24 September 2011
Kudos to the bloggers that I appreciate!!
I am a thief and I admit it, BUT I am giving credit to the bloggers who brought these first!! I wanted to have a spot where all the recipes were, without making a messy *journal* or getting them all lost in bookmarks, ugh!! So this is my kudos and appreciation and THANK YOU to you!!! http://passthesushi.com/quick-dinner-fixins-bubble-up-pizza I want to try this pizza, yum, just the thought of it, cant wait!! (quoted from the site!) Quick Dinner Fixins’ Bubble Up Pizza From the kitchen of my step-momma bubbe up pizza2 685x1024 Quick Dinner Fixins: Bubble Up PizzaIngredients: 2 containers refrigerated biscuit dough, 6 biscuits each (I used Pillsbury) 1 jar pizza sauce 2 cups shredded mozzarella cheese, divided 1 cup pepperoni (or other favorite toppings) 5 fresh basil leaves Preparation: Preheat oven as per directions on dough. With a sharp knife, divide each biscuit into 4. In a large bowl, combine diced biscuit dough, sauce, 1 1/2 cups cheese and toppings. Stir to combine. Pour mixture into greased oven safe skillet or 9×13 baking pan. Chiffonade the basil and sprinkle on top along with remaining cheese. Bake according to directions on dough, checking to make sure dough is cooked through and cheese is bubbling (I always bake mine for an additional 5 minutes. Let cool 5 minutes before serving. I could live on chipotle, and other hot flavors YUm,a nd the thought of these fries has me just salivating!! http://cookingontheweekends.com/2011/08/smoky-chipotle-parmesan-french-fries/ Recipe Serves 4 Prep Time: 10 minutes Cooking Time: 45 minutes 3-1/2 tablespoons olive oil 1 tablespoon finely chopped chipotle peppers in adobo sauce 2 tablespoons finely grated Parmesan cheese 1 teaspoon smoked paprika 1/2 teaspoon lemon juice 1-1/2 teaspoons sea salt 1-1/3-pound Idaho Russet Potatoes Preheat the oven to 425 F. In a large mixing bowl, combine the oil with the chipotles, Parmesan, paprika, lemon juice and salt, and set it aside. Peel, wash, and dry the potatoes. Then, cut them into french fry-sized pieces, about 1/4-inch sticks. Add the potatoes to the bowl with the chipotle mixture and toss them until they’re completely coated. Spread the sauced potato sticks on a baking sheet in a single layer, and place them in the preheated oven for approximately 45 minutes, or until both sides are golden brown and crispy. They should be flipped about half way through the cooking process, with a flat-bottomed metal spatula. Leave them on the baking sheet to cool. Jo, the woman I home health for, she is a severe diabetic who sometimes, well she just doesn't care! So trying to find healthy recipes for her is hard hard hard!!! So finding diabetic recipes for a woman who is so picky she barely eats anything except for junk food, well......its always SCORE! http://blogs.babble.com/family-kitchen/2011/05/20/marinated-cucumber-salad/ Marinated Cucumber Salad Ingredients 2 large cucumbers, sliced thin 1 large tomato, sliced thin 1 red onion, sliced thin 3 cups white vinegar ( or for a less acidic salad – 1 1/2 cups white vinegar and 1 1/2 cups water) 3 tablespoons sugar 2 teaspoons salt lots of fresh cracked pepper feta cheese to garnish Method 1. Thinly slice all vegetables and add all other ingredients except cheese in a large bowl. Cover and refrigerate over night 2. Serve garnished with feta cheese. Okay I admit it, even tho Jo is diabetic, and I am overweight (and truly need to lose the weight) we have our sweet tooths that just on those days, HAVE to be cured, and thats what THIS recipe is for, evil evil, but pretty!! http://www.curvygirlguide.com/good-eats/we-crave-chocolate-chip-cheesecake-ball/ Chocolate Chip Cheesecake Ball Recipe type: Appetiser Author: Tena from CurvyGirlGuide.com Prep time: 10 mins Total time: 10 mins Serves: 8-12 A dinner party favorite, sweet and addicting! Ingredients 1 8oz pkg. Cream Cheese, softened 1/2 cup Butter, softened 3/4 cup Powdered Sugar 2 Tbsp Brown Sugar 1/4 tsp Vanilla Mini Chocolate Chips Instructions Beat together the cream cheese and butter until smooth. Add powdered sugar, brown sugar, and vanilla to the mixture. Once it’s all mixed together, add chocolate chips (as much or as little as you like). Stir and shape in a ball, cover with plastic wrap and refrigerate for at least 3-4 hours. Before you serve, you can sprinkle more chocolate chips on the outside. Notes Serve with Graham Crackers and Strawberries! I am thinking these pies would be perfect sized for individual ones every once in awhile, and I can freeze them! http://www.simpleorganizedliving.com/2010/07/17/mini-fruit-pies/ From one Stacie to another (Stacey) thank you SO much, both Jo and I love broccoli but sometimes you just have to have it a little differently!! http://www.staceysnacksonline.com/2011/01/broccoli-bites-for-kids.html Broccoli Cheese Bites (adapted from My Tasty Treasures & WholeSomeBabyFood.com): 16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli) 1 1/2 cup of grated cheddar cheese 3 eggs 1 cup of seasoned Italian breadcrumbs Mix all the ingredients together in a large bowl. With your hands, form small patties and lay on a parchment lined baking sheet. Bake at 375F for 25 minutes, turning the patties after the first 15 minutes. Let cool and enjoy! I can just see having these with some brown rice and roasted chicken, oh wow that sounds good even now! Trying to find a breakfast for Jo is just hard!! ugh! not what I always want to think about in the morning, so......easy ones like this, well bring them on..... http://thenoshery.com/2009/03/29/a-two-bite-breakfast/ Bacon & Eggs in Toast Cups (6 cups) Saveur - Sites We Love 6 slices of bread 6 slices of bacon 6 eggs 1/2 cup of shredded cheese salt & pepper 1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray. 2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D) 3. Take bread circles and press them into the muffin pan, set aside. 