Monday, December 19, 2011
1 2/3 cups all-purpose flour
Preheat the oven to 325 degrees.
Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together in a medium bowl.
Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly, about 3 minutes. Give dough a few turns with a spatula to bring together.
Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Lightly press down and top with another sheet of wax paper. Using your hands or a rolling pin, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of waxed paper and then replace it loosely.
Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes. Repeat with the remaining dough. Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 15 minutes to set.
Wednesday, December 14, 2011
PINEAPPLE UPSIDE DOWN CAKE SHOT OR COCKTAIL
1 part Cake flavored vodka (I used Three Olives brand)
1 part pineapple juice
1 maraschino cherry and a splash of the juice
Mix the above.
Stop here if you like it as a shot.
Add 1 or 2 parts lemon-lime soda and some ice for a cocktail.
You can make these individually or mix up a big batch to share with all your crazy school friends!!
Sunday, December 4, 2011
Sunday, October 16, 2011
2 fish filets (Tilapia, Orange Roughy, Mahi Mahi are good ones)
1 tablespoon olive oil
Salt and pepper the fish filets. Cook fish in olive oil over medium heat 3 to 5 minutes on each side until done. Add fruit salsa and cook until just heated through.
diced red onion
diced red bell pepper
chopped fresh cilantro
Mix all ingredients in desired proportions.
Yield: 2 servings
Wednesday, September 28, 2011
Emeril Lagasse recipe
1 cup butter (2 sticks)
4 ounces unsweetened chocolate, roughly chopped
1 1 cup all-purpose flour
1 1/2 cups sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground chipotle chile pepper
1 cup semisweet chocolate morsels
Grease and flour an 11 x 7 inch baking pan. Set aside.
Heat the butter and the unsweetened chocolate in a saucepan over low heat, stirring constantly, until melted.
In a medium bowl, stir together flour, sugar, cinnamon and ground chipotle. Add the melted chocolate mixture to the flour/sugar mixture, stirring to combine. Add eggs, mixing until smooth. Stir in chocolate morsels.
Pour mixture into the prepared baking pan.
Bake at 325 degrees until the center is set, 35 to 40 minutes. Cool completely and then cut into small squares.
Sunday, September 25, 2011
1/4 cup mayonnaise
1/4 cup thousand island dressing
8 ounces sauerkraut (rinsed and squeezed dry)
4 – 5 ounces shredded or chopped corned beef
8 ounces shredded Swiss cheese
In a bowl combine all ingredients. Mix well. Spread mixture into a small casserole dish.
Bake at 350 degrees for about 25 minutes.
I served this with cocktail pumpernickel bread. I toasted it in the oven during the last 10 minutes of cooking time for the dip.
Wednesday, September 21, 2011
Sunday, September 18, 2011
I know, everyone else in the world already has a recipe for Buffalo Chicken Dip. I have eaten this many times, but never made my own. This is a compilation of several recipes found around the internet, made with proportions to my liking.
BUFFALO CHICKEN DIP
1 (8 ounce) package of light cream cheese, room temperature
1/2 cup chunky blue cheese salad dressing
1/2 cup hot wing sauce (Frank’s)
2 (10 ounce) cans premium white chunk chicken (Tyson)
1 cup shredded sharp cheddar cheese
In a medium bowl, mix cream cheese with next 3 ingredients. Then stir in half of the shredded cheddar. Move mixture into baking dish.
Bake at 400 degrees for 15 minutes, uncovered. Then top with remaining cheddar and bake 10 more minutes.
Serve with tortilla chips and celery sticks. It was surprisingly good with the celery sticks!
Saturday, September 17, 2011
I actually made this a couple of weeks ago. The pepper jelly is really great, sweet and spicy at the same time, perfect for the other white meat.
PORK CHOPS WITH PEPPER JELLY
recipe found at Taste & See
4 boneless pork loin chops
salt and pepper
3 tablespoons butter, divided
3 tablespoons olive oil
1 tablespoon all-purpose flour
1 jalapeno pepper, seeded and minced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly
Sprinkle pork with salt and pepper. Melt 1 tablespoon butter with oil in a large skillet over medium-high heat. Add pork chops, and cook 6 to 8 minutes; turn and cook about 6 minutes or until done. Remove from skillet, and keep warm.
Add flour and jalapeno to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.
Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 tablespoons butter. Season with salt and pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.
