Sunday, October 22, 2017

Cinnamon Apple Scones



Scones are a great way to start off the day or warm up the house mid-afternoon with the comforting smell of cinnamon.  I had one apple left and decided to make these scones with it.
 

Cinnamon Apple Scones
2 cups flour
1/3 cup sugar

1 apple – I shredded it
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, cold and cubed
1/2 cup apple sauce
1 large egg

Cinnamon and sugar topping

Mix all the dry ingredients together.  Using a pastry cutter, cut in the butter until the dough turns into coarse crumbs.  In a small bowl, mix together apple sauce and the egg.  Add into the dry ingredients and stir until it's completely combined. Turn out on to a floured surface.  Pat into a circle that is approximately 1/2 - 3/4" thick.  Cut into 8 slices and put onto a baking sheet lined with parchment paper.  Make sure they are spread out since the scores will spread slightly.  Sprinkle cinnamon sugar on top.  Bake for 15 minutes at 400°.  Remove from oven and place on a cooling rack.  


Cinnamon Sugar

1/4 cup sugar
1 tsp cinnamon

I always keep an old salt shaker full of this on hand for lots of occasions.

Thursday, October 19, 2017

Blackberry Peach Jam


I took the opportunity to combine some of the best Fall fruits and make a delicious freezer jam to enjoy later this winter.


Blackberry Peach Jam

3 peaches, peeled and sliced
2 cups blackberries
2 cups sugar
1 tbsp. lemon juice

Chop the peaches and blackberries into small pieces in a food processor.  Place in a large saucepan with the sugar and lemon juice.  Bring to a boil, stirring frequently.  Skim off foam from the top.  Continue to boil until it thickens.  Strain the jam to remove the seeds if preferred.  Place into containers that you can put in the freezer. Allow to cool completely before putting covers on containers and placing the freezer.

Sunday, October 15, 2017

Swedish Meatballs


I have an admission to make…I’ve always used a packet to make Swedish Meatballs in the past.  Never again.  These are sooo much better.  The meatballs are nice and tender and the gravy is rich and creamy.
 
Swedish Meatballs

Meatballs
¼ cup panko bread crumbs
¼ cup milk
1 lb extra lean ground beef
¼ tsp garlic powder
½ tsp salt
¼ tsp freshly ground black pepper
1 tbsp parsley
1 large egg

Place the panko bread crumbs in a bowl and pour the milk over it and allow to set for 10 minutes.  Add in the remaining ingredients and mix completely.  Scoop out into meatballs and place in a hot frying pan with 1 tbsp extra virgin olive oil. 
While they are cooking, start your sauce in a dutch oven.
4 tbsp butter
4 tbsp flour
2 cups beef stock
1 cup cream
½ tbsp Worcestershire sauce
Salt & pepper to taste

Melt butter in the bottom of your dutch oven.  Stir in flour and allow to cook for a minute.  Gradually stir in the beef stock.  Add in the cream and Worcestershire sauce.  Allow to thicken and add in the meatballs as they are done.  Serve over noodles or mashed potatoes.

Thursday, October 12, 2017

Pumpkin Snickerdoodles


Pumpkin!  I’ve been baking pumpkins the last couple of weekends and using some while freezing the rest.  This is a recipe for a twist on your ordinary snickerdoodles with pumpkin and spices. 
 
Pumpkin Snickerdoodles

½ cup butter, softened
½ cup sugar
¼ cup brown sugar
1/3 cup pumpkin
1 tsp vanilla extract
½ tsp cream of tartar
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 tsp cinnamon
1/2 tsp ginger
¼ tsp nutmeg
1 ½ cups flour
 
In a medium bowl, cream together the softened butter and sugars.  Add in the pumpkin and vanilla.  Gradually stir in the dry ingredients.  Using a cookie scoop, make balls of dough and roll in ¼ cup sugar and ½ tsp cinnamon mixture.  Place on a parchment lined baking sheet and bake for 10 minutes at 350°

Monday, October 2, 2017

Cranberry Walnut Bread



A few weeks back, I had a Panera sandwich that was on Cranberry Walnut bread so I decided to try making my own bread.  It’s loaded with lots of cranberries & walnut…great for sandwiches.

