Peanut Butter “Buckeye” Pretzel Bites

Posted on December 15, 2014 by Angie

PB Pretzel bites

In addition to the crockpot mac ‘n cheese, the girls also took these to their cast and crew potluck. Another friendly potluck portable. Someone posted this on Facebook earlier this month and  I was on my phone so I just snapped a picture; in doing so, I don’t have where the recipe originated from so I can’t give them their props. Oops, sorry.

Ingredients:

  • bag of mini pretzels
  • 1 cup creamy peanut butter
  • 2 tbsps. softened butter
  • 1/2 cup powdered sugar
  • 1 bag of chocolate chips

Preparation:

Line a baking sheet with wax paper and set aside. In a mixing bowl, beat the peanut butter and butter until combined. Add sugars and mix well. You should be able to roll mixture into small balls without it sticking to your hands. If needed, add more powdered sugar until it is easy to roll. (I added another 2 tbsps. of powdered sugar because the mixture was too sticky.)

Take each ball and sandwich between two pretzels. Place on wax paper. When done, stick in the freezer for a few minutes. Melt the chocolate and dip each pretzel bite halfway into the chocolate and place on wax paper to set.

Posted in Candy | Leave a comment

Crockpot Mac ‘n Cheese

Posted on December 15, 2014 by Angie

crockpot mac 'n cheese

Crockpot Mac’n’Cheese 3.0. Just when I thought I’d perfected this recipe, I tweaked it ever so slightly and the results were, in my husband’s opinion, perfection. This is always a staple for potlucks and I made it again this past Saturday for yet another rehearsal potluck. This time for the musical production of “Honk” where Leah was Turkey and the understudy for Cat. The modified, of the modified version has been updated and is reflected in the recipe below. Until next time…

Update 04/25/15: Another potluck for the girls and their Spring production of “Into The Woods” which was quite good. I ran into a NY Times article for mac ‘n cheese that I wanted to incorporate into my already existing recipe. According to Chris, I hit the nail on the head with this one. Modified version below.

12/15/14: Both of the girls were in a musical production, “Yes, Virginia” for their school: one on the tech team in charge of sound and the other on stage. They had rehearsal for nearly a month and this past week they were in overdrive with weekend practices and 3 hour practices during the week before their first official performance. On Saturday prior to their final matinee showing, there was a potluck for the cast and crew so I made the following potluck friendly mac ‘n cheese.

Ingredients:

  • 1 stick of butter
  • 4 cups (or 1 lb.) of elbow macaroni
  • 12 oz. can of Evaporated Milk
  • 1 160z container of cottage cheese (not lowfat, I used 4%)
  • 2 cups milk
  • 2 eggs, at room temperature, slightly beaten
  • 16 oz. Velveeta cheese, cubed
  • 1 lb. sharp cheddar cheese, shredded
  • 1/2 tsp. Lowry’s seasoning salt, more to taste, if needed
  • 1/2 tsp. cayenne or black pepper (or mix of both)
  • 2 tsps. ground mustard
  • dash or two of nutmeg

Preparation:

In a large pot, bring salted water to a boil to cook macaroni per package directions for al dente. Using the stick of butter, smear around the inside of the crockpot to prevent sticking. Slice the remaining butter and set aside.

In a food processor, puree the cottage cheese, evaporated milk, eggs, nutmeg, and S&P.

Once the macaroni is finished cooking, drain, rinse with cold water and add to the crockpot. Add the butter, pureed mixture, 2 cups of milk, Velveeta, and shredded cheese. Stir well to incorporate all ingredients.

Turn the crockpot to the low setting and cook for 2 1/2 to 3 hours; stirring occasionally.

Posted in Macaroni & Cheese, Pasta, Slow Cooker | Leave a comment

Chocolate Cake & Silky Ganache

Posted on December 11, 2014 by Angie

chocolate cake & silky ganache

This is my favorite chocolate cake recipe. It uses one bowl, doesn’t require sour cream, and is super moist. And, like the website I found it on (link below), I agree it is the best chocolate cake recipe around. I’ve made it using a 9×13 inch pan, 2 9-inch round pans, and I’ve even halved the recipe and baked it in a 9×9 pan, which works just as well when you want to have cake, but not have cake for days. In lieu of frosting, I opt for chocolate ganache (recipe also included), fresh whipped cream, and raspberries as pictured.

