Tuesday, July 30, 2013

SWEET HAWAIIAN CROCK-POT CHICKEN

SWEET HAWAIIAN CROCK-POT CHICKEN
oh what a treat, super sweet what a treat, easy can't be this good

2lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook in Crock-pot 6-8 hours...that's it! Done!

Sausage Stuffed Jalapenos!

Sausage Stuffed Jalapenos!

Only 4 ingredients, LOW CARB, and delicious!!! You can spice them up depending on the sausage you use



Ingredients:
1 lb ground sausage (HOT if ya like! )
22 jalapenos
1- 8 oz block cream cheese, softened
1 cup grated Parmesan cheese

Directions:
Preheat over 425. Cook sausage until browned. Set aside. Mix cream cheese with Parmesan cheese. Add cooked sausage

and mix well. Rinse jalapenos. Cut each jalapeno lengthwise and remove seeds. Stuff jalapenos with sausage mixture.

Cook for 20 minutes until tops are golden brown (cook on a large baking pan).

Monday, July 29, 2013

My Blog Cookbook of Slow Cooker Breads

 My Blog Cookbook of Slow Cooker Breads






I do have a bread machine don't get me wrong I like it but the loaves are rather small so one day I was thinking I need to find a new way of making bread. My crock pot really sits around gathering dust and so I discovered doing my research and trail and error that One of the biggest secrets of the crock pot is that it can be used for baking. It uses a moist heat to cook the bread or rolls, giving it them a soft texture that you'll love. You can make everything from banana nut bread to cinnamon rolls. And you can even bake bread from frozen dough.



Below you will find several recipes I have researched online and combined here for a crock pot blog.

~***~
Slow-Cooker Bread
I made a half batch, enough for 2 small loaves1 1/2 cups lukewarm water

1/2 Tb yeast
1/2-3/4 Tb kosher salt
3 1/4 cups flour
Stir water, yeast, and salt together in a large bowl, or container with a lid. Dump in the flour and mix together into a wet, shaggy dough. Let rise, covered but not sealed (the yeasty air needs to escape) for 2 hours at room temperature. You can use the dough right after the 2 hours rising time, but I suggest putting the dough in the fridge for an hour first. My loaf rose better, and stayed nice and round when I used cold dough. You can keep this dough in the fridge for 2 weeks; use it anytime, and it will develop a bit of a sourdough flavor. Their original recipe makes enough dough for 4 loaves.

When you're ready to bake, turn your slow-cooker on to high (Mine worked better when it was preheated)

Sprinkle some flour over the top of the dough, and pull out about a 1 lb chunk (if you made a half batch, like me, it will just be half of the dough) Return the rest to the fridge.

Form a ball by tucking the sides in and under a few times, stretching the top surface of the dough ball. (They have a video of this technique here, it's important!)


Place dough ball on a sheet of parchment paper and lower into the slow-cooker. Cover and cook for 1 hour. (Some people have reported it taking up to 2 hours) It will be pale when it is done, and the outside will be slightly stiff, not hard and crusty. If you want to darken/crisp up the crust, put the loaf on a baking sheet or stone and put in the oven under the broiler for 5-10 minutes. Let cool completely, and slice!

***
Honey Wheat Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes: 12

ingredients
2 cups dry milk, warm, reconstituted
2 tablespoons vegetable oil
1/4 cup honey
3/4 teaspoon salt
1 package active dry yeast
3 cups whole wheat flour
3/4 cup all-purpose flour


directions
Preheat Crock pot (3 1/2 or 5 quart) on high 30 minutes.
Combine warm, not hot, milk, oil, honey, salt, yeast and half the flour. With electric mixer beat well for about 2 minutes. Add remaining flour; mix well.

Place dough in well greased Bread and Cake pan; cover. Let stand for 5 minutes. Place pan in crock pot. Cover and bake on high setting for 2 to 3 hours.

Remove pan and uncover. Let stand five minutes. Unmold and serve warm.

NOTE: Fresh milk may be used if scalded.
***
Honey Whole Grain Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes: 8
ingredients
3 cups whole wheat flour, divided
2 cups warm (not hot) whole milk
3/4 cup all-purpose flour, divided (more as needed)
1/4 cup honey
2 tablespoons vegetable oil
1 package (.25 ounce size) active dry yeast
3/4 teaspoon salt

directions
Spray 1-quart casserole, souffle dish or other high-sided baking pan that fits into slow cooker with nonstick cooking spray.

Combine 1-1/2 cups whole wheat flour, milk, 1/2 cup all-purpose flour, honey, oil, yeast and salt in large bowl. Beat with electric mixer at medium speed 2 minutes.

Add remaining 1-1/2 cups whole wheat flour and 1/4 cup to 1/2 cup all-purpose flour until dough is no longer sticky. (If mixer has difficulty mixing dough, mix in remaining flours with wooden spoon.) Transfer to prepared dish.

Make foil handles out of long pieces of twisted aluminum foil and place crossing bottom of crock pot (so handles extend out over the edges). Place dish in slow cooker on top of foil. Cover; cook on HIGH 3 hours or until edges are browned.

Use foil handles to lift dish from slow cooker. Let stand 5 minutes. Unmold on wire rack to cool
***
Frozen Bread Dough in the Crockpot

recipe is ready in over 5 hrs ready in: over 5 hrs
serves/makes: 6
ingredients
1 loaf frozen bread dough, unthawed

directions
The easiest way to make bread!

Take a frozen bread dough loaf and grease it well. Place in greased coffee can or loaf pan (if you have a large crockpot). Cover; heat on low for 2-3 hours. Bread will thaw and start to rise. Turn heat to high when bread has risen enough. Cook on high for 2-3 hours or until done.
***
Lemon Rosemary Bread

recipe is ready in over 5 hrs ready in: over 5 hrs
serves/makes: 1 loaf
ingredients
3 cups all-purpose flour (or a mix of half all-purpose flour and half white whole wheat flour)
1/4 teaspoon active dry yeast
1 3/4 teaspoon salt
2 teaspoons chopped fresh rosemary
2 teaspoons chopped lemon zest
1 3/4 cup water

directions
In a large bowl, combine the flour, yeast, salt, rosemary and zest.

