Last night I made dinner and dessert. It's a first since we moved into this house. I've been too busy organizing and cleaning to think about a meal plan. Oh and did I mention it's been HOT? Steak is one of my favs, but due to budget we hardly ever have steak. While at Sam's, I noticed that if you bought the rib eye roast instead of steaks you saved almost $1 a pound. Bonus!
At Border's I bought a new cookbook, Sandra Lee's 20 Minute Meals, only $4.99! I cannot stand to watch the woman on TV, but she does have some pretty good recipes. One of which was tiramisu. I LOVE LOVE LOVE tiramisu! And what do you know I had all the ingredients! Such a simple recipe!
NEW RECIPE #? Tiramisu
(S.L. 20 Minute Meals #2)
(A.F.R. 4.0)
1 tsp. Instant Espresso Powder
1/3 C. Water, warm
1/3 C. Orange Liquor
1 box Instant Vanilla Pudding
1 pkg. Lady Fingers
1 3/4 C. Milk
1 tsp. Orange Extract
Cocoa Powder, dusting
Mix espresso powder and water until dissolved. Add liquor and dip lady fingers in mixture. Line an 8"x8" pan with lady fingers. Whisk together pudding mix, milk, and orange extract for 2 minutes, pour over lady fingers. Let sit for 5 minutes, dust with cocoa powder.
My variation:
I did not use liquor.
Oh and be sure to check out my Recipe Box page. I will keep updating it this week til all the recipes are listed! Have a good one!
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Thursday, July 21
Monday, July 18
Day #199 and Strawberries
Strawberries are my favorite fruit. As a kid, I had a Strawberry Shortcake collection. My favorite was a doll that smelled like strawberries! While we were at Aldi over the weekend I picked up two packages of strawberries and some vanilla wafers. For tonight's dessert, another recipe from the Family Circle magazine...
NEW RECIPE #? Creamy Strawberry Pie
(Family Circle August 2011)
(AFR:)
Crust:
6 oz. Nilla Wafer Cookies
2 Tbsp. Sugar
5 Tbsp. Butter, unsalted and melted
Filling:
2/3 C. Sugar
1/3 C. Cran-Raspberry Juice
8 C. Strawberries, hulled and thinly slices
1/4 C. Cornstarch
Whipped Topping
Preheat oven to 350 degrees F. Combine wafer cookies and sugar in food processor and pulse until crumbly. Transfer to pie plate and add melted butter, combine. Press into bottom and sides of pie plate. Bake until lightly browned, 14 minutes.
Combine sugar, juice, 2 C. strawberries, and cornstarch in a sauce pan. Gently mash berries and bring to a boil over medium-high heat. Cook for 2 minutes or until clear and thickened, let cool slightly. Stir in remaining strawberries. Pour into pie crust and chill for 4 hours.
NEW RECIPE #? Creamy Strawberry Pie
(Family Circle August 2011)
(AFR:)
Crust:
6 oz. Nilla Wafer Cookies
2 Tbsp. Sugar
5 Tbsp. Butter, unsalted and melted
Filling:
2/3 C. Sugar
1/3 C. Cran-Raspberry Juice
8 C. Strawberries, hulled and thinly slices
1/4 C. Cornstarch
Whipped Topping
Preheat oven to 350 degrees F. Combine wafer cookies and sugar in food processor and pulse until crumbly. Transfer to pie plate and add melted butter, combine. Press into bottom and sides of pie plate. Bake until lightly browned, 14 minutes.
Combine sugar, juice, 2 C. strawberries, and cornstarch in a sauce pan. Gently mash berries and bring to a boil over medium-high heat. Cook for 2 minutes or until clear and thickened, let cool slightly. Stir in remaining strawberries. Pour into pie crust and chill for 4 hours.
Have a good week!
Thursday, March 31
Day #90 and Cookie Dough
WARNING:
These cookies are dangerously good and addictive!
I am feeling much better today, went grocery shopping and even stopped at a couple of garage sales. My best find of the day happened to be at Goodwill, a Longaberger Cookie Jar. I have the matching teapot and pitcher, also a bargain find at a garage sale last year.
These cookies are dangerously good and addictive!
