Recipes to try.....Lemon Bar Trifle

I love lemon bars and have been in the Trifle making mood lately, so we tried this and it was good.  I doubled the crumble and made the layer itself thicker than it says.

Crust Crumble:

• 2 cups all-purpose flour
• 1 cup chopped pecans
• 1 cup butter, melted

Lemon Layer:

• ½ cups  Sugar
• ¼ cup cornstarch
• ¼ cup all-purpose flour
• 1¾ cups cold water
• 3 egg yolks, beaten
• ¼ cup lemon juice
• 2 Tbs butter
• 4 tsp grated lemon peel

Cream Cheese Layer:

• 1 package (8 ounces) cream cheese, softened
• 3 cups Powdered Sugar
• 1 cup whip cream

How to make Lemon Bar Trifle

In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until light golden brown. Cool on a wire rack.

In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel.  Transfer to a bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.

In a large bowl, beat cream cheese and powdered sugar until smooth. Fold in whipcream. Crumble the baked pecan mixture; set aside ½ cup for topping.
Just before serving, in a 3-qt. trifle bowl, layer 1 cup each  of the pecan , lemon and cream cheese mixtures. Repeat layers twice. Sprinkle with reserved pecan mixture. Lemon Bar Trifle is ready to serve.
yields: 9 servings

Recipes to Try....Pretzle Bites

I found these on pinterest and wanted to try them so on Superbowl Sunday someone brought them to share.  THEY WERE GREAT.  Here is the tested recipe.

Homemade Pretzel Bites

1 1/4 cup warm water

1 T. plus 1/4 tsp. yeast

3 3/4 c. all-purpose flour

3/4 c. + 2 T powdered sugar

1 1/2 tsp. salt

2 tsp. vegetable oil

Bath:

2 c. warm water

1/4 c. baking soda

 Mix water/yeast (let sit 10 minutes), add dry ingredients, knead, raise until doubled.}

When dough is done, preheat oven to 425 degrees.

Make a bath for the pretzels by combining the baking soda with warm water and stir until soda is mostly dissolved (it won't dissolve completely).

Roll out dough into a long rectangle (about 12"x24"). Using a pizza cutter, cut into small 2" sections. Dip each dough square into the water/soda bath and place on a greased baking sheet. If you are making salted or garlic pretzels, sprinkle with kosher salt.

Bake for 4 minutes, then rotate pan and bake another 4 minutes.

Recipes to Try...Lemonade Layer Cake

This recipe comes from Cooking light

 

 

 

 

 

 

 

Ingredients

• Cake:
• 1 1/3 cups granulated sugar
  
• 6 tablespoons butter, softened
• 1 tablespoon grated lemon rind
• 3 tablespoons thawed lemonade concentrate
• 2 teaspoons vanilla extract
• 2 large eggs 
  Click to see savings
• 2 large egg whites
  
• 2 cups all-purpose flour
  
• 1 teaspoon baking powder
• 1/2 teaspoon salt
  
• 1/2 teaspoon baking soda
  
• 1 1/4 cups fat-free buttermilk 
  Click to see savings
• Cooking spray 
  
  
• Frosting:
• 2 tablespoons butter, softened 
  Click to see savings
• 2 teaspoons grated lemon rind
  Click to see savings
• 2 teaspoons thawed lemonade concentrate
• 1/2 teaspoon vanilla extract
  
• 8 ounces 1/3-less-fat cream cheese 
• 3 1/2 cups powdered sugar

Preparation

• Preheat oven to 350°.
• To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
• Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
• To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
• Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Recipes to Try...Raspberry Cheesecake in Jars

 



















Ingredients
for the cheesecake:

• 2 cups graham cracker crumbs (16 whole graham crackers, ground)
• 2 tablespoons sugar
• 8 tablespoons butter, melted 
• 4 8-ounce packages of cream cheese, room temperature
• 3/4 cup sugar
• 4 eggs, room temperature
• 1 cup sour cream
• 1 teaspoon vanilla extract (I used 1/4 teaspoon vanilla paste)
• zest of 1 lemon

for the Raspberry Topping:

• 2 pints of fresh raspberries
• strawberry or raspberry jelly

Other toppings: Mini chocolate chips.  You can really do anything you like for the toppings.  All kinds of fruit would work, caramel sauce, meringue, etc.

Preheat your oven to 325 degrees F.

Spray the jelly jars with non-stick cooking spray, making sure to spray the bottoms so the crust doesn't stick.

