Friday, December 30, 2011

Potato Pizza's

2-3 large potatoes
8 pieces of bacon (less if not a bacon obsessed family)
grated cheese
sour cream for dipping
pre heat oven to 375

fry bacon, crumble and set aside use the bacon grease to grease a cookie sheet.  I go heavy with it.
cut potatoes to about 1/4 inch thick and sprinkle with a salt, pepper, paprika mix on both sides.  Lay them on the cookie sheet and put in the oven for 30 minutes then flip them and do another 15.  You can reduce time is your oven is extra awsome and does it faster.

Then sprinkle with the bacon first and then the cheese.  (As the cheese melts it hold the bacon in place nicely)  Put back in oven till cheese is melted.

Dip in Sour cream or enjoy as it is.

And yes me eat this as a main dish at our hours.  Paired with broccoli for ultimate kid happiness.

Wednesday, December 28, 2011

Chicken Bites

Make your dough

2tlb butter
1tsp salt
3tsp yeast
1/4 cup sugar
1 cup milk
1 egg
3c flour

put in bread machine on dough

meanwhile chop finely leftover chicken around 1 cup of any kind mix with 4 tlb butter softened (not melted) 2/3 of mexican blend cheese (thank you Costco) (maybe blue cheese someday with buffalo sauce?) and 1/4 cup salsa and some generous squirts of Cholula hot sauce depending on how hot you like it.  Then you take your dough and seperate it into 4 groups.  Out of one group I made rolls for the babies.  The other three I made into 10-13 inch ropes and roll the out about 3 inches.  Then put some of your filling in and bring over the top of the dough to touch the bottom making a rope again.  Then cut into 12 pieces.  Do this with the remainder.  Put on a cookie sheet and bake at 400 for 8 min or until tops are golden then paint them with melted butter.  I ate mine with a little ranch sauce and it was tasty!

Wednesday, December 21, 2011

Lemon Blueberry Heaven

1 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour
1 cup blueberries
1/2 pkg cream cheese, cut into 1 tsp cubes

Preheat 350 
mix everything together except the blueberries and cream cheese.  Fold in the blue berries trying not to squish them.  Flatten some dough in your hand and put about 1 tsp chunck of cream cheese in the middle.  Surround the cheese with dough.  Bake for about 16-17 minutes. Makes about 3 dozen.

Wednesday, December 14, 2011

Caramels (Im almost positive this is the recipe we used)


  • 1 cup butter or margarine
  • 1 pound light brown sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup light corn syrup
  • 1 pinch salt
  • 1 1/2 teaspoons vanilla extract


  1. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
  2. Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Sunday, December 11, 2011

Fried Avacados

Canola oil for frying
1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Grated parmesan for serving (optional)

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.
3. Sprinkle the avocado slices with the remaining ½ tsp salt.  Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.

Monday, December 5, 2011

Cherry Cornbread Cake

Cherry Cornmeal Upside-Down Cake


Recipe courtesy of Epicurious

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
1/4 cup (packed) dark brown sugar
2 teaspoons balsamic vinegar
4-5 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole unpitted cherries)
1 1/4 cups all purpose flour
1/4 cup yellow cornmeal (preferably stone-ground medium grind)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs, separated
3/4 teaspoon vanilla extract
1/2 cup whole milk
1/4 teaspoon cream of tartar
Position rack in center of oven; preheat to 350°F.
Combine 1/4 cup butter with brown sugar and vinegar in 10- to 11-inch ovenproof skillet with 2-inch-high sides. Stir over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase heat to high; add cherries and bring to boil. Remove from heat.
Whisk flour, cornmeal, baking powder, and salt in medium bowl to blend.
Using electric mixer, beat 1/2 cup butter in large bowl. Add sugar; beat until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla.
Add flour mixture alternately with milk in 2 additions each, beating just until blended and occasionally scraping down sides of bowl.
Using clean dry beaters, beat egg whites in another medium bowl until foamy. Add cream of tartar and beat until whites are stiff but not dry. Using rubber spatula, fold 1/4 of whites into batter to lighten slightly. Fold in remaining whites in 3 additions (batter will be thick). Spoon batter over cherries in skillet, then spread evenly with offset spatula to cover cherries.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 45 minutes. Cool in skillet on rack 5 minutes. Run spatula around edges of cake to loosen. Place large serving platter upside down atop skillet. Using pot holders or oven mitts, firmly hold platter and skillet together and invert. Leave skillet atop cake 5 minutes. Remove skillet. If necessary, rearrange any cherries that may have become dislodged. Let cake cool at least 45 minutes. Cut cake into wedges and serve slightly warm or at room temperature.