I am feeling much better today, went grocery shopping and even stopped at a couple of garage sales. My best find of the day happened to be at Goodwill, a Longaberger Cookie Jar. I have the matching teapot and pitcher, also a bargain find at a garage sale last year.
 |
| In perfect condition for $4.99! |
So what does one do when you have an empty cookie jar? When I found this recipe, I was in heaven. I could have cookie dough in the freezer ready to go at a moment's notice.
NEW RECIPE #25 CCC's on the QT:
(The Frugal Foodie Cookbook: Waste-Not Recipes for the Wise Cook)
(Average Family Rating 5)
2 C. Flour
1 C. Oatmeal
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 1/2 tsp. Salt
2 Sticks Butter, unsalted and softened
3/4 C. Sugar
3/4 C. Brown Sugar, packed
2 Eggs
2 tsp. Vanilla Extract
2 C. Chocolate Chips
Combine flour, oatmeal, baking powder, baking soda, and salt in a bowl, set aside. Cream butter and sugars with electric mixer until light and fluffy. Add eggs one at a time, mixing well after each one. Add vanilla, then flour mixture, combine. Add chocolate chips.
Form dough into 2 Tbsp. balls and place on a wax-paper lined cookie sheet. Freeze for 30 minutes. Transfer dough balls to an airtight container or freezer bag and freeze for up to 2 months.
To Bake:
Preheat oven to 375 degrees F. Bake for 8 minutes, reduce heat to 325 degrees F and bake for another 8 minutes. Let cookies cool on pan for 5 minutes, then transfer to baking rack.
Wednesday, March 16
Day #75 and My Favorite Cookies
My favorite cookbook is the very first one I ever owned, 32 Fabulous Cookies by Marie Bianco. I bought it at my first grade book fair.
It's even stamped on the inside cover by the librarian! I was an angel when I was little!
I've made countless recipes out of this lovely book, but my favorite would have to be recipe 21 Genemary's Chocolate Crack-ups. This page is covered in residue of sticky fingers and memories of baking these delicious cookies with my Granny.
So today, stuck at home again with TWO sick boys, I decided to make these cookies once again. Although it's not a new recipe, it's one I wanted to share with all of you! ENJOY!
RECIPE #21 Genemary's Chocolate Crack-ups
(32 Fabulous Cookies, Marie Bianco)
(Average Family Rating 5)
1/2 C. Butter
6 Tbsp. Cocoa
1 2/3 C. Sugar
2 Eggs
2 tsp. Vanilla Extract
2 C. Flour
1/2 tsp. Salt
2 tsp. Baking Powder
1 C. Walnuts, coarsely chopped (optional)
Powdered Sugar
Melt butter and stir in cocoa; blend well, then cool. Add sugar, eggs, and vanilla, beat until smooth.
In separate bowl sift together flour, salt, and baking powder. Add to cocoa mixture and add walnuts, mix until combined. Chill for at least 3 hours.
Preheat oven to 350 degrees F. Shape one tsp. of dough into a ball, repeat with remaining dough. Roll balls in powdered sugar, then place on cookie sheet. Bake for 8-10 minutes. Cool on wire rack.
Thursday, March 10
Day #69 and Do Overs
I made the Granola again and it turned out fabulous! I love it! Think I will add more coconut and maybe pecans next time, which will be today as I am almost out! The Dijon Chicken was liked by all but my daughter. Go figure! We have reached the defiant stage of being a teen...Lord HELP me!
As I walked out of my bedroom this morning, my middle son was sitting on the floor pouting. All because he thought it was Friday and we forgot to make the Lemon Bars for his class. His face lit up and mood instantly changed when he realized today is Thursday! So "we" will be making Lemon Bars tonight!
NEW RECIPE #21 Lemon Bars:
(Taste of Home, 2008)
(CLASS RATING, Thumbs UP!)
Crust:
2 C. Flour
1/2 C. Powdered Sugar
2 Sticks Unsalted Butter, softened
Preheat oven to 350 degrees F.
Combine flour and sugar in bowl. Cut butter in with pastry blender until mixture is crumbly. Press lightly into an ungreased 9"x13" baking pan. Bake for 20 minutes.
