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Showing posts from September, 2013

Potato Pancakes

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(originally made 11/2012)

Hope everyone had a wonderful holiday weekend.    Jake's back to school today and Tim's off helping a friend and I decided that I was going to treat myself to brunch and also clear out the last of the leftovers by making some potato pancakes. 

My potatoes are mashed with butter, sour cream and a splash of heavy cream.   Little bit of salt, fresh cracked black pepper and about a 1/2c of shredded cheddar cheese.   Sometimes bacon, but not this year.  

For the pancakes, I took about 2c of leftover mash, added 2 eggs, a little more pepper and 2 tablespoons of flour.     Stirred together and then heated some olive oil in the skillet.    I used a cookie scoop to get similar size cakes and flattened them with the back of a sprayed spatula.     About 3 to 5 mins per side, they are VERY delicate so you want to make sure they've got a good crust and you flip them gently.      Topped with a little more salt and some dried chives.   YUM!   :)   …

Chicken Parmesan Stuffed Shells

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(originally made 11/2012)

Weather has turned chilly, comfort food is on my mind.   Tim and I love stuffed shells, but usually I make them with sausage and Jake can be persnickety about it.   Salsa shared the link to this one a while back, and I loved the idea of making them with chicken.

I used Penzey's Italian Seasoning in place of the parsley, garlic powder and oregano.    And I never measure  cheese, just eyeball it.   I had no cooked leftover chicken on hand, so I put some olive oil in a skillet, added some thin cut chicken breast and when they were cooked through I tossed them into the KA and let it do the shredding.   I added in the cheese mixture and when it was throughly blended I used a cookie scoop to fill the shells quickly.

I never cook my lasagna noodles, just add 1c of water and bake for longer, and I'll definitely be giving that method a try with this recipe too!   These were a huge hit here, and definitely will be going into the menu rotation.    T…

Baked Potato Grilled Cheese

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(originally made 10/2012)

Running out the door to get Jake, but this was my cheesy experiment this week-  I am not an american cheese/reg bread kind of girl at all.   This sounded interesting so I gave it a try while Tim was out with a friend today.

It's from the Bs in the Kitchen Blog.    I used mozzarella-provolone slices instead of the cheddar, dried chives.   I cooked the bacon, removed it, then did the potatoes in the same pan. Quick wipe, then grilled the sandwich in there too.    Delicious!

Horrible pic, I was more concerned with eating than photography!


Baked Potato Grilled Cheese



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             Strips  Bacon
  1                     Potato -- peeled and sliced
  2               tbsp  light Sour Cream
    2                   mozzarella provolone slices
                       dried chives
  2             Slices  Bread, used Freihofers Country White
     …

Beef Empanadas

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(originally made 6/2012)

Our lives have been sort of scrambled since June.  Having Tim home has totally messed with my routine and forced me to come up with a lot more meals than before.    We got into a rut of the same old things, and then we started eating out/getting takeout far too much.   With the shift in weather, I've started going through my files for new dishes to try, and I thought this would be a nice use for ground beef.   This was a Foodgawker find, from the JoCooks Blog.  

Up front, I am not a huge fan of cumin so that got cut back.   The guys are also wimpy about heat, so I cut back the hot sauce.   I'd use a full tablespoon next time.    Tim felt that these needed cheese, so next time will add some to half of the batch.    I thought they needed more kick- so leftovers today will be eaten with Taco Bell Bold and Creamy Jalapeno sauce.

No one offering to hold flashlights tonight, they were too busy chowing these down  :)



 Beef Empanadas


  Amount  Mea…

Blueberry-Rhubarb Crumble

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(originally made 5/2011)

I saw this on TOH's Facebook page last week and couldn't wait to give it a try. The farm had local rhubarb and I've got tons of frozen berries. I baked mine in an oval corningware dish and ran the topping ingredients through the food processor. Awesome! Some of the topping sunk down, but it was still delicious.



