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Saturday, December 29, 2012

Oreo Balls

 I made these this year for my Christmas Goodies that I give to my friends.  Every year at Christmas time there are several friends that I make cookies and sweets as their gift from me.  They really look forward to getting them and I really enjoy making all these wonderful treats.  The oreo balls are a new addition to the list of goodies I give.  They are so simple to make and look and taste amazing.  So you must give them a try.

Oreo Balls

1/2 package Oreo Cookies

4 oz .block cream cheese, softened

6-8 oz of Good Chocolate....I use Ghirardelli


Place Oreo Cookies in a baggie and smash until it is the consistency of dirt.
Mix softened cream cheese into smashed cookies.   Form into balls and put on wax paper.  Melt chocolate according to package directions in microwave.  Cover balls in chocolate.  Place in refrigerator.  When set store in airtight container or plastic bags.

I hope you have a Merry Christmas filled with lots of love, happiness and good health.  Thanks for taking time to stop by, and Remember to Find the Time to Do ALL the things You Love.
Donna

Thursday, December 27, 2012

Lemon Bars



The other night we had an early Christmas type dinner because my sister in law goes to her brothers every year at this time of year.  My kids wanted to give her  her Christmas presents before she left.  They bought her a kindle, she's so happy.  We had spaghetti and meatballs and braised pork, with salad, home made bread and these for dessert.   They really are very tasty and oh so easy to make.  Just be sure you line your pan with parchment paper and it comes up all the way on all the sides.   My grandson AJ told me that whenever I make this again he wants me to make a double batch so he can have a whole pan for himself.....so  there you have an opinion from a teenager.

I adapted this recipe from here
Using a pastry cutter or in a food processor blend together:

1 cup cold butter, cut in small pieces
1/2 cup sugar
1 1/2 cups flour
1/2 cup almond flour (make your own by grinding almonds)

Press evenly into the bottom of a greased and parchment paper lined 9x13 inch baking pan. Bake for 20 minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware)


For the lemon topping simply whisk together:

1 1/2 cups sugar
1/4 cup flour
4 eggs
zest of 3 lemons, very finely chopped
juice of 3 lemons

Allow the topping to sit for about 10 minutes before whisking together well and pouring over the baked shortbread base.

Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with icing sugar when cool or try adding  a meringue topping.
Thanks for stopping by, have a wonderful day and Remember to Find the Time to DO all the Things YOU Love.
Donna

Tuesday, December 25, 2012

Merry Christmas

Merry Christmas to all, hope your day and the coming years are filled with lots of Love, Happiness and Good Health.




Monday, December 24, 2012

Orange Oreo Muffins



I have a friend that gets me fresh eggs and as payment I make him bread, muffins and sweets.  He loves anything orange so thought I would try a new twist on an orange muffin.  These are so yummy and moist...believe me a must try.  They go together very quickly too.
Printable

Preheat oven to 400 makes 7 large or 12 regular muffins

1 orange (peel and all) pureed
1/2 cup soft butter (1 stick)
3/4 cut white sugar
1 egg
1 3/4 AP flour (can be make with 1 cup AP and 3/4 whole wheat)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
6 oreo cookies crushed fairly fine
1/2 cup orange juice


In a blender put cut up orange and a bit of water, puree.  Set aside.  In a large bowl with hand mixer cream the sugar and butter til light and fluffy.  Add the egg beat again.  Add orange juice, mix until combined.   In another bowl (or I use wax paper, so I don't dirty another bowl  :)  )  Mix the flour, baking powder, baking soda and salt.  Add this to the wet ingredients, mix until all combined.  Add the oreo's and mix until combined.  Put into lined muffin tins and bake at 400 degree for 20-25 minutes.  Done when tester inserted comes out clean.  Cool on wire rack.  Enjoy.


I am going to add these to my Christmas goodie list and will make them in mini muffin tins, they will be a great addition this year.
Thanks for taking time to stop by, please leave a comment if you so desire I would love to hear from those that stop by.  Have a wonderful day and Remember to Find the Time to Do All the Things You Love.
Donna

Friday, December 21, 2012

Slow Cooked Pork Roast with Cranberry and Orange sauce


This is a recipe from Cooks Country.  Their recipes are really so delicious.
This recipe is sooooooooooooo easy and no work at all.  The slow cookers does all the work.  So if you're a working person please give this a try you'll have a great meal when you get home, the kids will love it too.
gravy


4-5 lb pork roast (I used bone in but they used boneless)
1 can of whole cranberry
1/2 cup dried cranberries
1/2 cup orange juice
1/8 tsp cinnamon
3 slices of orange peel (try not to get much pith)
2 TBL veg oil
salt and pepper

Salt and pepper the roast generously.  In a large skillet heat the oil and then brown the roast on all sides starting with fat side down first.  In the slow cooker mix all the other ingredients.  Stir, place browned meat on top and cook for 5-6 hours on low.  Internal temperature should register 140-145.  Remove and let rest for 20 minutes.  After about 5 minutes tent with aluminum  foil.  Take dripping from the slow cooker and in a small sauce pan reduce cooking for about 10 minutes at simmer.  Serve over sliced meat.  ENJOY!  YUM!!!!

Sure hope you try this simple dish.  I served this with red cabbage with apples and pear, found here. (I used that recipe and just added an additional chopped bartlett pear)  Also had mashed potatoes with the gravy from the meat.  Another YUM.  We had the raspberry swirl sweet rolls for dessert.