Filling:
1 Can Sweetened Condensed Milk
4 Eggs
2/3 C. Lemon Juice
1 Tbsp. Flour
1 tsp. Baking Powder
1/4 tsp. Salt
4 Drops Yellow Food Coloring, optional
1 Tbsp. Grated Lemon Peel
Powdered Sugar
Beat milk and eggs until fluffy. Beat in lemon juice, flour, baking powder, salt, and food coloring until blended. Fold in lemon peel. Bake for 20-25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for 2 hours. Cut into bars and dust with powdered sugar.
 |
| GRANOLA |
As I walked out of my bedroom this morning, my middle son was sitting on the floor pouting. All because he thought it was Friday and we forgot to make the Lemon Bars for his class. His face lit up and mood instantly changed when he realized today is Thursday! So "we" will be making Lemon Bars tonight!
NEW RECIPE #21 Lemon Bars:
(Taste of Home, 2008)
(CLASS RATING, Thumbs UP!)
Crust:
2 C. Flour
1/2 C. Powdered Sugar
2 Sticks Unsalted Butter, softened
Preheat oven to 350 degrees F.
Combine flour and sugar in bowl. Cut butter in with pastry blender until mixture is crumbly. Press lightly into an ungreased 9"x13" baking pan. Bake for 20 minutes.
Filling:
1 Can Sweetened Condensed Milk
4 Eggs
2/3 C. Lemon Juice
1 Tbsp. Flour
1 tsp. Baking Powder
1/4 tsp. Salt
4 Drops Yellow Food Coloring, optional
1 Tbsp. Grated Lemon Peel
Powdered Sugar
Beat milk and eggs until fluffy. Beat in lemon juice, flour, baking powder, salt, and food coloring until blended. Fold in lemon peel. Bake for 20-25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for 2 hours. Cut into bars and dust with powdered sugar.
Monday, February 14
Day #45 and Let's talk Cheesecake...
My son who turned 14 yesterday asked for a cheesecake for his birthday cake. I have only made cheesecake once before and that was right after Christmas for my Dad. It is not an easy thing to make! It takes planning, which I am not good at when it comes to cooking. I make what I want, when I want it. So off to Sam's we went to buy a 3lb. block of cream cheese. Saturday night I left it out on the counter to come to room temperature along with 7 eggs!
Sunday morning, I made the cheesecake in the crappy oven. To say I was worried was an understatement. It was fluffier than the first and almost overflowed the springform pan. It took almost 30 minutes longer than the recipe call for to bake. So when I took Hubby to buy a new battery, I picked up ice cream for a back up plan. After the birthday boy dinner out at Golden Corral, we came home to the cheesecake. How anyone was still hungry afterwards I will never understand...boys a.k.a. bottomless pits. I only had a bite of Hubby's and it was yummy!
Only three weeks until "birthday season" comes to a close here! And she doesn't want a cake, just scamboli. :)
I'll post the cheesecake recipe tomorrow along with the new Recipe Box page!
Sunday morning, I made the cheesecake in the crappy oven. To say I was worried was an understatement. It was fluffier than the first and almost overflowed the springform pan. It took almost 30 minutes longer than the recipe call for to bake. So when I took Hubby to buy a new battery, I picked up ice cream for a back up plan. After the birthday boy dinner out at Golden Corral, we came home to the cheesecake. How anyone was still hungry afterwards I will never understand...boys a.k.a. bottomless pits. I only had a bite of Hubby's and it was yummy!
Only three weeks until "birthday season" comes to a close here! And she doesn't want a cake, just scamboli. :)
I'll post the cheesecake recipe tomorrow along with the new Recipe Box page!
Monday, February 7
Day #38 and Way Beyond Frustrated....
Going on Day #6 that my new range has been sitting in a warehouse in Indiana. Starting to get angry. I will never ever ever order another appliance online again. It wouldn't be such an issue if I had a working range! Hubby tried to fix the connection again yesterday and now the thing won't even come on! I wanted to cry.
CORRECTION: Just got off the phone with the shipping company, they don't have my range. The company I ordered it from still has not delivered it to them. According to the company, the range didn't ship until last Friday and the shipping company has not unloaded all the trucks from the weekend. The salesman told me it shipped last Tuesday. UGH! Tired of getting the run around!