 Blueberry-Rhubarb Crumble (TOH Aug/Sept 09)


6 cups fresh or frozen unsweetened blueberries
4 cups diced fresh or frozen rhubarb
1 cup sugar
1/4 cup all-purpose flour
TOPPING:
1 cup quick-cooking oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup cold butter
Whipped cream -- optional

In a large bowl, combine the blueberries, rhubarb, sugar and flour. Transfer to a greased 13-in. x 9-in. baking dish.
For topping, in a large bowl, combine the oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
Bake at 350° for 45-55…

Blueberry Pie Bars

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(originally made 8/2011)

I'm going to put these with my favorites, but the jury is still out.    I had one for breakfast this morning and I loved the base crust.   The filling layer was stiff as a board in the mixing bowl and I had to add the remainder of the 14oz can of sweetened condensed milk to get it sort of spreadable.      The texture looks sort of odd, but the taste is good.      Waiting on Tim and Jake's opinion   :)



 Blueberry Pie Bars



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FOR THE CRUST:
     1/2           cup  Granulated Sugar
  1           teaspoon  Baking Powder
  1 1/2            cup  All-purpose Or Whole Wheat Pastry Flour
  1           teaspoon  Lemon Juice
  1              pinch  Salt
     1/2           cup  Cold Butter
                        FOR THE FILLING:
  1                cup  Sweetened -- Condensed Milk
  1 1/2     Tablespoon  Vanilla Bean Paste Or …

Arancini

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(originally made 10/2012)

There's a local casual Italian place we love, and the owner is always offering us samples of new things on the menu.   A while back Tim came home with some arancini, and it was amazing.    He's had a tough time of it this summer, and I've wanted to surprise him with some for weeks, but the rice held me back.    I cannot make rice.  It comes out wrong every time.   But yesterday I bit the bullet and managed to pull off what has been one of our favorite meals in a while. 

There are tons of recipes out there for arancini- some use peas (blech), some have a cube of cheese in the middle, but the common denominator is rice mixed with cheese and egg, then coated in more egg and crumbs and fried.   I put out a yell for help on a Facebook group, and was given some great advice from Peter Battaglia, a food blogger.    He makes lots of outstanding food, and it brings back tons of memories of food 'up the hill' at my grandmother's ho…

Buttermilk Bread

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(originally made 9/2012)

I earmarked a bunch of bread recipes over the weekend.    This one made the menu today due to it's ease of prep.    I do fear my bread machine is on it's last leg, while this rose and tastes amazing, I have a horizontal loaf pan and it should have risen a bit higher.   

I brush the top crust with butter then wrap the loaf in foil to keep it warm until meal time.    I always seem to have a little bit of buttermilk leftover from other recipes and this was great to use that up.   I'd definitely make this one again, maybe even just using the dough setting and then forming it and baking it in the oven.



 Buttermilk Bread


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup plus 2 tablespoons  water -- (70'-80')
     1/2           cup  warm buttermilk -- (70'-80')
  1           teaspoon  lemon juice
  2        tablespoons  butter or margarine -- softened
  …

Doritos Locos Nachos

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(originally made 9/2012)

Tim and Jake have an addiction to Taco Bell.   It was bad, but since they've introduced the new Doritos Locos Taco shells, it's gotten worse.    Tacos were a twice monthly meal here, but they kept begging me to find a way to make the shells out of Doritos.       This was as close as I could come, and since I actually remembered to snap a picture this time, I thought I'd pass the idea along here as well  :)

They sell Taco Bell brand taco seasoning now, but we prefer the Old El Paso Mild.



 * Exported from MasterCook *

                           Doritos Locos Nachos



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef -- browned and drained
  1            package  taco seasoning mix
                        water -- per pkg instructions
                        Doritos
                        Mexican blend cheese -- shredded
                        shr…

Homemade Pretzel Bites

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(originally made 5/2011)

A little birdie told me that yesterday was "Eat Whatever You Want" day and I thought on it for a while and decided what I wanted was pretzels.    I've been cleaning out my FoodGawker favorites file, and I've saved about 10 pretzel recipes  :)  I liked this idea because big pretzels seem to be a lot of work for something that disappears so quickly!  