Cranberry Walnut Bread

2 1/2 cups bread flour
2 1/2 tsp active dry yeast (1 pkg)
1 cup warm water
1 tsp salt
1 tbsp honey
2 tbsp extra light virgin olive oil
1/2 cup dried cranberries, minced
½ cup walnuts, chopped
Mix together warm water, honey, olive oil and yeast in a bowl and let it bloom for 10 minutes.  Increase speed to medium and knead for 4-5 minutes.  Add in dried cranberries and walnuts and knead until completely mixed.  Remove from the mixer and pour 1 tbsp. of olive oil in the bowl and turn the dough so it's covered on all sides.  Cover the bowl with a towel and allow the dough to rise for an hour or until it has doubled.  Turn out and shape into a loaf and put into a greased loaf pan.  Allow the dough to rise again.  Bake for 35 minutes at 350°.

Friday, September 29, 2017

Double Dark Chocolate Banana Muffins



Delicious, moist chocolate muffins with a banana taste mixed in.  This was the perfect start to a rainy Fall morning but will taste good anytime of the day.  

Double Dark Chocolate Banana Muffins

2 bananas, mashed
1/3 cup canola oil
1 large egg

Mix together in a medium sized bowl.  Gradually stir in the remaining ingredients -

1 cup sugar
1/4 cup dark cocoa (I used King Arthur Double-Dutch Dark Cocoa)
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1 1/2 cups flour
1 cup dark chocolate chips

Using an ice cream scoop, fill almost all the way and scoop into a lined muffin tin.  Bake for 22 minutes at 350°.  Cool for 5 minutes before serving.  Makes 18 muffins.

Tuesday, September 26, 2017

Cheesy Hash Brown Soup


A co-worker was telling me how much he loved this soup his roommate had made him last Spring.  I was going to try it then but the weather got nice and all thoughts about soup vanished as grilling took over.  Fall is here now and even though the first day of it was not soup weather by any means, the second changed all that.  I decided to add a little kick in the soup by using pepper jack cheese and my go-to for every soup recipe - hot sauce.



Cheesy Hash Brown Soup

32 oz chicken stock
1 cup milk
2 tbsp. flour
32 oz frozen shredded hash browns
8 oz pepper jack cheese
4 oz cheddar cheese
8 oz cream cheese
2 cups ham, diced
3 dashes hot sauce (I used Frank's)
Salt and freshly ground pepper to taste

In a stock pot or dutch oven, heat up chicken stock, milk (shake in a covered container with the flour before adding) and cheeses over medium heat.  Add in the hash browns and ham.  Cook about a half hour and add in hot sauce, salt and pepper. 





Saturday, September 23, 2017

Caramel Apple Tart



It's definitely caramel apple season in my home.  This dessert has the smooth, silky caramel on top of an apple tart.  


Caramel Apple Tart

Tart Shell ~
1 ¼ cups flour
¾ cup powdered sugar
¼ tsp salt
¼ tsp cinnamon
½ cup cold butter, sliced in small pieces
1 large egg
1 tbsp milk
½ tsp vanilla

Put all the dry ingredients in your food processor with the blade and pulse until combined.  Add in butter slices.  Pulse again until just combined so the butter doesn’t get too warm.  In a small dish, combine the milk, egg and vanilla.  Pour into the flour mixture and pulse until a dough forms.  Remove the dough from the processor and wrap in plastic wrap.  Refrigerate for a half hour.  Remove from the refrigerator and let sit for 10 minutes.  Roll out until the dough is ¼” thick.  Butter  the bottom only of your tart pan.  Place dough in pan.  Only lightly pressing down and on the sides.  Trim off any extra.  Return to refrigerator while your oven heats up to 350°.  Cover the bottom of the dough with aluminum foil and add pie weights.  When the oven is heated, bake for 30 minutes.

Let the tart cool for 15 minutes.  While that is going on, melt 1/2 cup butter and allow to cool slightly.
When cool, stir in ~
1/2 cup sugar
1/4 cup flour
2 large eggs
1/2 tsp cinnamon

Skin and slice 2 apples and lay in a circular pattern on your tart crust.  Pour butter mixture evenly over the top.  Return to the oven and bake for an additional 50 minutes.  Allow to cool.  In a microwave safe bowl, heat 20 caramels and 1 tbsp of milk for 1 minute.  Drizzle over the top of the cooled tart.

