Monday, February 18, 2013
My last new recipe for Saturday was - Vermont Cheddar Bread and Carmalized Onion Bread. Both recipes come from Artisan Bread in Five Minutes a Day!. I am not going to type the recipes as they are too long - but Those that liked Onions - enjoyed the buns. I did leave the onions off of several for cheddar buns and I also made plain white buns with a white bread recipe in the bread machine. here are the pictures for them.
These bars are absolutely delicious! I found 3 different recipes with 3 different names but the same ingredients! Except one had pecans in the crust! If you want a very sweet dessert - try these!
Nieman Marcus - Chess Squares - Bayou Brownies
1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar
Nieman Marcus - Chess Squares - Bayou Brownies
1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar
1 cup chopped pecans (this was in the recipe named Bayou Brownies)
Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough (add pecans here if you want pecans). Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.
Pumpkin Crumb Cake
Next recipe that I have been wanting to try.... Pumpkin Crumb Cake! This was delicious. Next time I would put it in a 9x9 pan. There were too many crumbs for the loaf pan plus it took longer to back!
Cake Batter
1 3⁄4 cups all-purpose flour
1 1⁄2 teaspoons pumpkin pie spice
(or 3/4 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp cloves)
1 teaspoon baking soda
1 teaspoon baking powder
3⁄4 teaspoon salt
1⁄2 cup (1 stick) unsalted butter
1 1⁄4 cups sugar
3 large eggs
1 cup canned pureed pumpkin
1 teaspoon vanilla extract
1⁄3 cup milk
3⁄4 cup chopped walnuts (optional) - I skipped this!
Topping
2⁄3 cup plus 2 tablespoons rolled oats
1⁄2 cup all-purpose flour
1⁄2 cup firmly packed light brown sugar
1⁄2 teaspoon cinnamon
6 tablespoons unsalted butter
Directions
・ Preheat oven to 350°F.
・ Grease a 9x5x3-inch loaf pan and line with parchment paper.
・ To make the topping, combine 2⁄3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side.
・ Sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl.
・ In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat in the sugar and 1 egg at a time.
・ Add the pumpkin and vanilla extract to the wet batter mix.
・ Gradually beat the dry ingredients into the batter. Slowly add the milk and stir in the walnuts (optional). Transfer the batter to the prepared pan and spread with the topping.
・ Bake the loaf cake until a toothpick inserted into center comes out clean, about 55 minutes. Cool in the pan for 15 minutes.
・ Turn the cake out onto a rack and cool completely.
Cake Batter
1 3⁄4 cups all-purpose flour
1 1⁄2 teaspoons pumpkin pie spice
(or 3/4 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp cloves)
1 teaspoon baking soda
1 teaspoon baking powder
3⁄4 teaspoon salt
1⁄2 cup (1 stick) unsalted butter
1 1⁄4 cups sugar
3 large eggs
1 cup canned pureed pumpkin
1 teaspoon vanilla extract
1⁄3 cup milk
3⁄4 cup chopped walnuts (optional) - I skipped this!
Topping
2⁄3 cup plus 2 tablespoons rolled oats
1⁄2 cup all-purpose flour
1⁄2 cup firmly packed light brown sugar
1⁄2 teaspoon cinnamon
6 tablespoons unsalted butter
Directions
・ Preheat oven to 350°F.
・ Grease a 9x5x3-inch loaf pan and line with parchment paper.
・ To make the topping, combine 2⁄3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side.
・ Sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl.
・ In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat in the sugar and 1 egg at a time.
・ Add the pumpkin and vanilla extract to the wet batter mix.
・ Gradually beat the dry ingredients into the batter. Slowly add the milk and stir in the walnuts (optional). Transfer the batter to the prepared pan and spread with the topping.
・ Bake the loaf cake until a toothpick inserted into center comes out clean, about 55 minutes. Cool in the pan for 15 minutes.
・ Turn the cake out onto a rack and cool completely.
Pulled Pork Sandwiches with Apricot Bourbon Barbeque Sauce
Wow - it has been a while since I have cooked anything new and since I have blogged! The holiday's, puppy and Kiefer's graduation from Navy Bootcamp have just pre-occupied me! Well this past saturday was the chance to try out a ton of new recipes! Kim and Dave came for a wonderful visit and they got to sample the recipes.