The idea for the minis comes from the Dine & Dish blog, from a recipe that she got from allrecipes.com, which actually is the same as the Soft Giant Pretzels.  I've made this recipe before and I love that the dough is made in the bread machine, especially since I didn't get started on these until 3:45.   There isn't specific instructions on making them bite size, I rolled out my ropes and then used a pastry scraper to cut them into bite size bits.   They will puff a bit in the baking soda/water solution  :)   Mine took almost 15 mins to get to a nice crispy golden brown…

Roasted potatoes with bacon and parmesan

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(originally made 9/2012)

We had leftover grilled chicken for dinner, so to change it up I wanted to add a new side dish.    So easy and so good, you could definitely do this in a disposable pan out on the grill as well.    Recipe is from Tasty Kitchen .   I added garlic salt, paprika, and a little rosemary.

Roasted potatoes with bacon and parmesan

Ham and Cheddar Stuffed Pretzel Calzones

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(originally made  9/2012)

Yeast doughs scare me.   Whenever I have to make one, I usually lean heavily on my bread machine.   I can never seem to get the dough to rise in the time frame given if left on my own.     I flipflopped on making these a few times- should I use a T&T pretzel dough recipe for the bread machine?   Should I make the recipe as stated, but put another into the bread machine as backup?   

I jumped in and just did it.    Worst case, I could run to the store for a ball of pizza dough if I crashed and burned.     I mixed it up, and put it in the oven with the light on and walked way.    To my surprise and delight, an hour and 15 mins later the bowl was full of risen dough.    Tim thought I was nuts, standing in front of the oven, cheering. 

I assembled the calzones as directed by the recipe, and I can't stress enough- do not roll the crust too thin, or overstuff the pockets.     I lost TWO in the baking soda bath, they just disintegrated and I h…

Bacon Cheeseburger Pasta Skillet

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(originally made 8/2012)

Before Tim met me, he lived on a combination of take out, Hamburger Helper and Kraft Mac N Cheese.   I've bought him the boxed HH before, but would much rather make him a homemade version.   Stacey (Cinbarra) shared this recipe on her blog, This Just In, and I made it for the guys the other night.   Both of them loved it which was awesome, because Jake normally is not a fan of foods touching.     He ate 1 1/2 bowls, and asked for more yesterday for lunch! 

I only had 1 1/2lbs ground beef, and I added the whole box of pasta.   I had about 3/4 of a pound of bacon, and I had 3 slices on a BLT for my dinner, so I'd say I used about 1/2 a pound, plus a little more for garnish.   This made a lot, but it reheated well and it's easily scaled up or down.

Big thanks again to Stacey !    Be sure to go check out her blog, lots of good stuff there :)



 Bacon Cheeseburger Pasta Skillet


  Amount  Measure       Ingredient -- Preparation Method
--------…

Orange Infused Grilled Green Beans

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(originally made 8/2012)

Really been enjoying weekly trips to the farm stand this summer.     Yesterday I was making a quick lunch of NancyNJ's Kielbasa Maple Bites and Jasmine rice, and I wanted a veggie to go with.   Since I'd be out at the grill, I didn't want to be running the oven inside too, so I modified this recipe from Eating Well-  http://www.eatingwell.com/recipes/orange_infused_roasted_green_beans_red_peppers.html

I prepped the beans and put them into a foil 13x9 pan.   I drizzled in some olive oil, the zest, and salt.   Because the guys won't eat peppers, I tried to use some of the dried Penzey's red&green bell pepper flakes instead.   Covered the top of the pan with foil and gave it a shake every minute or so, grilling them on med-high heat.     I added the crushed red pepper flakes to mine on my plate.