Yield: 4 servings
Tuesday, August 23, 2011
HONEY MUSTARD PECAN CRUSTED FISH
recipe adapted from One Lovely Life
2 fish fillets, patted dry (I used Tilapia)
2 tablespoons honey Dijon mustard (French’s)
1 tablespoon mayonnaise
1/2 cup panko bread crumbs
1/4 cup chopped pecans
1/4 cup freshly grated parmesan
1/4 teaspoon salt
olive oil, for drizzling
Brush honey mustard mixture over the top of each fillet and dip (honey mustard side down) into the bread crumb mixture to coat (just the one side). Place fillets in a baking dish. Drizzle with olive oil.
Bake at 400 degrees for 25 to 30 minutes, or until fish flakes easily with a fork.
Yield: 2 servings
That's my squash casserole in the background.
Wednesday, August 17, 2011
inspired by my friend Paulette's version
1 bottle Barefoot Sweet Red wine
1/2 cup Triple Sec liqueur
1 orange, sliced (I squeezed the ends to add some juice)
1 nectarine, diced
1 plum, diced
lemon-lime soda (I use a diet version)
Combine the wine, liqueur, orange juice and fruit pieces. Chill for several hours.
Pour sangria into glasses over ice; add lemon-lime soda as desired (or not). I like mine with soda.
See my white wine version here.
Saturday, August 13, 2011
This would be a great party food... some competition for the pigs-in-blankets! I wonder which would go faster?
BACON-WRAPPED TATER TOTS
adapted from Recipe Girl
Tater Tots (partially thawed)
center-cut bacon (each strip cut in half)
Wrap each tater tot in a half slice of bacon. Secure with a toothpick.
Place a metal cooling rack on a sheet pan. Place wrapped tots on the rack.
Bake at 450 degrees for 20 - 25 minutes, or until bacon is crispy. Serve warm.
Note: I used onion flavored Tater Tots. Check out the variations at Recipe Girl.
Thursday, August 11, 2011
I tried this new recipe and took it to the hospital for my last day at my most recent clinical rotation. There were compliments and requests for the recipe..... definitely worthy of sharing! Delicious!
BLUEBERRY CRUMB BARS
recipe found at Pink Parsley
3 cups fresh or frozen blueberries
1 tablespoon lemon juice
zest of 1/2 lemon
1/2 cup sugar
pinch of salt
2 tablespoons cornstarch
Crumble and Crust:
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1 cup brown sugar
3/4 cup butter, softened and cut into 7-9 pieces (1 1/2 sticks)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
To make the filling, combine the berries, lemon zest and lemon juice in a medium saucepan. Cook over medium heat, stirring often, until the berries are soft and tender, 8-10 minutes. Add the sugar and cornstarch to the berries, and bring to a boil. Cook an additional 1-2 minutes, until thickened. Remove from heat and set aside.
Grease a 9x13 inch baking dish, set aside.
In a large bowl, combine all the crumble and crust ingredients. Blend with a pastry blender until the mixture resembles coarse crumbs. Reserve 1 1/2 cups for the topping; then press the rest of the mixture into the bottom of the prepared baking dish.
Pour the berry filling over the crust, and use a spatula to spread the mixture over the entire surface.
Use your fingers to squeeze together clumps of the remaining crumble topping, and sprinkle evenly over the berry filling.
Bake at 350 degrees until golden-brown, 30 to 35 minutes. Cool completely before slicing and serving.
Thursday, August 4, 2011
A super simple appetizer to have before dinner (or as you are completing the dinner).
BACON & BLUE CHEESE CROSTINI
skinny loaf crusty bread, thinly sliced
cooked bacon pieces (like Hormel)
crumbled blue cheese
Place bread slices on aluminum foil lined baking sheet. Bake at 400 degrees for 4 to 5 minutes.
Meanwhile, mix bacon pieces and cheese together.
Top bread slices with bacon/cheese mixture. Broil for 2 to 3 minutes, just enough to melt cheese.
Tuesday, August 2, 2011
This is a quick, easy and healthy dessert. You can just throw it together before dinner and it's ready to eat afterwards.
2 pints strawberries, hulled and cut into quarters
2 tablespoons amaretto liqueur
2 tablespoons sugar or Splenda
1/2 teaspoon grated fresh orange peel
In a large bowl, toss strawberries with liqueur, sugar and orange peel. Refrigerate for 30 minutes to 1 hour, stirring occasionally. Spoon strawberries and juice into dessert bowls to serve. Add whipped cream if desired.
