Thursday, March 28, 2013

KFC Coleslaw

This is a great copy cat recipe for KFC's coleslaw. I love onion so I usually add way more than the recipe calls for. I also buy the coleslaw mix with already shredded cabbage and carrots in it.





Ingredients

8 cups chopped cabbage
1/4 cup shredded carrot
2 Tbsp FINELY chopped onion
1/3 cup sugar
1/2 tsp salt
1/8 tsp pepper
1/2 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 Tbsp white vinegar
2 1/2 Tbsp lemon juice

Put cabbage, carrot and onion into a large bowl. Mix together sugar, salt, pepper, milk, mayo, buttermilk, vinegar and lemon juice. Add it to the cabbage mix. Let sit overnight.

Enjoy this finger-licking goodness!

Wednesday, March 27, 2013

To-Die-For Baked Beans

These baked beans are always a hit. They are spicy because of the rooster sauce (Sirachia) that I use in it but you can put less or more depending on your taste. I use the left overs from my brisket in this recipe but you can find pulled pork in the lunch meat section of the store and that would work fine in it as well.






Ingredients

55 oz Bush Beans
1 cup brown sugar
1/2 cup BBQ sauce
1 Tbs pepper
1 Tbs hot sauce ( I use Sirachia)
1 Tbs Big Bite BBQ Seasoning (see below)
1 cup (or more) shredded left over brisket or pulled pork

Turn oven to 350 degrees. Pour a little liquid out off the top of the beans and discard. Mix beans and remaining ingredients and pour into a casserole dish. Bake uncovered for an hour, mixing occasionally.



Big Bite BBQ Seasoning

1/2 cup salt
1/2 cup turbinado sugar (dark sugar - you can find it in Trader Joe's)
1/4 cup brown sugar
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs paprika
1 Tbs chili
2 Tbs pepper
2 tsp cayenne pepper
1 Tbs Thyme leaves
1 Tbs cumin
1 tsp nutmeg

Mix all the ingredients and keep in airtight container.


Enjoy this finger-licking goodness!

Tuesday, March 26, 2013

Very simple trifle

I can't even tell  you how absolutely delicious this recipe is. You seriously cannot stop eating it. You can use any mix of berries and it's always good so use whatever is on sale. It's not difficult to put together either so we go...



Ingredients

1 Angel Food Cake (already baked - I pick it up from the store)
1 large package of instant vanilla pudding
3 cups of cold milk for the pudding
3 cups of whipping cream
2 Tbs powder sugar for the whipping cream
1 lb of  fresh or defrosted raspberries
1 lb of strawberries (sliced) or blueberries or both


Prepare vanilla pudding according to the directions. Set it aside. Whip the cream with the powder sugar. I like my whipped cream pretty sweet so I would add a little bit more that two tablespoons of powder sugar to it. Once the cream is whipped, fold two cups of the whipped cream into the pudding. It will have a more of a boston cream consistency. Cube angel food cake. Take trifle bowl and put a layer of cubed angel food cake, top it with half of the pudding mixture and half of raspberries. Put another layer of angel food cake, pudding and raspberries and top it off with the remainder of angel food cake, whipped cream and fresh berries. Let it sit in the fridge for 4 hours or overnight.

Enjoy this finger licking goodness!

Monday, March 25, 2013

Sweet and sour chicken

After stopping by our favorite Chinese fast food the other night and spending a fortune on what I thought was a rather simple dinner, I decided to give this recipe a go. It was delicious! And having bought the chicken breasts on sale, it was pretty cheap as well. The chicken is going to look strange when you fry it after dunking it in cornstarch and egg but don't worry, you will end up with a meal that everyone will be talking about. Also, towards the end of the baking time I increased the oven temperature to 350 degrees so the sugars would carmelize a little. If you decide to do that, you need to go on "chicken watch" as one can easily burn this delicious dish at a higher temperature. Of course if you are going to use more chicken, make more sauce.