The result?   Good, but not awesome.   The orange smell was much stronger than the orange taste.   Next time I would add the juice from…

BBQ Ranch Chicken Quesadillas

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(originally made 7/2012)

Crazy day yesterday, and needed something fast to throw together for dinner.   I had baked chicken with bbq3000 seasoning on it and there was plenty leftover, so I decided to make quesadillas.   I used buttermilk ranch and Sweet Baby Ray's Honey Chipotle.    I omitted the cilantro, not a huge fan.    I also diced up 4 slices of crisp bacon and added it to the filling.      I had mozzarella on hand, so that's what I went with.   I did butter the skillet before adding the quesadilla to it, and used a press to help it heat through quickly and evenly.

Not the best picture.   My camera lens must be dirty or have moisture in it... struggling to get in focus pictures.



 BBQ Ranch Chicken Quesadillas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2  Fajita size tortillas
  1         tablespoon  BBQ sauce per quesadilla- used Sweet Baby Ray's Honey chipotle
  1         tablespoon  Ra…

Ooey-Gooey Pancake S'mores

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(originally made 7/2008)

Got kids?  Love S'mores?   Looking for something fun and yummy?  This recipe shared by Rosie is for you    :)     Jake has recently developed a love of Fluff, and then factor in chocolate chips and he looked at me like I'd flipped my lid!   In a whisper he said, we shouldn't tell Daddy we had dessert instead of dinner    LOL      I made a few changes to make it a little more healthy (snort), and 1 serving was more than filling enough for me.     Thank you Rosie!



 * Exported from MasterCook *

                        Ooey-Gooey Pancake S'mores

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  Original Bisquick® mix -- used Heart Smart
  1 1/3           cups  milk -- used fat free
  2        tablespoons  sugar
  1           teaspoon  vanilla
  1                     egg
     1/3           cup  graham cracker crumbs
  7        tablespoons  marshmallow crem…

Chocolate Totos

My great aunt used to make these and when she passed away, the recipe was lost. I found this on the internet and it's very close. Making these brings back lots of good memories.  


                             Chocolate Totos

  3               cups  all-purpose flour
  4          teaspoons  baking powder
     3/4           cup  sugar
     1/2      teaspoon  allspice
     1/2      teaspoon  cinnamon
     1/2      teaspoon  nutmeg
     1/4           cup  unsweetened cocoa powder
  2             sticks  butter -- softened
     1/3           cup  milk
  1           teaspoon  vanilla extract
     1/2           cup  chopped walnuts
  2            squares  unsweetened chocolate -- (1 ounce each)
  1         tablespoon  butter -- softened
  1           teaspoon  vanilla extract
  2               cups  powdered sugar
     1/4           cup  hot milk

Preheat oven to 375 degrees.  Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, sugar, cinnamon, allspice, nutmeg and co…

Jalapeno Popper Pizza

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(originally made 6/2012)

Jake and Tim spent Father's day at an amusement park, so I was free to make whatever I wanted for lunch  :)   I had marked this to try during last week's Challenge, but never got around to it. 

I used my go-to crust, the Soft Garlic Breadstick dough.  My shallots were dried, so I let them soak for a little while with the jalapenos and oil.    I used the odds and ends of the cheese I had on hand, which was a bag of Mexican blend and some sharp cheddar.     I brushed the crush with a little oil before baking. 

Really enjoyed this one and definitely will be making it again.  I froze a few pieces to see how it will reheat, but it's pretty simple to scale the recipe back on the days that one of the non-heat loving guys are home and we do individual pies. 

I've seen this around the internet in a few places, but the recipe I used came from here

http://damndelicious.tumblr.com/post/23657624543/jalapeno-popper-pizza



 * Exported from MasterCook *

Jalapeno Grilled Chicken

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(originally posted on Taste of Home's blog, Love & Homemade Recipes 6/2012)

Sunday is our day to roam. Sometimes we have a destination in mind, others we are just enjoying being out of the house and together. Today’s ride took us along a stretch of road in Southern New Hampshire that is made up of farmland. The fields are tilled for corn to be planted. The farm stands have opened and signs boast the local wares that are ready. Today what drew me in was “OUR OWN ASPARAGUS AND RHUBARB”.