Add water and stir until blended; the dough will be shaggy and very sticky.

Cover the bowl with plastic wrap. Let the dough rest at warm room temperature (about 70°F) until the surface is dotted with bubbles, 12 to 18 hours.

Line a slow cooker with two pieces of foil so that they overlap and grease well with butter or cooking spray. Pour in bread dough.
Put the loaf pan in the crock pot.

Cover, and cook on high 4-6 hours until bread becomes brown.
Remove from the crock pot using foil to lift bread, or remove from loaf pan, and cool on a wire rack. It will not develop the deep brown that oven baked bread does, but it will still be done when the bottom of the loaf pan makes

a hollow sound when thumped with your finger.
***
Easy Caramel Rolls

recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 20
ingredients
2 packages (8 ounce size) refrigerated biscuit dough
1/4 cup melted butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
directions
Mix sugar and cinnamon together in a small bowl. Dip individual biscuits into the melted butter and then into cinnamon and sugar mixture.

Place each covered biscuit in greased 3 1/2 to 5-quart slow cooker. Cook on high for 2 1/2 to 3 hours, or until rolls or done.

You can check rolls in the center after 2 hours for doneness.
***
Boston Brown Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes: 8

ingredients
1 cup corn meal
1 cup rye flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup whole wheat flour
3/4 cup molasses
2 cups sour milk or buttermilk
1 cup raisins

directions
Combine corn meal, rye flour, soda and salt. Add wheat flour.

In a separate bowl, stir molasses into sour milk or buttermilk and add to dry ingredients, a little at a time. Stir just enough to blend and add raisins.

Spoon into two one pound coffee cans and cover with foil. Tie. Place cans on metal rack in bottom of slow cooker and pour 2 cups of hot water around cans.

Cover pot and cook on high for 2 1/2 to 3 hours. Remove cans from pot and let stand 5 to 10 minutes. Turn bread out on cooling rack.
***
Zucchini Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 16

ingredients
2 eggs
2/3 cup vegetable oil
1 1/3 cup zucchini, peeled and grated
2 teaspoons vanilla extract
2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped nuts

directions
In a mixer bowl, beat the eggs until light. Mix in the oil, sugar, zucchini and vanilla. Stir in dry ingredients and nuts.
Pour into a greased and floured 2 pound coffee can. Cover with paper towels. Place in crock pot; cover and cook on high for 3-4 hours.
***
Corn Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 1 loaf

ingredients
1 1/4 cup flour
3/4 cup yellow cornmeal
1/4 cup sugar
4 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten
1 cup milk
1/3 cup melted butter

directions
Combine the flour, cornmeal, sugar, baking powder, and salt in a bowl. Add the egg, milk and melted butter. Stir

until just moistened. Place batter in a 2 quart greased can. Place can on rack or trivet in bottom of crockpot.

Cover; cook on high for 2-3 hours.
***
Banana Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes: 6

ingredients
1 3/4 cup all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
2/3 cup granulated sugar
2 eggs, well beaten
2 tablespoons dark corn syrup
1 1/2 cup ripe bananas, well mashed
1/2 cup walnut meats (optional)

directions
Sift the flour, baking powder, baking soda, and salt together. With the electric beater on low, fluff the shortening until soft and creamy in a small bowl. Or beat by hand until fluffy.

Add the sugar gradually. Beat in the eggs and dark corn syrup in a slow stream. With a fork, beat into the shortening a third of the bananas, half the flour, another third of the bananas, the remaining flour, and the last of the bananas. Fold in the walnut meats.

Turn into a greased and floured 1 1/2-quart mold and cover with a loosely fitting plate.

Place the mold on a rack or a trivet in the cooker. Cover the cooker, but prop the lid open a fraction to let excess steam escape. Cook on High for 2 to 3 hours, or until the bread is done.

Cool on a rack for 10 minutes, then turn the bread out of the mold. Dust over with brown sugar and serve warm.
***

Honey Wheat Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes: 1 loaf

ingredients
2 cups warm reconstituted dry milk (or skim milk)
2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons molasses
3/4 teaspoon salt
1 package active dry yeast
3 cups whole wheat flour
3/4 cup bran
1/4 cup wheat germ

directions
Preheat crock pot on high setting for 30 minutes. Combine warm (not hot) milk, oil, honey, molasses, salt, yeast and half the flour. With electric mixer, beat well for about 2 minutes. Add remaining flour; mix well. Place dough in well-greased baking pan; cover. Let stand 5 minutes. Place in crock pot, cover and bake on high setting 3 hours
***
Pumpkin Nut Bread
recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 8

ingredients
1 1/2 cup all-purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1 cup canned pumpkin (not pie filling)
1 cup sugar
1/2 cup buttermilk
1 egg
2 tablespoons margarine or butter, room temp
1 cup chopped pecans (can be left out)

directions
Place a metal rack or trivet in a slow cooker. Grease and flour a 5-6 cup mold.

In a large bowl, combine all ingredients except nuts and beat until well blended. Stir in nuts. Spoon into prepared

mold. Cover with foil.

Pour 2 cups hot water in cooker. Place covered mold on rack/trivet. Cover and cook on HIGH 3 1/2-4 hours. Turn out

on cooling rack. Serve warm or cool.
***
Very Legal Lemon Poppy Seed Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes: 8

ingredients
1 3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
12 tablespoons unsalted butter, at room temperature
1 1/4 cup granulated sugar
2 large eggs
1 cup sour cream
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest
1 teaspoon poppy seeds
parchment paper
non-stick cooking spray
***Topping***
3 tablespoons lemon juice
6 tablespoons granulated sugar
1 tablespoon confectioners' sugar
whipped cream

directions
Combine the flour, cornmeal, baking powder, baking soda, and salt in a bowl.