Blend the graham cracker crumbs, sugar and melted butter in a bowl.  Place about 1 heaping tablespoon of the crumbs into each jelly jar and tamp down to make the crust (I used a wine cork).

n a large mixer bowl, mix the room temperature cream cheese with the sugar until smooth.  Add the eggs, one at a time, and mix well.  Add the sour cream, vanilla and lemon zest and mix until well incorporated. Fill each jelly jar with about 1/3 cup of the filling, leaving room at the top for your topping.

Place the jars in a large roasting pan or two deep baking dishes.  Fill the pan with hot water halfway up the jelly jars.  Place in the oven and bake for 30 minutes. Remove jars with tongs and place on a wire rack to cool.

For the raspberry topping:  pick over the raspberries and discard any that are moldy or bruised.  Place 7 raspberries on top of each cheesecake.  Heat about 1/3 cup of the jelly in a microwave and stir so that the jelly is spreadable.  Brush the tops of the raspberries gently with the jelly to glaze them.  Refrigerate cheesecakes until ready to serve.  Can be made the day before.

Recipes to Try...Cinnamon Roll Pumpkin Vanilla SheetCake

I was glancing over Pinterest again and saw a yummy picture, so I went looking for the RECIPE...and found it!!

Cinnamon Pumpkin Vanilla Sheet Cake

2c. flour

1 1/2c. sugar            (can use yellow cake mix)

1Tbs. baking powder
4 eggs
1/2c. canola or vegetable oil
1/2c. milk or buttermilk
3.4oz box Vanilla Instant Pudding Mix
1/2c. sour cream
15 oz can pumpkin


1 stick unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon


3/4 cups powdered sugar
1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)

1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.
2. Mix flour, sugar, baking powder, and salt in the mixer until airy.  Then add eggs, oil, milk, pudding, sour cream and pumpkin in with the flour mixture and mix all at once.  Pour into prepared pan, spreading evenly.
3. Melt butter.  Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.
4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool before cutting into squares. Refrigerate if not serving same day.  Enjoy with milk!

Recipes to Try....Spinach and Artichoke Dip

I got some artichokes from my bountiful basket and decided this sounded really good.  I got this from a friend.

Ingredients:

13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
1/4 cup chopped shallots
1 clove garlic
1/2 cup fat free Greek yogurt
1/2 cup light mayonnaise
2/3 cup Parmigiano Reggiano
4 oz shredded part skim mozzarella cheese
salt and fresh pepper to taste
olive oil spray

Directions:

Preheat oven to 375°.

In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups. 

Quick & Crusty French Baguettes

I found this while searching around.  They are quick and easy!!

• 2 cups very warm water
• 1 packet yeast
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 3-4 cups flour

Preheat the oven to 425 degrees.  In a large bowl, whisk together the warm water, yeast, and sugar.  Set the bowl on top of your preheating oven for ten minutes.  Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky.  Knead the dough until elastic.
Cut the dough into four even pieces.  Roll each of them into four long, thin ropes.  Twist together two of the ropes to form one loaf.  Twist the other two ropes together to form a second loaf.  Transfer both onto a large baking sheet lined with parchment paper.
You can now bake the loaf right away (if you’re in a hurry) or allow it to rise for an additional 15-30 minutes on top of your warm oven.
Now for the SECRET: Fill a large bowl with 3-4 cups of ice.  Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door.  Do NOT open your oven for 15 minutes.  Bake until golden brown, about 15-18 minutes.

Recipes to Try.....Coconut Crusted French Toast

I was looking on pinterest and saw this picture and wanted to find the recipe.   It's very simple, but here it is.

 

Coconut Crusted French Toast with Bananas and Strawberries

Ingredients

Sweet Hawaiian Bread

milk

eggs

Vanilla

coconut

berries

bananas

coconut syrup

Make french toast as your normally would using Kings Hawaiian sliced bread. Before cooking on pan, put coconut on both sides of french toast. Cook as normal.

Add berries and bananas and coconut syrup and enjoy!

Coconut Syrup

I just heat up a can of cocoa Lopez and poor it over the french toast, but you can make your own if you'd like. 

• 1 (13.5 ounce) can coconut milk
• 2 tablespoons cornstarch
• 2 cups light corn syrup
• 1/2 cup white sugar
• 1/2 cup shredded sweetened coconut

Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.