Those found their way into my basket pretty quickly, along with some honey sticks for my son, scallions, and strawberry milk from another local farm. We keep a cooler in the back of the truck so after a quick stop for ice, we were on our way, the sunroof open, windows down, talking about what we could make with our bagful of goodies.

At home, I decided on a tried & true, family favorite for dessert- Strawberry Rhubarb Crunch . I put that together and got it into the oven, then went …

Strawberry Banana Ice Pops

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(originally made  6/2012)

Had a few bananas left over from last week's challenge and had seen this idea on Foodgawker-  http://tast-e.blogspot.com/2011/07/strawberry-banana-ice-pops.html     I blended the strawberries with some honey, and since my bananas were not very firm, I also blended those with the yogurt.   I poured them into the molds and some stayed nicely layered, and others swirled a bit, which was also nice  :)

Love my Tavolo molds, and definitely need to order a second set !



 Strawberry Banana Popsicles


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  strawberries
1T +1t honey (from a wonderful friend in Maine who is a beekeeper!)
     1/2           cup  yogurt (used greek Lemon flavored)

     1/2                banana

Blended strawberries and 1 Tablespoon honey in food processor.
Mashed the banana with the yogurt and added a tiny bit of honey (1t)
Poured in mixtures, alternatin…

Jalapeno Popper Grilled Cheese

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(originally made 5/2011)

A little while back Jill posted a recipe for a jalapeno popper grilled cheese that looked out of this world.   Today was rainy & miserable and I thought it would be a good time to take a run at it.    Thought I'd copied it into MasterCook, but I hadn't and with the search down and Tim whining about being starving, I grabbed one from my Foodgawker file instead. 


The version I made came from the Spabettie blog,
http://spabettie.com/2011/04/08/jalapeno-popper-sandwich-2/
and it was awesome!   The only thing that would have made it perfect would have been a thin layer of the raspberry-habanero dipping sauce that Pizza Hut used to give out with their poppers.   



 One side of the bread was spread with warmed cream cheese, the other covered with shredded cheddar and then a layer of sliced fresh jalapeno down the middle.     I made the sandwiches in my ridged grill pan and used a weight to press them so they browned nicely and cooked through qu…

Homemade Mozzarella Sticks

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(originally made 6/2012)

Jake once told MIL he liked string cheese.   Now every time she sees us, she brings an industrial size size box of them.    Since I had oil heated to 350ยบ and some extra time, I decided to give this a try.  It's been all over Pinterest and Foodgawker and seemed simple enough.

Standard breading rules- into the seasoned flour, then beaten egg and then panko bread crumbs.   Then pop them into the freezer for 20 to 30 mins.  DO NOT SKIMP ON THIS STEP!   I did, and we had some cheese loss.    Fry until golden brown and then drain on a rack or paper towels.   The end result of the ones that made it was a crispy, yummy exterior and a nice melty cheese middle.    We don't fry often, but definitely would do up more if I had oil going.     Or work on a baked version. 


Kielbasa Maple Bites

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(originally made 6/2006)

Made these up for lunch today, very very good! I used real NH maple syrup that we got during Maple Weekend. I kept the leftover dipping liquid and basted them with it a few times during the grilling.

I'm betting these would be good done in the crockpot with little smokies also! Thanks so much to Nancy for the recipe :)








Kielbasa Maple Bites
6 servings

12 oz Kielbasa (I used Hillshire Farm Polska Kielbasa Links, left them whole)
2 tblsps Dijon mustard
1/4 cup Maple syrup
Skewers
Salt and Pepper to taste

Cut Kielbasa into bite-size pieces. Dip pieces into a mixture of maple syrup whisked with mustard. Thread kielbasa on skewers and grill over medium heat, about 3 minutes per side or until browned and heated through.