Wednesday, September 20, 2017

Caramel Apple Snack Mix



This is a fun snack mix that is full of Fall flavors.  It makes quite a bit so the whole family will have plenty of snacks for watching football games or to take along to work/school.


Caramel Apple Snack Mix

8 cups popcorn
4 cups Golden Grahams cereal

8 oz cashews
1 cup brown sugar
1/2 cup butter
3/4 cup light corn syrup

1/2 tsp baking soda
1 tsp vanilla
5 oz dehydrated apples
Combine popped popcorn, cereal and cashews in a large bowl.  In a large saucepan, melt butter.  Combine with brown sugar and corn syrup.  Bring to a boil and let boil for 5 minutes without stirring.  Remove from heat and stir in baking soda and vanilla.  Mix together well and pour over popcorn mixture.  Bake for 1 hour at 250°, stirring every 15 minutes.  Remove from roaster and spread out on wax paper.  Store in a airtight container.

Saturday, September 16, 2017

Blackberry Pear Crisp


I have loved this flavor combination ever since I made jam using them together.  It's makes a perfect dessert for a nice (or even rainy) Fall day.  

Blackberry Pear Crisp

3 pears, peeled and diced
1 1/2 cups blackberries, fresh or frozen
1/4 cup flour
1/3 cup brown sugar firmly packed
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2  cup water
1 cup flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1 large egg slightly beaten
1/2 cup butter melted

Place the blackberries and pears in a greased 9" square pan.  Mix first five ingredients together and stir into blackberries and pears.  Sift remaining ingredients (not the butter) together, add the beaten egg and stir until crumbly.  Sprinkle over top of the fruit mixture.  Drizzle melted butter over topping.  Bake for 1 hour at 
 325°

Sunday, September 10, 2017

German Chocolate Brownies


I originally thought about making cupcake but then decided to make some brownies and top them with coconut & pecan icing instead of a chocolate fudge icing.  It was my first time making this icing and it's really simple to do...much better than the premade stuff.

German Chocolate Brownies

Brownies -

In a medium saucepan -

Melt 1 stick of butter
Stir in -
2 cups sugar
3 large eggs
2 tsp vanilla
1/4 cup canola oil
3/4 cup cocoa powder (I used dark cocoa)
1/2 cup flour
1/4 tsp salt
1/4 tsp baking powder.

Pour batter into an 8 x 8 pan lined with nonstick aluminum foil.  Bake at 375° for 35 minutes.

Icing -

1/2 cup evaporated milk
2 large egg yolks
1/2 cup brown sugar
1/4 cup butter
1/2 tsp vanilla
3/4 cup chopped pecans
3/4 cup unsweetened coconut

Combine the evaporated milk, egg yolks, butter and brown sugar in a medium saucepan.  Cook over medium heat until thickened, stirring frequently.  Remove from the heat and add in the vanilla.  Stir and then add in the pecans and coconut.  Allow to cool to room temperature before icing the brownies. 

Friday, September 8, 2017

Peach Salsa


It's peach season and I've been meaning to make peach salsa for years now and finally got around to it over the long holiday weekend.  I bought a really good vegetable cutter off Amazon called LOVKITCHEN cutter and the peaches and tomatoes were cut in seconds.  The jalapeno skin was too thick but it did leave scores so you could cut in even pieces easily. This salsa can be eaten with chips or top it on chicken or pork chops.


Peach Salsa

4 ripe peaches, peeled and diced
3 tomatoes, peeled, seeded and diced
1/2 jalapeno, seeded and diced
1/2 cup onion, diced
juice from 1 lemon
1/2 tsp ancho chili powder
2 tbsp. brown sugar
2 garlic cloves, minced
1 tbsp. cilantro
Sea salt & pepper to taste

Place all the ingredients in a large saucepan and cook until onions and garlic are tender.  If really juicy, cook until it thickens.  Can what you don't intend to use right away.