Hubby then tried to cheer me up by asking what the first thing I would make when the new range arrived. My first thought was a cake. Since the kids were little I have always made dessert of some kind if not every day then every other day. Now they expect it. Even our friends kids ask, "Why do they have dessert every night and we don't?" Ooops, sorry...it's just something I love to make (and eat). My favorite cake ever is a Strawberry Jello Poke Cake. I have been in love with Jello and strawberries for as long as I can remember.
My mom made this cake for my birthday almost every year!
Strawberry Jello Poke Cake Recipe:
(from the back of my Mom's cookbook)
(Average Family Rating)
1 White Box Cake Mix
1 Small Box of Strawberry Jello
4 Eggs
1/3 C. Vegetable Oil
2 C. Water (1 C. for Cake, 1 C. for Jello)
1 Container of Cool Whip
Pre-heat oven to 350 degrees F.
Make cake according to pkg. directions, bake in a 9"x13" for 35-40 minutes. Let cool on rack for 15 minutes. Poke holes in cake using a fork.
Dissolve the Jello in 1 C. of boiling water. Pour Jello slowly over the surface of the cake, it will soak into the cake. Chill for 4 hours in refrigerator.
Spread whipped topping on top of cake before serving. Refrigerate leftover cake.
CORRECTION: Just got off the phone with the shipping company, they don't have my range. The company I ordered it from still has not delivered it to them. According to the company, the range didn't ship until last Friday and the shipping company has not unloaded all the trucks from the weekend. The salesman told me it shipped last Tuesday. UGH! Tired of getting the run around!
Hubby then tried to cheer me up by asking what the first thing I would make when the new range arrived. My first thought was a cake. Since the kids were little I have always made dessert of some kind if not every day then every other day. Now they expect it. Even our friends kids ask, "Why do they have dessert every night and we don't?" Ooops, sorry...it's just something I love to make (and eat). My favorite cake ever is a Strawberry Jello Poke Cake. I have been in love with Jello and strawberries for as long as I can remember.
My mom made this cake for my birthday almost every year!
Strawberry Jello Poke Cake Recipe:
(from the back of my Mom's cookbook)
(Average Family Rating)
1 White Box Cake Mix
1 Small Box of Strawberry Jello
4 Eggs
1/3 C. Vegetable Oil
2 C. Water (1 C. for Cake, 1 C. for Jello)
1 Container of Cool Whip
Pre-heat oven to 350 degrees F.
Make cake according to pkg. directions, bake in a 9"x13" for 35-40 minutes. Let cool on rack for 15 minutes. Poke holes in cake using a fork.
Dissolve the Jello in 1 C. of boiling water. Pour Jello slowly over the surface of the cake, it will soak into the cake. Chill for 4 hours in refrigerator.
Spread whipped topping on top of cake before serving. Refrigerate leftover cake.
Wednesday, February 2
Day #33 and Groundhog Day
Yeah, he didn't see his shadow! Now if all this snow would melt and the temperature was out of the single digits, I might actually believe spring is coming early! The whole family is home again today! With wind chills in the -20's I think we will be hovering around Lii our Wii and watching Netflix! Maybe even watch Groundhog Day, love that movie!
Do you remember Jello 1-2-3, the coolest Jello product ever made? I have no idea why they stopped production, but the Kraft website has a recipe! The only other Jello product I LOVED was Pudding Pops! I know they have come out with a version of them now, but they are just not the same! I have fond memories of Bill Cosby and the Jello kids commercials!
What's your favorite food product from childhood?
New Recipe #14 Jello 1-2-3:
(Kraft Recipes)
(Average Family Rating)
Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into blender. Add enough ice to cold water to measure 1-1/4 cups; add to blender. Blend 30 sec. or until smooth.
Add COOL WHIP; blend well.
Pour into 4 dessert dishes. Refrigerate 20 min. or until firm.
Do you remember Jello 1-2-3, the coolest Jello product ever made? I have no idea why they stopped production, but the Kraft website has a recipe! The only other Jello product I LOVED was Pudding Pops! I know they have come out with a version of them now, but they are just not the same! I have fond memories of Bill Cosby and the Jello kids commercials!