 

Ingredients:                                                                               

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa
  • 2 tsps. baking powder
  •  1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. espresso powder
  • 1 cup buttermilk
  • 1/2 cup vegetable oil (I’ve used melted & cooled coconut oil before)
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 cup boiling water

Halved recipe for a 9×9 pan: 

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/4 cup + 2 tbsp. unsweetened cocoa powder
  • 1 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. espresso powder
  • 1/2 cup milk
  • 1/4 vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup boiling water

Preparation:

Preheat oven to 350 degrees. Spray pan(s) of choice with non-stick spray, set aside.

In a large bowl or stand up mixer, add flour, sugar, cocoa, powder, soda, and salt. Whisk through to combine dry ingredients. Add milk, oil, egg(s), and vanilla extract and beat on medium speed until well combined. Reduce speed and carefully add the boiling water, beating on high speed for 1 minute to add air to the batter.

Pour batter into pan(s). Bake for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven and allow to cool completely before adding frosting or ganache.

Recipe from: http://addapinch.com/cooking/the-best-chocolate-cake-recipe-ever/

For the ganache:

  • 12 oz. semi-sweet or dark chocolate chips
  • 3/4 cup heavy cream
  • 1 tbsp. corn syrup
  • 1/4 tsp. vanilla extract
  • 2 tbsp. unsalted butter, room temperature

Preparation:

In the microwave (starting at 1 minute with 30 second intervals thereafter), or on the stove over medium heat, combine the chocolate and cream until melted and smooth. Remove from heat and stir in the corn syrup and vanilla extract. Transfer mixture to a bowl, allowing it to cool to room temperature. It must be room temperature or cooler to finish out the remaining step. Using a whisk attachment, add the butter to the cooled chocolate mixture and whip together on medium speed until the chocolate thickens. Spread ganache over the cooled cake.

Posted in Cake, Desserts | Leave a comment

Pasta alla Vodka

Posted on December 11, 2014 by Angie

pasta alla vodka

Contrary to my meat and potatoes husband, I don’t believe that meat is a requirement for all meals. He thinks I’m kuh-razy and will proceed to tell me he’s from Texas where ‘steak is what’s for dinner’. Yeah, yeah, I say. Therein lies the benefit of being the one who does most of the cooking: I can cook what I want and he will either a) deal with it or b) fend for himself. Nevertheless, he ate this meal… with a leftover chicken breast from the other night. You win some, you lose some, right?

Ingredients:

  • 1 28oz can of diced tomatoes
  • 1 15oz can of diced tomatoes
  • 2 tbsp. olive oil
  • 1 small onion, finely chopped
  • 2 tbsp. tomato paste
  • 5 garlic cloves, minced
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/3 cup vodka
  • 1/2 cup heavy cream
  • 2 tbsp. basil, chopped
  • parmesan cheese
  • 12oz. dry pasta, I used Farfalle
  • 1 tbsp. Kosher salt

Preparation:

Drain the liquid of the 15oz can of diced tomatoes. I’ve mentioned before I’m a huge fan of the Ninja chopper/ blender – I use it all the time. With this recipe, this is what I used to puree the tomatoes and also what I used to chop and mince the garlic cloves. Super easy.

In a large skillet, heat the olive oil over medium heat. Once heated, sauté the onion and garlic for 3 minutes. Add the tomato paste and red pepper flakes, stirring to fully incorporate in with the onion and garlic mixture. Add the pureed and diced tomatoes and salt to the pan. Add the vodka and cook for 8-10 minutes, to cook off the alcohol flavor. Stirring occasionally. Reduce heat and stir in cream.

Meanwhile, in a large pot, fill with water, add the Kosher salt, and bring to a boil. Cook to package directions for al dente. Drain the pasta and return to the pot. Slowly add in the tomato mixture, stirring to coat the pasta. Sprinkle in the basil and top with parmesan cheese.

Adapted from: http://www.smells-like-home.com/2011/02/back-pocket-meals-penne-alla-vodka/

Posted in Italian, Pasta, Vegetarian | Leave a comment

Mandarin Orange Salad

Posted on December 8, 2014 by Angie

Mandarin Orange Salad

This is one of my favorite salads. It’s quick and easy to throw together, I generally have all the ingredients on hand, and it tastes so good.

Ingredients:

  • 1 cup sliced almonds
  • 6 tbsp. sugar
  • 1 can mandarin oranges, drained
  • Romaine, chopped (Spring Mix also works)
  • green onion, chopped

For the dressing:

  • 1/4 cup canola oil
  • 1 tbsp. sugar
  • 1/4 tsp. salt
  • 1 tbsp. parsley
  • 1 1/2 tsp. vinegar

Preparation:

In a small pan, stir almonds and sugar together over medium heat until sugar starts to melt, and almonds are coated. Remove from heat and spread out on a non-stick surface, allow to dry.