Wednesday, August 30, 2017

Crispy Chippers


Delicious cookies that have Rice Krispies and 2 flavors of chips mixed in for a delightful crunchy cookie.
 
Crispy Chippers
½ cup butter, softened
1 cup sugar
1 large egg
1 tsp vanilla
½ tsp baking soda
¼ tsp salt
1 ¼ cups flour
2 cups Rice Krispies
½ cup chocolate chips
½ cup butterscotch chips

Cream together butter and sugar.  Add in the egg and vanilla.  Gradually stir in the dry ingredients.  Fold in the Rice Krispies and then the chips.  Scoop out onto parchment lined baking sheets.  Bake for 10 minutes at 350°.

Friday, August 25, 2017

Parmesan Turkey Tenders




Coated and crispy turkey breast tenders with light spices are perfect for an easy Sunday dinner.

 
Parmesan Turkey Tenders
 
2 turkey tenders
1 sleeve butter crackers, crushed
Salt & freshly ground pepper to taste
¼ tsp paprika
¼ tsp garlic powder
3 tbsp extra virgin olive oil
½ cup freshly grated Parmesan cheese
Mix these ingredients together in a large plastic sealable bag.  Dip the turkey tenders in ¼ cup milk and then one by one into the bag, shake and press to coat the tenders.   Place in a hot skillet with extra virgin olive oil and brown.  Place the pan (oven ready) into the oven at 350° and bake until the inside temperature of the turkey is at least 165°. Grate another ¼ cup Parmesan cheese and place on each of the turkey tenders and place in the oven until melted and golden brown - about 5 minutes.  

Sunday, August 20, 2017

Sausage & Gravy Biscuit Cups



What better way to start off your morning than with a hot and tasty meal of sausage, gravy and biscuits all rolled into one.  


Sausage & Gravy Biscuit Cups

1 package sausage crumbles, I used turkey
2 tbsp flour
1 cup milk, 2% works fine
salt and pepper to taste
1 can Grands buttermilk biscuits


Heat sausage in a large skillet.    When cooked, stir in flour until the sausage is coated.  Gradually stir in milk.  Let thicken and season to taste.

Roll out the Grands biscuits with a rolling pin.  Using jumbo muffin tins, grease and press the biscuit in each cup.  Fill cups with sausage gravy mixture.  Bake at 350° for about 15 minutes.  Bake until the biscuits turn golden brown.  Remove from oven and sprinkle your favorite cheese on top.  I used a shredded cheddar.  Return to oven until cheese has melted.

Makes 8 biscuit cups.

Sunday, August 13, 2017

Blackberry Peach Upside Down Cake

Peaches are in season and super sweet and delicious (or I got lucky with the ones that I've bought).  I've already made a peach crisp, eaten plain peaches and now decided to pair them with some blackberries to make this upside down cake.






Blackberry Peach Upside Down Cake 

Bottom layer ~

1/4 cup butter, melted
1/2 cup brown sugar

Pour the melted butter in a lightly greased 9" springform pan.  Sprinkle brown sugar evenly over the butter.  Add slices of 2 peaches and fresh blackberries in a circular pattern.

Cake layer ~

1/2 cup butter, softened
3/4 cup sugar
1/2 tsp cinnamon
1 large egg
1 tsp vanilla
1 1/4 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk

In a medium bowl, cream together softened butter and sugar.  Add in cinnamon, egg, vanilla and buttermilk.  Fold in flour, baking powder and salt.  Evenly spread cake mixture gently over the peaches.  Bake in a 350° for 50 minutes.  Place a piece of aluminum foil under pan because it might leak peach juice during baking.  Allow the cake to cool for 15 minutes before carefully turning over onto a serving plate.

Sunday, August 6, 2017

Dark Chocolate & Cranberry Bread

It’s always nice to start off your day or have a mid-afternoon snack of a tasty quick bread.  This bread is loaded with dark chocolate chips and dried cranberries.



