I am of the opinion that food does not have to be perfect to be delicious. Take my cupcake, left. For too long I did not allow myself to try things if I didn't think I could do it perfect the first time. Sheesh. I think my first time decorating cupcakes with whipped cream came out pretty good. Regardless, they were delish! Ingredients: 1 box angel food cake mix plus whatever ingredients your mix calls for 1 cup heavy whipping cream 2 T. sugar 4 T. processed strawberries* *To make processed strawberries, put a handful of strawberries with 1 T. of heavy whipping cream in the food processor and pulse until you have a seedy, thick cream. Instructions: Prepare and bake angel food cake according to directions on the box. Use paper-lined muffin tins to bake. Let cool completely, and then remove the muffin paper. Prepare the strawberry whipped cream. Whip cream until you have heavy peaks. Mix in sugar. Mix in processed strawberries until just combined. Put in plastic bag and cut corner to make a tip. Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.
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These are so super yummy. I made a batch of these for a potluck recently and they were devoured in minutes. Ingredients:
24 King's Hawaiian Rolls 1/2 pound shaved ham 12 slices Swiss cheese 3/4 stick butter 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon dried onions Poppy seeds for garnish Instructions: Slice the King's Hawaiian rolls in half. Line the bottom of a 9X11 baking pans with the bottom halves of the rolls. Spread the ham over the rolls, and then layer the Swiss cheese on top. Place the other halves of the rolls on top. Set aside. In a small sauce pan, combine the butter, mustard, Worcestershire sauce, and dried onions. Over medium heat, stir until the butter has melted to create the sauce. Pour the sauce over the tops of the rolls. Sprinkle poppy seeds over the top. Cover the pan tightly with aluminum foil, and then refrigerate for at least three hours -- overnight is better. Preheat the oven to 350 degrees. Place the covered rolls in the oven for 20 minutes. Uncover and bake for an additional 5 minutes, or until the cheese has finished melting. Serve warm or at room temperature. By the way, these are also just as yummy cold -- great for lunch! Grown Up Mac and Cheese This is a recipe from the Neely's on Food Network. I just love them! Gina: Pat, can you give me a little sugar for these peaches? Pat: Honey, I'll give you sugar any time you want it. Gina: (giggling) That's my man! The only ingredient change I've made is to substitute gouda cheese for the blue cheese, as it tends to aggravate my allergies. But here is the original ingredient list: 4 ounces thick-sliced bacon Olive oil Kosher salt 2 cups favorite shaped pasta: elbow macaroni, cavatappi, conchiglie, lumaconi, etc. 1 1/2 cups milk 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 4 ounces Gruyere cheese, grated 3 ounces extra-sharp Cheddar, grated 2 ounces blue cheese, such as Roquefort, crumbled 1/4 teaspoon freshly ground black pepper Pinch nutmeg 2 slices white sandwich bread, crusts removed 2 tablespoons freshly chopped basil leaves Instructions: Cook the bacon until crisp but not overdone. Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes, or as I have done, a 8x10 casserole dish. Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes in a preheated 400 degree oven, or until the sauce is bubbly and the macaroni is browned on the top. Chicken Lollipops
Ingredients: 4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes 1 egg 2 tablespoons milk 2 cups crushed potato chips lollipop sticks from a craft or party store, or wooden skewers Instructions: 1. Preheat oven to 350 degrees F. Grease a baking sheet or line with parchment paper. 2. Crush potato chips onto a plate. In a large bowl, whisk together egg and milk. Dip the chicken cubes into the egg mixture, then coat well with potato chips. Spread the nuggets onto the baking sheet. 3. Bake for 10 minutes. Turn nuggets over, and bake for 10 minutes more, until golden brown. Remove baking sheet from oven, and insert a lollipop stick into each nugget. Nothing better on a winter day than soup and crusty bread. And soup is the ultimate way to clean out the pantry. Ingredients:
3-4 slices of bacon, chopped 1 small onion or 1/2 large onion (red, yellow, white), chopped 1 mini sweet red pepper, chopped finely (What's this?) 2 cloves garlic, chopped Kosher salt and black pepper 1 T. flour 4 cups chicken stock or broth (I used the turkey stock I had in the freezer) 4 cups peeled, finely diced potatoes (I like Yukon Gold) 2 cups fresh or frozen corn kernels 1 can evaporated milk 1/2 tsp. dried thyme 1 tsp. dried parseley (or 2 T. fresh, chopped) Instructions: In a heavy stockpot, brown bacon until almost crisp. Remove some of the bacon and reserve for garnish. Add onions and garlic to the pot and saute 2 minutes -- make sure the garlic doesn't burn! Season with salt and pepper to taste. Sprinkle on the flour and mix into the onion mixture, and then add the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 minutes, or till the potatoes are tender. Add the corn. Cover and simmer everything about 5 minutes longer to blend the flavors. Stir in the milk. Season with the thyme, parsley, some more salt, and lots of freshly ground black pepper to taste. Garnish with the bacon bits you've been saving. Oh boy, I love kale chips, and I have so much from my winter garden. Preheat oven to 375*. Take a bag of washed kale and tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets. Drizzle with a tablespoon of olive oil and sprinkle with Parmesan or your seasonings of choice. Sprinkle with kosher salt. Bake for 15 minutes, until edges are brown and kale is crispy when moved in pan.