Can add veggies if you prefer.

Source: NancyNJ, TOH
http://community.tasteofhome.com/community_forums/f/30/t/277153.aspx

Coconut Crumbed Bananas

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(originally made 6/2012)

Last night was a true experiment.   Jake had asked if we could fry bananas (he watches too much Food Network with me) and I said I'd hunt down a recipe.   I found this one via Foodgawker.    Simple as it gets.   Standard breading technique- flour, egg mixture, panko, fry.    

Overall I liked these.   I cut my banana into chunks and when you got through the crunchy, coconuty exterior, there was the warm creamy banana.    Jake was a fan of the outside- he doesn't really care for bananas once they've gotten past the "firm" stage.   It was a gamble, and I probably wouldn't make them again just for myself.



Coconut Crumbed Bananas


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        About 3 large ripe but firm bananas.
                        Plain flour
  1              large  egg beaten with about a tablespoon of coconut milk
     1/2           …

Banana Doughnuts

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(originally made 6/2012)

I came across this one on Foodgawker for banana donuts.    Friday was National donut day and I'd hoped to get them made, but time got away from me and I made them Saturday morning instead.  

I've said it before and I'll say it again- I love my donut pans.   I've got both the full size and minis, Norpro is the brand.    Jake and I have had a blast trying out different recipes!
To make filling the pans easier, I always put the batter into a pastry bag or ziploc with the tip cut off.

Since I didn't have any lemon or anything acidic in the house, I skipped the banana frosting because I was afraid it would turn brown and unappealing.  Instead, I made a plain glaze (powdered sugar and milk), maple glaze(powdered sugar and maple syrup), chocolate glaze (semi sweet chips, with a tiny bit of veg oil).  I also took some of the plain glazed ones and while they were still wet dipped them into some of the coconut I had leftover from a previ…

Chicken Fra Diavolo

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(originally made 6/2012)

Miserable weekend here in the Northeast.   Cold, wet, icky.   Jake and Tim headed out for guy time yesterday, so I took advantage and made this spicy chicken for myself for lunch.     Sooo good!   Nice heat.    I coated the chicken with fine breadcrumbs with some red chile powder because I wanted some texture to it.   Next time I would process the tomatoes and the broth, I didn't love the big chunks.     This was another Foodgawker find, from the Poormet blog- lots of good stuff there!



 Chicken Fra Diavolo



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  Chicken Breast (egg wash, coated in fine bread crumbs/chile powder)
  2               tsps  dried crushed Red Pepper Flakes
  3        tablespoons  Olive Oil
  1             medium  Onion -- sliced
  3             cloves  Garlic -- chopped
  1                can  diced Fire Roasted Tomatoes -- (14 ounce)
     3/…

Chocolate-Coconut Graham Crackers

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(originally made 5/2012)

This is a warm up recipe, something fun Jake and I could do together this morning    :)   We also dipped and sprinkle with mini choc chips and sprinkles.    I added a tiny bit of veg oil to the chips to keep them melty.



 Chocolate-Coconut Graham Crackers


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  sweetened shredded coconut
  4             ounces  semisweet chocolate
  6                     graham crackers

Preheat oven to 350 degrees. Line a baking sheet with waxed paper; set aside. On a rimmed baking sheet, toast coconut until golden, 6 to 8 minutes.
    Meanwhile, place chocolate in a medium bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted. Remove from heat, and stir until completely melted.
    One at a time, dip one short end of each cracker into chocolate, coating about half of cracker. Place on prepared baking sh…

Lattice Top Blueberry Pie

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(originally made 8/2011)

Tim has been begging me for a blueberry pie for a few weeks, but I've hesitated because I've made some soupy messes in the past.   I put out a call for help on Facebook and got some great responses.    A recipe posted by Swtcakes led me to a very similar Martha Stewart recipe, and that was what I went with.