The first recipe came from a co-worker of Paul's. Of course I had to alter it a bit. No onions, no garlic and no chile pepper! Next time I will also cook the pork the way I normally do. In the crockpot with no Dr. Pepper. It seem to make the pork tougher. hmmmm. The recipe was great! :)
Pulled Pork Sandwiches with Apricot Bourbon Barbeque Sauce
For the pork:
2-3 lb pork tenderloin (I used about 4 pounds)
2 cans of Dr. Pepper
For the Sauce
2 T butter
1 medium onion, chopped
2 medium cloves garlic, finely chopped
1 large jar (18 oz) apricot preserves
1 cup (12 oz) Heinz chili sauce
2 T molasses
1/2 cup plus 1 T bourbon
1/3 cup cider vinegar
1/4 cup packed light brown sugar
2 T Worcestershire sauce
2 T mustard (Dijon, spicy or whole grain preferably)
½ - 1 medium serrano or jalapeno chile, seeded and finely chopped
Preparation
To make pork:
1. Put the tenderloin into a crockpot and cover with the Dr. Pepper. Cook on low 7-8 hours. (If you want to cook over night - put on lowest setting and cook for 10 hours).
2. Remove the pork from crockpot. Dispose of Dr. Pepper. Allow to cool a bit until it can be handled.
3. Using 2 forks, shred the meat. If it does not come apart easily, cook longer.
To make sauce:
1. Melt the butter in a 3 qt heavy saucepan over medium heat. Add the chopped onions and saute for at least 5 minutes until they start to brown.
2. Add the garlic and cook until fragrant. Approximately 1 minute.
3. Add the remainder of the ingredients except for 1 T of bourbon. Cook for 20-30 minutes on low until well blended and thickened. Remove from heat and add remaining 1 tablespoon of bourbon. Mix well. 4. Cool slightly and add to the shredded pork. Depending on how much pork you have, you may have extra sauce.
The first recipe came from a co-worker of Paul's. Of course I had to alter it a bit. No onions, no garlic and no chile pepper! Next time I will also cook the pork the way I normally do. In the crockpot with no Dr. Pepper. It seem to make the pork tougher. hmmmm. The recipe was great! :)
For the pork:
2-3 lb pork tenderloin (I used about 4 pounds)
2 cans of Dr. Pepper
For the Sauce
2 T butter
1 medium onion, chopped
2 medium cloves garlic, finely chopped
1 large jar (18 oz) apricot preserves
1 cup (12 oz) Heinz chili sauce
2 T molasses
1/2 cup plus 1 T bourbon
1/3 cup cider vinegar
1/4 cup packed light brown sugar
2 T Worcestershire sauce
2 T mustard (Dijon, spicy or whole grain preferably)
½ - 1 medium serrano or jalapeno chile, seeded and finely chopped
Preparation
To make pork:
1. Put the tenderloin into a crockpot and cover with the Dr. Pepper. Cook on low 7-8 hours. (If you want to cook over night - put on lowest setting and cook for 10 hours).
2. Remove the pork from crockpot. Dispose of Dr. Pepper. Allow to cool a bit until it can be handled.
3. Using 2 forks, shred the meat. If it does not come apart easily, cook longer.
To make sauce:
1. Melt the butter in a 3 qt heavy saucepan over medium heat. Add the chopped onions and saute for at least 5 minutes until they start to brown.
2. Add the garlic and cook until fragrant. Approximately 1 minute.
3. Add the remainder of the ingredients except for 1 T of bourbon. Cook for 20-30 minutes on low until well blended and thickened. Remove from heat and add remaining 1 tablespoon of bourbon. Mix well. 4. Cool slightly and add to the shredded pork. Depending on how much pork you have, you may have extra sauce.
Tuesday, January 22, 2013
Cinnamon French Toast Bake
With the holidays being so chaotic - I almost forgot this recipe I made on Christmas Morning! it was yummy! I only used 2 eggs and added a little more cinnamon and nutmeg. Oh and of course - left off the pecans!
1/4 cup butter, melted
2 cans (12.4 oz each) Pillsbury flaky cinnamon rolls
4 eggs
1/4 cup heavy whipping cream (half & half works too)
3 tsp cinnamon
1/4 tsp nutmeg (optional)
2 tsp vanilla extract
1/2 cup finely chopped pecans
Icing from cinnamon rolls
Powdered sugar, if desired
1. Melt butter and pour into 9x12 baking dish.
2. Open cinnamon rolls, slice into eighths and place in buttered dish.
3. Beat eggs with cream, cinnamon, nutmeg (optional) and vanilla and pour over cinnamon rolls.
4. Sprinkle with pecans and then bake on 375˚ on lower rack for 30-35 minutes.
5. Remove bake from oven. Warm icing in microwave for 30 seconds and pour over bake. Sprinkle with powdered sugar if desired.