Beat butter and granulated sugar with mixer on medium-high until smooth. Add the eggs and beat until fluffy. Add

the sour cream, vanilla, lemon zest, and poppy seeds and beat to combine. Reduce speed to low and slowly add the
flour mixture.

Place 15-inch piece of parchment paper in the bowl of the crock pot, letting the excess come up the sides. Spray

the parchment paper with cooking spray. Pour the batter into the crock pot. Set the cooker to high and cook,

covered, until set and a skewer inserted in the center comes out clean, about 2 1/2 hours.

For Topping: Combine the lemon juice and the remaining granulated sugar in a bowl and drizzle evenly over the top

of the cake. Transfer the cake to a rack.

Let cool for at least 15 minutes. Dust with the confectioners' sugar and serve with the whipped cream
***
Banana Nut Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes: 8

ingredients
1/2 cup margarine
1 cup sugar
2 eggs
1 teaspoon soda
4 small ripe bananas
3 tablespoons water or milk
2 cups flour
1/2 cup chopped nuts

directions
Cream sugar and margarine; beat in eggs one at a time. Add water and mashed bananas. Thoroughly mix other

ingredients. Pour into greased & floured 2- pound coffee can or a crockpot bread insert, if you have one.

Cook about 3 hours on high, or until a cake tests done with a wooden pick. Let stand for 5 minutes before
unmolding.
***
Cheery Cherry Bread
recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 12

ingredients
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup sugar
6 ounces maraschino cherries -- with syrup
3/4 cup coarsely chopped pecans

directions
Drain cherries, reserving 1/3 cup syrup, and cut cherries in pieces (about 1/2 cup). Mix flour, baking powder and
salt. Beat eggs and sugar together until thick and piled softly. Alternately add dry ingredients and the 1/3 cup
cherry syrup to egg mixture, mixing until well-blended after each addition.
Mix in cherries and pecans. Turn into well greased and floured cooker bake pan or 2 pound coffee can. Cover bake
pan with lid or if using coffee can, cover with 6 layers paper towels. Set in crock pot.
Cover and cook on high 2 - 3 hours. Remove bake pan and cool 10 minutes before removing from pan.
***
Pumpkin Bread
recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 8

ingredients
1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 beaten eggs
1 cup canned pumpkin
1 1/2 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon soda
1 cup chopped walnuts

directions
Blend together the oil and sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together and then stir in nuts. Combine egg mixture with dry mixture.

Pour batter into greased and floured 2 lb coffee can. Place can in crock
pot. Cover top of can with 6-8 paper towels. Cover; cook on high for 2 1/2 - 3 hours.
***
Boston Brown Bread
recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 2 loaves

ingredients
1/2 cup whole wheat flour
1/4 cup white flour
1/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
1/4 cup molasses
2 tablespoons sugar
2 teaspoons cooking oil
3/4 cup buttermilk
2 tablespoons raisins

directions
Combine wheat flour, white flour, cornmeal, baking powder, baking soda, and salt. In a small bowl, combine the egg,
molasses, sugar, and oil. Combine the two mixtures along with the buttermilk. Stir well to combine. Stir in the 
raisins.
Place batter into two greased 16 ounce cans. Cover cans with foil. Place cans in crockpot. Cover pot; cook on high
for 3 hours. Let bread cool in cans on rack for 15 minutes.
***
Caramel Nut Rolls

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes: 12

ingredients
2 packages refrigerator biscuits
1/2 cup melted margarine
1 cup brown sugar
1/2 cup chopped nuts
cinnamon

directions
Turn crock pot to high while preparing recipe. Mix brown sugar and nuts. Open refrigerator biscuits and tear each

single biscuit in half. Dip each half in the melted butter, then brown sugar and nuts.



Place in well greased 2-pound coffee can. Continue adding biscuit halves in this manner until a layer is formed on

the bottom of the coffee can. Sprinkle the layer with cinnamon. Continue until all biscuit halves are assembled 
into the coffee can.

Place coffee can into crock pot. Cover top of can with 6-8 paper towels; then cover and cook on high 3 1/2 hours.

Set crock pot lid slightly ajar so that excess moisture may escape. Add no water. Do not peek until last hour. Let

cool one hour before unmolding.
***
Pumpkin Tea Bread
recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 8
ingredients
1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 beaten eggs
1 cup canned pumpkin
1 1/2 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon soda
1 cup chopped walnuts

directions
Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together. Add and then stir in


nuts. Pour batter into greased and floured 1 lb. 10 oz. coffee can. Place can in crock pot. Cover top of can with 6

-8 paper towels; place lid on top. Bake on high 2 1/2 - 3 1/2 hours. Do not open the lid during the first 2 hours.
***
Cornbread
recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes: 1 loaf

ingredients
1 cup yellow cornmeal
2 teaspoons baking powder
2 eggs
1 cup grated sharp cheese
17 ounces cream-style corn
2 tablespoons vegetable oil or butter
1 cup buttermilk

directions
Mix all ingredients well. Pour into greased and floured coffee can. Cover with paper toweling.

Place coffee can in crock pot. Cover and cook on high for 2 to 3 1/2 hours. Serve warm, directly from the pan.
***
Salsa Corn Bread
recipe is ready in 2-5 hrs ready in: 2-5 hrs
serves/makes:   10

ingredients
2 packages corn muffin mix
15 ounces creamed corn
2 eggs
1/2 cup sour cream
4 ounces chopped green chiles, undrained
2 tablespoons soft margarine
3 tablespoons chunky salsa


directions
In a medium bowl, combine creamed corn, eggs, sour cream, chiles, and margarine. Whisk together until well combined. Add corn muffin mix, stirring well to combine. Generously grease a 3 1/2-quart crockpot with margarine or butter. 