My gram tried for many years to teach me to make a pie crust.   I just did not have the knack for it.    For this pie, I used a deep dish frozen crust for the bottom and refrigerated crust cut out with a cheater lattice cutter for the top.     For the filling, I kept everything as is, except that I'd frozen my zested/juiced lemons in ice cube trays, so I defrosted one and used that.     I used fat free french vanilla creamer mixed with the egg yolk since it was what I had on hand, and sprinkled turbinado sugar over the top. 

The filling set up beautifully and the crust came out perfect.    Next time I may even get brave enough to …

Sweet 'n' Spicy Roasted Corn

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(originally made 7/2011)

Corn is just rolling into the farms around here, and I grab 6 ears whenever I see it.    I love doing the ears on the grill, and I shuck them and wrap them in foil.     The butter mixture is exactly as the title states- sweet and spicy!   A little too spicy for Tim, but Jake & I absolutely loved it.     Super easy and delicious!



Sweet 'n' Spicy Roasted Corn


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6         large ears  sweet corn in husks (I wrapped mine in foil)
  2        tablespoons  butter
  4                     garlic cloves -- minced (used jarred)
  1           teaspoon  brown sugar
     1/4      teaspoon  crushed red pepper flakes
     1/4      teaspoon  chili powder

Carefully peel back husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour. Coat grill rack with nonstick cooking spr…

Coconut Cake

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My sister made this for my baby shower. I substitute vanilla for the almond extract because my husband and son are allergic to nuts, but it's great with either.



Coconut Cake
Pampered Chef

1 package white cake mix -- plus ingredients to make cake
1 teaspoon vanilla
Frosting and filling
3/4 cup cold milk
1 package white chocolate instant pudding
1/4 cup powdered sugar
8 ounces Cool Whip® -- thawed
1/3 cup cherry jam
1 cup sweetened coconut flakes

Preheat oven to 325. Cut circle of parchment paper to fit bottom of springform pan. Spray pan with Pam, place parchment paper in pan. Prepare cake mix according to package directions, adding vanilla with water. pour batter into pan. Bake 60 to 65 mins or until center tests clean. Cool on rack 10 mins, run knife around edge and release from pan. Cool completely.

Place cooling rack over top of cake, invert, remove bottom of pan …

Hawaiian Waffles

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(originally made 5/2012)

Jake and I are big fans of breakfast for dinner.   Since I already had commercially made pineapple ice cream topping in the fridge, I didn't make the topping listed, just added coconut to ours.     Due to nut allergies, I subbed rice krispies for the nuts.   They give a nutty flavor and crunch.     I made Belgian waffles, and got 4 nice sized ones.      Tropical and fun, and they definitely are going in the keeper file!



Hawaiian Waffles


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (20-ounce) can  crushed pineapple -- undrained
     1/2           cup  sugar
     1/2           cup  flaked coconut
     1/2           cup  light corn syrup
     1/4           cup  pineapple juice
                        Waffles:
  2               cups  all-purpose flour
  4          teaspoons  baking powder
  1         tablespoon  sugar
     1/2      teaspoon  salt
  2                     eggs -…

Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce

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(originally made 3/2012)

This was another Pinterest find, both Jake and Tim love pasta in creamy sauces, so I thought I'd give it a go.   I only had a bag of Wacky Mac on hand and in the end, the colors helped the dish to be a little bit more attractive.    Next time I would put some color on the chicken before adding the lemon juice and I think it would add a little more texture to the dish.    We are not goat cheese fans, so I used a heaping tablespoon of ricotta.     I also added a few twists of fresh cracked black pepper to my plate.  Overall, the guys loved it and it was a nice addition to our menu.
Be sure to go check out the blog, Adventures in Cooking, I saw quite a few other recipes that I think would go over well here!



 Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     Garlic Cloves -- minced (used jarred)
  1    …