1/4 cup butter, melted
4 eggs
1/4 cup heavy whipping cream (half & half works too)
3 tsp cinnamon
1/4 tsp nutmeg (optional)
2 tsp vanilla extract
1/2 cup finely chopped pecans
Icing from cinnamon rolls
Powdered sugar, if desired
1. Melt butter and pour into 9x12 baking dish.
2. Open cinnamon rolls, slice into eighths and place in buttered dish.
3. Beat eggs with cream, cinnamon, nutmeg (optional) and vanilla and pour over cinnamon rolls.
4. Sprinkle with pecans and then bake on 375˚ on lower rack for 30-35 minutes.
5. Remove bake from oven. Warm icing in microwave for 30 seconds and pour over bake. Sprinkle with powdered sugar if desired.
Chicken and Roasted Red Potatoes
January 21st! Martin Luther King Day - meant no work for me! It was also the inauguration of President Obama! Spent the day at home with Ole waiting for the Dishnetwork guy to fix my reception! It was bitterly cold outside which meant it was a day to figure out a meal to cook in the oven! PINTEREST - Here I come! On my board of recipes to make - poultry - I found Chicken and Roasted Red Potatoes. Ingredients - Potatoes - check, chicken - check, ranch dressing - check (sorry not Kraft), bacon - check (microwave kind), cheddar cheese - check, onions - no check but because I don't like onions - no problem! Oh and I skipped the parsley and used plain shredded cheddar cheese!
Here is the recipe - courtesy of Pinterest which is courtesy of Kraft. :)
http://www.kraftrecipes.com/recipes/chicken-roasted-red-potatoes-132470.aspx?cm_mmc=eml-_-rbe-_-20120320-_-1023&cm_lm=D56E5397C186FC3D277384E63837EF9A
Here is the recipe - courtesy of Pinterest which is courtesy of Kraft. :)
http://www.kraftrecipes.com/recipes/chicken-roasted-red-potatoes-132470.aspx?cm_mmc=eml-_-rbe-_-20120320-_-1023&cm_lm=D56E5397C186FC3D277384E63837EF9A
ingredients
1/4
cup KRAFT Classic Ranch Dressing
6
large bone-in chicken thighs (1-3/4 lb.), skin and visible fat removed
1-1/2
lb. red potatoes (about 5), cut into 1-inch chunks
1
onion, cut into 1/2-inch chunks
1
cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
2
Tbsp. chopped fresh parsley
Directions
POUR dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.
HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
ADD potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
BAKE 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.
Crockpot chicken
Well - I have really been slacking on my blogging and mostly my cooking! Since it is just Paul and myself I haven't made much to eat. (frozen pizza's, burgers on the grill and meals that I have already frozen). And we don't need desserts or treats!
I also haven't made many pinterest meals! I know what is wrong with me! This will be hard to believe but I have hardly even been on pinterest since Kiefer left for boot camp. I have been spending my time writing to Kiefer on a daily basis, writing to his friends he has mentioned and to all the recruits listed that aren't getting mail. I also spend too much time on navyformoms.com and my navy family facebook pages. Wow - it will be nice to have him done with bootcamp! I am still going to continue to write to people at bootcamp that aren't getting letters. but will also do more cooking!
On 1.11.13 I wanted to make several recipes in my to make - poultry but... didn't have milk, mayo or ranch dressing! So I settled for Crock pot Chicken. I need a new name for this. haha
4 chicken breasts
Half can of cherry coke
Bottle of BBQ sauce
1/2 Cup brown sugar
Place it in the crock pot on low for about 5 hours. An hour before serving, take the chicken out and shredded it with a fork, put the chicken back into the crock pot with the sauce until ready to serve. You can serve this over rice or noodles or maybe even a bun!
I also haven't made many pinterest meals! I know what is wrong with me! This will be hard to believe but I have hardly even been on pinterest since Kiefer left for boot camp. I have been spending my time writing to Kiefer on a daily basis, writing to his friends he has mentioned and to all the recruits listed that aren't getting mail. I also spend too much time on navyformoms.com and my navy family facebook pages. Wow - it will be nice to have him done with bootcamp! I am still going to continue to write to people at bootcamp that aren't getting letters. but will also do more cooking!
4 chicken breasts
Half can of cherry coke
Bottle of BBQ sauce
1/2 Cup brown sugar
Place it in the crock pot on low for about 5 hours. An hour before serving, take the chicken out and shredded it with a fork, put the chicken back into the crock pot with the sauce until ready to serve. You can serve this over rice or noodles or maybe even a bun!
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