Thanks for stopping by and taking time from you busy day.  Have a wonderful week and Remember to Find the Time to DO all the things YOU love.
Donna

Tuesday, December 18, 2012

Butterhorn Rolls


I made these for Thanksgiving this year.  I was searching and searching for a new recipe that was exceptional. Well these came very close and for sure I will make them again.  They are light, airy and have a wonderful flavor.  I only made 1/2 the recipe because I didn't need that many, but if you're making for a large crowd this would be the roll to make.  Of course you don't have to shape them into a crescent shape.  They do rise really well so I guess if you wanted to make like sandwich rolls these would be great.
adapted from here
                                                                                                    
                                                                                                                                                                                                               

Butter-horn Recipe

2 cups milk, scalded
2 packages yeast -dissolved in 1/4 cup warm water (This would be for traditional yeast. Since I use instant yeast, I do not proof the yeast first.)
1 cup butter (oil and shortening are also options)
1 cup sugar
2 tsp salt
6 beaten eggs
9 cups flour



Directions:
Soften the active dry yeast in warm water.
Combine hot milk, butter, sugar and salt: cool to lukewarm.
Add 1 cup of the flour.
Add yeast mixture and eggs. Beat well.
Stir in remaining flour or enough to make a very soft dough.
Turn out on lightly floured surface, and knead lightly 5 to 8 minutes.
Place dough in bowl and let rise until double – about 1-2 hours (but will vary based on home temp).
Divide into 6 equal parts. Roll each part on lightly floured board to a 9 inch circle.  Personal note, don't make them too big or you will have a very large roll, because they rise great.  And after making these they are great as a sandwich spare roll.  So you could try making them in other shapes.
Brush with melted butter.
Cut each circle into 12 wedges (like a pizza): roll each wedge, starting with wide end and rolling to point.
Thanks for taking the time to stop by, have a wonderful day and Remember to Find the Time to DO ALL the things YOU Love.
Donna

Saturday, December 15, 2012

Pretzel Rolls and Sticks YUM~



These are one of those things I crave now and again.  To me it's like being back on the East coast and going to the Mall.  These are not like Auntie Annie's all slathered in butter.  Nope just a nice crunch, with salt and a soft center.  Again YUM!  I remember as a kid being able to get them at one of the 5 n 10 cent stores...for the life I mean I can't remember the name of the one store in the mall that had them, think it started with a K (no not Kmart).  But you could also get them at one of places in the food court.  Many people dip them in mustard or cheese but me I like them plain.  The night I made these I made a burger and ate it on one of the rolls  Another YUM!  I've posted a picture of it in this post.   Wow doesn't it look just yummy, wish I had a tomato to put on it.  But it was good anyway.  It's at the end of the post.  Also would like to note that is you pop these in the toaster oven for about 5 minutes they come back to life.
Printable

 Ingredients:
2 3/4 cups bread flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1 teaspoon sugar
1 cup plus 2 tablespoons hot water (about 125-130 F)
Cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white, beaten until foamy (for glaze)
Coarse salt

Add the bread flour, yeast, salt, and sugar to the bowl of your food processor.  Pulse
a few times to combine. With the machine running, slowly add the hot water through the feed tube (you might not need all of the water - add enough to form a smooth cohesive dough). Knead the dough by allowing the food processor to run for 1 minute - the dough should be smooth and elastic.

Spray a large bowl with nonstick cooking spray. Form the dough into a rough ball then add to the bowl. Cover the bowl with plastic wrap and let the dough rise for about 35 minutes, or until doubled in volume.


Turn the dough out onto a lightly floured work surface. Press down and knead lightly into a ball. Divide the dough into 8 equal pieces. Shape each piece of dough into a ball and transfer to a parchment-lined baking sheet. Flatten the ball just slightly, then use a pair of scissors (a knife would probably work too) to cut an "x" shape into the top. Repeat with remaining pieces of dough. Cover the baking sheet with a towel and let the dough balls rise for 20 minutes, or until nearly doubled in volume.


Meanwhile, preheat oven to 375 F. Spray a baking sheet with nonstick cooking spray and sprinkle generously with cornmeal. Add the water to a large saucepan and bring to a boil. Carefully add the baking soda and sugar (the mixture will bubble up). Place half of the rolls in the water and cook them for 30 seconds per side. Use a spider (or slotted spoon) to transfer them to the prepared baking sheet. Repeat withe the remaining 4 rolls. ***Will make more or less depending on the size you make them.****  You can also roll like a rope and then twist them so you have a fat stick.


Brush the rolls with the egg white glaze then sprinkle them generously with coarse salt. Bake for about 25 minutes, or until deep golden brown. Transfer the baking sheet to a wire rack and let the rolls cool for at least 10 minutes before serving.  **if  you can wait***



Hopefully this will hold me for a bit.  I shared this recipe also when I made them filled with hot dogs and bratwurst...remember?


Thanks for stopping by.  Have a wonderful day and Remember to Find the Time to DO all the things YOU Love.
Donna 



Wednesday, December 12, 2012

1 hour Pineapple-cream cheese and almond rolls

 These are soooooooooooooooo yummy and you could make them with any filling you like.  I don't always like to do the traditional things so try different types of fruit.  I've also made this one with orange puree and it's also very good.
You could do just a plain cinnamon/sugar and nuts if you want.  I don't usually make the entire recipe because it makes 23 HUGE rolls, but if you have a crowd or Christmas morning want a nice warm treat this would be the thing to make.  Sure hope you give them a try you won't be disappointed,  trust me.

