Posts Tagged ‘cream’

So my incredible goddess of a sister-in-law was just plain evil the other day. For my birthday she got me (among tons of other amazing things) these….

I know mean huh…..

I could eat an entire box in the blink of an eye.

I think she is out to sabotage me trying to lose weight

So I ate about 1/2 the box and decided to try to make something with me. The creative juices were flowing….or was that the sugar rush?

It just so happens that my local grocery store was having a sale on brownie/cake mixes. And since they were on sale I had to buy them. Of course the were supposed to be for much much later.

Oh well…..

So lets do this.

Cut your remaining cookies into quarters (at least 1/2 a box worth or 2 cups). Look at my pretty baby….hey Im not sure I like the way she is looking at that box

Make your brownies according to the box. Only bake for 16 min. Remove and top with cookies and chocolate chips.

I only did half because the hubby doesn’t like coconut.  Crazy man (but he sure is hot)

Pop back in oven for 10 min (or until brownies are done).

Remove and smother with caramel.

Remove and let cool.

There you have it. Pure deliciousness.

I think I will forgive my sister-in-law.

Up close and personal.

Samoa Brownies

Ingredients

• 1 pkg brownie mix (I used the family size 13×9) (typical additional ingredients are eggs, oil and water)
• ½ box Samoa Girl Scout Cookies (cut in quarters)
• 2 cups chocolate chips
• 4 Tbsp butter
• 1 ½ cup heavy cream
• 2 cups sugar
• ½ cup corn syrup
• Pinch of salt
• 1 ½ tsp vanilla

Directions

1. Pre heat oven to 350. Make brownies according to package. Pour into a greased and floured 13×9 dish. Bake for 18 min.
2. Remove brownies from oven (when timer dings) and top with chopped cookies and chocolate chips.
3. Bake for 10 more min or until brownies are done.
4. Meanwhile, in a large saucepan combine butter, cream, sugar, corn syrup and slat. Cook over medium heat until sugar dissolves. Stir occasionally.
5. Mix will bubble and darken. Continue to watch and stir until temp reaches 245 on a candy thermometer (or until it forms a firm ball when dropped into a glass of cold water).
6. Remove from heat and stir in Vanilla.
7. Remove brownies and smother with caramel. Set aside to cool.

The last few days it has been a bit cold here. Let me clarify….cold for Arizona. Shoot we even got a bit of snow at our cabin (it didn’t last but an hour, but it is still something)

So what goes perfect for a cold day……Chowder. MMMMMMmmmm. I am getting warm just thinking about it.

So for dinner I made this.

Please, please, please forgive me for the pictures. My camera is still busted and the camera shop wants over $400 to fix it. So I am trying to convince the handsome, sweet, super buff husband (hopefully he is reading this )to get me a new one instead.

To make this even easier, I made it in my crock-pot.

First up, the veggies. Chop them all up and toss in.

After they are nice and tender (about 1 1/2 hours) add your thickening.

Tip: Put your milk and flour into a sealable container and shake well.

Let that cook till it is thick and bubbly.

Add your clams, and seasoning. Turn heat to low and cook for another hour.

This seasoning is incredible. It add a whole different flavor to anything.

30 min before serving add your crab meat.

Chipotle Crab-Clam Chowder

Ingredients

• 2 cans (6.5 oz each) minced Clams, drained
• 1 can (6.5 oz) Crab meat
• 2 cups diced potatoes
• 2 cups diced carrots
• ½ cup onion, finely chopped
• 2 cups water
• 1 cup milk
• 2 cups heavy cream
• 4 Tbsp. flour
• 1 ½ Tbsp Chipotle Chile seasoning
• Salt and pepper to taste

Directions

1. In your crock-pot, cook your veggies (carrots, potatoes and onion) in water for about 1.5 hours or until tender on high heat.
2. In a re-sealable container add your milk and flour. Seal and shake well to mix. Pour into crock-pot.
3. Add your cream and clams. Add your seasoning and salt and pepper.
4. Cook until thick and bubbly, about 1 more hour. You can add more milk to thin to desired consistency if needed.
5. Turn heat to low and add crab. Cook 30 min more.
6. Serve warm.

One of my families favorite restaurants here in Arizona is Brio. Every time we go up to the Phoenix area we go there. I have fallen in love with their Pasta a la vodka. It is to die for.

This is my attempt at making it. It is pretty darn good if i say so my self. My husband says he actually likes it better….go me! And my picky little eater actually ate it all with out a fight….bonus.

Start with a very large pan heated with some olive oil (about 1/4 cup). Add in your chopped onion.

Chop up some prosciutto and garlic and add to the pan.

Here is my favorite part……the Vodka. Turn your heat down to low and add 1/3 cup in to pan. Go ahead and have some for yourself….its ok, I wont tell.

Add your tomato sauce and stir. Add your Salt and pepper to taste.

Add in your heavy cream.

Top with some cheese, stir…….almost there.

Toss in your cooked Tortellini (Cheese filled of course

There we go. All done. Enjoy

Tortellini a la Vodka

Ingredients

• ¼ cup olive oil
• ½ onion, chopped
• 6 oz Prosciutto, chopped
• 3 colves garlic, chopped
• 1/3 cup Vodka
• 12 oz Tomato Sauce/Spaghetti sauce
• 6 oz heavy cream
• 1 cup Parmesan cheese
• 48 oz Cheese Tortellini

Directions

1. Heat a large skillet over medium heat. Add oil
2. Add onion and cook about 2 min until onion is almost translucent.
3. Add your garlic and prosciutto. Cook 2-3 more min
4. Add your vodka and tomato sauce
5. Mix until everything is incorporated.
6. Add your cream and cheese. Simmer on low until cheese melts.
7. Gently toss in Tortellini.
8. Serve Warm