Thursday, March 31, 2011

Triple Chocolate Oreo Bars

Get ready for chocolate overload!! Oh my, these are so good. I love Oreos and and the addition of more chocolate doesn't hurt. Such a delicious sweet treat.

Triple Chocolate Oreo Bars
Recipe Source:

1-16.6oz pkg Oreo Cookies
1/2 cup (1 stick) Butter, melted
1-14oz can Sweetened Condensed Milk
1 teaspoon Vanilla 
1/4 teaspoon Salt
1 cup Semi-Sweet Chocolate Chips
1/2 cup Milk Chocolate Chips
1/2 cup Mini Chocolate Chips
1 cup White Chocolate Chips, melted

1. Preheat oven to 325 degrees. Line 9x13 pan with foil, shiny side down, and spray with a non-stick spray. 

2. Crush all but 8 Oreos in a food processor. Place the crushed Oreos into a medium bowl and salt and melted butter stir until combined. Press the Oreo mixture into the prepared pan. Coarsely chop the remaining 8 Oreos and set aside. 

3. In a double boiler, just a glass or metal bowl over a pan of boiling water, add the sweetened condensed milk, semi-sweet chocolate chips, milk chocolate chips and the vanilla. Stir until completely melted. Remove bowl from heat. Pour the melted chocolate mixture over the Oreo crust in the pan. Sprinkle with mini chocolate chips and the coarsely chopped Oreos over the chocolate mixture. Press down gently on the chips and Oreos. 

4. Bake for 20-22 minutes. Cool pan on a wire rack for 1 hour. Melt the white chocolate chips and drizzle over the bars. Chill in the fridge until cooled completely. 

Tuesday, March 29, 2011

Hawaiian Chicken

Dinner always sneaks up on me I think. How does dinner happen everyday and I am hardly ever prepared. In my efforts to get more prepared,  I have come up with a dinner schedule so i know what we are having for dinner everyday. I make it every 3 weeks. I put it on my magnet board in my kitchen and I never look at it until 5 o'clock when its too late... So it isn't working out as well as I had thought it would. But, this recipe is one of our favorites and its quick to throw together, its just takes a little while to bake, but its so yummy! 

Hawaiian Chicken
Recipe Source: Unknown

4 Chicken Breasts
1 1/2 cups Ketchup
1 1/2 teaspoons Worcestershire Sauce
3 teaspoons Mustard
1 1/2 cups Crushed Pineapple
1 1/2 cups Brown Sugar

1. Preheat oven to 350 degrees.

2. Mix all ingredients together. Pour some sauce on the bottom of an 8x8 pan. Place chicken breasts on top of the sauce and then pour the remaining sauce on top. 

3. Bake for 45 minutes.

Thursday, March 24, 2011

Creme Brulee

One day along time ago when I didn't have kids and I had a job, that job had a Christmas party. At that Christmas party they served Crème Brûlée for dessert. Ever since then I have been thinking about making that creamy and delicious dessert. I got a little scared every time I thought about making it, but I found a recipe and was really surprised at how not scary it was. Very basic and only 5 ingredients. Its good, not too hard and the result is worth it!

Crème Brûlée
Recipe Source:

4 cups Heavy Cream 
1 Tablespoon Vanilla Extract
10 whole Egg Yolks 
3/4 cups Granulated Sugar 
3 Tablespoons Superfine (Baker's) Sugar

1. Preheat oven to 325 degrees. 

2. Pour the cream into the saucepan. Add vanilla and simmer over medium-low heat(do not bring to a boil, just simmer). 

3. Put egg yolks in a bowl and whip with the granulated sugar until pale yellow and thick. Then strain using a mesh strainer.

4. Whip yolks while you very slowly drizzle in 1 cup of the warm cream. Go slowly so you don't cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.

5. Place ramekins onto a rimmed cookie sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow the custard to get brown.

6. Cool ramekins on counter top until room temp. Then chill for at least 2-3 hours, covered in plastic wrap.

7. To serve, sprinkle 1/2 tablespoon over each ramekin of custard. Use a kitchen torch to quickly, but carefully, brown the sugar. You should move your torch in a small circular motion until there is a thin, crisp surface of burned sugar on the top. Serve immediately!

Monday, March 21, 2011

Peanut Butter Cookies

This is a classic cookie that nobody could stop eating. I made 2 batches and they went so fast. The original recipe had a Hershey Kiss on it. I didn't have anything but these white chocolate candies so I used them. You could put any chocolate in the middle and it would be delicious. They are worth making, you might get addicted.

