Wednesday, April 20, 2011

New Recipe Soon & Easter

I have been really busy and the next three day aren't gonna be any different. I hope to have a new recipe up this weekend or upcoming week, so please be patient with me!! =)
With that said have a great Easter weekend my friends!!
Happy Easter! He is Risen!

Tuesday, April 12, 2011

The Best Chocolate Chip Cookies!!

Although my blog is new to the blog world, I am not! I have been drooling over other blogs for some time and those blogs are the reason I have my own! So with that said I was on Lick the Bowl Good and found this wonderful recipe! Thanks Monica. =)

Soft Chocolate Chip Cookies-Adapted from Lick the Bowl Good
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside.
In a large bowl, cream together butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Sunday, April 10, 2011

Fruit Pizza

We were invited to a friends house tonight for dinner so I made a Fruit Pizza for dessert. It is one of our favorites and it's even better when strawberries are in season!

1 pkg. (16.5 oz.) refrigerated slice able sugar cookies, sliced
1 pkg.  (8 oz.) Cream Cheese, softened
1/4 cup sugar
1/2 tsp.  vanilla
4 cups assorted cut-up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges, raspberries)
1/4 cup  apricot preserves, pressed through sieve to remove lumps
1 Tbsp. water
Preheat the oven to 375°F the recipe says to line a 12-inch pizza pan with foil and spray with cooking spray; Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over. .( I use a pampered Chef pizza stone with no foil and let it on there no need to invert onto a plate). 

Cookie right out of the oven
Next beat the cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.  

Top with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.


Friday, April 8, 2011

Stuffed Peppers

4-6 Bell Peppers
1 Pound Ground Beef
2 Garlic Cloves Minced
1 Small Chopped Onion
1 Can {16 oz.} Diced Tomatoes OR One Large Tomatoe Chopped
2-8oz Of Tomato Sauce
Salt & Pepper to Taste
1/2 Cup Brown Rice Cooked
Your choice of Shredded Cheese

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers an remove innards. Cook Peppers in boiling water for 1-2 minutes; Drain. Fill pan in sink with cold water.
2. In large skillet, saute beef and onions until beef is browned. Drian excess fat an add garlic, salt an pepper. Stir in tomatoes, tomato juice an cooked rice. Cover an simmer for 5 mintues.
3. Stuff each pepper with the mixture an place peppers open side up in a baking dish. Sprinkle with cheese on top.
4. Bake @ 350 for 30-45 minutes, until heated through and cheese is melted an bubbly! Enjoy!!

Thursday, April 7, 2011

Sesame Chicken

Hubby and I Love Chinese food, although it gets a little pricey. So I found this recipe online and we loved it. As noted below the chicken does seem a bit salty so next time I will use less soy sauce.
3-4 chicken breasts, cut into bite sized pieces
2 eggs, blended
2/3 cup tapioca starch (found in Asian supermarkets, can substitute flour)
1 1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/ 4 cup peanut oil (see it's just a tiny bit)
1/2 cup soy sauce
1/2 cup sugar
2 teaspoons sesame seeds

Mix together starch (flour), garlic powder, salt, and pepper. Dip chicken in egg and then toss in flour mixture. Fry coated chicken in peanut oil until golden and cooked through.

Mix soy sauce and sugar and then pour over the chicken and stir until coated and sauce is heated through. Sprinkle with sesame seeds. Serve over rice and broccoli.

I would use less soy sauce next time for me it was alittle much and kind of salty.

Note:The rice is a season packet I got called Fried Rice Seasoning Mix brand name Sun Bird.

Chocolate Covered Pretzel Rods

So every year I make Chocolate Covered Pretzels around Easter and Christmas!! They are so simple to make and very delicious!

Here is what you will need.
Pretzel Rods
Coating Chocolate (Small wafers)
Wax Paper

Melt the chocolate in the microwave or double broiler. Dip the rods in the chocolate. Make sure you let as much of the excess chocolate drip off before you lay them down on wax paper. Then leave them plain or decorate with your favorite sprinkles!! Let them harden before you try to pick them up. Enjoy!!
Store in an air tight container for about 2 weeks!! =)

Italian Lemon Creme Cake

This cake is out of this world! A friend of mine (Jolyn-thank you so much!) gave me this recipe and my whole family just LOVES it. It's one that needs to be shared with others. =)

Cake1 18.25-ounce box Betty Crocker white cake mix
1-1/4 Cups water
1/3 Cup vegetable oil
3 egg whites

Lemon Cream Filling
8 Ounces cream cheese, softened
2 Cups powdered sugar
4 Teaspoons lemon juice
1 Cup heavy whipping cream

Vanilla Crumb Topping
1/2 Cup all purpose flour
1/2 Cup powdered sugar
1/4 Cup cold butter
1/2 Teaspoon vanilla extract

Powdered sugar

1. Prepare cake following the directions on the box. Pour the batter into a greased 10-inch cake pan or springform pan. Bake at 350 degrees for 40 to 45 minutes. Allow cake to cool completely.

2. Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice.

3. Whip cream in a large bowl with an electric mixer on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture.

4. Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and vanilla extract. Use pastry cutter or your hands to mix cold butter into the flour and sugar. Cut in butter until mixture is crumbly - a not so even mixture of little and larger lumps of flour and sugar covered butter. You want a very crumbly consistency with pieces no bigger than a pea. Keep topping refrigerated until you are ready to use it.

5. After cake has cooled, slice it in half through the middle and remove the top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.

6. Spread the remaining 1/2 cup of cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides of the cake.

7. Chill the cake for at least 3 hours before serving. Serve cake slice topped with powdered sugar .