 
Dark Chocolate & Cranberry Bread
6 tbsp butter, softened
¾ cup sugar
3 large eggs
½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups flour (take out 1 tbsp and stir into chips and dried cranberries)
¾ cup buttermilk
¾ cup dark chocolate chips
½ cup dried cranberries (I used Craisins)

In a small bowl, stir together the dark chocolate chips and dried cranberries with 1 tbsp of flour.  This will prevent them from sinking to the bottom.
Cream together softened butter and sugar.  Add in the eggs.  Alternate adding the dry ingredients and buttermilk.  Fold in the chips and cranberries until evenly distributed throughout the batter.  Spread into a greased loaf pan.  Bake for 70 minutes at 350°.  Allow to cool for 15 minutes in the pan before turning out on a cooling rack.

Sunday, July 30, 2017

Apple Sauce Waffles

A wonderful way to start off the day is the aroma of cinnamon spreading throughout the house.  Yesterday I made the cinnamon syrup so it was ready to go for this morning.  The syrup freezes well so you can have it with pancakes or waffles at a later time.





Apple Sauce Waffles

1 3/4  cups flour
 2 1/4  tsp baking powder
2 1/2  tsp sugar
1/2  tsp salt
1/2 tsp cinnamon
3 large eggs, separated
1 1/4  cups milk
1/2  cup apple sauce


Whisk all dry ingredients in a large bowl.  Add in milk, egg yolks and
 apple sauce.  Beat egg whites until light and fluffy.  Gently fold
in egg whites.  Bake in waffle maker per manufacturers instructions.

Cinnamon Syrup

1 cup light corn syrup
2 cups sugar
1/2 cup water
1 tsp cinnamon
1 dash nutmeg
1 cup evaporated milk

In a large saucepan, mix together corn syrup, sugar, water and spices. Bring to a boil for 3 minutes. Remove from heat and let sit for 5 minutes. Stir in evaporated milk.
 

Saturday, July 15, 2017

Sweet & Salty Chocolate Snack Mix

Chocolate covered pretzels, raisins, M&M's and Golden Grahams...it's crunchy, sweet and salty and all in one bite.  We have a gas station chain in the region that serves (and delivers) pretty good pizza.  One night, I decided to throw in an extra dessert on my order.  It was this snack mix...well, not quite this mix.  I added in raisins since I'm a chocolate covered raisin fan.  There's said they have graham crackers in the mix but I opted for Golden Grahams as an easy solution.  


Sweet & Salty Chocolate Snack Mix

Cover a jelly roll pan (10 x 15) with non-stick aluminum foil.

Sprinkle the following over the pan evenly (I probably used a little more than a half cup of each)
Broken pretzels
Golden Grahams cereal
Raisins (or Craisins would be good)
M&M's

In a medium saucepan (or microwave save bowl), melt together 1 package chocolate almond bark and 1 cup semi-sweet chocolate chips.  Spread evenly over the snack mix in the pan.  Allow to cool and then refrigerate for 1 hour.  Lift up aluminum foil so the mixture is out of the pan.  Place down on a flat surface and cut into small pieces.  Store in an airtight container.



Monday, July 3, 2017

Parmesan Hasselback Potatoes

I was looking for an easy side for meatloaf and decided to finally trying to make Hasselback potatoes.  It was much easier than I expected and it certainly made the meatloaf look much better.  I think I'll try making these on the grill next time.
 


Parmesan Hasselback Potatoes
4 russet potatoes – washed and dried
¼ cup butter melted
Salt& freshly ground pepper
 
Place 2 wood spoons on the long side of each potato so you cannot slice down to the bottom.  Slice each potato in ¼” slices.  Fan out and add butter, salt and pepper into the crevasses.  Place into a nonstick foil lined pan and bake for 1 hour at 350°.  Brush additional butter onto potatoes 2-3 times while baking.  Five minutes before the potatoes are done, sprinkle ¼ cup Parmesan cheese over and allow to bake to a golden color.  Remove from oven and sprinkle with a little more cheese and a bit of parsley.

Friday, June 30, 2017

Red, White & Blue Icebox Cake

Here’s a dessert to make for the 4th of July holiday.  I used my own cookie recipe but you can use graham crackers or Nilla wafers just as easily and it would save you time.  Allow 8 hours for the cookies to soften so you can cut into the cake easily.



