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Posts Tagged ‘Recipes’

Yep that’s name of the recipe and for good reason!

 

We had a cousin’s get-together this weekend and I signed up for dessert. For two reasons – one: I really enjoy baking and two: I know I will I have a dessert that I will enjoy!

I made the Darn Good Chocolate Cake from one of my very favorite cookbooks, The Cake Mix Doctor by Anne Byrn. Her recipes really turn plain old “box mix” into made from scratch  creations! This is a stand alone recipe, that does not require any frosting, but I needed the Chocolate, so I went ahead and made the Shiny Chocolate Glaze, also from the cookbook..and it was a HIT! Sadly, I was too full after all the goodies from everyone else, that I didn’t get to try it 😦  I called my mom in the morning, who had already had her piece for breakfast, and she packed it up for me  🙂  Yummm…definetly a treat that goes well with a cold glass of milk!

*I am also holding Peanut Butter Brownies. I will post that recipe soon*

Darn Good Chocolate Cake

1 box Devils Food Cake Mix

1 pkg chocolate instant pudding

4 eggs

1 cup sour cream

1/2 cup warm water

1/2 cup canola oil

1 1/2 cups chocolate chips

Pre Heat oven to 350. Grease and flour bundt pan.

Mix everything but the Chocolate chip on low for  1 minute. Scrape sides of bowl and mix on medium for another 2-3 minutes. Fold in Chocolate chip until well distributed. Pour in Pan and bake 45-50, or until cake just starts to pull away from pan. * I recommend place a baking sheet on the baking rack below in case of overflow during baking* Cool on rack for 20 minutes, then remove from pan and finish cooling on rack!

DELISH!

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I used the Dough Cycle on the Bread Machine yesterday, and I have to admit, I was a bit nervous. Pulling the Recipe from the Bread Lover’s Bread Machine Cookbook, it produced two nice size pizza doughs! I had my doubts, when Matty had a friend over, that there would be enough. Should I serve something else to go with the meal? I was out of Lettuce?..Ugh, Now I am over thinking it!

But then I remembered growing up, with my Italian grandmother & Aunt Tessie, when this was a meal that fed many of us on a cold Friday or Saturday night (granted, with their experience in our big Italian appetites, they probably made more than two pies worth of dough, but hey, I am learning) Then it dawned on me, this is what it’s all about..those kind of memories. Sure they will remember when I ordered pizza out too, and they will also probably attach to this fond memory that they had to eat some popcorn afterwards because they were still a  little hungry 😳 , but it will be  a fond memory nonetheless, if it kills me!!!! hehehe

Ok, got a bit off track there..So as I was making it, I had eyes on me from the Pizza Maker, himselfWAYNE! It was kind of nerve-racking, he was watching every move I made. I apparently make pizza a lot different than he does! It came together great and all five of us + one friend were all piled in the kitchen laughing *note* these are those fond memories I was talking about 😉

Now the moment of truth….Hubs was the first to taste test…and he LOVED it! He even complemented me on my homemade dough, which he does not know how to make! Success!!! I think this just might make it into my vault of fond memories too!

Basic Pizza Dough

1 1/3 c water          1/4 c extra virgin olive oil

3 1/2 c all-purpose flour          1 tbl sugar               1 1 /2 tsp salt

2 tsp yeast

Dump in Bread maker, programmed on dough cycle.

When machine beeps, take out right away and put on lightly floured surface, and separate into two doughs. Cover with damp towel and let rise for about 20 minutes.  I then put doughs in 2 quart-size baggies sprayed with pam, and then threw in fridge until dinner time.

When Ready to Eat, preheat oven to 425 degrees. Spray two cookie sheets with Pam, then roll out dough into rectangle shape, and place in pan, you can then stretch to fit. Cover with sauce and your choice of cheese and toppings. I just used shredded Mozzarella and grated parmesan. Bake for about 10-12 minutes, until your cheese is bubbly and the bottom of the crust is no longer pale white

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 A Bread Machine!

I had been wanting one for some time, because I love bread, I can just never get the rising thing down pat. So..months ago, Tiff had handed down her machine to me! I was so gung-ho, made one loaf (which I still managed to screw up) and back in the pantry it went. I have been determined to make some good bread, so I did my research and found a cookbook that has received rave reviews from bread maker owners all over..The Bread Lover’s Bread Machine Cookbook

Well after a few days of pouring over every recipe, I have to say I am very pleased! The author believes Gluten is the key to good bread in the machine, which I had never used before. Well, I have to agree! The process is so super easy, just dump in and leave for 3 or so hours and Voila! Delish Bread!

Yesterday I made Peasant Bread. It is a dense bread with a thick & crunchy crust, resembling Italian bread in my opinion. My machine make 1 1/2 lb loaves and I only have 3 slices left! Today I decided to try the dough only setting and made some Pizza dough from the cookbook..Well it was easy and I have two good size doughs, ready for dinner tonight!

Peasant Bread

1 1/8 cup water        2 tbl olive oil

3 1/4 c bread flour        2 tsp gluten          2 tsp sugar         1 1/2 tsp salt

2 tsp yeast

Dump in Bread machine on Dark  Setting on Basic cycle. After 2nd Kneading, turn machine for 30 minutes (to allow for cooling) and then restart entire process again and complete. When done, my model takes 3 hours and 20 minutes, immediately remove from pan and cool on rack..then ENJOY! Yumm!