Directions and Ingredients:
Mix and let sit for 15 minutes:

3 1/2 cup warm water

3/4 cup sugar

1/2 cup oil

6 TBL. yeast (4 1/2 Saf-Instant)



Then add:

1 TBL salt

3 eggs

10 1/2 cup flour



Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.


Filling
Fresh pineapple slices (about 3 ) cut up
1/3 cup brown sugar
5 oz soft cream cheese
1/4 cup melted butter
1/2 cup almonds (chopped)
Spread the melted butter over the rolled out dough, spread the cream cheese on top, then sprinkle brown sugar on top (don't use all ) then cover with the pineapple slices and then almonds.  Roll up tight.  Cut into 12 slices. and place in either a 9x13 pan or two 9 inch cake pans.  Butter the bottom of the pans and sides and then sprinkle brown sugar on the bottom before places rolls in.
Let rise in a warm place.

Hope you're having a stress free holiday season.  Thanks for taking time to stop by, have a wonderful day and Remember to Find the Time to Do All the Things you love.
Donna 

Friday, December 7, 2012

Pretzel Brats or Dogs



Ever have those times where you just crave certain foods.  Well the pretzel has been mine.  These are really good and a dish kids would love.  I will be making pretzel rolls very soon.  This is a time consuming recipe so be sure to give yourself time.  They are well worth the time and effort.

Pretzel Dogs
pretzels adapted from Alton Brown, method via Fake Ginger (originally from A Dash of Sass)
Printable
Dough
4 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons kosher salt
12 1/4 teaspoons instant yeast (1 packet)
1 1/2 cups warm water (about 110 F)
4 tablespoons unsalted butter, melted

10 cups water
2/3 cup baking soda
8 hot dogs, halved
1 large egg yolk beaten with 1 tablespoon water (for egg wash)
pretzel salt or coarse salt

 Directions:
Add the flour, sugar, salt, yeast, water, and butter to the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes into a rough ball. Knead on low speed for about 5 minutes, or until the dough is smooth and elastic (it should pull away from the sides of the bowl). Transfer the dough to a large bowl that's been sprayed with nonstick cooking spray. Cover the bowl with plastic wrap and let the dough rise for about 50 minutes, or until the dough has doubled in size.

Preheat oven to 450 F. Line 2 baking sheets with parchment paper.

Combine the 10 cups of water and the baking soda in a large stockpot or roasting pan and bring to a boil.

Meanwhile, turn the dough out onto your work surface. Divide it into 16 equal pieces. Working with one piece at a time, roll the dough into approximately a 12-inch rope. Wrap the rope around one halved brat or hot dog - be sure to pinch the ends very well to seal (to reduce the likelihood that the dough unravels when you boil in the next step). Repeat with the remaining pieces of dough until you've wrapped all of the dogs.  Ok after making some of these I decided that if I pressed the dough out a bit then put the 1/2 brat in the middle and then pulled it up and wrapped it around it and pinched the ends it's worked really well and no fear of them unraveling. 

One at a time, boil the pretzel dogs in the baking soda/water mixture for 30 seconds, transferring them to a wire rack afterward using a slotted spoon or spider strainer. Repeat with all 16 pretzel dogs. Transfer the dogs to the parchment-lined baking sheets. Brush them with the egg wash and sprinkle with the pretzel salt.

Bake for about 15 minutes, or until the pretzels are golden brown. Transfer to a wire rack to cool for a few minutes before serving. Serve with mustard or your favorite dipping sauce.
Makes 16 pretzel dogs

These are wonderful and I will make the over and over.  Next time I will try them using hot dogs.  The family loved them too.
Thanks for taking time from your busy day to stop by.  Drop me a note and let me know what you think.  Have a great day and Remember to Find the Time To DO ALL the things YOU love.
Donna

Saturday, December 1, 2012

Cheddar Basil Whole Wheat Buns


I made these the other night for dinner.  My daughter likes to have most of her bread made with whole wheat (healthier you know!)  I didn't want to make the old usual plain ones so thought I'd add some cheddar and basil  Great combination in all sorts of foods.  These are light with a slight crust.  They are worth the time to make.  You and your family will love them.  So please give them a try.

printable
Ingredients:
2 Pkgs rapid rise or instant yeast
1 3/4 cup warm water 115-125
2 TBL sugar
2 1/2 tsp salt
2 1/2 cups AP flour
2 1/2 cups whole what flour
1 cup shredded cheddar cheese
2 TBL basil (fresh or dried) if fresh finely chopped
2 TBL vegetable oil
In the large bowl of mixer, place yeast, sugar, salt and two cups of flour. (I used 1 cup AP flour 1 cup bread flour) Mix to blend and add the 130 degree F water and oil. Mix on medium speed with regular beater for 3 minutes.  Add cheese and basil, insert dough hook and beat for another 6:30 minutes, adding flour as needed to keep dough from being sticky.
Place dough on a floured board, cover with a cloth, and let rest for 10 minutes. Punch down dough and form into rolls.  With a sharp serrated knife cut a slit on the top of each roll.  Place rolls  on a greased pan or parchment lined, cover and let rise in a warm place for 30-45 minutes.
Preheat oven to 375 degrees F.
Before placing rolls in oven, brush tops with egg whites  Place loaves in oven, with a spray mister mist oven and bake for approximately 25 minutes. Remove to a wire rack to cool.  Enjoy