4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes. 5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven. 6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes. The yolk should be creamy. 7. Remove from oven when done and pop out using a spoon, serve warm. Okay, I have a secret (secret) adoration for Harry Potter. I have read all the books, seen all the movies but the last two (well the 7th movie) as I live in the boondocks, and refuse to buy one on dvd, when Im sure I can get the pair of them on dvd LOTS cheaper later! I dont collect things HP, just things online, recipes, names, little tidbits, etc. by the way, Im the same way with Lord of the Rings, but have never seen any recipes from there, RATS!! So interspersed throughout will be HP recipes as I find them. I love my Stumbleupon button, heh! http://amybites.com/?p=623 Butterbeer Cupcakes Makes 18 . For the cupcakes: . 2 cups flour 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/2 cup granulated sugar 1/2 cup dark brown sugar, packed 3 large eggs 1 1/2 teaspoon vanilla 1 teaspoon butter flavoring 1/2 cup buttermilk 1/2 cup cream soda . For the ganache: . 1 11-oz. package butterscotch chips 1 cup heavy cream . For the buttercream frosting: . 1/2 cup (1 stick) unsalted butter, softened 1/3 cup butterscotch ganache 1 teaspoon vanilla 1 teaspoon butter flavoring 1/8 teaspoon salt 1 16-oz. package powdered sugar Splash of milk or cream (as needed) . For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring. . Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks. . For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow. . For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache. http://amybites.com/?p=1606 Golden Snitch Butterbeer Cake Pops Makes approximately 48 cake pops . 1 batch of butterbeer cake 1 batch of butterbeer frosting 2 bags of yellow candy melts* 1 container of edible gold pearl dust* 1 lb. gum paste* Lollipop sticks* . *Available at craft stores or cooking supply stores For wings: Roll out gum paste in batches on wax or parchment paper until approximately 1/8” thick, using vegetable oil as needed to keep moist and pliable. Cut out wings in desired shape (use a card stock template if desired to keep consistent shape and size) using an X-Acto knife. Place wing shapes on a curved surface (such as a rolling pin) to dry for several hours or until sturdy. Repeat until all gum paste is used or until desired number of wings have been created. Brush with gold dust if desired. For cake balls: Bake original butterbeer cake recipe in a 13×9” pan for 23 – 25 minutes or until a tester comes out clean. Let cool. Make butterbeer frosting according to original recipe. Crumble cake in a large mixing bowl and combine with frosting until firm, moldable consistency is reached. Mold cake mixture into balls of desired size using your hands. Place balls in freezer. Melt candy melts in microwave according to package instructions. Remove balls from freezer. Press lollipop sticks into each ball to make a hole. Then, dip tips of sticks into candy and press back into the holes to secure. Place pops (ball side on a plate or sheet tray, sticks up) back in freezer until candy sets, 5 to 10 minutes. When candy is set, remove pops from freezer and dip in candy mixture until all cake balls are coated in candy. Use a spoon, lollipop stick, or toothpick to help distribute candy if needed. Stick cake pop sticks into a Styrofoam block to keep upright as candy sets. When the candy is set, use a small craft brush to apply gold dust liberally to the surface. To attach wings, use an X-Acto knife or toothpick to create wing slots in the side of each cake ball. Stick wings in slots, using melted candy as needed to help secure. Repeat until all cake pops are created. Enjoy! http://bakinontheside.com/2010/11/15/apple-butter/ Slow Cooker Apple Butter (adapted from Eclectic Recipes) Yield: 2 Pints Printable Recipe Ingredients: 6 apples 1 1/2 cups apple cider (or apple juice) 3/4 cup brown sugar 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cloves 1/4 teaspoon salt Directions: 1. Peel, core and chop apples, add to slow cooker. 2. Add cider/juice, sugar and spices. 3. Cook on high until bubbly. 4. Reduce heat to low and cook 6-8 hours, stirring every hour. When done, the apple butter will have thickened and be a deep brown color. 5. For a smoother texture, blend to break down any remaining chunks of apple.