened
• 2 bunches cilantro
• 1 Tbsp salt
• 1 Tbsp pepper
• 1 Tbsp garlic powder
• ¼ cup olive oil

For the buffalo sauce

• ½ cup butter, melted
• ¼ cup olive oil
• 2 cups buffalo sauce (I used Franks)
• Salt and pepper to taste

Directions:

1. Preheat oven to 250
2. Chop of the ends of the cilantro bunches and toss, so you just have the tops.
3. Finely chop up the tops/ leafs
4. In a large bowl combine the butter, chopped cilantro, salt, pepper, garlic powder and olive oil.
5. Mix until fully combine.
6. Place turkey in large roasting pan, breast side up
7. Separate the skin from the meat; all the way around (top)
8. Take a large handful of butter and cilantro mixture and stuff under the skin. Rub in
9. Once all butter mix has been stuffed in, rub any remaining on hand or in bowl all around exterior.
10. For the sauce, take the melted butter in a large bowl and mix with olive oil, salt and pepper and buffalo
11. Take a meat injector and fill up with buffalo mix. Inject all over turkey.
12. Tent turkey with foil and place in oven for 1 hour.
13. After 1 hour increase oven temp to 275 and cook for 30 min.
14. Pull out and check, if juices have started to gather at the bottom or in the body cavity, baste with said juices. Put back in oven for 30 more min
15. After 30 min crank oven up to 300 and cook for 45 min. Check and stick back in for another 45 min.
16. After this crank oven up to 325 and put turkey back in until it reaches 160 (at the thickest point). Check every 30-40 min. Baste as juices become available.
17. Once Turkey reaches 160 remove tent and continue to cook at 325 until internal temp reaches 170. Remove and let cool about 10 min. (internal temp will continue to rise about 5 degrees).
18. Carve and serve. Goes amazing with cilantro ranch from the Buffalo Slider recipe.

Yea, go me…here is yet another recipe that is not a cookie or cake.  I am on a roll.

This potato recipe is so easy, easier than basic mashed potatoes, and still soooooo tasty. They taste like potatoes yet you can pop them in your mouth like tater tots; and who doesn’t like tater tots??? I made them to go with a amazingly delicious turkey we had last night (that recipe will probably be tomorrows).

Here is your line up,

These things are like tasty little golden nuggets

Put one potato at a time into the bowl of a spoon, and cut horizontal (like so)

Over medium heat, melt butter

Now everyone into the pan

Roll around until fully coated

Now pour onto a baking pan and pop in the oven

Once they look like this they are done

Potato Tots

Ingredients:

• 1 bag fingerling potatoes or baby yellow (about 1.5 pound)
• ¼ cup butter
• 2 Tbsp Olive Oil
• 3 cloves garlic, sliced
• salt and pepper to taste

Directions:

1. Preheat oven to 350
2. Put one potato as a time into the bowl of a spoon.
3. Make several slits, horizontal. The bowl of the spoon will help to ensure you do not cut completely thru the potatoes
4. Place a pan over medium heat and melt butter.
5. Once butter is melted, pour in potatoes, oil, garlic and salt and pepper.
6. After potatoes have been thoroughly coated, pour pan onto a baking sheet (including butter drippings)
7. Bake for 30 min, or until done (you will know when they are done when the slits you created separate)

As promised here is a recipe that doesn’t involve sugar, cookies or cake….but still deals with my mini obsession.

I love buffalo wings….and with it being football season it give me an excuse to make them everyday…..and I dont even watch football.

These little guys are so stinking good I polished away most of them myself. Even my little guy loved them. I hope you enjoy them as much as we do/did. This is actually going to be my second recipe submitted in the Pillsbury bake off.

The sliders have a wonderful buffalo heat to them, then you take a bit and find the secret stash of Gorgonzola in the middle…….man I am making my self hungry. Guess what we are having for dinner again….ok got to go back to the store.

Here is your lineup, (now if you can find ground chicken it will make it more authentic, my store didn’t have any, but the turkey tastes just as yummy)

Lets get started on the Cilantro Ranch. First cut the tops off the cilantro bunches and put into your food processor,

Process it until it breaks down. Take out 1 Tbsp of this broken down deliciousness for the meat and just set aside.