Thanks for stopping by, have a great week and Remember to Find the Time to Do All the Things YOU Love.
Donna

Sunday, November 25, 2012

German Chocolate cake with Coconut Pecan frosting


I made this cake back in September for my daughter.  Every year on birthdays we celebrate either by going out to eat or cooking favorite meals.  Usually my daughter wants me to make her Corned Beef and Cabbage and some sort of cake.  Well this year this is what she wanted.  I had never made one before but I must say it came out really good.  So if you like German Chocolate Cake you must give this a try.  I found it here  I made the little happy birthday sign on my Eclips cutting machine.
Ingredients

 Cake

1 (4 ounce) packages sweet dark chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 cup buttermilk

 Frosting

1 (12 ounce) cans evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla extract
1 (7 ounce) packages shredded coconut ( about 2-2/3 cups)
1 1/2 cups chopped pecans
1 teaspoon vanilla extract

Directions

Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper.
Melt the chocolate and water in bowl over simmering water. (I don't have a double boiler!).
Stir until chocolate is completely melted.
Sift flour, baking soda and salt; set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add egg yolks, 1 at a time, beating well after each addition.
Stir in chocolate and vanilla.
Add flour mixture alternately with buttermilk, beating well after each addition.
Beat egg whites with electric mixer on high speed until stiff peaks form.
Fold into your batter.
Pour evenly into prepared pans.
Bake at 350°F for 30 minutes (or until toothpick inserted in centers comes out clean).
Immediately run spatula between cakes and sides of pans.
Cool 15 minutes; remove from pans.
Remove wax paper and cool completely on wire racks.
For the frosting:.
Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
Remove from heat.
Stir in coconut and pecans.
Cool to room temperature and of spreading consistency.
Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.

Thanks for taking time from your day to stop by.  Have a great day and Remember to Find the Time to Do all the Things YOU love.
Donna

Wednesday, November 21, 2012

Cornbread Stuffed Pork Roast

Wow is this YUMMY,  Not a difficult recipe and a great twist on the usual Pork Roast (boneless).  I always buy the boneless pork roast when they are on sale and right now I have so many in the freezer I need to start cooking them.  The other day I used part of one for making pork fried rice and also pork spring rolls.  You could also cut them into boneless chops.  This is a very inexpensive way to get those great boneless chops but much cheaper.  Ok on to the recipe.

Stuffing:
1 small package of corn bread stuffing mix
1 medium carrot, shredded
1 stalk celery, chopped
1/2 medium onion, diced
1 clove garlic, minced
2 TBL butter
1 egg
1/2 can of chicken broth (or water)
1-2 TBL fresh chopped sage
1 1/2 tsp thyme
salt and pepper

3-5 lb boneless pork roast


Directions:  Preheat oven 350
In a large skillet, melt the butter, add the onion let cook for about 1 minute, add the garlic stir a couple of time, add the celery cook a minute or so.  Add the cornbread mix, carrots, egg, sage and thyme.  Salt and pepper.  Cook until mixture all comes together.  About 10 minutes.
Take roast and butterfly open, fill with stuffing and then roll back up and tie with butchers twine,  Salt and pepper outside.  Place in roasting pan and cook for about 1 1/2 hours.  Internal temperature should be 160 , let rest (covered) for 10 minutes before carving so juices can redistribute meat.  Slice and enjoy.

Thanks for stopping by,  hope you try this it's worth the work.  Have a great day and Remember to Find the Time to Do all the Things YOU Love.
Donna

Saturday, November 17, 2012

Texas Roadhouse Biscuits



I saw these on Pinterest and thought I would try them.   I have been looking for some new roll type recipes to try and wanted to make some new ones for this Thanksgiving and Christmas.  I've heard people say these are really good.  We have a Texas Roadhouse in Topeka but don't think I've had their rolls.  These are good but think there are others out there that are better.  So the search goes on.  I do have many roll recipes already but want to find one that will be my go to, one that has lost of flavor, a good fluffy inside and just down right delicious.
This recipe also called for putting a cinnamon butter on when the come out of the oven.  Didn't do that because I didn't want a dessert flavor to my rolls.  You can try it if you like,  to each their own as they say.  I will say these were not much work, and looked really great from the oven.  I did brush them with plain unsalted butter when they were done.  Also I halved the recipe because I didn't need 30 rolls.
Printable
Bake 350 for 15-20 minutes makes about 30 rolls
Ingredients:
4 tsp active dry yeast
1/2 cup warm water
2 cups milk, scalded and cooled to lukewarm
3 tbsp melted butter, slightly cooled
1/2 cup sugar
7 - 8 cups purpose flour
2 whole eggs
2 tsp salt
1 stick butter, softened
1/4 cup powdered sugar
1/4 cup honey
 1 tsp cinnamon
This is a close up of one of the rolls.  They look really good.


Instructions:
Dissolve yeast in warm water with a teaspoon of sugar. In the bowl of your mixer add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.
Add enough flour to form a soft dough. Add additional flour as needed and using the dough hook of your mixer, mix for about 4 or 5 minutes. Place the dough in an oiled bowl and cover and let rise in a warm place until double in bulk.
Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees for 15 to 20 minutes or until golden brown. Baste immediately with butter.
To make the Cinnamon Honey Butter, whisk all ingredients together.