What's your favorite food product from childhood?
New Recipe #14 Jello 1-2-3:
(Kraft Recipes)
(Average Family Rating)
3/4 C. Boiling Water
1 Pkg. (0.3 oz.) JELL-O Strawberry Flavor Sugar Free Gelatin, or any flavor
Ice Cubes
1/2 C. Cold Water
1/2 C. COOL WHIP LITE Whipped Topping, thawed
Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into blender. Add enough ice to cold water to measure 1-1/4 cups; add to blender. Blend 30 sec. or until smooth.
Add COOL WHIP; blend well.
Pour into 4 dessert dishes. Refrigerate 20 min. or until firm.
Saturday, January 22
Day #22 and back on track!
Yeah we have electricity! Hubby only blew a breaker, a light switch, and wired 4 receptacles backwards! We just chalk it up to another job Hubby can't have due to his colorblindness! ;)
So where was I before all this mayhem began....Oh yeah I was trying to make one new recipe a day, guess that was a little too ambitious! Let's try again shall we?
I've never made a tart. Right before Christmas I purchased a tart pan on clearance at Target. I have always wanted to make one, but for some reason never have attempted it. So why not today?
NEW RECIPE# 9 Elegant Citrus Tart:
(Southern Living Jan 2011)
(Average Family Rating)
1/2 C. Sweetened Flaked Coconut
2 C. Flour
2/3 C. Powdered Sugar
3/4 C. Cold Butter, cut into pieces
1/4 tsp. Coconut Extract
Buttery Orange Curd (recipe follows)
9 Assorted Citrus Fruits, peeled and sectioned
1. Preheat oven to 350°. Bake coconut in a single layer in a shallow pan 4 to 5 minutes or until toasted and fragrant, stirring halfway through; cool completely (about 15 minutes).
2. Pulse coconut, flour, and powdered sugar in a food processor 3 to 4 times or until combined. Add butter and coconut extract, and pulse 5 to 6 times or until crumbly. With processor running, gradually add 3 Tbsp. water, and process until dough forms a ball and leaves sides of bowl.
3. Roll dough into a 12 1/2- x 8-inch rectangle (about 1/4 inch thick) on a lightly floured surface; press on bottom and up sides of a 12- x 9-inch tart pan with removable bottom. Trim excess dough, and discard.
4. Bake at 350° for 30 minutes. Cool completely on a wire rack (about 40 minutes).
5. Spread Buttery Orange Curd over crust. Top with citrus sections.
NEW RECIPE #9 Buttery Orange Curd:
2/3 C. Sugar
2 1/2 Tbsp. Cornstarch
1 1/3 C. Orange Juice
1 Egg, lightly beaten
3 Tbsp. Butter
2 tsp. Orange Zest
Pinch of Salt
So where was I before all this mayhem began....Oh yeah I was trying to make one new recipe a day, guess that was a little too ambitious! Let's try again shall we?
I've never made a tart. Right before Christmas I purchased a tart pan on clearance at Target. I have always wanted to make one, but for some reason never have attempted it. So why not today?
NEW RECIPE# 9 Elegant Citrus Tart:
(Southern Living Jan 2011)
(Average Family Rating)
1/2 C. Sweetened Flaked Coconut
2 C. Flour
2/3 C. Powdered Sugar
3/4 C. Cold Butter, cut into pieces
1/4 tsp. Coconut Extract
Buttery Orange Curd (recipe follows)
9 Assorted Citrus Fruits, peeled and sectioned
1. Preheat oven to 350°. Bake coconut in a single layer in a shallow pan 4 to 5 minutes or until toasted and fragrant, stirring halfway through; cool completely (about 15 minutes).
2. Pulse coconut, flour, and powdered sugar in a food processor 3 to 4 times or until combined. Add butter and coconut extract, and pulse 5 to 6 times or until crumbly. With processor running, gradually add 3 Tbsp. water, and process until dough forms a ball and leaves sides of bowl.