Then add your ranch, garlic and salt and pepper to taste. This is what you will get….pure yumm

Pour into a sealed Tupperware and stick in the fridge for a bit (just to thicken)…we will break this out in a bit. Now on to the sliders. In a large bowl put your meat (I used ground turkey), reserved chopped cilantro, hot sauce, your favorite wing sauce, garlic powder and bread crumbs

Mix it all up

Scoop about a Tablespoon or two balls onto a parchment lined cookie sheet Then make a well in your ball o’ meat

Fill this well with about 1/2-1 tsp of Gorgonzola cheese crumbles (you could use blue cheese if you wish)

Once they are all filled and formed into paties pop them into your oven for about 20 min (or until done)

Bake your biscuits according to package directions

Now remember that Cilantro deliciousness????? Break that out of the fridge and spread on 1/2 a biscuit, put some lettuce on the other half

Add you patty and 1/4 of a slice of Havarti cheese

Put your cilantro ranched up other half on top and there you have it……my mouth is watering just thinking about it and looking at the pic.

Buffalo Chicken/Turkey Sliders with Cilantro Ranch

Ingredients:

• 1 lb ground turkey or chicken
• 3 Tblsp breadcrumbs
• 1 tsp Garlic Powder
• 1 Tbsp cilantro, puréed (reserved from cilantro ranch recipe below)
• ½ cup Franks hot sauce
• 1 Tbsp your favorite wing sauce (or 2 more Tbsp Franks)
• 1 pkg Gorgonzola crumbs (5 oz pkg)
• 1 tube Grands Jr. Butter flavor Biscuits
• 5 slices Havarti cheese
• ½  pkg (about 2 cups) Romaine lettuce chopped

Cilantro Ranch

• 2 bunches Cilantro
• ¾ cup Ranch
• 3 cloves garlic
• Salt and Pepper to taste

Directions:

1. Preheat oven to 400F
2. Start with Cilantro Ranch…..Cut tops off cilantro, so you just have the tops/leafs. Put in food processor and blend until broken up. Remove 1 Tbsp and set aside
3. Add ranch, garlic and salt, pepper to taste.  Blend until creamy.
4. Transfer to sealed container and set aside in fridge to thicken.
5. In a large bowl combine turkey/chicken, breadcrumbs, garlic powder, reserved pureed cilantro, Franks, wing sauce. Mix until well combine.
6. Scoop out by the tablespoonful and place onto a parchment paper lined cookie sheet.
7. Take each ball and flatten and make a well.
8. Fill well with ½ -1 tsp of Gorgonzola cheese.
9. Cover cheese with meet to form a patty.
10. Bake for 20 min or until done
11. Remove and let cool.
12. Bake biscuits according to package directions (typically 10 min at 400F)
13. Once biscuits have cooled to touch remove cilantro ranch from fridge and spread on ½ of the biscuit.
14. On the bottom ½ add lettuce
15. Add meat and ¼ of a slice of Havarti cheese
16. Top with top part of biscuit that is covered with cilantro ranch.
17. Enjoy!!!!

Makes about 24 sliders

Ok, so last night I finally posted something that is considered to be a meal; and here I am ruining it with this one.  Sorry. I promise that my next couple posts will not be cookie related (or cake).

So lets get to the story behind this cookie….

This year my sister held her First Annual (thats right Jamie you are going to have to have more) Cookie Exchange. I had a recipe all picked out. I was so excited to get them made….I just knew they would be a hit. So, I put my first batch in the oven at 9 pm the night before the big party. Took them out and they were a pile of goo……Man oh man the words coming out of my mouth. It was late, I was tired, and because 1/2 my bottle of wine was gone I was home for the night.

So fast forward to the morning of the party I was scrambling, to say the least, to get something made.  I had my last batch of sugar cookie dough made up and a pack of Oreos my daughter got out thinking she could have them for breakfast. One thing led to another and these little beauties were created.  My husband appropriately dubbed them “Hail Mary’s,” since they were a all out last stitch effort to get something made.