Ok, here is my honest opinion about these.  They were good but I was not wowed by them.  I've had others that taste much better. My friend told me she liked them the next day with jelly.  I probably won't make these again, so the search goes on.

Thanks for taking time to stop by, have a great day and Remember to Find the Time to Do All the Things YOU Love.
Donna

Wednesday, November 14, 2012

Hamburger Steak



I have been making this recipe for years.  It's such a quick easy meal with tons of flavor.  In times like these when prices at the grocery store just keep soaring you have to try and make things that don't require taking a loan from the bank.  I can only imagine how difficult it can be for those families out there that have to feed a family of 4 or more.  I must confess for this recipe I do use a package gravy mix, which I buy at Aldi's.  (it really is good).  The reason for that is to be honest I have not tried making my own gravy with this recipe because lean ground beef doesn't give off alot of juices nor flavor.  I will try it some day..*maybe*

Ingredients:
2-3 lbs of ground beef
1 large onion (1/2 minced 1/2 thinly sliced)
2 tsp. thyme
1 clove garlic, finely minced
salt and pepper
1 - 2 package brown gravy mix
water
olive oil for sauteing onions


Directions:
In a skillet heat oil, add onion cook for a minute or so, add garlic and continue cooking until translucent.  Remove from pan and mix into your ground beef.  Salt and pepper meat, add thyme and continue to mix.  Form oblong patties.  In same skillet cook meat on medium.  When almost done add 1 cup of water to meat and let come to boil, turn down heat and add the gravy mix, stir.  Add the sliced onions and cook for about 10 minutes.  Taste, add salt and pepper if needed and some more thyme.  Serve with mashed potatoes and a veggie.  Enjoy
The roll you see if the picture is a recipe for Texas Roadhouse Rolls.  The recipe for those will follow soon.

Thanks for stopping by, have a wonderful rest of the week and Remember to Find the Time to DO ALL the things YOU Love.
Donna




Sunday, November 11, 2012

Orange Toffee Muffins


I had some oranges that needed to be used so thought I'd throw a muffin together.  I took a couple of recipes and combined them.  These are really tasty and moist, with just the right amount of crunch.   I made these the night AJ made his Quesadillas.  He's learning to cook and 2 times a month I help him with a recipe.  I will post some pictures of him making his dinner.  It's so good that kids learn to cook.  When they make things and really like them and people tell them how good it is they have the desire to cook and be creative. PS AJ just loved these, well actually we all did.

Ingredients:
1-1/2 cups unbleached all-purpose flour
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk + 2 TBL
1 whole orange pureed (peel and all)
1/2 cup sour cream
3 tablespoons butter, melted
1 egg, beaten
2 teaspoons vanilla extract
1 regular size hersey milk chocolate bar (broken into pieces)
 1/2 bag of toffee chips or you could use candy bars(1.4 ounces each) chocolate-covered toffee bars (such as Skor or Heath bars), divided

Preheat oven to 400 F.  Line muffin tin cups with muffin/ cupcake papers.  Makes 6 large muffins for 12 regular size.

Mix flour, brown sugar, baking powder, baking soda, and salt in large bowl.  In a smaller bowl, mix milk, sour cream, melted butter, egg,  pureed orange and vanilla extract.  Stir liquid ingredients into dry mixture, just until moistened.  Fold in most of the  toffee bits and hersey chocolates (reserve about 2 - 3 TBL of bits).  Spoon batter into muffin liners.    Sprinkle remaining toffee bits over each unbaked muffin.



Hope you try these, it is a really simple,  quick recipe.   Thanks for taking time to stop by.  Have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.
Donna

Saturday, November 10, 2012

Christmas Cards

I've been working on Christmas cards for what seems like forever.  I make my sister in law all her cards and Christmas cards.  This year I made her 46 and also made my daughter 28.  And of course some for me.  :)  I am currently working on some ideas for next year.  This card above is very popular now but it will be one I will use for next year.  I'm trying to get some ideas so I don't feel so bogged down next year.

this is the inside of that card

Here is another that I did using aluminum foil.  A technique my good friend Barb showed me.  You spray your card stock with Krylon super grip spray then cover it with chap aluminum foil and brayer it.  Then run it though your cuttle bug with an embossing foil.  I used some alcohol ink on the foil before I ran it through the machine.  Cool effect, don't ya think.  This way so so much cheaper than buying the foil paper.   Another super saver would be to use the insert pages that come in you scrapbook pages, you don't need them in there anyway.  The scroll I made on my eclips machine.  Just love that new toy.

This last card I cased from a card I saw on pinterest.  I used some of my old TAC stamps which I haven't used in years.  I thought this one came out really cute and will be one I will use next year along with the ones above.

You can't really tell but the base of the card is on white.  The snow flakes are the pieces left from my snowflake tonic punch.  They are just the right size for projects like this. 

Thanks for stopping by, have a great weekend and Remember to Find the Time to Do ALL the things YOU love.
Donna


Thursday, November 8, 2012

Chocolate Chunk Chewy Cookie

 These cookies are soooooooooooooo good.  I made these for my grandson, he loves chocolate chip type cookies.  These could be a great addition to your cookie recipe stash.  They are simple to make and the dough freezes well too.