Monday, August 1, 2011
This was a really great combination. I did change up the proportions quite a bit. I mean, I understand that Chex wants to highlight their cereal, but I wanted to highlight all the extra yummy ingredients. I reduced the amount of cereal and increased the other stuff.
adapted from Chex
6 cups rice Chex cereal
1 cup shredded coconut
1 cup dried banana chips
1 (6 ounce) package dried tropical fruit mix
1 (6 ounce) package dried pineapple pieces
1 (6 ounce) jar macadamia nuts
3 tablespoons butter
1/4 cup packed brown sugar
1/4 cup frozen pineapple or orange juice concentrate, thawed
In ungreased large roasting pan, mix cereal, coconut, banana chips, dried fruits and nuts.
In a one quart saucepan, heat butter, brown sugar and juice concentrate over medium heat until hot.
Pour over cereal mixture, stirring until evenly coated.
Bake at 300 degrees, uncovered, 30 minutes, stirring after 15 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.
Sunday, July 31, 2011
GNOCCHI WITH ROASTED SHRIMP & ASPARAGUS
recipe found at Cooking with Jamie
4 cups (1 inch) sliced asparagus
salt and pepper
1 pound peeled and deveined large shrimp
1 (16 ounce) package vacuum packed gnocchi
2 tablespoons pesto
1/4 cup shredded Parmesan cheese
Place asparagus on baking sheet. Drizzle with olive oil; add salt and pepper. Stir to coat. Bake at 425 degrees for about 15 minutes. Add shrimp to the baking sheet with asparagus; cook 5 to 8 minutes until shrimp are done.
Meanwhile, cook gnocchi according to package directions. Drain gnocchi and return to pot. Add shrimp, asparagus, pesto and shredded cheese. Toss gently.
Yield: 4 servings
Saturday, July 30, 2011
This is what I created for brunch today. It was delicious. I wish I had the time on a weekday morning to make this.
Not A Real Housewife Original
fresh spinach, chopped
pre-cooked bacon pieces
egg and 2 tablespoons milk whisked together
crumbled feta cheese
large flour tortilla
Saute the onion in a little oil for about a minute, then add the spinach. Saute another minute before adding bacon pieces. Saute one more minute. Add the egg and milk mixture and cook and stir until the egg is done the way you like it.
Place egg mixture on flour tortilla, top with feta cheese and wrap it up. Add a little more oil to the pan and brown the wrap on both sides.
Thursday, July 28, 2011
BLUE HAWAIIAN SHERBET
1/2 of a 2 liter bottle of pineapple soda
1 (14 ounce) can sweetened condensed milk
1 small can crushed pineapple in juice
4 tablespoons blue curacao
Chill the soda and crushed pineapple several hours or overnight.
Combine all ingredients in a large bowl. Turn on your ice cream maker and pour in the mixture. Continue as directed by manufacturer's instructions.
When complete, move to a freezer container and store in freezer.
Don't forget to try Orange-Pineapple Sherbet and Peach Sherbet, too.
Tuesday, July 19, 2011
This recipe is straight from the Chex website. In fact, just follow this link to see the complete recipe.
There's just one thing that I would change for next time. I used a vinegar based barbecue sauce, which is a little thinner consistency. A thicker and sweeter sauce would probably be better for this.
Thursday, July 14, 2011
recipe from Publix Apron's Simple Meals
1/2 cup apple cider or apple juice
1 1/4 cups barbecue sauce, divided
4 -5 pounds pork baby back ribs
1 tablespoon blackened seasoning
Place ribs on a large piece of heavy duty foil. Rub the blackened seasoning into ribs on both sides. Pour sauce over top of ribs. Bring up ends of foil and double-fold ends to seal. Double-fold both sides up to completely seal ribs. Place on baking sheet and bake at 450 degrees for 25 minutes. (For more tender ribs, cook up to 15 minutes longer.)
Ribs can be finished on grill, for best flavor. Preheat grill. Remove ribs from foil pouch; place on grill. Brush with remaining 1/2 cup barbecue sauce as ribs grill 3–4 minutes to improve flavor.
adapted from Southern Living
1/2 cup chopped fresh cilantro
1/4 cup chopped green onions
3 tablespoons white vinegar
1 tablespoon sesame oil
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16 ounce) package shredded coleslaw mix
1/2 cup chopped peanuts
Whisk together first 10 ingredients in a large bowl; add coleslaw mix, stirring to coat. Cover and chill 1 hour; stir in peanuts just before serving.
