Saturday, April 18, 2015
Tuesday, April 14, 2015
No-Bake Chocolate Oat Cookies
No-Bake Chocolate Oat Cookies - Idea for summer cookies. No using the oven and heating up the kitchen.
Apricot Cake
Aprikosenkuchen Apricot Cake - Looks wonderful but I fear no one else in my family would eat it and I really shouldn't eat a cake all by myself.
Cooking With a Coffee Maker
Coffee Machine Cuisine - cooking food with a coffee maker. I haven't tried this yet, probably never will but I wanted to save the link anyway just in case.
Friday, April 10, 2015
Wednesday, April 1, 2015
Wednesday, February 25, 2015
Cheesecake Recipes
Some recipes I bookmarked. I'm going to just post links and take a chance that they won't die before I get around to trying these.
Salted Caramel Chocolate Chip Cookies
2 cups all-purpose Gold Medal flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsalted butter, at room temperature
1 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup Kraft Caramel Bits
Sea salt, for sprinkling on cookies
Instructions, pictures and lots more at Two Peas & Their Pod
Monday, February 2, 2015
Bundt Cakes
5 Mind-Blowing Bundt Cakes. Ever notice that everything on the Internet is "mind-blowing or "unbelievable" or something like that? My mind is not that easily blown. Anyway... I want to remember these. I definitely want to try them sometime.
Tuesday, January 27, 2015
Sweet Potato Chili
1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons chili powder
1 cup canned vegetable broth
1 ½ sweet potatoes, cubed {try to keep the cubes all the same size to ensure even cooking}
1 can Mexican-style stewed tomatoes
8 oz. pinto beans, drained
8 oz. black beans, drained
½ can corn, drained
2 teaspoons Italian seasoning
zest of 1 orange
cilantro
Complete instructions and lots of yummy pictures here. If I ever make this I will use cooked dried beans and frozen corn because they taste better and have very low sodium.
Chocolate Pecan Pie
1 refrigerated pie crust , (from 14.1-ounce package)
1 cup semi-sweet chocolate chips
3 tablespoons milk
4 eggs
3 tablespoons butter, melted
2 teaspoons McCormick® Pure Vanilla Extract
1 cup dark corn syrup
1 cup sugar
1/2 teaspoon McCormick® Cinnamon, Ground
1/4 teaspoon McCormick® Allspice, Ground
1/4 teaspoon salt
1 1/2 cups pecan halves
Preheat oven to 425°F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning. Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.
From the McCormick website.
Wednesday, January 14, 2015
Buffalo Chicken and Bleu Cheese Sandwich
I received this in a email ages ago. No link so I don't know where it's from.
Buffalo Chicken &
Blue Cheese Sandwich
Per sandwich: Calories: 387 • Fat: 15 g • Sodium: 912 mg
Ingredients: Ingredients:
¼ cup crumbled blue cheese
½ cup Greek yogurt
Juice of half a lemon
Salt and pepper to taste
4 (6 oz.) chicken breasts
½ Tbsp. chili powder
1 red onion, sliced
3 Tbsp. Frank’s hot sauce
2 Tbsp. butter, melted in
the microwave for 20 secs.
4 large romaine lettuce leaves
4 sesame buns, toasted
Directions: Directions:
1. Preheat a grill or grill pan. While it’s heating, combine the blue cheese, yogurt, and lemon juice, plus a pinch of salt and pepper. Stir to combine, and set aside.
2. Season the chicken breasts with salt, pepper, and the chili powder. Add the chicken to the hot grill and cook for 4 to 5 minutes the first side, then flip.
3. Add the onions to the perimeter of the grill (if using a grill pan, you’ll need to wait until you remove the chicken to grill the onions).
4. Cook the chicken until firm and springy to the touch, another 4 to 5 minutes. Remove, along with the grilled onions.
5. Combine the hot sauce and butter and brush all over the chicken after removing from the grill.
6. Place one large leaf of romaine on the base of each bun. Top with a chicken breast, the blue cheese sauce, grilled onions, and then the top half of the bun.
Smoky Corn and Black Bean Pizza
1 plum tomato, diced
1 cup(s) canned black beans, rinsed
1 cup(s) fresh corn kernels ( about 2 ears)
2 tablespoon(s) cornmeal
1 pound(s) prepared Whole-Wheat Pizza Dough
1/3 cup(s) barbecue sauce
1 cup(s) shredded mozzarella, preferably smoked mozzarella
Complete directions at Delish.com
Thursday, January 8, 2015
Lemon Ricotta Cheesecake
I love cheesecake! I never thought of using ricotta cheese in one. Must try this sometime.
Crust:
1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted
1 teaspoon grated lemon zest
Filling:
2 pounds fresh, whole-milk ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon ground cinnamon
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
1/8 teaspoon salt
Complete instructions at 12 Tomatoes
Mmmm... Cookies!
The Science Behind Baking the Most Delicious Cookie Ever shows the effects that using different ingredients - brown sugar vs. white, baking powder vs. baking soda, etc. - has on cookies. Very helpful.
Creamy Dill Potato Salad
3 lbs white or red skinned potatoes, unpeeled and cut into bite sized pieces
1 cup Finely diced celery
1/4 c. finely sliced green
onion
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons lemon juice
4 tablespoons fresh dill, minced
1 tablespoon dijon mustard
Complete instructions at Grocery Budget 101