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Monthly Archives: October 2011

Strawberry Champagne Slushies


Ingredients:
–  1 16 oz container fresh strawberries, hulled
–  1 750 ml bottle champagne or sparkling wine
–  2 tablespoons honey

Directions

Begin by dividing bottle of sparkling wine; pour half into a blender, then pour other half into a large glass, cover and set aside in the refrigerator. Add strawberries and honey to blender and blend until all chunks have disappeared. Pour mixture into ice cube trays and freeze until completely solid. Once ice cubes have formed, remove them from the trays and return to blender. Add remaining champagne and blend until a thick, slushie consistency has formed. Pour into champagne glasses and serve.

 
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Posted by on October 31, 2011 in Uncategorized

 

Beer Cheese Bread


Ingredients:

6 Oz. Beer
4 Tbsp Melted Butter
1 Egg
2 1/4 Cups Flour
1 tsp Sugar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Cayenne
1/4 tsp Salt
1/2 Cup Shredded Pepper Jack Cheese

Directions:

Mix together the beer, butter, and egg.

In a separate bowl combine the the flour, sugar, baking powder, baking soda, cayenne, and salt.

Using a dough hook on your mixer, add the dry to the wet and form into a dough. The dough will be a touch sticky.

Add in the cheese and spin until mixed.

Grease a bread pan and spread the dough in.

Bake in a 350 degree oven for 60 minutes.

 

 
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Posted by on October 31, 2011 in Uncategorized

 

Nutella Mug Cake


mug cake Nutella Mug Cake

Ingredients

4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil

Method

1. Combine all ingredients in a largecoffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.) Top with whipped cream and a little chocolate sauce if desired.

2. Top with whipped cream and chocolate syrup. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.

 
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Posted by on October 31, 2011 in Uncategorized

 

Caramel Apple French Toast


 

What you’ll need:

1 loaf french bread

6 eggs

1 1/2 cups milk

1/3 cup sugar
1 Tbsp. vanilla
6 apples, peeled, cored, and sliced (tart apples taste best)
cinnamon, nutmeg, white sugar and brown sugar to taste
Directions:
Cut bread into large slices (about 3 inches wide) and arrange in a lightly sprayed 9×13 inch pan.  In a large bowl beat together eggs, milk, sugar, and vanilla.  Pour mixture over bread slices.  Arrange apples on top of bread.  Sprinkle cinnamon, nutmeg, and sugars (sprinkle the brown sugar the most generously) over the apples.  Cover and refrigerate overnight.
In the morning bake for 1 hour at 350 until golden brown.
Top with your favorite caramel topping.  Mrs. Richardson’s Butterscotch Caramel is our favorite but even better than that is making it from bagged caramels:
1 pkg wrapped caramels
2/3 cup whipping cream
Melt together in microwave.
 
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Posted by on October 31, 2011 in Uncategorized

 

Ice Cream Cake Cookie Pie


You will need:

1 package Pillsbury refrigerated pie crust

1 package Pillsbury refrigerated chocolate chip cookie dough

1 can cake frosting of your choice (I used rainbow chip for the middle and chocolate for the top… so, 2 different frostings)

1 cake mix of your choice (mixed as instructed on box)

1/2 gallon of your choice ice cream (softened just a bit)

SPRINKLES!!!!

You could really do a lot with this recipe… there are endless mixtures of cookie dough, cake, ice cream and icing flavors… Eeeeek!!!

You will also need a few different sizes of round cookie cutters. I got this 11 piece set from Williams-Sonoma and it is perfect!!! (you could also use different sizes of cups and bowls

Directions:

First, mix your cake as directed on the box. Pour a thin layer of batter into a greased bar pan or cookie sheet. I made cupcakes out of the remaining batter. You could always bake a small cake and make cake balls!!!

Bake at 350 degrees for 8-12 minutes… until firm in the middle.

Let cool then cut out small circles of cake using a 2 1/2 inch round cutter.

Set these aside and get started on the pie crust.

I used Pillsbury refrigerated pie crust, a regular muffin tin and a 4 inch round cookie cutter.

One sheet of crust makes 8 mini pies. The package comes with 2 sheets 🙂

Now take your refrigerated cookie dough and press a little over 1 Tbsp into the bottom of the pie crust.

Bake at 350 degrees for 10-12 minutes or until crust is browning.

Remove from oven and let cool. the cookie dough will rise in the oven but will flatten down when it cools.

Now… put some of your favorite icing into a ziploc baggie and snip the end off…

Pipe this on top of the cooled cookie and smooth.

Now get your ice cream ready….. I let mine sit out for about 5 minutes to soften.

You will pipe the ice cream on top of the icing. I used my mechanical pastry bag but a large ziploc bag will do as well

Once that is done place a piece of the round cake on top of the ice cream.

Put these babies in the freezer for about 30 minutes. It is easier to apply the top layer of frosting if the ice cream is solid

Once that is done place a piece of the round cake on top of the ice cream.

Put these babies in the freezer for about 30 minutes. It is easier to apply the top layer of frosting if the ice cream is solid

 
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Posted by on October 31, 2011 in Uncategorized

 

Apple Nachos


Ingredients:

  • 3 crispy and slightly tart apples (we ♥ honeycrisp! yum…)
  • 1 tsp lemon juice
  • 3 tbsp creamy natural peanut butter
  • 1/4 cup sliced almonds
  • 1/4 cup pecans
  • 1/4 cup flaked unsweetened coconut
  • 1/4 cup vegan chocolate chips
Directions:

For these, I sliced up some apples thin enough so it would be easy to eat the slice in one or two bites. I also lightly spritzed the apples with lemon juice to keep them from browning too fast.

Then I melted some peanut butter–until it was super runny–and drizzled it all over the apples. Next, I topped the apples and peanut butter with unsweetened flaked coconut, sliced almonds, a few pecans and, of course, chocolate chips. And finally, I drizzled a little more peanut butter onto the plate. Ya know, for good measure.

Couldn’t get much easier! Be sure to eat these with your hands, just like real nachos. :o)

 

 
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Posted by on October 31, 2011 in Uncategorized

 

Bacon Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce


2009_03_31-potatobites.jpg

Ingredients:

1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
salt and pepper

Directions:

Preheat the oven to 400 degrees.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size, even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with salt. Once the water begins to boil, cook the potatoes for about 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through (so they won’t fall apart during the next steps).

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon in half (with a short, vertical slice). Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 10 to 15 minutes, until the bacon is cooked through and crisp. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

 
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Posted by on October 31, 2011 in Uncategorized