Thursday, July 7, 2011
I love trying new and interesting recipes. Doesn't Tonkatsu sound exotic?? It was very easy to make and super tasty!
recipe adapted from Beyond Kimchee
(go visit for more information about the name Tonkatsu)
1/2 apple, chopped
1/2 cup chopped onion
1/2 (8 ounce) can crushed pineapple
1/3 cup soy sauce
1/4 cup Heinz 57 steak sauce
1 tablespoon Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons corn syrup
1/4 cup flour
1 cup Panko (Japanese bread crumbs)
1 egg, beaten
2 pork cubed steaks
salt & pepper
2 tablespoons oil
For the sauce, combine all the ingredients in a sauce pan over medium heat. Boil and simmer over low heat for about 20 minutes until it gets thick and syrupy. Strain the sauce through a strainer pressing with spoon to get all the liquid. Discard the fruit and onion mixture (See note!!) You will have more sauce than needed for just 2 servings.
Place flour in a shallow bowl. Place egg in a second bowl. Place bread crumbs in a third bowl. Season both sides of pork with salt and pepper. Dip pork into flour, coating both sides. Then dip into egg mixture. Finally dip into bread crumbs, pressing to hold. Place coated pork on a plate with wax paper between and covering them. Chill in the refrigerator for at least one hour. (Crumbs will stick better when cooking.)
Place oil in pan and heat on medium heat. Place pork in pan and cook approximately 4 to 5 minutes on each side. Serve immediately with sauce drizzled over each serving.
Yield: 2 servings
- I changed the original recipe to only fry the meat once in a little oil, instead of deep frying twice.
- I strained the sauce, but could not bring myself to discard the apple/pineapple/onion mixture. It was too delicious. We ended up putting the mixture on top of our meat and eating it. It was like a fruit chutney meant to eaten with it.
Tuesday, July 5, 2011
I combined my love of cooking with love of x-ray (sort of!)... I made my own stencil and painted this apron.
My new favorite little mascot is the Japanese Maneki Neko (Lucky Cat). I painted it on this water bottle I found at a thrift store (found the image on the internet to copy).
But, the real reason for the sign was to paint this version on the other side. Joe's Crab Shack has a sign that says "Joe's Big Deck" on the door leading to their outdoor patio. Eddie always thought it was really funny. I don't get it... HeeHee
I'm still making some leather koozies, coming up with new ideas. See previous koozies here.
I made Sheldon a leather collar with studs! Like he's really going to wear it. You should have seen him trying to get out of it the second it went on! This is the one picture where he stayed still for a second. All the other pictures were of him wrestling to get it off.
Monday, July 4, 2011
FRESH TOMATO, BRIE & BLUE PASTA
1 1/2 pounds fresh tomatoes, seeded and coarsely chopped (I use Roma)
1/4 cup basil pesto
6 ounces Brie
2 ounces Stilton or other blue cheese
8 ounces thin spaghetti (I used whole wheat)
freshly grated Parmesan cheese
Combine tomatoes and pesto in a large microwaveable casserole dish. Cut/crumble both cheeses into small pieces and mix in with tomato mixture. Meanwhile cook pasta according to package directions. Drain pasta and add to the casserole dish; mix well. Microwave for 2 or 3 minutes, until cheese is melted. Serve with Parmesan cheese.
Yield: 3 - 4 main dish servings
I love to eat this as a meatless meal, but for the hubby, I added a piece of grilled chicken coated with pesto. That's also a good way to make it more filling and/or eat less carbs, too.
Wednesday, June 29, 2011
adapted from Pink Parsley
1 (16 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup diced yellow onion
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro, divided
2 tablespoons orange juice
2 teaspoons pureed chipotle chiles in adobo sauce, divided (see tip in this post)
2 teaspoons minced garlic, divided
salt and pepper
4 skinless white fish fillets (6 to 8 oz each), 1-inch thick
4 tablespoons unsalted butter, softened
1 teaspoon grated orange zest
In a large bowl, combine the beans, corn, both onions, half of cilantro, orange juice, 1 teaspoon chipotle puree, 1 teaspoon garlic, salt and pepper to taste. Set aside.
- I chose to broil the dish for about 5 minutes at the end in order to brown the fish a little.
- I used an 11 x 9 x 2 dish since I only used 2 pieces of fish.
- Original recipe cooked each piece of fish in individual foil packets, I made it easy on myself and used a casserole dish.
- I used Tilapia Loins (from the frozen section at Costco).