Ingredients

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Preheat oven to 325 degrees. Cut chicken brest into cubes. Season with salt and pepper to taste. Heat your 1/4 cup oil in a large skillet. Dip chicken into the cornstarch to coat then dip into the eggs and cook it until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for 45 minuts and turn every 15 minutes during the baking process. Now..... enjoy this finger-licking goodness!





Bunny Breadrolls

I would think that you can do it with any bread dough. So darn cute! Amazing what a pair of scissors and a glob of dough can make! Just in time for Easter!

Wednesday, March 20, 2013

Oh my goodness.....

Egg Salad Stuffed Crescent Rolls....    How cute are these???! What a great idea for Easter!


Tuesday, March 19, 2013

Garlic chicken

I tried this recipe over the weekend and it was so finger-licking good!! I think that I may premix all the spices for the next time (which will be in the very near future) and keep it in a cupboard. 




Ingredients:

•3/4 teaspoon salt

•1/4 teaspoon black pepper

•1/4 teaspoon cayenne pepper

•1/8 teaspoon paprika

•1/4 teaspoon garlic powder

•1/8 teaspoon onion powder

•1/4 teaspoon dried thyme

•1/4 teaspoon dried parsley

•4 boneless, skinless chicken breast halves


•2 tablespoons butter

•1 tablespoon olive oil

•2 teaspoons garlic powder



In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Take chicken breast and slice it length wise just enough to get the breast a little thinner. Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and flip it one more time just to get some butter on the garlic powder. Now, comes the toughest part.... Control yourself while eating it!

Friday, March 15, 2013

Out of this world artichoke dip

This is my friend's signature dish and it is such for good reason. It's absolutely delicious. Although the original recipe calls for 2 tablespoons of Italian dressing, I usually skip it because I like it better without it. Also, from my experience artichoke hearts in water are way tastier in this recipe than the marinated ones. They are usually cheaper as well and Trade Joe's has them just for over $2 per can. This is a very forgiving recipe so if you add a little bit more of this or that, it will still be delicious.



Ingredients:
8 oz canned artichoke hearts
1/2 cup mayo
1/2 cup cream cheese
1 cup parmesan cheese

Mix all the ingredients and put them into a casserole dish. Bake at 350 degrees for 25 minutes or until slightly golden. Serve with crackers.

Thursday, March 14, 2013

Sopapilla Cheesecake

Another fanstastic recipe I found on the internet. Took under 10 minutes to prepare. Delicious warm or cold. Enjoy!




Ingredients

-2 cans pillsbury butter crescent rolls (buy the seamless version if you can find them!)
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon and sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)


Preheat oven to 350 degrees. If you are using a glass pan, adjust the temperature to 325 degrees. Unroll and spread one can of crescent rolls on bottom of ungreased 9x13 inch pan. If you aren't using the seamless crescents, be sure to smooth out the seams before adding the filling. Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake for 20-30 minutes.



Wednesday, March 13, 2013

Greenhouse Garden Step Up Card

This is a fun card which probably is not easiest to make. You can bet though, that it will not end up in the trashcan.... well at least not right away. It's perfect for dispaly at home or at work. Have fun with it!


Click HERE for directions how to make it.





Happy Crafting!!

Tuesday, March 12, 2013

Cauliflower yummy, yummy

It seems that more and more people are mashing cauliflower and eating it instead of potatoes. Although I would NEVER replace potatoes with the cauliflower I did try a new version of this delicious veggie.




I cooked one head of cauliflower until well done and drained it by putting it into colander for a few minutes. You need to make sure that ALL the water is out. I then added some butter, garlic power, green onion (chives would have been more aromatic), salt and parmesan cheese. Mashed it and probably added more garlic powder and more garlic powder and then some more parmesan.... Anyways, it was super fantastic. The only problem was that.... I cooked only one cauliflower and that meant no left overs! Everyone loved it! I would think that if you want to make it a little bit healthier, you could use  chicken stock instead of butter in this dish.

Enjoy this finger-licking goodness!!