These are a must bake. Great right out of the oven (cooled down just a bit, so you dont burn yourslef) or cooled down to room temp…..the diet starts tomorrow……

These are also my first recipe submitted in a the Pillsbury Bake off Contest this year (my first time ever attempting to compete in a cooking contest)…..wish me luck.

Here is your lineup,

First cream your butter and sugar together; then add your vanilla, almond and eggs

Once fully incorporated add your dry ingredients and mix until fully combine. Set aside. Now lets start on the filling goodness. Add your Oreos and cream cheese into a food processor and blend until it starts to come together;

Then add the vanilla and peanut butter,Once it balls up and starts to pull away it is done (doesn’t it look delish?)

Now take your cookie dough and scoop it into the well lubricated and floured mini muffin cups,

Form up the sides of each cup to form a bowl,

Now remember that Oreo goodness…..take about a teaspoon or so and form that into a ball and put in the well of the cookie dough,

Now take a small piece of dough and put on top, kinda like making a pie,And pinch the sides and top together

Sprinkles are optional, but because everyone/thing likes to look pretty here you go,

Bake for 12-14 min. Remove and let cool upside down. This will make sure they don’t collapse or crumble,

Once cooled to the touch, or til you can wait any longer….enjoy……

Mini Peanut Butter Oreo Cookie Pies (aka Hail Mary’s)

Ingredients:

• 1 ½ cup butter, softened
• 2 cups sugar
• 2 eggs
• 4 tsp. vanilla
• 2 tsp almond extract
• 4 cups flour
• 1 tsp salt
• 1 tsp baking powder

For the Filling:

• 8 oz cream cheese, softened
• 1 pkg (16.6 oz) Oreo cookies
• ½ cup Peanut Butter
• 2 tsp Vanilla

Directions:

1. Preheat oven to 350.
2. Liberally grease and flour a mini muffin pan
3. Cream butter and sugar in a large bowl.
4. Add eggs, vanilla and almond extract until fully incorporated.
5. In a large Ziploc bag combine your dry ingredients (flour, salt and baking powder). Close securely and shake it up.
6. Slowly mix into butter mixture.  Set aside.
7. In a food processor combine Oreos, and cream cheese.  Once it starts to come together add peanut butter and vanilla. Continue to process until it fully comes together and clumps into a large ball.
8. Scoop about a tablespoonful of cookie dough into each cup of the mini muffin pan. Gently form up the sides creating a depression.
9. Take some of that Oreo goodness and scoop about 1 -1 ½ teaspoonfuls into the cookie dough cup.
10. Take a small amount of cookie dough and place on top and pinch together.
11. Bake for 12-14 minutes.  Remove and let cool for about 3-4 min.
12. Carefully remove from pan and continue to let cool UPSIDE DOWN.

** Store in an airtight container to keep filling soft**

Makes about 48 individual muffin cookies.

So as promised here is a recipe that does not involve sugar; but it does have carbs.  At least it is a meal.

Here is your line up….

Now if you can get your hands on this AMAZING cheese…do so…..and send me some!!!! This stuff tastes like Parmesan but is creamy like cheddar……like I said, AMAZING

I LOVE Trader Joe’s and the other day when I went they had these little bits of heaven….

Ok now on to the cooking…. Pour about 1/4 cup of olive oil into a large sauce pan over medium low heat….

Chop up your onion and garlic,

Add to oil,

Chop-up the Prosciutto

And add to the mixture

Meanwhile add the chicken to a separate pan and cook until completely done

Now if you can bear it, cut open the glorious cheese

and…get ready…..shred it

While everything is cooking add your pasta to the boiling, salted, water

Once the pasta is almost al dente mix up your eggs (in the bowl you will serve it in)

Once pasta is al dente and chicken is fully cooked add to bowl

Now remember that prosciutto goodnessAdd that to the rest of the bowl

Mix up well and add your cheese

Serve with a nice salad and enjoy

Sure to please everyone

Sun-Dried Tomato Chicken Carbonra

Ingredients:

