Tuesday, January 21, 2014

Rolo cake cookies



I made these on the Fly because sounded simple and I needed something for a party.
Easy and everyone loves them

1 box Devil's Food cake mix
2 eggs
1/3 cup oil
Rolo candies, unwrapped

Preheat oven to 350 degrees. Line a cookie sheet with parchment.
Mix together the first three ingredients. Grab a small piece of dough (about half the size of a golf ball) and roll it into a ball.  Push a Rolo in the center, and then close the dough around the Rolo. Repeat until all of the dough is used.
Bake for about 8 minutes.


Thursday, January 16, 2014

German Cream Puff


These are amazing and worth the time put into them.
They do take time and maybe a little practice.


1 cup water
1/2 cup butter
pinch of salt
1 cup all purpose flour
4 eggs
2 cups whipping cream
1 package instant vanilla pudding

Preheat oven to 400 F
In a medium-sized pot, bring water, butter, and salt to a boil, until butter is melted
Remove from heat and add flour all at once, stirring until smooth and mixture comes away from the sides of the pan
return to heat and cook for 1 minute, stirring constantly
cool slightly ( just a few minutes). using either a wooden spoon or a mixer, beat in eggs one at a time, mixing well after each one
Drop by tablespoons onto a parchment-lining baking sheet, leaving space between puffs
Bake 20-30 minutes or until golden and crisp. DO NOT open doorr during the first half of baking or puffs will collapse.
Immediately upon removing from oven, cut a small slit in the side of the puff to release the steam
Preparing the filling by whipping the cream together with the instant pudding until thick ( I like it really think, make for a beautiful puff)
Once cooled, either split the puff with a sharp knife and fill them with the cream or use a pastry bag to pipe the cream into the center of the puff through the side slit
Makes about 20-25, depending on size

you can also add different toppings
Strawberry's
Chocolate
Carmel
etc...

Hint- once you split the baked puffs, remove any doughy parts from inside the puff for more room for filling.

Monday, January 13, 2014

Baked BBQ Chicken

BAKED BBQ CHICKEN

2 chicken breast
3/4 BBQ sauce ( what ever flavor you like best)
1/4 honey
2 TBSP lemon juice
1 tsp salt
1 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 water


Have your chicken thawed before you start. if its thaw take a bowl and add everything but the chicken in a bowl mix well.
Put your Chicken in a zip lock and pour sauce over your chicken.
let it marinate for at least an hour.
a few minute before you take out your chicken take a glass cooking pan and line it will tin foil ( trust me on this) Clean up is much easier
turn your oven to 425
take your chicken and place it in the glass pan and pour over the sauce. if the chicken is not half covered add a little more water. this will keep the chicken moist.
Cook for 35 minutes and every 10 minutes flip your chicken over.
at the 35 minute mark cut into your chicken to make sure it is cooked.
If its not check it every 5 minutes until cooked.


This tasted great with potatoes or rice.
I also had steamed veggies with it.


Monday, November 18, 2013

cheesecake shooters


This recipe comes from Tasty Kitchen.


12 whole graham crackers
2 packages 8 oz cream cheese
1 can sweetened condensed milk
1 can pie filling
optional slivered almonds


you can make this super quick and easy

Put graham crackers in a Ziploc bag and crush them in fine crumbs.
spoon in crumbs into the bottom of the wine glass.
Take a bowl and add your cream cheese and milk, whip together until creamy and fluffy.
if you have a frosting bag fill it up with the cheese milk mix, if you don't use a large Ziploc bag and cut the corn off at the bottom and fill it.
Pipe a large amount over the graham cracker crumbs
Open your can of pie filling whatever kind you like ( I used blackberry) and dribble a spoonful on top.
if you like nuts take a couple almonds and place them on top, I'm not a fan of nuts so I took some of the leftover crumbs and sprinkled over the top for looks. 

give it a try and tell me what you think.  

Thursday, November 7, 2013

Dutch Oven Bread


This recipe can be used in a normal bread pan but I have been testing it with a dutch oven.

Flour
sugar
salt
dry yeast
water
(dried veg/fruit, cheese, seasoning)


you take a cup of luke warm water and pour in a table spoon of dry yeast in and add a teaspoon of sugar stir that together and put that to the side.

In a large bowl put your dry ingredients in 2 cups of flour, I like a Tablespoon of sugar and a Tablespoon salt ( the sugar can vary but it is needed)
If you want to added seasonings or add-ins this is the time to do it.
mix together

at this time take a look at your yeast, does it look like bubbles have come to the top. if yes then your ready to go and if no you either have to add more yeast or sugar until it looks like baby bubbles.

when you have the bubbles come to the top pour in the yeast mixture in to the dry ingredients. Mix with a Spoon or a bread mixer. I made the mistake of using and whisk and let me tell you that it does not work so well.
As your mixing take a look at your dough, is it really gooey or is still stiff. 
you want it are in the middle for bread. 
if its to gooey add flour, if its to stiff add water.

when your done mixing and making the dough just right, you have to let the dough raise other wise you will have flat bread. we don't want that, its not the recipe we are working on today.
leave the dough in the bowl and cover it with a damp towel and leave in room tempter for about 3 to 4 hours however overnight is best ( if you have time).
I do 3 to 4 because at that time I move it into my Dutch oven and let it raise for another 2 to 3 hours.

When you feel its ready to cook, turn on your Oven for 375. once warmed up put your dutch oven with lid in for 45 minutes, after that time take the lid off for an additional 15. this will give it its crunchy crust and soft inside.
You will know its done by its perfect golden crust.
take your bread out of your dutch oven and take a little butter and give the top a brush. 
the Butter will make the top of the bun look glossy.
let it sit for about a half and hour to cool 

this is great with spaghetti, mashed potato and gravy, or soup.
the options are endless and try adding mix in's.   


Tuesday, November 5, 2013

BTS Cake



Chocolate box cake
eggs
oil
water
sweeten and condense milk
bottle of Carmel
whip topping
straw

This one is super easy and everyone loves it.

make the cake as it says on the box and cook it in a pan like this picture.

once the cake has cooled down take the straw and poke holes all over the cake, the more hole the better it will turn out

In a bowl pour the whole can of milk and bottle of Carmel, mixing it well.
put it in the microwave for 20 sec.

pour the milk/Carmel mixture over the cake spreading it well.

As soon as it has cooled down spread the whipped topping over the cake.

if you wish you can add crushed up candy bars on top.
I don't but many of my friends like it.

you will want to keep it cool until you partake of it.

Friday, October 25, 2013

Sweet Carrots


Sorry once again this is not my photo, I like baby carrots

SWEET CARROTS

I could have these with every meal I love carrots
I think this is a good recipe for kids that don't like Veggies
(like myself)

Carrots ( either baby or cut)
Brown sugar ( this is why kids will like this)
Butter (not margarine)
basil



In a pan put your cut or baby carrots and add about a 1 to 11/2 inches of water put it on the stove at a medium/high heat and cook until they are soft, taking a fork and poking the carrots. you don't want them mushy.
Strain the water from the carrots, toss on a 1/4 cube of butter and 1/4 cup of brown sugar or to liking. Add a couple pinches of basil if you like, its good without too.
Give the carrots a few good stirs to coat the carrots and watch them disappear.