Whisk together the dressing.

In a large bowl, assemble the ingredients of the salad, top with sugared almonds, and drizzle dressing on right before serving.

Note: I make a big bowl of this and always aim for leftovers. When planning for leftovers, drizzle the dressing only on the portion you plan to eat immediately and reserve the rest for later.

Posted in Salads, Vegetarian | Leave a comment

Buffalo Chicken Dip

Posted on December 5, 2014 by Angie

buffalo chicken

To me, dip just screams “party food!” It’s like queso, bean dip, fruit dip, etc. It’s snack-y, not a real meal, somewhat like an appetizer. There was no party when I made it last night only some chicken that I needed to do something with. Last night was also a fend for yourself dinner kind of night. Chris had had a late lunch so he wasn’t hungry, the girls each wanted their own thing, and I opted for an apple and cereal. But again, there was chicken that needed to be used. Chris had to go into work early and since he works with a bunch of guys, I knew I could whip this up, have just a bit, and then send the rest off with him and he would return to me in the morning, a cleared out dish.

Ingredients:

  • 1 1/2 lb. boneless, skinless chicken breasts, boiled & shredded
  • 2 8oz. blocks of cream cheese, softened
  • 3/4 cup buffalo sauce
  • 1 cup blue cheese dressing
  • 1 2/3 cups shredded Monterey Jack cheese
  • Freshly ground black pepper

Preparation:

Preheat the oven to 375 degrees.

Mix together the cream cheese and buffalo sauce until smooth. Blend in the blue cheese dressing. Season the shredded chicken with freshly ground black pepper. I used about 20 cranks on the grinder. Add chicken to the mixture, stir well. Add about half to 3/4 of the Monterey Jack cheese to the mix and stir to incorporate.

Bake in a casserole dish for 30 minutes. Remove from the oven, top with remaining cheese, and return to the oven for an additional 5-10 minutes until the cheese melts.

Serve with tortilla chips, celery, carrots, cauliflower or broccoli.

Posted in Appetizers, Chicken, Sides | Leave a comment

French Silk Pie

Posted on December 5, 2014 by Angie

Whole French Silk Piehalf of french silk pie

Sometimes you’ve got to shirk tradition and go with something unexpected. For the past two years, I’ve made this pie and served it at Thanksgiving, along with the expected pumpkin pie for the girls. This pie is gooood. My parents were with us this year for the holiday and when mom is pleased, you know it’s a good one. Oh, and might I add, this is a winner in Chris’s book, too.

Ingredients:

For the pie:

  • Deep dish pie shell (homemade or store bought)
  • 3 eggs + 2 tbsp. milk
  • 1 tsp. vanilla
  • 3/4 cup sugar
  • 4 oz. baking chocolate (I used Ghirardelli)
  • 12 tbsp. butter, at room temperature
  • 1 cup heavy whipping cream

For the topping:

  • sweetened whipped cream
  • chocolate curls

Preparation:

Prebake the pie shell according to recipe and set aside.

Place the bowl and whisk attachment of the stand up mixer in the freezer to use later when whipping the cream.

In a small sauce pan, combine whisked eggs, vanilla, and milk over medium-low heat. Using a candy thermometer with a clip to secure to the side of the pan, stirring constantly, heat until thermometer reaches about 160 degrees. You must stir the entire time; otherwise, you’ll get cooked scramble eggs which is no bueno! Remove from heat and pour mixture into a small glass cup, set aside.

Melt the chocolate in a microwave safe bowl for 1 minute, stir, and if necessary, an additional 30 seconds. Stir until smooth. Set aside.

Remove the bowl and whisk from the freezer and attach to the stand up mixer, and beat the whipping cream on high. I use a towel to place over the mixer to eliminate splatters everywhere 🙂 and I do mean everywhere! Whip until stiff peaks appear. Transfer the whipped cream into another bowl and place in the refrigerator until ready to use.

In the stand up mixer, using the paddle attachment, beat butter and sugar on medium-high speed. Add the egg mixture and chocolate (both of which should be at room temperature) and beat for 3-5 minutes, until smooth and silky. Carefully fold in the whipped cream and incorporate thoroughly. Pour the filling into the pie crust, cover with plastic wrap, then refrigerate for 2-3 hours.

Before serving, make whipped cream. In the picture above, I used a pint of whipping cream, 3 tbps. sugar, 2 tsps. vanilla extract and whipped on high until stiff peaks form. I didn’t use it all on the pie, though.

For the chocolate curls, I used a peeler on the remaining baking chocolate and added to the top of the pie.