Pour batter into the crock pot. Spoon salsa over the top and cut into the batter. Cover and cook on HIGH for about 2 1/2 hours. Turn heat off and let cool with lid ajar, for about 15 minutes. Loosen sides with a knife and invert onto a large plate
***
Chocolate Zucchini Nut Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes:   8
ingredients
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon soda
1/3 cup baking cocoa
1 1/4 cup pureed or blended zucchini
3 tablespoons milk
2 generous cups of flour
1/2 cup chopped walnuts


directions
Cream sugar & shortening in mixer, beat in eggs one at a time,add vanilla. Add everything else and mix thoroughly. 

Pour into a greased 2 pound coffee can or a crock pot bread insert. 

Cook 3 hours on high, or until the nut bread tests done with a wooden pick. Let stand until it's medium cool to the 

touch, before unmolding. Serve with butter
***
Date Nut Bread

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes:   6

ingredients
3/4 cup walnut meats
1 cup pitted dates
1/2 cup all-purpose flour, sifted
3 tablespoons shortening
3/4 cup boiling water
2 eggs
1 teaspoon vanilla extract
1 cup granulated sugar
2 tablespoons dark corn syrup
1 cup all-purpose flour, sifted
1 1/2 teaspoon baking soda
1/2 teaspoon salt


directions
Chop the walnut meats coarsely with a knife. Place the dates on a chopping board, sprinkle the 1/2 cup of flour 

over them, and chop them. If you keep the dates well mixed with the flour, they won't stick to the knife as you 

work. 

Place the dates in a colander and shake the colander over the chopping board to remove as much flour as possible. 

Place the dates in a bowl, add the shortening and the boiling water, and let them stand as you prepare the batter. 

Beat the eggs well with a fork, add the vanilla, sugar, and corn syrup. Scoop all the flour from the chopping board 

and combine it with 1 cup of flour, the baking soda, and the salt. Beat the flour mixture into the eggs. 

Add the date mixture and beat just enough to blend all the ingredients. Fold in the nuts. Pour into a greased, 

floured, 1-quart mold. Cover with a loosely fitting plate. 

Set the mold on a trivet or rack in the slow cooker. Cover the cooker, but prop the lid open a fraction with a 

toothpick or a twist of foil to let excess steam escape. Cook on High for 2 1/2 to 3 hours. 

Cool the bread on a rack for 10 minutes, then unmold. Serve warm.
***
Banana Bread

recipe is ready in over 2 hrs ready in: over 2 hrs

serves 6

ingredients
1 3/4 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cup well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)


directions
Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts. 

Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm
***
Steamed Brown Bread With Currants and Walnuts

recipe is ready in 2-5 hrs ready in: 2-5 hrs

serves/makes:   8

ingredients
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup yellow cornmeal
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1/3 cup molasses
1/2 cup dried currants
2 tbsps. chopped walnuts
non-stick cooking spray


directions
Combine the first 6 ingredients in a large bowl, and make a well in center of mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts. 

Spoon the mixture into a 13-ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with a rubber band. Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can. 

Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean. Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can and let cool completely on wire rack. 

Calories...170...Fat...2.4 g...Protein...4.4 g...Carbs...34 g... Sodium...252 mg...Fiber...2.3
***
Apricot Nut Bread

recipe is ready in over 5 hrs ready in: over 5 hrs

serves/makes:   6

ingredients
3/4 cup dried apricots
1 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 tablespoon grated orange peel
1 tablespoon vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts


directions
Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the 

apricots finely. Flour the knife often to keep the cut up fruit from sticking together. 

Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, 

orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left 

on the cutting block and the walnuts. 

Pour into a well greased, floured baking unit. Cover and place on a rack in the slow cooker, but prop the lid open 

a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool on a 

rack for 10 minutes. Serve warm or cold. 

What is a baking unit? Some manufacturers are making units for slow cookers, but if you don't have one, a 2 pound 

coffee can works. Pyrex muffin cups also work. Also 1, 1 1/2 and 2 quart molds work. 

Do not lift the lid while baking this bread.

Mini Tortilla Crust Muffin Pan Pizzas


GREAT Snack Idea for kids!!!

~Mini Tortilla-Crust Pizzas~
~there are so many ideas for toppings that the kids like, ask them what they want on their pizzas~
pepperoni, cooked sausage, your favorite cheese toppings, veggies
**Bake in 400 degrees preheated oven for 10-12 minutes, or until cheese is bubbly. Remove and cool before using a fork to transfer mini pizzas from muffin tin to a serving plate.
Serve and enjoy!

Rosemary Olive Oil Bread-Crock Pot Version too

Can you believe you can make bread in your crock pot? that's correct below I have included this recipe in a crock pot version.
A loaf so flavorful that it needs no accompaniment. The rosemary is prominent but not overwhelming. And while this bread is best enjoyed warm out of the oven, it can be frozen and reheated later.

Rosemary Olive Oil Bread





INGREDIENTS


1 cup warm water (100-110 F)


1 Tbsp. organic cane sugar


2 tsp. active dry yeast


1 tsp. salt


2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)


1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)


1/4 tsp. freshly ground black pepper


2 Tbsp. extra virgin olive oil


1 1/2 cups white whole wheat flour


1/2 cup bread flour + extra for kneading


1 egg, whisked + 1 Tbsp. water, for egg wash


dried rosemary, for sprinkling


DIRECTIONS


1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.


