Tuesday, November 11, 2014

Where Would You Love to Cook Today

 
 
I just love the Kitchen over at Stonegable.
I really love the island, it has a tone of room for preparing meals and doing great holiday displays.
Her blog is a great one to visit often. It is a very inspiring blog.
 
Well let get to what to make:
 
As I have been blogging around I came across a great blog with wonderful recipes, but the one that really caught my eye was:
Banana Bundtlets with Maple & White Chocolate Icing

 
Don't these look wonderful!
I think this is what I will be giving to all of my neighbors for Christmas this year.
 
Ingredients:
  • 5 well-ripened bananas
  • 4 eggs
  • 1/4 cup shortening
  • 3/4 cup applesauce
  • 2 cups sugar
  • 1 tsp baking soda
  • 2 tsp salt
  • 4 cups flour
For the Icing:
  • 1 cup brown sugar
  • 5 Tbsp butter
  • 1/3 cup whole milk
  • 1/2 tsp maple flavor (up to 1 tsp for stronger flavor)
  • 1 cup white chocolate chips
Directions:
  1. Preheat oven to 350 degrees. Prepare pans with non-stick spray.
  2. In mixer bowl, add eggs and beat well. Add bananas and beat until bananas are mashed and mixture is smooth. Add shortening, applesauce and sugar and combine. Add baking soda, salt and flour and mix well.
  3. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let cool in the pan for 5 minutes, then remove to a wire rack to finish cooling.
  5. While banana bread is baking, prepare the icing by adding the sugar, butter and milk to a medium saucepan over medium-high heat. Stir constantly as it comes to a boil, 3-4 minutes. Continue stirring as the mixture boils for 1 minute. Remove from heat.
  6. Add the white chocolate chips and maple flavor and stir until the chips are melted and the icing is smooth.
  7. Pour slowly over the top of the bundt cakes, allowing it to drizzle down the sides. Cool and enjoy!
 
 

Sunday, August 10, 2014

Breakfast Casserole


To make you will need:
1 pkg Hash browns with peppers and onions 
8 eggs
12 0z of breakfast sausage (not Links)
2 cups shredded cheese
2 1/2 cups milk
salt and pepper to taste
9 X 13 baking pan

Preheat oven to 375 degrees
I make this the night before and refrigerate over night.
* Cook the hash browns as per cooking directions on package.
* Brown the sausage and crumble.
* Grease 9 X 13 baking pan.
* Lay cooked hash browns on the bottom of the baking pan.
* Cover hash browns with 1/2 of the sausage.
* Cover sausage with 1/2 of the cheese.
* Combine the 8 eggs and 2 1/2 cups milk. whisk and pour evenly over the cheese.
* Add remaining sausage evenly.
* Cover with remaining cheese. 
* Salt and pepper.
* At this point you can cover and put in fridge until morning. The in morning preheat over and just put into oven.
* Bake at 375 degrees for 40 minutes.

When done the top will be slightly brown and inside will feel firm when you poke it.
I top it with more cheese, salsa and sour cream. And I serve it with fruit.


Saturday, November 16, 2013

Facebook 7-up Biscuits


These have been all over facebook and pnterest several times and I even got the recipe from my realtor. I finally tried them and they are so good!


INGREDIENTS:
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

DIRECTIONS:
Mix Bisquick, sour cream and 7 up.

Dough will be very soft - don't worry

Knead and fold dough until coated with your baking mix.

Pat dough out and cut biscuits using a round biscuit / cookie cutter.

Melt butter in bottom of cookie sheet pan or 9x13 casserole dish.
Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

I found the picture on the internet at https://www.evernote.com

Tuesday, August 6, 2013

Where Would You Love to Cook Today?


Today I want to cook in my own kitchen. Maybe thats because its so clean....LOL.
My kitchen is where everyone gathers. And its so much fun when we are all together.


My Daughter is a very good cook as well as a blogger too!
She loves Geo Cacheing and her and her main squeeze write the blog

I love my Daughter Darcey's posole" and so I thought that would be the best recipe to make:



Darcey's Delicious Posole' 

Easy delicious authentic Latino dish. I learned to make this in New Mexico from my extended family when my Grandfather passed away. Over the years I have changed the recipe to make it my own version. Warning: If you start making this, you will be asked to make it all of the time! Picture is without diced tomatoes, once they are added the broth turns a reddish color, tomatoes optional, I prefer it with them. posole
 Ingredients:
  • 3 cups cooked pork, Make Pork roast first cook roast in 1/4 cupsoy sauce in crock pot, do not drain, once cooked, the meat will shred on own by pushing with a fork, once shredded in the crock pot then add the following:
  • 2 tablespoons El Guapo Menudo Mix (It comes in 3/4 oz packages on the Mexican food Isle, is a seasoning packet usually around .80 cents to a dollar)
  • Chicken Bouillion cubes (Knorr brand, Caldo Con Sabor De Pollo comes in 8 cube package also on Mexican food isle, usually .69 cents to a dollar)
  • 1 large onion, chopped
  • 2 teaspoons of minced diced garlic, peeled and diced
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
  • 1 (23 or 24 ounce) can white hominy, drained and rinsed
  • 1can 14.5 oz of diced stewed tomatoes with chilies (optional)
  • After you add all ingredients add enough water to cover the hominy
  • salt to own taste
posole3
Garnishes:
All garnishes are optional after soup is cooked you can add any of the following to top of soup to add great flavor and variety.
  • 1/2 cup chopped cilantro (garnish)
  • lime wedges (garnish)
  • 1 Bag of shredded cabbage or a head of cabbage cut into shreds
  • 1/2 cup chopped onions
  • 1/2 cup chopped radishes
  • 1 cup of shredded cheese (Mexican blend or cheddar)
  • Salsa
  • Flour Tortillas to dip in soup while eating

Directions:

After preparing the pork roast in the crock pot* *(2-3 lb pork roast placed in crock pot with 1/4 cup soy sauce on low for 4-6 hours, you will be able to determine when the roast is done by pushing on it with a fork. When it falls apart it is done, shred with fork inside the crock pot so it absorbs the juices) After shredded add all of the ingredients. Stir well. Once everything is added make sure you add enough water to cover the hominy. Slow cook for 4-6 hours. You will be able to tell when it is ready when the hominy is soft. After it is cooked serve in bowls and add optional garnishes. I am attaching some pictures to help you see what seasonings you need and what the finished product should look like. Put the roast in crock pot night before on low when you wake up, shred the meat and add the rest of the ingredients. Turn crock pot to low and head out for a day of caching. When you return your house will smell so good and you will have a delicious warm dish to feed your hunger. 

Sunday, May 26, 2013

Cookies To Die For!!


Its baking Day and you will not want to miss these cookies!
My friend Amy brought these to work and everyone died for them.
And she isn't a blogger but did find the recipe from a blog...LOL
This recipe came from:

CHOCOLATE CHIP COOKIE 

PEANUT BUTTER CUP BROWNIES




Here is her secret recipe: 
1. Into the wells of a muffin tin (or in cupcake papers) flatten a square of store-bought chocolate chip cookie dough. 
2. Top that with a Reese peanut butter cup (or a mini). 
3. Prepare box-mix brownie batter (as directed on the box) and spoon it over Reese-cookie dough, 3/4 full. 
4. Bake at 350 for 20 minutes. VOILA!

You are going to be so glad you made these and sharing the recipe is really hard because you will want to keep it a secret!

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