Peanut Butter Cookies
Recipe Source:

1 cup Butter 
1 cup Peanut Butter 
1 cup Brown Sugar 
1 cup White Sugar
2 Eggs 
1 teaspoon Vanilla
3 cups Flour 
1 1/2 teaspoon Baking Soda
1/2 teaspoon Salt 
1 bag of Hershey Kisses or other chocolate candy

1. Heat oven to 375 degrees. 

2. Cream together the butter, peanut butter, brown sugar, white sugar, eggs, and vanilla. Mix well. In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the creamed ingredients. Mix well. 

3. Roll dough into balls and then roll on a plate of white sugar and place on an ungreased cookie sheet. Bake for 10 to 12 minutes. Let cool for a minute and then press chocolate into the center.

Friday, March 18, 2011

No-Bake Cookies

This was a dessert I never thought I would ever make but apparently lots of people like them and my husband asked me to make them. So I did just cause I am nice like that and they were a hit. I couldn't eat only one which is saying something! I liked these a lot.

No-Bake Cookies
Recipe Source: Our Family Treat

1/2 cup Butter
1/2 cup Milk
1/4 cup Cocoa
2 cups Sugar
1 teaspoon Vanilla
1/2 cup Peanut Butter
3 cups Quick Oats
In a medium sauce pan melt butter. Once the butter is melted add the milk and cocoa. Stir until all of the lumps are out and add 2 cups of sugar. Boil for about 1 minute 45 seconds. Remove from heat and add vanilla, peanut butter and oatmeal. Stir until combined and spoon onto foil. Wait until cooled and eat!

Wednesday, March 16, 2011

Cream Cheese Chicken Potato Soup

I love soup! I am always looking for new soups. I keep running into new versions of the chicken potato vegetable soup combinations that I love. I really like this one because I havent ever had cream cheese in a soup before and it makes it really creamy and a little tangy. Its so delicious! 

Cream Cheese Chicken Soup
Recipe Source:

2 Tablespoons Butter
1 Onion, finely diced
2 Cloves Garlic, finely minced
1 can Corn
1 cup Carrots, diced
3 cups Chicken Broth
5 Red Potatoes, peeled and finely diced
1 cup Milk
4 Tablespoons Flour
1-8 oz pkg. Cream Cheese
2 Chicken Breasts, cooked and diced 

1. In a large pot, melt the butter and add the onion, garlic. Saute, stirring often, for 2 minutes, until the onions are translucent. Add the chicken broth, carrots and potatoes. Bring the soup to a simmer and cook, partially covered, until the carrots are tender, about 12 minutes. Add the corn.

2. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir continuously to ensure the soup doesn’t burn. 

3. Soften the cream cheese in the microwave until it is very soft. Add the cream cheese to the soup in small tablespoon size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. 

4. Season with salt and pepper. Serve.

Monday, March 14, 2011

Homemade Marshmallows

Marshmallows are something I never ever thought I would make. But I had a friend say that she wanted to try them and so I thought I would give it a go too. It was much easier than I thought it would be and in the end they were soft, fluffy and tasted really delicious. Way better than store bought ones! I had a neighbor making fun of me for making my own marshmallows and when she saw how cute they were and tried them, she said she would stop because they were really good.

I colored my marshmallows green and dipped some of them in white chocolate and green sprinkles just cause its St. Patricks day this week, but they are so tasty on their own.

Homemade Marshmallows
Recipe Source:

3 packets Unflavored Gelatin
1 cup Ice Water, divided
1 1/2 cups Sugar
1 cup Light Corn Syrup
1/4 teaspoon Kosher Salt
1 teaspoon Vanilla Extract
1/4 cup Corn Starch
1/4 cup Powdered Sugar
Non-Stick Cooking Spray

1. Pour the gelatin into the bowl of a stand mixer. Add 1/2 cup of the ice water. Stir gently to combine and then set that bowl aside.
2. In a small saucepan combine: remaining 1/2 C water, corn syrup, granulated sugar, and salt. Stir mixture to combine and bring it to a boil. Reduce to a simmer and then clip a candy thermometer onto the pan. You need to have a candy thermometer to make these, but they are really inexpensive and you can get one for less than $10 at Walmart or Target.
3. The sugar mixture needs to remain on a simmer and come to a temperature of 245 degrees. It will take about 20 minutes, so just stir the mixture every once and a while and keep an eye on the temp.

4. After the mixture reaches 245 degrees, remove from heat. This is where you need to be very careful, while your mixer runs on low speed, you need to slowly pour the sugar mixture into the bowl with the gelatin. I ladled the sugar mixture into something with a pour spout. Like a Pyrex 4-cup liquid measuring cup.