Red, White & Blue Berry Icebox Cake
Cookies ~
White Crack Cookies ~

1/2 cup butter, softened

1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
2 cups flour
2 tsp cream of tartar
2 tsp baking soda
1/2 tsp salt

Cream together butter, shortening and sugars.  Add in the egg and vanilla.  Mix together dry ingredients in a small bowl and gradually add into batter.  Roll in balls and place on parchment lined baking sheets.  Bake for 10 minutes at 350°.  Let sit on the baking sheets for a couple minutes before transferring to a cooling rack.
Filling ~
8 oz mascarpone cheese, room temperature
2 cups whipping cream
2/3 cup powdered sugar

Lemon zest & juice from 1 lemon
1 ½ cups of blueberries, raspberries and slice strawberries.


In a medium bowl, combine the mascarpone and whipping cream.  Whip until it thickens.  Stir in lemon zest, lemon juice and powdered sugar. Line cookies in a layer at the bottom of a  9" springform pan.  Place 1/3 of the cream mixture evenly on top.  Place a layer of berries on top in any order.  Repeat for 2 more layers.  Cover with plastic wrap.  Refrigerate for 24 hours before serving.  Decorate the top with additional berries before serving.

Wednesday, June 28, 2017

Spicy Chicken Tenders

Looking for a more adult chicken tender recipe?  These chicken tenders are easy to make with just a half hour of bake time and a quick prep time.  Perfect for a quick weeknight dinner.


 
Spicy Chicken Tenders
1# chicken tenders
¾ cup Parmesan Cheese, grated
2 tbsp parsley
½ tbsp. oregano
1 tbsp paprika
1 tsp salt
½ tsp freshly ground black pepper
1 pinch cayenne
1/3 cup butter, melted
Mix the Parmesan and spices in a bowl.  Melt the butter and dip the tenders into the butter before the Parmesan mixture.  Place on a nonstick aluminum foil lined baking pan.  Bake for 30 minutes at 350°

Monday, June 19, 2017

Orange Rolls

This is a sweet way to start off a weekend or vacation day morning.  The best part is most of the work is done the night before.  What better way to have orange juice in the morning?



Orange Rolls
 
Dough –
1 pkg yeast
½ cup warm water
¼ cup sugar
Mix together and let sit for 10 minutes
 
Meanwhile, in a small saucepan heat until the butter has melted –
½ cup milk
1/3 cup butter
¼ cup sugar
 
Put In your mixer  -
4 cups flour
1 1 /2 tsp salt
1 egg
Add in the yeast and milk mixtures and turn on machine with a dough hook and allow to completely come together.  Add 1 tbsp of canola oil and make sure all sides are covered.  Cover with a damp towel overnight in the refrigerator.  Take out in the morning an hour to an hour and a half to warm up and finish rising.
 
When done, spread out into a 12 x 18 shape and top with –
3 tbsp butter, softened to spread over dough
½ cup sugar
1 tbsp orange zest
 
Roll up the 11” way.  Cut dough into 12 equal slices.  Place in a greased 9 x 13 pan and allow to rise until it reaches the top of the pan.  Bake for 25 minutes at 350°.  Allow to cool before icing.
 
Icing
3 tbsp butter, softened
3 oz cream cheese, room temperature
1 ½ cups powdered sugar
1 tbsp orange juice

Friday, June 9, 2017

Strawberry Coffee Cake

It's strawberry season and the berries are looking gorgeous this year.  I picked up a couple of boxes on sale so I've been busy using them and eating some just as they are.




Strawberry Coffee Cake

2 cups flour
1 cup sugar
1 tbsp. + 1 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 large eggs
1/4 cup butter, melted
2 cups strawberries, sliced in half

Mix together the dry ingredients in a mixing bowl.  In a small bowl, mix together the eggs and butter and add into the dry mixture.  Stir until the dry ingredients are incorporated.  Pour into a greased 9" springform pan.  Top with sliced strawberries in a circular pattern.  

Topping

1/2 cup flour
1/2 cup brown sugar
1/4 tsp cinnamon
1/4 cup cold butter, cut into small pieces

Blend together with a pastry blender or your fingers.  Sprinkle over the strawberries.  Bake for 45 minutes at 350 or until a toothpick comes out clean.