6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

**&**

Crock Pot Version
Rosemary Olive Oil Crock Pot Bread


Print


Prep time
1 hour 35 mins

Cook time
2 hours

Total time
3 hours 35 mins

This Rosemary Olive Oil Crock Pot Bread has the same flavors as the Macaroni Grill favorite, but is made in the Crock Pot so you don’t have to heat up the whole house. Best of all, it’s extremely easy to make, and you don’t even need a stand mixer!
Author: Morgan
Recipe type: Bread

Ingredients
3½ cups all purpose flour
1 packet dry active yeast (2¼ teaspoons)
1¼ cups warm water
¼ cup fresh rosemary, chopped, divided
3 tablespoons extra virgin olive oil, plus more for drizzling
1 teaspoon sugar
1 teaspoon sea salt or kosher salt, divided
You will also need:
Parchment paper
Paper towels
Crock Pot



Directions
In a large bowl, mix together the water, yeast, and sugar. Let sit 10 minutes. The mixture should become bubbly.
Stir in half of the salt (1/2 teaspoon), half of the rosemary (2 tablespoons), and all of the flour. Mix until fully combined. Work it together with your hands, if necessary.
Lightly grease a large bowl and place the dough in. Cover it with a kitchen towel and leave the dough in a warm, draft-free area. Let it sit and rise for 1 hour.
Remove the dough from the bowl and gently roll it into a ball on a floured surface. Let it sit for another 20 minutes.
Set the crock pot to high. Line the crock pot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the crock pot. Place the dough in the crock pot and sprinkle it with the remaining salt and rosemary.
Drape paper towels over the top of the crock pot and then place the lid on. This should capture any moisture that would sit on the lid and prevent it from dripping back onto your bread.
Cook the bread for 2 hours, and remove from the crock pot. It will most likely still be a bit pale on the outside. It tastes great this way, but I like to put mine on a baking sheet lined with parchment paper and put it under the broiler for a quick 3 – 5 minutes to get a crunchier, darker crust.
Let cool before slicing. Serve with extra olive oil drizzled on top.

Avocado Cashew Chicken Salad



Avocado Cashew Chicken Salad




Smooth and snappy fresh this salad is so good for summer




1 lb. cooked and shredded skinless, boneless chicken breast (or rotisserie chicken), cooled
2 stalks celery, chopped
1/2 green pepper, chopped
1/4 c. dried cranberries
1/4 cashews, chopped
1 avocado
1/3 C plain fat-free Greek yogurt
1/2 tsp cumin
1/2 tsp coriander
salt and pepper to taste

Combine chicken, celery, green pepper, cranberries and cashews in a large bowl. In a separate bowl, mash avocado. A fork should suffice for a ripe avocado, but you may want to process it if it is a bit firm. Add yogurt, cumin, coriander, salt and pepper and mix thoroughly. Add to chicken mixture and fold together until all ingredients are covered. (Make sure to cool the chicken as to not melt the yogurt).

Sunday, July 28, 2013

Chicken Nugget Recipe

Chicken Nugget Recipe

Who really knows what's in Mc Nuggets and all those chicken pieces we buy in the stores right?
Well I have decided to make these because I know what goes into them

You will need:

½ cup honey
1 ½ teaspoons freshly squeezed lemon juice
2 skinless, boneless chicken breast halves, cut into 2-inch pieces
1 teaspoon salt, plus additional to taste (optional)
¼ teaspoon freshly ground black pepper
1 large egg, lightly beaten
4 cups crushed cornflakes
Canola oil, for frying

Serves: 4 kids or 2 adults

To make the dipping sauce: In a small bowl, whisk together the honey and lemon juice.

Season the chicken with the 1 teaspoon salt and pepper. Place the egg and cornflakes 

in separate bowls. Coat each chicken nugget with the egg, letting the excess egg drip 

back into the bowl. Coat the nuggets with the cornflakes. Set aside on a plate.

Heat ½ inch of canola oil to 375° in a deep skillet. Fry the nuggets, turning once, 

for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer the 

nuggets to a paper towel-lined plate to drain. Season immediately with additional salt 

(if using) and serve accompanied by the honey-lemon dipping sauce.

Pepper jack spinach stuffed chicken breasts

Pepper jack spinach stuffed chicken breasts
Tired of bland chicken? This will spice it up just right

Ingredients


1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
1 TB cajun spice
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Directions

Preheat oven to 180 (350 degreesf ).

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken

breast tightly and fasten the seams with several toothpicks. This part requires a tiny

bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the

filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture

evenly over all. Sprinkle any remaining spinach and cheese on top of chicken

(optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup).

Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last

toothpick. Serve whole or slice into medallians

Refried Black Beans Recipe

Refried Black Beans Recipe
These refried beans are healthier and give your dishes a new twist on refried beans

Difficulty: Easy | Total Time: 20 mins | Active Time: 20 mins | Makes: 2 1/2 cups
These beans work equally well in a breakfast burrito or nachos. The smoothness is a personal preference, so mash them as much or as little as you like.



INGREDIENTS
3 tablespoons lard or vegetable oil
1/2 cup finely chopped white onion
3 medium garlic cloves, finely chopped
2 teaspoons kosher salt
3 cups cooked black beans
3/4 cup water or bean-cooking liquid

INSTRUCTIONS
Heat lard or oil in a medium frying pan over medium heat until shimmering, about 2 minutes. Add onion, garlic, and salt and cook, stirring occasionally, until vegetables are soft and just beginning to brown, about 5 minutes.
Add 1 cup of the beans and mash completely with the back of a spoon or a potato masher. Add another cup of the beans and mash completely, stirring occasionally. Add remaining 1 cup beans and mash, leaving about half of the beans intact.
Continue cooking, stirring constantly, until the bean starches begin to coat the bottom of the pan and turn golden brown, about 3 minutes. Add water or bean-cooking liquid, bring to a simmer, and cook, stirring and scraping the bottom of the pan to incorporate the water and heat the beans through, about 2 minutes. (The beans may initially look soupy, but they’ll thicken as they cool, so be sure to add all of the water or bean-cooking liquid.)

Fire and Ice Salad

Fire and Ice Salad
Fresh and cool, love tomatoes and red onions add cucumber, good source of fiber and zesty summer salad ready to serve

Ingredients

2 Tomatoes
2 Cucumbers
1 purple onion
water
white vinegar
sugar
Instructions

Peel and slice cucumbers. Chop tomatoes and onion. Combine all in a large bowl. Mix up a dressing of equal parts Vinegar, Water, and Sugar. Pour over vegetables and refrigerate.
*I start with 1/2 cup each of my dressing ingredients.