This is the leftovers using leftovers recipe! On Sunday, I had made a cream cheese dip by using an 8-oz package of cream cheese with some leftover cranberry jelly from Thankgiving. Isn't it pretty?
But it has still not been consumed entirely, so for brunch today I made a fig, procuitto and cranberry pizza on a naan bread. Yummo!
Ingredients:
1 (15-ounce) can cannellini beans, drained and rinsed 2 cloves garlic 2 tablespoons fresh lemon juice 1/3 cup olive oil – really good with rosemary olive oil 1/4 cup (loosely packed) fresh Italian parsley leaves Salt Freshly ground black pepper Instructions: Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in thebowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper to taste. Transfer the bean puree to a small bowl. Ingredients:
2 cups of pumpkin pulp purée 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk 1/2 cup packed dark brown sugar 1/3 cup white sugar 1/2 teaspoon salt 2 eggs plus the yolk of a third egg 2 teaspoons of cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground cardamon 1/2 teaspoon of lemon zest 1 pie crust Instructions: Preheat oven to 425°F. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated. Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve with whipped cream. This tastes JUST like a pumpkin pie, maybe even better! Ingredients:
2 pie crusts 2 cups finely grated and cooked carrots 1 cup sugar 1 t cinnamon ½ t ground ginger ½ t salt 2 eggs, slightly beaten 3 cups milk Instructions: After finely shredding the carrots, steam them. Gently press them into the bottom of a colander to express excess moisture. Preheat oven to 400°F. Bake the pie crusts at 400°F for 12-15 minutes, or until the outer edges start to brown slightly. Remove pie crusts from oven. Set aside to cool. Keep the oven set to 400°F. To prepare filling, combine carrots, sugar, cinnamon, ground ginger, salt, eggs, and milk in a large bowl. Divide filling between the two pre-baked pie crusts, cover edges of pie crust with foil or a pie crust shield to prevent crust from over-browning. Bake at 400°F for 45-50 minutes, or until the center of the pie has set. Remove from oven and let cool at room temperature for 1 hour. Ingredients:
3/4 lb boneless skinless chicken breasts 1/2 lb rigatoni pasta 2 carrots, sliced 1 cup 2% low-fat milk 1 1/2 tablespoons unsalted butter 1 1/2 tablespoons flour 3 tablespoons fresh grated parmesan cheese PInch teaspoon white or black pepper 1/8 cup prepared pesto sauce Pinch teaspoon red pepper flakes 1 garlic clove, crushed 1/2 tablespoon olive oil Salt to taste Instructions: Cook the rigatoni according to package directions, boiling the carrots with the rigatoni. Drain, place back in the pot, and stir in the olive oil (to avoid sticking). Grill the chicken breasts on an indoor grill, 6 minutes per side or until juices run clear. Cut into strips. Melt the butter in a medium saucepan over medium heat. Slowly whisk in the flour until smooth and the consistency of wet sand. Add milk gradually, whisking well after each small addition, then until no clumps can be seen. Heat over medium, whisking constantly, until heated and thick (sauce will thicken the more you cook it). Add the pesto sauce and mix well. Sprinkle the parmesan in, and whisk. Add the crushed garlic, pepper, and red pepper flakes. Remove from heat, and add salt to taste. Pour over rigatoni and carrots, mix and serve. |
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