Allow to cool slightly in pan before releasing it and serving.

Tuesday, June 6, 2017

Chocolate Marshmallow Ice Cream

This was my favorite ice cream when I was growing up.  I thought about actually buying it by why when I have an ice cream maker sitting in the pantry collecting dust and this is actually much better.  I did cheat and not make my own marshmallow crème but bought a jar instead.




Chocolate Marshmallow Ice Cream

Combine the following in a large bowl ~

2 cups whipping cream
1/3 cup milk
1/4 cup brown sugar
1/3 cup sugar
1/2 cup cocoa (I used King Arthur Double Dutch Dark Cocoa)
2 tsp vanilla
1/8 tsp salt

Place in your ice cream maker and run per the manufacturer's instructions.  Right at the end, add in 7 oz marshmallow crème and allow to blend in.  Place the ice cream in an airtight container and freeze until completely hard.

Saturday, June 3, 2017

Chicken Stroganoff

Creamy pasta loaded with lots of chicken and mushrooms.  Plus it only took 2 pans so clean up was easy.  




Chicken Stroganoff

1# chicken tenders, cut into bite size pieces
2 tbsp. extra virgin olive oil
3 tbsp. butter
2 cloves garlic, minced
1 cup mushrooms, cleaned and sliced
1/4 cup flour
1/2 tsp paprika
Salt & freshly ground pepper to taste
1 1/2 cups chicken stock
1/2 cup sour cream
1 tbsp. fresh parsley, chopped
2 cup dumpling noodles

Heat olive oil in a large skillet.  Add in chicken pieces and season.  Cook until a nice golden brown on both sides.  Remove from the pan and set aside.  Add in the butter and melt.  Add in garlic and mushrooms and cook for a couple minutes.  Stir in flour and allow to cook for a minute before adding in paprika and stirring in chicken stock.  Return the chicken to the pan.  Cook the pasta per the package directions while the stock is thickening.  Right before serving, stir in sour cream.  Drain pasta and add right into the pan.  Stir and top with fresh parsley. 


Wednesday, May 31, 2017

Pancetta & Pear Waffles

There's a little taste of salt and a hint of pears in every bite of these waffles.  I chose pancetta over bacon because it's thinner and easier to crumble on top of the batter and bake into the waffles.  You can substitute apple or peach butter instead of the pears.  I happened to have pears on hand so that's what I went with.  I did not add any sugar when I cooked the pears since you already add in sugar in the waffle batter.



1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
3 tbsp sugar


2 large eggs, separated
3 tbsp pear butter (recipe below)
1 cup milk

3 oz pancetta, cooked, drained and crumbled

Sift all dry ingredients and zest into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix milk, egg yolks, butter and pear butter.  Gently fold in beaten egg whites into dry ingredients.

Bake per your waffle makers instructions.

Makes 8 waffles

Pear Butter

4 pears, peeled, cored and cut into small pieces
1 tbsp. lemon juice
1/4 tsp cinnamon
1 dash nutmeg

Cook the pears and lemon juice medium heat until pears release their juices and are tender.  Remove from heat and blend until smooth.  Add in spices and allow to cool.  Refrigerate.


Saturday, May 27, 2017

Pizzelle S'Mores

These are not your ordinary pizzelles but ones that have graham cracker crumbs added into the batter to make an authentic S'more.  I used jumbo marshmallows...next time I might just go for the regular sized ones.




Pizzelle S'Mores

3 large eggs
1 tsp vanilla
1/4 cup canola oil
3/4 cup sugar
1 tsp baking powder
1/2 cup graham cracker crumbs
1 cup flour

Beat eggs until they are light.  Add in sugar, oil and vanilla extract.  Fold in dry ingredients.  Drop by teaspoonfuls into the center of your heated pizzelle maker.  Close the lid for about 30 seconds.  Carefully remove the pizzelle and place on a wire rack.  Place 4 Hershey bar squares on top of the bottom pizzelle.  Roast your marshmallow over an open fire until a nice, toasty brown and place on top of the chocolate.  Top with another pizzelle and enjoy.