Melt in Your Mouth Chicken Breast

Melt in Your Mouth Chicken Breast

Prep Time: 10 mins Total Time: 55 mins Servings: 4
"The mayonnaise make these chicken breast very moist and tender--enjoy!"
Ingredients
4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning powder(salt free) I make my own
1/2 teaspoon ground black pepper
1/8 tsp salt
1 teaspoon garlic powder
Directions
Mix mayonnaise, cheese and seasonings.
Spread mixture over chicken breast and place in baking dish.
Bake at 375°F for 45 minutes.

Nutrition Facts
Serving Size: 1 (170 g)

Servings Per Recipe: 4

Amount Per Serving % Daily ValueCalories 479.3   Calories from Fat 277 57% Amount Per Serving % Daily ValueTotal Fat 30.8g 47% Saturated Fat 7.1g 35% Cholesterol 108.6mg 36% Sugars 3.8 g Sodium 678.9mg 28% Total Carbohydrate 15.3g 5% Dietary Fiber 0.1g 0% Sugars 3.8 g 15% Protein 34.7g 69% 

Bacon Cheddar Dip

Bacon Cheddar Dip
Here is a milder version of my bacon cheddar dip


Ingredients

6 green onions, slivered
8 oz. cheddar cheese, shredded
1 1/2 cups sour cream
1 1/2 cups miracle whip
2 dashes hot sauce
8 slices of bacon cooked crisp & crumbled
1/3 cup of chopped pecans (optional if you like nuts)

Instructions
Combine all ingredients in a bowl. Refrigerate for 2 hours.
Serve with crackers, veggies or sour dough bread chunks

Bacon Cheddar Jalapeno Ranch Dip

Bacon Cheddar Jalapeno Ranch Dip
Everything everyone craves in one dip how awesome is this

6 green onions, sliced
3 oz jalapenos sliced and diced
8 oz cheddar cheese shredded
1 1/2 c sour cream
1 1/2 c mayo
1 pkg ranch dressing mix
2 dashes hot sauce
8 slices of bacon cooked crisp and crumbled

Instructions
Combine all ingredients in a bowl. Refrigerate for 2 hours.
Serve with crackers, veggies or sour dough bread chunks

Avocado Egg Rolls with Creamy Cilantro Ranch Dip

Avocado Egg Rolls
Yield: makes 8 eggrolls

Ingredients

3 large ripe Avocados, sliced
1 tbsp chopped cilantro
1/4 cup sun dried tomatoes, packed in olive oil. chopped
1/2 tsp salt
Egg roll wrappers
water (for sealing edges of eggrolls)
oil (for frying)
Instructions

Heat 2-3 inches of oil until 350 degrees F in a heavy bottomed pot or a deep fryer.
Place sliced avocado, cilantro, and salt in a bowl and gently stir to combine.
Place an egg roll wrapper on a clean, dry surface, angled towards you like a diamond.
Put a few slices of avocado in the center of the wrapper, and top with a couple pieces of sun dried tomatoes.
Using your finger dab a little water along the outer edges of the wrapper all the way around (to help seal the egg roll shut).
Roll up the eggroll by folding up the bottom corner halfway to cover the avocado mixture. Fold the right and left sides of the wrapper towards the center, creating what looks like an open envelope. Roll the base of the envelope (folded portions) towards the remaining corner. Make sure all edges are sealed shut.
Repeat with remaining egg roll wrappers until the avocado mixture is gone.
Place the egg rolls one or two at a time in the hot oil, and cook until they are golden brown (approximately 2-3 minutes).
Remove from oil to paper towels to drain.
Cut at an angle and enjoy!

Creamy Cilantro Ranch Dip in a Mason Jar

Ingredients

1/2 cup Mayo
1/2 cup Sour Cream
1 tsp Gourmet Garden Garlic (or 1 tsp minced garlic)
juice of 1 lime
1/4 cup chopped cilantro
1 green onion
1/2 of a jalapeno
1/2 tsp salt
1 tbsp Ranch Mix
Instructions

Place all ingredients into a regular mouthed mason jar.
Attach the rubber ring and blades of your blender to the top of the mason jar. Screw on tightly. Blend until smooth.
Lasts up to 2 weeks in the fridge.
Enjoy!

Spicy Cucumber Salad

Spicy Cucumber Salad
Very low cal and zesty tasty salad, low cost as well.I like Asian food


Description
Asian style

Details
Cooking Time: 60 Minutes
Recipes Makes: 4 Servings
Calories: 65
Carbs: 8 Grams
Fat: 3 Grams
Protein: 1 Grams

Ingredients
3/4 cup seasoned rice vinegar
1/4 cup water
1 tablespoon sugar
1 tablespoon lite soy sauce (gf if need be)
1 teaspoon salt
1 teaspoon sesame oil
2 large cucumbers, peeled and sliced
2 tablespoons sesame seeds, toasted
2 fresh chili peppers, sliced (optional)

Directions
In a large bowl, stir together rice vinegar, water, sugar, soy sauce, salt, and sesame oil.

Add cucumbers, tossing to coat. Cover and chill 1 hour.

Add sesame seeds and peppers, and toss; serve immediately.

- See more at: http://myfridgefood.com/ViewRecipe.aspx?recipe=21071#sthash.m60dWrxt.dpuf

Saturday, July 27, 2013

Fast and Easy Peanut butter Fudge

Fast and Easy Peanut butter Fudge
Want something sweet with peanut butter? this is it

2 c sugar
1/2 milk
1 tsp vanilla
3/4 c peanut butter
bring sugar and milk to a boil, boil 2 1/2 minutes, remove from heat and stir in PB and vanilla, That's it
let cool
slice and eat

Friday, July 26, 2013

Overnight Oatmeal

These are SO good, make them the night before and have a quick healthy breakfast ready to grab and go!!