NOTE: In the future, I will try a graham cracker or Oreo crust.

Source: http://www.willcookforsmiles.com/2013/11/french-silk-pie.html

Posted in Desserts, Pie | 2 Comments

Pico de Gallo

Posted on December 1, 2014 by Angie

IMG_0337

I love pico de gallo and am happy to eat it any time of the year. It’s so refreshing and depending on the heat of the jalapenos, spicy! Of course, I eat it with chips and then there are times I’ll make an open faced quesadilla and I’ll add a cup of this to the top, or top one of my bean burritos with this, or grilled chicken, or added to taco salad…it’s fairly interchangeable.

It’s easy to modify and to make just a little bit, though I tend to make quite a bit because both Chris and I enjoy it and manage to eat it up in just a couple of days.

Ingredients:

  • 12-14 Roma tomatoes, deseeded and chopped
  • 1 red onion, chopped
  • 2-3 jalapenos, deseeded and chopped (based on size and heat of pepper)
  • 1 bunch of Cilantro, chopped
  • juice of half of lime
  • salt, to taste

Preparation:

Wash all vegetables and put off to the side. Using a large cutting board, chop and deseed the tomatoes and add to a large bowl. Remove the outer layer and ends of the onion, chop and add to the tomatoes. Cut the top off of the jalapenos, slice in half, deseed (or keep in for extra heat), and then cut lengthwise and crosswise to dice, add to the bowl. Chop up the cilantro and carefully stir all the ingredients together. Sprinkle with salt, stir, and sprinkle with more salt, per desired taste. Squeeze the juice of half a lime and stir again. Cover and refrigerate.

NOTE: I sometimes add minced garlic or sprinkle garlic powder to this, as well.

Posted in Sides, Vegetables, Vegetarian | Leave a comment

Go-To Granola

Posted on December 1, 2014 by Angie

IMG_0336

This homemade granola definitely falls under my “tried and true” category and as noted above, is my “go-to” recipe. The spices and flavors all meld together so perfectly and it smells wonderful when it’s baking. It’s good as is, in a bowl with milk, or added to yogurt.

Ingredients:

  • 4 cups old fashioned oats
  • 2 cups coconut
  • 2 cups pecans, chopped
  • 1 tbsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 2/3 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1/2 cup brown sugar

Preparation:

Preheat oven to 325 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Depending on how big the baking sheet is, you may have to bake it in two batches. In a large bowl, mix together the oats, coconut, pecans, and spices. Pour coconut oil and maple sugar over mixture, stir well until thoroughly coated. Spread evenly onto the prepared baking sheet and sprinkle with brown sugar.

Bake for 15 minutes, remove from oven to stir, flip, and rotate pan. Bake for another 15 minutes until golden brown. Once cooled, break apart larger pieces into smaller ones. Store in an airtight container.

Posted in Breakfast, Granola | Leave a comment

Yellow Coffee Cake

Posted on December 1, 2014 by Angie

IMG_0333

I have memories of eating this coffee cake as a young girl while on vacation visiting my grandparents in the small farm town where my mom grew up. Even though my mom was no longer Catholic, ‘when in your childhood home, follow the childhood ways’ so we would attend mass on Sunday morning and then cross the street to have brunch at my great aunts’ house where they had all the good stuff, including this.

Ingredients:

For the cake:

  • 1 pkg. yellow cake mix
  • 1 pkg. vanilla instant pudding
  • 1/2 cup canola oil or coconut oil, melted and cooled
  • 1 cup sour cream or plain Greek yogurt
  • 4 eggs

For the streusel:

  • 2 tbsp. cinnamon
  • 1 tsp. flour
  • 1/4 sugar
  • 1/2 cup pecans, chopped

Powdered Sugar Glaze:

  • 1 cup powdered sugar
  • 2 tbsp milk, half & half, or cream
  • 1/2 tsp. vanilla extract

Preparation:

Grease a bundt pan and set aside. Preheat oven to 350 degrees. In a stand up mixer, or using a hand held mixer, beat all cake ingredients on high for 10 minutes. Pour half of the batter into the prepared pan and sprinkle half of the streusel evenly over the batter. Add remaining batter and sprinkle remaining topping over the batter. Cut through with a butter knife for a more even distribution. Bake for 50 – 55 minutes. Allow to cool in the pan for 10 minutes before removing to cool completely on a cooling rack. Once cooled, whisk together the ingredients of the glaze for desired thickness and drizzle over top of bundt cake. Allow glaze to dry before cutting and serving. Enjoy!

Posted in Breakfast, Cake | Leave a comment