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup real butter, at room temperature
1/2 cup shortening
1 1/2 cups firmly packed brown sugar
2 teaspoons vanilla
2 large eggs
1 (12 ounce) packages semi-sweet chocolate chips or you can use large hersey bars chopped in large pieces
1 cup chopped nuts (optional)

Directions
Mix flour, baking soda, and salt in a small bowl.
In a separate bowl, beat butter and shortening until creamy.
Add sugar and vanilla and beat with a mixer on medium speed until well blended.
Beat in eggs, one at a time, mixing well.
Add flour mixture, and beat slowly to incorporate, then beat to blend well.
Stir in chocolate chips and nuts.
Refrigerate for about 1 hour.
Drop batter in 2-tablespoon portions ( or use a small ice cream scoop) about 2 inches apart on baking sheets.
Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.
If using 2 pans in 1 oven, switch positions at half-time.
Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
Serve warm or cool.
For freezing, scoop the dough onto a cookie sheet lined with wax paper.  Place in freezer until frozen.  Remove from cookie sheet and place in large plastic bag, write the temp time and cookie time on outside of bag, along with the date you put them in the freezer.  You can take them out and cook a dozen at a time.  Great way to have cookies on hand.

 Thanks for taking time from you busy day to stop by.  Have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.
Donna

Sunday, November 4, 2012

NY Style Crumb Cake

This coffee cake is very similar to one you would get in NY.  So yummy, moist and delicious.  A must try.

I found this here
Printable
For the Cake:
1 ¼ cups Flour
½ cup Sugar
¼ tsp Salt
¼ tsp Baking Soda
1  1/2 tbsp Unsalted Butter, softened but still cool
1/2 cup Unsweetened Apple Sauce
1  tsp Vanilla
13 cup Almond Milk
1 large Egg
For the Crumb Topping:
13 cup Sugar
13 cup packed Dark Brown Sugar
¼ teaspoon Salt
¾ teaspoon Cinnamon
1  1/2 tbsp unsalted butter, melted and cooled slightly
1/2 cup unsweetened Apple Sauce
1 ¾ cups Flour
1 tbsp Powdered Sugar
Preheat oven to 325°F. Line an 8″ square baking pan with parchment paper.
Start with the crumbs: In a bowl, combine sugar, brown sugar, salt and cinnamon, mixing well with your fingers until there are no lumps. Add melted butter and apple sauce and stir until smooth. Stir in flour until fully combined. Set aside at room temperature, covered with plastic wrap, 10-15 minutes.
Now for the cake: In a standing mixer or large bowl, combine flour, sugar, salt and baking soda. With the mixer running on medium-low, add the butter and apple sauce 1 tablespoon at a time, waiting until each tbsp is incorporated before adding the next. Continue mixing until it has a uniform sandy texture. Add the vanilla, almond milk and egg. Run mixer on medium-high until batter is smooth and thick, about 1-2 minutes. The batter will be very thick, almost like frosting. Spread the batter into the prepared baking pan.
Break the crumb mixture into pieces the size of large peas or small pebbles. Spread crumbs around the outer edge of the pan first, then evenly fill in the center.
Place pan in oven for 40-50 minutes, or until a toothpick inserted in the center of the pan comes out clean. Cool cake in pan 30 minutes. Dust top with powdered sugar, then remove cake from pan using parchment sling. Cut into 16  2″ squares.

Thanks for stopping by.  Have a wonderful day and Remember to Find the Time to Do ALL the things YOU Love.
Donna

Thursday, November 1, 2012

Raspberry-swirl sweet rolls



I made these the other night for our dinner dessert.  The pork dish I made I will post soon.  Hope you try these, they would be wonderful in the morning I'm sure.  Sweets like these are just down right good anytime.  Don't ya think??  :)
Raspberry-swirl sweet rolls
Adapted from Food and Wine

Printable:
Dough:
1 cup  lukewarm whole milk
2/3 cup  granulated sugar
1 ½ tablespoons active dry yeast
½ cup  unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
¼ teaspoon salt
4 ¼ cups  all-purpose flour, plus more for dusting

Filling:
One 10-ounce package  (Individually Quick Frozen) raspberries, not thawed
¼ cup + 2 tablespoons  granulated sugar
1 teaspoon cornstarch

Icing:
¾ cup  confectioners' sugar, sifted
6 oz cream cheese, soft

1 ½ - 2 tablespoons milk
2 TBL raspberries

Dough: pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, lemon zest and salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes, then continue beating until the dough is soft and supple, about 10 minutes longer.
Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
Line the bottom of a 13x9in baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10x24in rectangle.
In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24in long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
Preheat the oven to 425°F. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

 Above not iced yet!
In a small bowl, whisk the confectioners' sugar, cream cheese and milk until the glaze is thick and spreadable.  I used my electric mixer.
Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop icinge over each roll and spread with an offset spatula. Serve warm or at room temperature.  YUM YUM YUM

If rolls seem to be getting dark to soon turn temperature down a bit.
Makes  approximately 16

These are really delicious.  So many options by just changing the fruit.
May try blueberry next.  Sounds good huh?