Recipes to Try.....Red Velvet Sheet Cake

 Red Velvet Sheet Cake--from the Pioneer Woman

 

    

• 1 cup Shortening
• 1-3/4 cup Sugar
• 2-1/2 cups Cake Flour
• 1-1/4 teaspoon Salt
• 2 whole Eggs
• 1 cup Buttermilk
• 1 teaspoon Vanilla Extract
• 1 teaspoon Baking Soda
• 1-1/2 teaspoon Vinegar
• 1-1/2 ounce, fluid Red Food Coloring
• 1-1/2 teaspoon Cocoa Powder

Preheat oven to 350 degrees. Thoroughly spray a large (18 x 12) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.

Sift together cake flour and salt. Set aside.

In a separate bowl, stir together buttermilk, eggs, vanilla, and baking soda. Add vinegar and stir. Set aside.

In a separate small bowl, mix together cocoa and red food coloring. Set aside.

Cream together shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour the red mixture in and beat until combined.

Pour batter into prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove pan from oven and allow cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow cake to cool completely before icing.

Milk Roux Frosting  (This one's mine!)

• 4 Tablespoons Flour
• 1 cup Milk
• 1 teaspoon Vanilla
• 1/2 cup Butter
• 1/2 cup shortening
• 1 cup Granulated Sugar

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick. Remove from heat and let it cool to room temperature.  It must be completely cool before you use it in the next step. Stir in vanilla.While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combine. 

This is the only frosting for my Red Velvet cakes, so it's only right to use it with this sheet cake version.

Frost the sheet cake and garnish it with whatever you'd like!!!!

Recipes to try.....Asparagus Bowtie Pasta with Paprika Chicken

I tried this the other day and loved it.  I added some red pepper with the garlic in the sauce for extra flavor.  You can serve it with paprika chicken listed below

1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/2 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.


Paprika Chicken

4 boneless skinless chicken breast halves
1/2 c. Parmesan cheese
1 1/2 c. Italian bread crumbs (you can also use Panko bread crumbs and add Italian seasoning)
1 1/2 cubes (3/4 cup) melted butter
Paprika

Combine Parmesan cheese, breadcrumbs and paprika. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated.  Bake uncovered for 35-40 minutes @ 350

Recipes to Try.....Craisin Granola

Oh my... this granola recipe is the best. It's great for snacking on in the afternoon or cereal in the morning.  I always get hungry at this time so I need something that is going to be fast but good for me. This recipe appears to be high in fat, but it's the GOOD fat and none of the bad fats. Your body needs healthy fat and lots of it - they even help you lose weight! Also, when you're eating WHOLE FOODS exclusively, you don't really have to count calories.
I love it so much and I love it even more when I make it and my house smells heavenly!!!!!!

Craisin Granola

4 cups  rolled oats
1/2 cup slivered almonds, chopped even more
1/2 cup coconut (add a little more if you really like coconut)
1/4 cup roasted sunflower seeds
1 cup craisins
1/2 tsp. sea salt

Mix this all together in a bowl and set aside.  Next combine

1/2 cup olive oil
3/4 cup honey

1tsp. almond extract (you can use vanilla)
1tsp. cinnamon
You may have to warm this up just a but so it's easier to stir together with the oat mixture.


Preheat oven to 200 degrees . Add liquid mixture to the oat mixture and stir until well coated. Spread on a large cookie sheet lined with parchment paper. Bake for 1-2 hours. Take out and stir around the hour mark and then as needed. Cool. Store in an airtight container.

Recipes to Try.....Coconut Chicken Salad

 All the recipes I post, I actually make and Love them.  I am trying to be more healthy and loose the baby weight.  This is so yummy!!!!!

Coconut Chicken Salad 

6 (about 12 oz) chicken tenderloins
6 tbsp shredded coconut
1/3 cup panko breading
2 tbsp crushed cornflake crumbs (gives it texture)
1-2 egg whites
pinch salt
olive oil spray
Homemade salad (mixture of romaine, green and red leaf lettuce)

Spinach leaves (optional)
3/4 cup shredded carrots
1 large tomato, sliced
1 small cucumber, sliced

Vinaigrette
1 tbsp oil
1 tbsp honey
1 tbsp white vinegar 
1/2 tsp ground mustard (Dijon will work)
Whisk all vinaigrette ingredients; set aside.

Preheat oven to 375°.

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.

Place a handful of salad on each plate. Divide carrots, cucumber, and tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

Recipes to Try.....Chicken and Mushrooms, craisin salad

This is a great recipe. I love to serve it over rice pilaf and a side of craisin salad.