3. Roll dough into a 12 1/2- x 8-inch rectangle (about 1/4 inch thick) on a lightly floured surface; press on bottom and up sides of a 12- x 9-inch tart pan with removable bottom. Trim excess dough, and discard.
4. Bake at 350° for 30 minutes. Cool completely on a wire rack (about 40 minutes).
5. Spread Buttery Orange Curd over crust. Top with citrus sections.
NEW RECIPE #9 Buttery Orange Curd:
2/3 C. Sugar
2 1/2 Tbsp. Cornstarch
1 1/3 C. Orange Juice
1 Egg, lightly beaten
3 Tbsp. Butter
2 tsp. Orange Zest
Pinch of Salt
1. Combine sugar and cornstarch in a 3-qt. saucepan; gradually whisk in orange juice. Whisk in egg. Bring to a boil; boil, whisking constantly, 3 to 4 minutes.
2. Remove from heat; whisk in butter, zest, and salt. Place heavy-duty plastic wrap directly on curd (to prevent a film from forming), and chill 8 hours. Store leftovers in refrigerator up to 3 days.
Sunday, January 2
Day #2 and a little info...
Day #2 of this adventure has brought me a little insight of how I am going to come up with new recipes to try.
Here is a list of resources I plan to use in this quest:
1. My collection of cookbooks
I have quite a few cookbooks, mostly little ones you pick up at the grocery isle. I have one from my mother which I can say I have only made items she has written in the back! But my favorite cookbook is the very first one I ever owned, 32 Fabulous Cookies by Marie Bianco. I bought it at my first grade book fair. It's even stamped on the inside cover by the librarian! I've made countless recipes out of this lovely book, but my favorite would have to be recipe 21 Genemary's Chocolate Crack-ups. This page is covered in residue of sticky fingers and memories of baking these delicous cookies with my Granny.
2. Food Network.com
I have used this so many time when I am stumped or need something quick. It is a great resource for questions, especially for ingredients I have never heard of such as Golden Syrup!
3. You
Please send me any recipes you think I should try. I am willing to try almost anything within reason. Please no liver and onions or brussel sprouts!
NEW RECIPE #3 Sour Cream Coffee Cake:
(Average Family Rating: 3.6)
Since this is a loooong recipe I decided just to give you the link...(yes I can be a little lazy...)
http://www.foodnetwork.com/recipes/ina-garten/sour-cream-coffee-cake-recipe/index.html
The cake is currently baking in the oven, but I can tell you this, the batter is very thick! I don't know if it is because of something I did or it's suppose to be thick! But we shall see in t-minus 10 minutes!
Update: It came out perfect! I baked mine in a Bundt pan since I don't own a tube pan. I also made the glaze with Golden Syrup rather than maple. Yum!
Here is a list of resources I plan to use in this quest:
1. My collection of cookbooks
I have quite a few cookbooks, mostly little ones you pick up at the grocery isle. I have one from my mother which I can say I have only made items she has written in the back! But my favorite cookbook is the very first one I ever owned, 32 Fabulous Cookies by Marie Bianco. I bought it at my first grade book fair. It's even stamped on the inside cover by the librarian! I've made countless recipes out of this lovely book, but my favorite would have to be recipe 21 Genemary's Chocolate Crack-ups. This page is covered in residue of sticky fingers and memories of baking these delicous cookies with my Granny.
2. Food Network.com
I have used this so many time when I am stumped or need something quick. It is a great resource for questions, especially for ingredients I have never heard of such as Golden Syrup!
3. You
Please send me any recipes you think I should try. I am willing to try almost anything within reason. Please no liver and onions or brussel sprouts!
NEW RECIPE #3 Sour Cream Coffee Cake:
(Average Family Rating: 3.6)
Since this is a loooong recipe I decided just to give you the link...(yes I can be a little lazy...)
http://www.foodnetwork.com/recipes/ina-garten/sour-cream-coffee-cake-recipe/index.html
The cake is currently baking in the oven, but I can tell you this, the batter is very thick! I don't know if it is because of something I did or it's suppose to be thick! But we shall see in t-minus 10 minutes!
Update: It came out perfect! I baked mine in a Bundt pan since I don't own a tube pan. I also made the glaze with Golden Syrup rather than maple. Yum!
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