Thanks for stopping by, have a great day and Remember to Find the Time to Do all the things YOU love.
Donna

Monday, October 29, 2012

Ranch Chicken Fingers


In August when I was visiting my son and family I made this for dinner one night.  I tried to help with the cooking while I was there.  We forget how busy life can be when trying to work and raise children.  I give my children a lot of credit for all they do.  Times sure have changed from my day of raising the kids.  Many of the young couples of today really work as a team sharing the responsibilities and chores.  Ok enough rambling..back to chicken.  My grandchildren requested I make this for dinner.  I tried something new and it sure gave lots of flavor to and old favorite.  These are easy and oh so yummy.


Ingredients:
3-4 boneless skinless chicken breast (you could use breast tenders)
2 eggs
1/4 cup ranch dressing (homemade or store bought)
1/2 - 1 cup AP flour
2-3  heaping TBL cornstarch
salt and pepper
oil for frying
wax paper


Directions:
Cut chicken into strips the size you want.  Salt and pepper.  In a bowl whisk the eggs and ranch dressing.  Now for the no extra dishes part.  I put my flour on wax paper and also have a piece of wax paper to set them on to rest before frying.  Mix the flour and cornstarch and spread out on wax paper.   Dip the chicken pieces into the flour, then egg and then back into the flour, set aside (you have to let them rest so they get kind of gooey)  Just before frying you will dust a tiny bit of flour on them and then into the oil.  Cook until golden brown.  Another tip, do not try to turn them until they are starting to brown around the edges.  The flour will stick to the pan if they are not ready to be moved, resulting in the breading coming off. 
Remove and drain on paper towel,  sprinkle with a little salt. Serve with a ranch dip or drizzle with honey.  Enjoy!!
Thanks for taking time your busy day to stop by.  Have a wonderful day and Remember to Find the time to do ALL the things YOU love.
Donna


Friday, October 26, 2012

Pear Apple Coffee Cake

My oldest grandson Josh was home on leave and one night he requested German food.  My daughter asked if I would make the dessert so this is what I made.

Filling:
2 granny smith apples (sliced)
2 Bartlett pears (sliced)
2 TBL butter
2-3 tsp. cinnamon
1/4 tsp fresh ground nutmeg
pinch of salt
1 tsp. lemon juice
1/4 cup of sugar

Dough
1 1/4 cup of AP flour
1/4 tsp slat
3/4 TBL yeast
2 1/4 TBL butter, melted
½ egg (whisk....use other 1/2 to
3 oz hot tap water

Directions:
In a skillet cook the apples with the other ingredients, side aside to cool.

Dough:
Whisk together the first 3 ingredients
In another bowl whisk the next 3 ingredients, add to the flour mixture and knead for 3 minutes.   (dough will be sticky and soft)  Cover and let rest for 20 minutes.

On floured surface, roll out dough to a 13x15 triangle.  Transfer to a parchment lined cookie sheet , cut strips along each side, leave a good space in the middle for your filling.  Pile on filling  (I also added 1/4 cup of fine chopped walnuts on top of the filling, you can also add raisins or dried  cranberries ) and then fold up end and then do a criss cross til you reach the other end, before folding the last strips fold up end then do the criss cross.
Cover with plastic wrap and put in refrigerator for 2 hours.
Preheat oven to 375°
Make Strudel for top

Ingredients:
1 1/2 TBL butter
3 TBL AP flour
1/8 cup powdered sugar
1/8 tsp cinnamon
1/4 cup slivered almonds or fine chopped almonds
Combine dry ingredients then cut in butter to make coarse crumbs.
Brush cake with rhe remaining ½ of egg, then top with strusel.  Bake at 375 for 15 minutes, then turn down oven to 350° and bake for an additional 15 minutes.
Top with vanilla glaze
Glaze:
1/8 cup powdered sugar
dash of vanilla
1-2 tsp water
Mix to make glaze
in small bowl put sugar and dash of vanilla, add small amount of water at first, stir, add more is needed.  You need to get it to the consistency of a slight running mixture.  Drizzle over top.

 Thanks for stopping by, have a GREAT day and Remember to Find the Time to Do ALL the things YOU love.
Donna

Monday, October 22, 2012

Homemade Cannelloni



This is what we had at the family dinner.  YUM!  They are filled with meat and cheese.  One is braised beef (above) the other had braised pork.  The meat cooked this way just falls apart.  I have never made them this way,  I always just made them filled with cheese.  The pasta is homemade also, I used my normal recipe which I have listed below.
Printable

Pasta Dough:
2 cups AP flour
2 eggs
1/4 cup of vegetable oil
3 TBL water

In a food processor pulse the flour a couple of times to put air into it.  Put the eggs, water in a measuring glass and whisk until incorporated, with processor running, slowly add this mixture through the feed tube, run until dough forms a ball and comes away from the sides.  Remove, knead a couple of times then wrap in plastic and let rest for 1 hour.

Cheese/Meat Filling:
12 oz. ricotta cheese
1/3 cup grated Parmesan cheese
1/3 cup mozzarella cheese, grated
1 egg
2-3 TBL fresh parsley chopped
1-2 TBL fresh basil, chopped
2 cups shredded meat (either pork or beef)
5-6 slices provolone cheese
salt and pepper to taste
Mix all ingredients and set aside

Roll you pasta out or put through pasta making machine and make lasagna sheets then cut them into 6 inch pieces. Bring a large pot of salted water to a boil,  Cook for about 4 minutes, until they float to the top.  Fresh pasta does not take as long a boxed pasta so be careful not to over cook.  Drain and put in an ice cube and water bath to stop the cooking.