 

Recipe is taken from Bread Lover bread machine cook by Beth Hensperger

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Cream Puffs

Who doesn’t like a Cream Puff? Light and flaky pastry, fluffy cream filling, rich milk chocolate topping…..yumm

Alright, so I know not everyone likes them, and if I am being honest..I am glad!

Take my kids for instance, since they were old enough to chew, I always told them anything with a cream or cannoli filling was bad for them and yucky.

Why, you ask??

I share everything with my children..my bed, my shower, my dinner..I could go on but you get the point.. But I draw the line on my favorite desserts!!

Nothing worse than a half-eaten cream puff with a chocolatey-drool-mouthed shaped bite taken out of it! They never finish it, so there it sits. It beckons me, but I can’t bring myself to eat it. Thats when the sadness settles in, it is wasted 😦

These babies will never go to waste in my house! This is one of my mom’s beloved recipes. Mom never covered them in chocolate, but I found a great chocolate topping recipe over at Annie’s Eats

This recipe makes about 27 good size cream puffs.

I use a large cookie scoop for the pastry, but you can get more out of the recipe with a smaller one

 

PASTRY

2 cups water                  2 sticks BUTTER                  

2 cups flour                    8 eggs

FILLING

2 cups Heavy Cream              1 1/2 cup milk       2 boxes Vanilla INSTANT pudding mix

CHOCOLATE TOPPING

1/4 milk choco chips (chopped)    3tbs heavy cream         1 cup confectioner sugar

 

 

Preheat oven to 375.

In large saucepan over med/high heat, melt butter & water until boil. remove from heat and whisk in flour. Then add eggs, ONE at a time. Mixing well before adding next. Place on greased cookie sheet and bake for 20 – 25 minutes, until golden brown. Remove from oven and slice small slit across each pastry, to release steam. Turn OFF oven and place back in for about 20 minutes. Thats it, cool on cooling rack  until ready to fill.

Mix all filling ingredients on low for about 2-3 minutes then high for about 3-4 minutes until the cream is thick and has high peaks.

Slice Pastry open across, and add a heaping spoonful of filling and replace top.

Heat Chocolate chips and heavy cream in microwave on high for 30 second. Whisk until smooth and then add confectioners sugar. mix until smooth and creamy. If too thick you can add another tsp of heavy cream. I find it is easiest to spoon chocolate on top of puff and spread. Keep in fridge and best if served the same day!

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Well, I am pleased to announce a new recipe has been added to our lineup! I have been wanting to try this for quite some, because this is one of hubby’s faves. He was a bit leery, but he was happily surprised!

You can also find the recipe for Scrumptious Salisbury Steak and Gravy  over at Allrecipes! I did double the gravy and tripled the chop meat. This served our family with NO leftovers!

This is the measurements/ tweaks that I did.

3lbs ground beef                                           1 small (4oz) can sliced mushrooms *drained*

3 eggs                                                              5 tbl butter

12 ritz crackers, crushed                            6 tbl flour

1tsp onion pwd, salt/pepper                    4 cups milk

1 cup boiling water                                   6 beef bouillon cubes

Mix beef, eggs, cracker crumbs & spices. form into longer patties around 1″ thick. I made six patties out of 3 lbs.

Fry over med/high heat 4 minutes each side. Place in 300 degree oven when done to keep warm

Drain oil and then melt butter in pan. Add mushrooms and cook on medium for 2-3 minutes.

Sprinkle flour and mix well. Slowly add milk & broth, stirring frequently, until gravy become thicker and smooth.

I cooked the gravy for about ten minutes. Add steaks to gravy and simmer on LOW for 10 minutes.

That’s it! I served with Mashed Red Bliss & Green beans!

 

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My kids are NOT big soup eaters, but this they love..and I also realized  this is an almost meatless recipe. Another meal I can add to my list! This meal cost about $10, and fed all of us, plus of good amount of leftovers!

3 boxes value size Au Gratin Potatoes

2 cups of milk

2 cups chicken broth

4 cups water

6 slices of bacon

3 small potatoes, cubed

 1/4 cup chopped onion (optional)

In a large saucepan, chop up raw bacon and onion (optional) and cook on med/high until crunchy. There is usually not a lot of grease, but if so, drain a little off. Add the rest of the ingredients, cover, and cook on low/med for about an hour, stirring occasionally, chopping up the potatoes as you go. When ready to serve, I like to stir in a cup of shredded cheddar .

That’s it! Easy, right? Yumm..*I like to top mine with crumbled cheeze-its*

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Everyone here on the East Coast has their opinion of Snow. For those who don’t know, I believe we have gotten over 50 inches of snow this winter already! Some enjoy a snow storm or two, and enough already! Others don’t like  Snow, PERIOD! Yup! I can not even conceive it, and if I didn’t have one of my besties feel that way, I just wouldn’t believe people like her existed! But I do have to admit, I think I am breaking her down..after spending almost 3 straight days with us during the last storm…I think she enjoyed our Snow Days! 🙂

I personally LOVE it, as long as I don’t have to be out in it.  I don’t like to be cold and I don’t like to be wet, so I certainly don’t like to be both at the same time! But give me a few movies, some cuddly kiddos and a full pantry….And I am set! I have already hit the grocery store, have tons of snacks to nibble on and have decided this a good day to try out some new recipes! I have really slacked on my budget overhaul..but I am getting their slowly…that is a whole separate post!

So, grab your warm and cuddly kiddies, make some hot cocoa and enjoy the snow, it won’t last forever! Promise 🙂

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