Sunday, December 4, 2011

Pepper corn Chowdar

1.Coat a 4-quart Dutch oven with nonstick cooking spray. Preheat over medium for 1 minute. Add onion and leek; cook 5 minutes until tender, stirring occasionally.
2.Add corn; cook 5 minutes or until corn softens, stirring occasionally. Add one can of the chicken broth. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until corn is very tender. Remove from heat and cool slightly.
3.Transfer half the corn mixture to a blender or food processor; cover and blend or process until smooth. Return pureed corn mixture to Dutch oven.
4.Add remaining broth, the sweet pepper, 1/8 tsp. black pepper, cayenne pepper, and saffron. Heat through. Top with snipped fresh chives and/or additional ground black pepper. Makes 6 (1-1/3-cup) servings.

nutrition facts (Pepper-Corn Chowder)
  • Servings Per Recipe 6,
  • Calories 155,
  • Protein (gm) 7,
  • Carbohydrate (gm) 35,
  • Fat, total (gm) 1,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 4,
  • Sugar, total (gm) 8,
  • Vitamin A (IU) 1118,
  • Vitamin C (mg) 37,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 73,
  • Sodium (mg) 323,
  • Potassium (mg) 396,
  • Calcium (DV %) 20,
  • Iron (DV %) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

  • 1
    cup chopped onion
  • 1
    leek, cleaned and chopped
  • 5
    cups loose-pack frozen whole kernel corn
  • 2
    14 ounce can reduced-sodium chicken broth
  • 1
    medium red sweet pepper, chopped
  • 1/8
    teaspoon ground black pepper
  • 1/8
    teaspoon cayenne pepper

  • Snipped fresh chives and/or ground black pepper (optional

Caramel Apple Parfait

These can be made ahead and chilled, but be sure to let stand at room temperature for a few minutes before serving.  Here’s our recipe:
Caramel Apple Parfait
    • 2 1/2 cups all-purpose flour
    • 1 1/4 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1/3 teaspoon ground cloves
    • 1/2 teaspoon ground allspice
    • 1 stick (4 ounces) unsalted butter, softened
    • 1 1/2 cups packed dark brown sugar
    • 2 tablespoons molasses
    • 1 large egg
    • 1 cup regular yogurt
Preheat oven to 350°.  Blend flour, baking soda, salt, cinnamon, cloves and allspice in a bowl and set aside.  In a mixer, blend butter with brown sugar and molasses at medium speed until combined.  Add in egg and beat till smooth.  Add dry ingredients in small batches, alternating with yogurt until all is blended together.  Scrape the batter into a large non-stick baking pan and place on the center rack of over.   Bake for about 20 minutes or until surface springs back easily to touch.  Let cool completely.

Caramel Sauce
    • 1 cup sugar
    • 1/2 cup water
    • 1 1/4 cups heavy cream
    • 1 1/2 teaspoons cinnamon
In a medium saucepan, stir together sugar and water and cook over high heat until sugar dissolves.  Stop stirring for about 4 minutes until a deep amber caramel forms.  Remove from stove and add heavy cream and cinnamon. Once the caramel cools slightly place back on burner and continue cooking until the sauce is slightly thickened.  Pour the caramel into a bowl.
    • 1 stick (4 ounces) unsalted butter
    • 8 large Fuji or other crisp apples—peeled, cored and thinly sliced (12 cups)
    • 1/2 cup granulated sugar
    • 1/2 cup packed dark brown sugar
    • 1 quart whipped cream
In a skillet, melt 4 tablespoons of the butter.  Add 6 cups apples and stir over high heat until lightly browned. Add half of each of the sugars and continue cooking until the apples become caramelized.  Pour into a large bowl and set aside, and finish the remaining ingredients exactly the same way.
Cut the cake into 6 inch squares.  Spoon 2 tablespoons of caramel sauce into dessert cups or parfait glasses.  Layer 1 tablespoons of apples and 1/2 cup whipped cream to each glass. Layer 2 or three cake squares next.  Repeat with the remaining ingredients, ending with caramel sauce and top with whipped cream.

Homemade Chia Mix

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla powdered non-dairy creamer
1 cups white sugar
4 tsp ground ginger
4 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground cardamom
2 tsp nutmeg
2 tsp allspice
1/2 tsp white pepper

Mix together then add a scoop to your favorite tea.