Monday, June 27, 2011
ORANGE CREAMSICLE COCKTAIL
8 ounces diet orange soda
3 ounces orange flavored vodka (I used Three Olives RangTang)
3 ounces sugar free vanilla syrup (Torani or Davinci brand)
2 tablespoons Cool Whip
Place all ingredients in a bowl and whisk together so the Cool Whip is well blended. Pour into martini shaker with about a cup of ice. We want this one stirred (not shaken…. soda could explode!). Place strainer on top of shaker and pour into glasses.
Yield: 2 servings
Sunday, June 26, 2011
Saturday night date night at home!
Bonefish Grill's Bang Bang Shrimp made at home and a gourmet burger.
BANG BANG SHRIMP COPYCAT
recipe adapted from Gina's Skinny Recipes
4 tablespoons light mayonnaise
3 tablespoons Thai sweet chili sauce
1 teaspoon Sriracha sauce
1/2 cup shredded iceberg lettuce
1/2 pound large shrimp, shelled and deveined
2 teaspoons cornstarch
1/2 tablespoon canola oil
4 tablespoons chopped green onions
In a medium bowl, combine mayonnaise, sweet chili sauce and Sriracha. Set aside.
Divide lettuce between 2 plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet on high heat; when hot add oil. When oil is hot add the shrimp to hot pan and cook, tossing constantly for about 3 to 4 minutes, or until shrimp are slightly crispy. Remove from pan and combine with the sauce, coating well.
Place shrimp mixture on lettuce and top with scallions.
Yield: 2 appetizer servings
Hamburger included plain beef patty, crumbled blue cheese, chunky blue cheese salad dressing, bacon, lettuce and tomato. We had sweet potato fries with the burger (frozen crinkle cut from Kroger).
And, here's Sheldon enjoying the outdoors for a while. Just because.
Friday, June 24, 2011
KEY LIME PIE MARTINI
adapted from Hungry Girl
3 tablespoons lime-flavored vodka (regular vodka worked fine)
2 tablespoons sugar-free vanilla syrup (Torani or DaVinci brand)
2 tablespoons pineapple juice
1 tablespoon lime juice
1 tablespoon Cool Whip (Thawed, of course. Lite or regular, your choice)
Yield: 1 serving (I recommend doubling so you can share!)
Thursday, June 23, 2011
MEXICAN PULLED PORK
recipe adapted from Gina's Skinny Recipes
4 - 5 pound pork shoulder/butt roast
salt and pepper
1 cup chicken broth
1 - 2 tablespoons minced garlic
2-3 tablespoons pureed chipotle peppers (see tip in this post)
2 bay leaves
Combine cumin, garlic powder, salt and pepper in a small bowl and rub evenly over pork. Place meat in a 6 quart slow cooker.
Combine broth, minced garlic and chipotle peppers and add to slow cooker. Toss in the bay leaves. Cover and cook on low for 6 to 8 hours.
Place pork on a large cutting board or platter and let rest for 10 to 15 minutes. Pull apart into shreds.
Remove bay leaves from slow cooker. Remove enough accumulated liquid from slow cooker, leaving just above half cup. Add meat back, stir and cook another 30 minutes.
Note: Unless you are having a party for 10 or 15 people, you will have leftovers that freeze really well in small portions (I used ziploc bags).
As seen in the picture, I used the pork in soft tacos this time, served up with Cuban Black Beans. I have since used some of the pork for regular pulled pork barbecue sandwiches. Just add your favorite sauce and heat in microwave or on the stove.
Wednesday, June 22, 2011
Another way to get more veggies into your life... But, if you want it even healthier, see the second recipe link above.
CHEESE & VEGGIE ENCHILADAS
1 tablespoon oil
1 cup sliced yellow onion
1 medium zucchini, grated
1 medium yellow squash, grated
1 tablespoon jarred garlic
salt and pepper to taste
6 large flour (8-inch) tortillas
1 (8 ounce) block of Monterey Jack cheese, shredded
1 (10 – 15 ounce) jar or can of enchilada sauce (I used Kroger Chipotle enchilada sauce this time)
Sauté onions for 3 to 4 minutes in oil. Add zucchini, squash, garlic, salt and pepper. Cook for 2 to 3 more minutes.
Meanwhile, pour a small amount of the enchilada sauce in the bottom of an 8 x 11 x 2 inch casserole dish. Set aside.
Spread tortillas out on the counter. Place one sixth of the veggie mixture and a portion of cheese (you decide the amount) on each tortilla. Roll up and place seam side down in casserole dish. Cover with enchilada sauce, amount as desired. Sprinkle more cheese on top.
Bake at 375 degrees for 20 to 25 minutes.
Yield: 6 enchiladas