• 1/4 cup +2 Tbsp Olive Oil
• 1/2 onion, chopped (about 1/2 cup)
• 3 Tbsp garlic, sliced (about 7 cloves)
• 1 pkg (1 oz) Prosciutto
• 1 pkg (1.4 lbs) Sun dried Tomato Basil Chicken (from Trader Joe’s)
• 1/2 + 1/4 cup extra sharp cheddar cheese or Parmesan, shredded
• 1/2 pkg Linguini (about 8 oz)
• 4 eggs
• salt and pepper to taste

Directions:

1. Over Medium-low heat pour 1/4 cup olive oil.
2. Add chopped onion and garlic. Turn heat down to low
3. Chop prosciutto and add to onion and garlic mix.
4. Fill large pot with salted water and bring to a boil
5. In a separate pan add 2 Tbsp oil over medium heat
6. Chop up chicken into bite sized pieces and add to pan, cook until done
7. Add Pasta to boiling water and cook until al dente, about 7-8 min
8. Mean while whisk eggs in large bowl (that you are going to serve pasta in), with salt and pepper
9. When pasta is done add to eggs.  Add chicken and mix
10. Add Prosciutto and onion mix and stir until combine.
11. Add cheese and mix well
12. Serve will salad and enjoy.

Ok, if you haven’t noticed already my infatuation with mini baked goods. Like I have said before…..if it is mini the calories don’t count right???? If i keep saying it maybe it will come true.

So this brings us to todays recipe.  Who doesn’t love red velvet? After all it is just a form of chocolate goodness.  Then you add some color to jazz it up……score!!!!

This recipe is from McCormick’s web site….I just jazzed it up a bit.  Hope you enjoy.

Here is the line up

Ofter you have creamed the butter and sugar. Put all your dry ingredients into a large Ziploc bag and……

Shake that baby up!

Then slowly incoporate the dry into the wet.

Then scoop into a lined mini muffin pan.

Doesn’t that look like goodness already?!!?

Bake at 350 for 10-11 min. Remove and let cool.

This is where it gets fun. Once cooled you are going to cut a small hole/slit into the center of each cupcake

Then stuff it with the good stuff…..

And finish that sucker off….

After a few hours in the fridge you have yourself a little gem…

Mini-Red Velvet Cupcakes with Cinnamon Vanilla Cream Cheese Frosting

(Adapted from McCormick’s recipe)

Ingredients:

• 2 ½ cups flour
• ½ cup cocoa powder, unsweetened
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• ½ cup milk
• 1 bottle red food color
• 4 tsp vanilla
• 1 tsp almond
• Cinnamon Vanilla cream Cheese frosting (recipe follows)

Directions:

1. Preheat oven to 350
2. In a large Ziploc bag put flour, salt, cinnamon, cocoa and baking soda. Close bag and shake until combine. Set aside.
3. Cream butter and sugar until combine and fluffy.
4. Pour in eggs and mix until fully combine.
5. Add food color, vanilla, almond, sour cream and milk.  Mix until completely combine.
6. Snip off tip of Ziploc bag and slowly pour in to butter and sugar mixture. Mix until fully combine.
7. Scoop the batter into a lined mini muffin pan. Fill cups 2/3 full.
8. Bake for 10-11 min. Remove and let cook completely.
9. Once cooled carefully using a knife cut a small slit into the center of each cupcake.
10. Take the frosting and put into a gallon size Ziploc bag, with a small tip of a corner cut off.
11. Insert the cut off tip into the small slit of each cupcake and squeeze gently until frosting starts to come out of the hole.
12. Continue to frost cupcake.
13. Put in fridge for a few hours and enjoy

Cinnamon Vanilla Cream Cheese Frosting

Ingredients:

• 1 pkg (8 oz) cream cheese, softened
• ¼ cup butter, softened
• 4 tsp vanilla
• 1 tsp almond extract
• 1 ½ tsp cinnamon
• 16 oz powdered sugar, by weight

Directions:

1. Cream butter and cream cheese until smooth.
2. Add vanilla, almond extract, cinnamon until fully combine
3. Gradually mix in powdered sugar until completely smooth.