Overnight Oatmeal

INGREDIENTS
1 container (6 oz) greek yogurt, any flavor
1/4 cup uncooked old-fashioned or quick-cooking oats
1/4 cup fruit (see ideas below)

Instructions:
In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.

Cover; refrigerate at least 8 hours but no longer than 3 days before eating.

Passionate Overnight Oatmeal: Stir in 1/4 cup raspberries.

Energized Overnight Oatmeal: Stir in 1/4 cup mandarin orange segments.

Positive Overnight Oatmeal: Stir in 1/4 cup pineapple pieces.

Harmonious Overnight Oatmeal: Stir in 1/4 cup diced kiwifruit.

Relaxed Overnight Oatmeal: Stir in 1/4 cup blueberries.

Romantic Overnight Oatmeal: Stir in 1/4 cup sliced grapes.

Stir-ins German Chocolate Cake Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 1 tablespoon unsweetened coconut. Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 140mg; Total Carbohydrate 38g (Dietary Fiber 3g); Protein 8g

S'mores Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 2 tablespoons miniature marshmallows. Calories 240 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Potassium 110mg; Total Carbohydrate 42g (Dietary Fiber 2g); Protein 8g

Bananas Foster Overnight Oatmeal: Stir in 1/2 sliced banana and 1 tablespoon chocolate chips. Calories 280 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 320mg; Total Carbohydrate 50g (Dietary Fiber 4g); Protein 8g

Peanut Butter Cup Overnight Oatmeal: Stir in 1 tablespoon each chocolate chips and peanut butter chips. Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Potassium 150mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 9g

Stir-ins Pomegranate Power Oatmeal: Stir in 1/4 cup pomegranate seeds. Calories 230 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 180mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

Honey Power Oatmeal: Stir in 1 tablespoon honey or 2 tablespoons comb honey.* Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 90mg; Total Carbohydrate 43g (Dietary Fiber 3g); Protein 16g

Banana Power Oatmeal: Stir in 1/4 cup banana slices. Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 210mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

Almond Power Oatmeal: Stir in 1/4 cup toasted almonds. Calories 330 (Calories from Fat 120); Total Fat 13g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 240mg; Total Carbohydrate 31g (Dietary Fiber 6g); Protein 21g

Blueberry Power Oatmeal: Stir in 1/4 cup blueberries. Calories 210 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 105mg; Total Carbohydrate 31g (Dietary Fiber 4g); Protein 16g

Blackberry Power Oatmeal: Stir in 1/4 cup blackberries. Calories 200 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 135mg; Total Carbohydrate 29g (Dietary Fiber 5g); Protein 16g

*Those with bee sting allergies should consult their physician before consuming comb honey.

To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.

Via: Betty Crocker

Make your own Wendy's Frosty!



Homemade Wendy’s Frosty! Only THREE simple ingredients!

Rich Chocolaty goodness


1 can sweetened condensed milk
1 8 oz. tub Cool Whip
1/2 gallon chocolate milk

Directions: Mix all the ingredients FIRST, then pour it into the ice cream maker. Mix for 20 to 30 minutes until it reaches frozen perfection, pour in a big glass, insert straw and drink!

LOW-CALORIE VERSION:

Ingredients
• 1 cup fat-free milk
• 2 tablespoons low calorie (sugar-free) chocolate instant pudding
• 2 tablespoons Cool Whip Free
• 1 teaspoon vanilla
• 8 ice cubes

Directions: Place all ingredients in blender and blend until smooth.

Wednesday, July 24, 2013

Cannoli

Cannoli with Creamy Ricotta
I first tried a Cannoli in Boston at a real Old fashioned Bakery in old Italy neighborhood
It was divine, then time went on and I never found them again, until last year when I was in CA and I found a nearby bakery where I was staying at the time and I walked in and there they were, fresh and so delicious
I picked up a box and said one day I am going to make my own.
Well here is the recipe to make them.

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 25 minutes


Yield: Serves 8 to 10

Crispy, baked pastry shells filled with a creamy ricotta filling.

Ingredients
For the Cannoli Shells
2 large egg whites
1/3 cup sugar
1 tablespoon canola oil
1 tablespoon butter, melted
1 teaspoon pure vanilla extract
1/3 cup all-purpose flour

For the Creamy Ricotta Filling
1/2 cup heavy whipping cream
1/2 cup ricotta cheese
3 tablespoons cream cheese, room temperature
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
3 tablespoons semisweet mini chocolate chips

Instructions
Preheat oven to 375.
Lightly grease two baking sheets with baking spray; set aside.
In a medium-size bowl whisk together the egg whites, sugar, canola oil, melted butter, and vanilla. Whisk until thoroughly combined.
Add in flour and continue to whisk until smooth, and no lumps appear.
Spoon 4 to 5 mounds of batter onto each baking sheet, using 3 teaspoons of batter for each.
With the back of the spoon, spread each cookie to about 4-inch diameter.
Space the cookies at least 2 inches apart.
Bake for 7 to 8 minutes, or until edges begin to brown.
Using an offset spatula, loosen cookies from baking sheet and shape into tube form. You can use a round metal utensil and wrap the cookies around that.
Set cookies seam-side down and let cool.
Prepare The Ricotta Filling
Place the heavy whipping cream in your mixer's bowl and beat on high until stiff peaks form; about 4 minutes.
Put the cream in the fridge until ready to use.
In a large mixing bowl beat together the ricotta cheese, cream cheese, powdered sugar, vanilla and orange zest until smooth and creamy.
Fold in the cream and chocolate chips.
Spoon the filling into a pastry bag fitted with a wide round tip and pipe filling into cannoli shells. Serve immediately or keep in a cool, dry place until ready to use.

You can make the cookie mounds smaller and then you will have about 14 to 16 smaller cookies.

Baked Mexican Chicken Meatballs



Baked Mexican Chicken Meatballs
Makes 4 – 6 servings
You can serve these over rice as a main course, or with toothpicks as a festive finger food.