5. After you add the entire sugar mixture to the gelatin turn the beater speed up to med-high. Continue to whip for 12-15 minutes, adding the vanilla and the food coloring (if desired) in the last few minutes of beating.
6. While your sugar mixture is becoming soft and fluffy, prepare your pan. Combine the cornstarch and powdered sugar in a small bowl. Spray a 9 x 13″ pan with non stick spray and coat with the cornstarch mixture. Tap excess out and save it.

7. When your marshmallows are done beating the mixture should be thick and luke warm. It’s kind of like jarred marshmallow fluff. Grab a spatula and scrape the marshmallow mixture into the prepared pan. The stuff is sticky and gooey and it might put up a fight. Just pull out what you can and then immediately put that dirty dish in the sink with hot soapy water. I found it helpful to dip my spatula in water first.

8. Once the marshmallow mixture is all in the pan you’ll need to spread it out. I dipped my spatula in water to make it easier. Just keep spraying and patting and get it as smooth as you can.

9. Let the pan sit at room temp for about an hour so that it forms a dry layer on the top and sprinkle a couple spoonfuls of the corn starch mixture over the top. Cover with a sheet of plastic wrap and let it sit overnight.

10. When they’re ready to cut, just pull the marshmallow sheet out of the pan. It should pop right out. The bottom side is much better looking than the top side. Use a pizza cutter or a sharp knife and cut the marshmallow into cubes. It helps to dust your cutting implement with the cornstarch-sugar mixture, especially after it gets sticky stuff on it.

11. Once they are cut, dust each marshmallow lightly with the remaining cornstarch mixture. This makes them easy to handle and keeps them from sticking together. After cutting you’ll want to keep these in an air tight container or they will dry out just like store-bought ones do. They will last couple of weeks.

Thursday, March 10, 2011

Fruit Pizza

Oh, fruit pizza, what a wonderful idea. So simple and yet so good. I had never had it before I tried this recipe and it was a huge hit with the family. I have heard that a lot of fruit pizzas go soggy after a few hours and we didn't have a problem with this. We ate it the next day and it still tasted great. I used the fruit I had on hand but any fruit would be delicious. I have seen a lot with kiwi, that would be really good and add some color.

Fruit Pizza
Recipe Source:

1/2 cup Butter, softened
3/4 cup White Sugar
1 Egg
1 1/4 cups Flour
1 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda
1/4 teaspoon Salt

1. Preheat oven to 350 degrees. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.

2. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.

Cream Cheese Frosting
Recipe Source:

1-8oz pkg Cream Cheese
1 cup Powdered Sugar
2 teaspoons Vanilla Extract

1. In a large bowl, beat cream cheese with 1 cup powdered sugar and vanilla until light. Spread on cooled crust.
2. Arrange desired fruit on top of filling, and chill.

Monday, March 7, 2011

Stuffed Pizza Rolls

I usually make the same things for dinner. I have about 20 meals that I just repeat over and over and over. It gets boring and nobody looks forward to dinner. So, last week I decided that is going to change. New food is coming our way, watch out family, its about to get interesting.

These are something new for us, we eat pizza but we just buy a DiGiorno. So even though I just bought the canned pizza dough and a jar of pizza sauce, I put the thing together. My husband who does not care what I make him as long as he eats, loved these. They are really good, and I think we may have 21 meals in our rotation from now on.

I made 2 kinds, you really can put whatever you want in them, we had pepperoni and ham and pineapple...

Stuffed Pizza Rolls
Recipe Source:

1 roll Refrigerated Pizza Dough, I used thin crust
1 jar Pizza Sauce
2 Tablespoons grated Parmesan Cheese
1 Tablespoon Olive Oil or Melted Butter
Garlic Powder
Mozzarella Cheese
Pizza toppings of your choice: Ham and Pineapple, Pepperoni, Sausage, etc.

1. Preheat oven to heat specified on pizza dough package. Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares. Use a pizza cutter to slice the dough into 24 squares.

2. Place cheese and desired toppings on each square. (Don't put marinara sauce on the dough- it's for dipping after) You just need to be able to enclose the toppings in the dough so keep that in mind.  I used 2 slices of pepperoni and about a teaspoon each of cheese, canadian bacon, and pineapple.

3. When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

4. Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic powder, oregano and basil and top with Parmesan cheese.

5. Cook them in the oven for about 15-20 minutes or until golden brown on top. Serve warm with warmed marinara sauce for dipping. 

I linked this recipe to Totally Tasty Tuesdays
Related Posts Plugin for WordPress, Blogger...