Thursday, March 7, 2013

Crusty bread - four ingredients and no kneading

As you all know I'm crazy about bread. And not any kind of bread. I love bread right out of the oven when the crust is still crunchy. You spread a little (or a lot) of butter on it and oh my goodness....This recipe is by far the easiest bread recipes I've ever come across. You don't have to knead the dough. You don't have to get your hands dirty. You do have to,however, let it rise anywhere from 10 to 18 hours. So you can make it Thursday night, for Friday's dinner. Yes, of course that you can pick up an already made dough from the store but I can you do that for under a dollar? This bread is baked in a cast iron dutch oven but I would think that you could use any oven proof pan for it. I have to tell you that I was a little bit hesitant putting dough right into the pan, putting the lid on and then shoving  it into the hot oven. I was afraid that it was going to stick and burn to the pan but... I had to trust the recipe and that I did indeed. The crust on this bread is amazing but you need to let it cool a little as the crust is very hard when you take it out of the oven. It becomes softer as it cools but it keeps its amazing crisp. Of course, don't expect to left overs to taste the same the following day. After all you are dealing with homemade, no preservative added food. I sliced the left overs, put some garlic butter on it and off to the oven it went for supper the following day. The product - finger-licking goodness, I tell you!









Ingredients:

3 cups flour
1 3/4 tsp salt
1/2 tsp yeast
1 1/2 cups of water (the dough is supposed to be shaggy so add more water if it's too dry)



In a bowl, mix together flour, salt and yeast. Add water and mix until a shaggy mixture forms (see you don't even need to get your hands dirty). Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.  

Heat oven to 450 degrees. When the oven has reached 450 degrees, place a large cast iron pot with a lid in the oven and heat the pot for 30 minutes.

Meanwhile, pour dough onto a heavily floured surface and shape into a ball. It will be extremely sticky and soft. Use flour on your hands to manage and shape dough. Cover it with plastic wrap and let sit while the pot is heating. Remove pot from the oven (auch, it's hot, don't forget!) and drop the dough in.

Put the lid on and return to the oven for 30 minutes.

After 30 minutes, remove the lid and bake additional 15 minutes. If the bread is getting too dark, take it out sooner. Remove bread from oven and place on cooling rack.

Enjoy this finger-licking goodness!!

Just Believe in Blue


Here is Just Believe in action once again. I embossed the flowers with clear and white powder and played with paper piercing which is oh so addicting. The colors are Blue Ballet and Night of Navy.





Happy crafting!

Tuesday, March 5, 2013

Chicken Cordon Blue - the easy way


This recipe will blow you away - if you enjoy Chicken Cordon Blue, that is. The original CCB calls for pounding the breast thin, putting ham, cheese and mustard on it, rolling it up, breading it, frying it and then finishing it in the oven. This is a MUCH simpler alternative to this delicious dish and little bit healthier as well because there is no frying involved.


Ingredients:


3 boneless, skinless chicken breasts, cut in half (like you’re butterflying, but finish the cut)
12 slices of ham or smoked turkey
1 cup Panko bread crumbs
2 tablespoons butter, melted
1/2 pounds thinly sliced cheese - I used cheddar but the original recipe calls for swiss cheese

Parmesan-Dijon Cream Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 chicken bouillon cube, crushed
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan cheese


1. Coat a 9″ x 13″ baking dish with non-stick cooking spray. Preheat oven to 350 degrees F.

2. In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.

3. Slice the breasts lengthwise so they are thin and lay them in a single layer in the bottom of your baking dish. Top each breast with two slices of ham/turkey and 2 slices of cheese, so that the entire breast is covered. Sprinkle bread crumbs over the top of the chicken.

4. Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown.

5. While the chicken bakes, melt 2 tablespoons butter in a medium sauce pan over medium heat. Whisk in the flour to form a roux, cook for 1 to 2 minutes. Slowly pour in the milk while whisking constantly, make sure there are no clumps. Stir in the bouillon and salt. Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes. Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm.

6. Remove chicken from oven, plate, and top with sauce.



Enjoy this finger-licking goodness!

Monday, March 4, 2013