Ingredients
For the meatballs:
1 pound ground chicken thigh meat
2 shallots, minced
2 garlic cloves, minced
1/2 cup cilantro, minced
3/4 cups fresh white breadcrumbs
1 egg
1 tablespoon ketchup
1/2 teaspoon chili powder
1 teaspoon salt
For the sauce:
1 small yellow onion, diced
4 garlic cloves, minced
1 jalapeno, minced
One 28-ounce can crushed tomatoes (or tomato puree)
2 teaspoons salt
1/2 teaspoon chili powder
1/2 cup cilantro leaves, divided
1 cup shredded jack or mild cheddar cheese

Preheat the oven to 400°F.

In a large bowl, combine all the ingredients for the meatballs. Form into small 1 1/2 inch balls (you should get 20 or so), and arrange them about 1 inch apart on a parchment-lined baking sheet.

Bake in the oven until golden brown, 20-25 minutes. Set aside.

In the meantime, make the sauce. In a large saucepan or Dutch oven, heat 1 tablespoon of olive oil over a medium-low flame. Saute the onions, garlic, and jalapenos, stirring occasionally, until soft and translucent, about 5 minutes. Add the tomatoes, salt, and chili powder. Stir to combine, and simmer uncovered over medium heat until the sauce has thickened, and the flavors have come together, about 10 minutes.

Roughly chop half of the cilantro. Gently add the meatballs and the cilantro to the pot and fold into the sauce. Transfer the meatballs to a casserole dish (or bake directly in the Dutch oven/pot you were using). Sprinkle with the cheese and bake in the oven for 5 minutes, until the cheese is bubbly. Garnish with the remaining cilantro and serve immediately.

Tuesday, July 23, 2013

Creamy Lemon {or Lime!} Bars



Creamy Lemon {or Lime!} Bars
Adapted from Kraft
You know you want something sweet yet tart and refreshing? Try these
Oh what a feeling

20 Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold real butter
1 pkg. (8 oz.) cream cheese (you can use 1/3-less fat cream cheese)
1 cup granulated sugar
2 eggs, at room temp (just place eggs in a bowl of warm water for about 10 mins)
1 1/2 teaspoons vanilla extract
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice (don’t even think about opening a bottle!)
1/4 tsp. Baking Powder
powdered sugar

Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan.Spray lightly with non-stick spray and set aside.

In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender.If you don’t have a pastry blender, just use 2 knives, or even your fingers to break up the butter until mixture resembles coarse crumbs.

Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min.

While crust is cooking,beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, vanilla, 2 Tbsp. flour, and baking powder; mix well. Blend in 1 Tbsp. lemon zest, and lemon juice and then pour mixture over crust.

Bake 25 to 30 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight.These bars improve with time. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator. (As if you’ll have leftovers!)

Cake Batter Chocolate Chip Cookies

Cake Batter Chocolate Chip Cookies.
soft  chewy cookie batter filled with chocolate chips and sprinkles and the extra add ins are endless, use your imagination and add what the family loves most.,

makes 2.5 - 3 dozen cookies

Ingredients
1 and 1/4 cup all-purpose flour
1 and 1/4 cup yellow or white boxed cake mix
1/2 teaspoon baking soda
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, at room temperature
1.5 teaspoons vanilla
1 cup chocolate chips (I used a blend of white and semi-sweet chocolate chips)
1/2 cup sprinkles

Instructions
In a large bowl, sift together flour, cake mix, and baking soda. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy.
Add the flour mixture to the wet ingredients and mix until just combined. Do not mix too much.
Fold in the chocolate chips and sprinkles.
Cover and refrigerate dough for at least 1 hour, or up to 4 days. This step is mandatory.
The dough is fairly sticky, so chilling the dough is required in order to avoid the cookie from spreading too much.
Preheat oven to 350 degrees.
Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Make sure to keep dough chilled when working in batches. Bake for 10-12 minutes until edges are slightly browned. (Mine took 10 minutes exactly). The centers will still appear very soft, but the cookies will set as they cool.
Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

Apple Crumble Bars

Apple Crumble Bars
Warm apple crumble bars we like them with ice cream on top, or whipped cream then if there are leftovers they are good for breakfast bars

Ingredients:
For the base:
1 1/3 cups all-purpose flour
2 tbsp. sugar
1 tsp. salt
1 stick unsalted butter, at room temperature
For the filling:
4 medium-sized apples, peeled, cored and coarsely diced
5 tbsp. sugar
¼ tsp. cinnamon
2 tsp. cornstarch
2 tbsp. lemon juice
¼ cup fruit jam (I used peach)

For the topping:
½ cup all-purpose flour
3 tbsp. sugar
4 tbsp. unsalted butter, softened

Directions:
To prepare the filling, in a large skillet combine the apples, sugar, and cinnamon.

Cook over medium heat, stirring occasionally, for 5-7 minutes, until apples are tender

but still firm.  In a small cup, whisk together cornstarch and lemon juice.  Add to

the apple mixture and continue cooking, stirring constantly for 3 minutes or until

thickened.  Remove from heat and set aside to cool.

Preheat oven to 350°.  Line an 8×8” baking dish with foil, leaving overhang on both

sides for easy removal later.  Grease foil.

To make the base, in a medium bowl combine flour, sugar and salt.  Mix well.  Cut the

butter into the flour mixture using a pastry blender, two forks or your hands, until

it resembles breadcrumbs.  Press the mixture into the bottom of the prepared pan.

Bake for 10-12 minutes, until lightly browned around the edges.  Remove from the oven.

 Spread the fruit jam evenly on the base while it is still hot.  Top with the cooked

apple mixture.

In a medium bowl combine all ingredients for the topping.  Mix well until combined and

crumbly.  Sprinkle over the apple layer.  Bake for 25-30 minutes or until golden

brown.  Remove from the oven and allow to cool.  Using the foil, lift out of pan.  Cut

into squares and serve.  Eat warm or cold add whipped cream or ice cream

Source: adapted from My Kitchen Snippets