Chicken and Mushrooms

• 6-8 chicken tenderloins, slightly pounded out
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup all purpose flour
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine (If you don't want to use wine, use white wine vinegar for acidity, but it will be a bit more tangy)
• 1/2 cup chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes. Add a 1Tbs. flour and mix in.
Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes and then add  the chicken back to the pan.  Simmer until combined and sauce is slightly thickened.  Serve over whatever you would like,  rice, pasta, mashed potato, or asparagus. 

I have it with a side of my craisin salad......Would you like the recipe ?

Craisin Salad 

Mixture of Romaine, Iceberg (shredded), Red and Green Leaf Lettuce
Italian blend cheese (or just mozzarella and parmesan cheese)
Bacon Cooked and crumbled
Craisins
Slivered Almonds, toasted

I didn't put amounts because you know how much of everything you'll want!!!!

Onion Vinaigrette

1/2c. red wind vinegar
1c. sugar
1-2 slices white onion (how strong do you want it?)
1 1/2 tsp. salt
1 tsp ground mustard (powdered)
1c. Oil  (you can use olive, or salad oil....they each give different textures.)

I put everything except the oil in a blender and blend until smooth.  While the blender is till on, slowly poor the oil in until blended.

Recipes to Try.....Califlower Pasta

I might not post a new recipe every week but that's the goal.  I love trying different recipes or creating my own spin on things.  This pasta is so yummy, I eat it for lunch quite often.  Don't let the Cauliflower scare you off!!!! It's a really healthy but yummy meal.  Just typing this out I want to go make it!!!! Try it and let me know.

Spicy Cauliflower Pasta

12 oz linguine (any pasta will work)
1 large head cauliflower, roughly chopped (about 3 cups)
2Tbs. extra virgin olive oil, (more if needed)
2-3 cloves garlic, diced
1 fresno chili, finely chopped
2-3 Tbs. Italian seasoned bread crumbs
1/3 c. Pasta water (reserve some of the water from cooking the pasta)
Parmesan cheese (I sprinkle it on till I have the amount I want, about 1/2 c.)
Grilled Chicken Breast (optional) for the men mostly


Cook pasta as directed and steam cauliflower until tender. While the pasta  and cauliflower are cooking heat the oil and saute the garlic and chili.  Stir in the bread crumbs and turn the heat down to med-low.  Mix in the cauliflower and add the pasta.  Only add enough pasta water to mix everything together so it's not dry.  Sprinkle the Parmesan cheese over the pasta...at this point you may need to add a bit more pasta water so that everything mixes together smoothly. 

If I'm making this for both Allen and I , I make the chicken, if it it's just myself, I usually omit it...

Grill up a few chicken breasts, thinnly slice, and place it atop the pasta.

Back in the Day!!!!

Whenever I start to feel fall in the air, which is normally right around September, memories flood back of my college days.  The crisp air, liking school because you're not to far into the semester (not much has happened yet), photography, cooking, and having to go to Spanish class (even though I speak spanish, I didn't like this part of the schedule!!!)  I miss it (college) only until someone says they have a big test to study for or have a lot of homework.  I don't miss that one bit!!!! 

I graduated in Business, but I have an associates in culinary arts, and photography.....spanish didn't quite make it.   I was just looking at some of my photo's and decided I needed to start seriously practicing again.

I love Black and White Photography.  This is one of my all-time favorites.  I took this my last semester.

Here are a few more!!!!!!!!!!!!!!!!!!!

I designed this, pretty cool huh......

I love sunsets, and I have quite a few, but this one sticks out to me because of the lighting. 

As for the cooking part of things, I have a lot of recipes that I can share, and will when I have a bit more time to type them out, but this is one of my favorites............

Pork:

2-1

LB Pork Tenderloins

2

Lg. Cloves of Garlic

1

Med. Onion

24

oz Zesty Italian Dressing (I substituted this into the recipe so it wouldn't take as much time...i make my own sauce)

3

C. Water    (add chopped tomato and some peppers if desired)

*This recipe works better in the Crock Pot

Cut the garlic lengthwise and onion into big pieces. Place pork and dressing in a bad with the chopped onions and garlic. Marinate over night or as long as possible. Place Marinated pork and liquid in Crock pot and cook on low 5-6 hours.  When done, cut pork or shred.

Rice:

2

14oz can Beef Broth

2

10oz can Beef Consomme

2

c. Long grain white rice

Preheat oven to 350. Combine broth and consomme, then rice in an oven safe container with a lid. Bake 45 minutes or until rice is light and fluffy.

\

Place a scoop of rice on plate, place pork atop, drizzle with sauce.