In a 9x13 pan put a small amount of sauce on the bottom.  Fill your cut, cooked pasta pieces with cheese meat mixture, placing the mixture at one end and then roll up and place seam side down.  Cover with sauce and put some mozzarella and provolone cheese on top.  Bake for about 25 minutes until, hot and bubbly and cheese has melted.  Just as you serve grate some fresh Parmesan cheese on top. This is a hearty dish and all you need to serve with it is some nice home made Italian bread and a salad.
Thanks for stopping by, have a wonderful day and Remember to Find the Time to do All the things You Love.
Donna

Thursday, October 18, 2012

Cloned Entenmanns Cheese Filled Crumb Coffee Cake


 Being from NY there are certain things you just crave at times, this is one of those things.  You can find this here in KS but not on a regular basis.  Not to mention the cost, you would think there were flakes of gold in the recipe.  Since I've retired I really enjoying cooking and baking.  I was searching for a cheese type coffee cake when I found this.  



WOW I was so happy, almost did a happy dance.  I will say this is so close to the store one, but it still needs more cheese in the middle.  So will work on that. 
Adapted from here
 printable

Homemade Entenmann’s Cheese Filled Crumb Coffee Cake: (makes 2 but I think it would also make 3 good size ones.  you could do different fruits)
 dough:
4-4 1/2 cups flour
3/4 cup milk
6 Tbsp butter
1/4 cup warm water
1 1/2 tsp yeast
2 large eggs, beaten
1/2 Tbsp salt
1/4 cup sugar
Combine the milk and butter in a microwave safe bowl and heat until butter is melted.  In a large mixing bowl, combine the milk mixture with the sugar and salt and let cool.  In a small bowl, combine the water and yeast and let foam. When the milk mixture is cooled a bit, add the eggs and yeast (the point of the cooling is to not kill the yeast, so don’t let it get cold).  With a dough hook, mix in the flour.  (If using a wooden spoon and elbow grease, mix in the flour and then knead on a floured surface until dough is smooth and soft – about 5-10 minutes).  Cover and let rise until double in bulk; about 1-1 1/2 hours.  After rising, punch down and divide in half.  Roll out on a large jelly roll pan to fit the length of the pan and almost the width.  Spread the filling down the middle of each cake and either fold over the outer halves but leave a space down the center over the filling. Sprinkle the streusel equally on top of the two coffee cakes.  Cover and let rise another 20 minutes and preheat your oven  to 375 degrees.  Bake for 25-30 minutes or until golden brown.  When cooled, dust with powdered sugar.  I baked one of these and put the other in the freezer with cooking it.  I wrapped it in parchment paper then aluminum foil. 
the filling:
1 8 ounce brick cream cheese
1/2 cup sugar
1 egg
1/2 tsp vanilla
1/2 tsp lemon juice
1/3 cup flour
Mix all ingredients until smooth.
the streusel:
3/4 cup flour
1/3 cup sugar
4 Tbsp butter
1/2 tsp cinnamon
In a bowl, mix the streusel ingredients with a pastry blender or fork until crumbly.
Sure hope you try this, you won't be disappointed.  Thanks for stopping by and have a wonderful week.  Always remember to Find the Time to Do All the Things YOU love.
Donna

Sunday, October 14, 2012

Ricotta Cookies



These cookies are from Lidia's site, we had a family dinner and these were 1 of the desserts.  My daughter made Tarimasu which I will post later.  As you can guess we had Italian.  I made home made Cannelloni with meat and cheese filling.  Two trays were with beef and two were made with Pork 
I must say these cookies are really good, light and so tasty.  I will make them again and again.  Oh yes one other thing they go together very quickly.  A big plus.
Printable
Ingredients:

2¼ cups all-purpose flour
1 teaspoon baking powder
Pinch kosher salt
1 cup granulated sugar
½ cup (1 stick) unsalted butter, at room temperature
2 large eggs
8 ounces fresh ricotta, drained
½ teaspoon vanilla extract

For the glaze
2 teaspoons lemon zest, plus** 1/4 cup lemon juice
**2 cups confectioners' sugar, sifted
Directions
Preheat oven to 325 degrees F. Sift together flour, baking powder, and salt into a bowl, and set aside.
**those  two starred items I used less than a 1/4 cup of juice and 1 1/2 cups of sugar, it made more than enough
Directions:
Line two baking sheets with parchment paper.

Cream the sugar and butter in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Reduce the speed to medium, and crack in the eggs one at a time, beating well between additions. Plop in the ricotta, vanilla, and lemon zest, and beat to combine. Add the flour mix, and beat on low until just combined, but do no over mix.

Drop the dough in heaping tablespoons onto the baking sheets. Place in oven, and bake, rotating pans halfway through the baking time, until the cookies are puffed, golden, and cooked all the way through, about 20 to 22 minutes. Remove from oven, and cool on wire racks.

When the cookies are completely cool, make the glaze. In a bowl, whisk together the confectioner’s sugar and lemon juice to make a smooth glaze. Adjust the consistency with a little water or more confectioners’ sugar to make the glaze thick enough to stick to the cookies when dipped. Hold each cookie with two fingers, then dip the top of the cookies in the glaze and let dry on racks until all are done. Let dry for 2 hours before storing.
 Thanks for stopping by.  Have a great day and Remember to Find the Time to DO all the Things YOU love.
Donna
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