Wednesday, August 18, 2010


1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup sugar
3 TBS milk
1 egg, beaten
2 tsp salt
4 1/2 cups bread flour (might not need all of this)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until foamy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough (about 4 cups). Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a oiled bowl, cover with a damp cloth. Set aside to rise. Let it rise 1 hour or until the dough has doubled in volume.

Punch down dough. Pinch off small handfuls of dough about the size of golf balls. Roll into balls and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes
During the second rising, preheat grill to high heat.
Once the second rise is complete roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 1 to 2 minutes, or until puffy and browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 1 to 2 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Eat with hummus!! SOOO GOOD

Blueberry Pizza

Thanks Kirk - this is GREAT

2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup melted butter
1 tsp pure vanilla extract

1 package (8 ounces) reduced fat cream cheese
1 can (14 ounces) sweetened condensed milk – or non fat sweetened condensed
1/3 cup lemon juice
1 teaspoon vanilla extract
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
4 cups blueberries
whipped topping and fresh blueberries or sliced strawberries for garnish, optional

Combine flour and confectioners' sugar in mixing bowl. Add melted butter and mix to
blend well. Pat dough out in a 14-inch pizza pan. Bake at 350° for 10 minutes, or until
lightly browned.
In a medium bowl, beat cream cheese with sweetened condensed milk, lemon juice, and
vanilla. Spread over the cooled pizza crust.
In a large saucepan, combine sugar and cornstarch; stir in water. Add a few crushed
blueberries for a nice “blueberry color.” Cook, stirring constantly, over medium heat
until thickened. Add blueberries (Don’t cook!) and cool completely. Spread cooled
blueberry mixture over cream cheese layer. Chill thoroughly. Cut in wedges to serve,
with dollops of whipped topping and fresh blueberries or strawberry slices, if desired.

Thursday, July 1, 2010

Cinnamon Rolls

Trust me, once you make these homemade you will never buy pre-made ones again! There are a lot of steps, but it is worth it!!!


1 package dry yeast (its about .25 of an oz.)
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour


1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened


8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

Preheat oven to 375

For the rolls, dissolve the yeast in the warm milk in a large bowl.
(warm up the bowl up first by pouring hot water in for a few minutes - milk be warm, not hot)

Add sugar, margarine salt, eggs, and flour, mix well.

Knead the dough into a large ball, using your hands dusted lightly with flour.

Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. I usually just set the bowl on top of the oven while it is preheating

Mix together the filling and set aside

Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide - it will be super sticky!! Have patients ;)
It should be approx 1/4 thick.

Spread softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.

Carefully, from the long edge, roll the dough down to the bottom edge like a sleeping bag

Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
Don't smash you rolls while trying to slice them with a knife - "cut" them with string or dental floss

Don't put them in the oven just yet, set them on top on the oven and let them rise again - about 20 minutes or so

Now put them in the oven. Check in 10 minutes, they will need about 15 total.

While they are baking mix up the icing - spread generously with icing once out of the oven.


If you want to make these ahead of time you can put the dough (after you roll it like a sleeping bag) tightly in saran wrap in the refrigerator over night or even 2 days. When you are ready to use the dough make sure you let it rise again in the pan before baking.

Friday, May 21, 2010

Lemon Glazed Tea Cake

1 cups sugar
1 cups cake flour
1 tsp baking powder
1/4 tsp sea salt
1/3 water
2 Tbsp canola oil
4 tsp lemon zest
1 tsp vanilla extract
5 egg whites + yokes separated
1/4 cup fresh lemon juice

Preheat the oven to 350°F; spray a 10-inch Bundt pan with nonstick spray.
Combine 3/4 cup of the sugar, the flour, baking powder, and salt into a large bowl. Whisk in the water, oil, egg yolks, lemon zest, and vanilla until smoothly blended.

In an electric mixer on medium-high speed, beat the egg whites until thick. While mixing, gradually add 1/4 cup of the sugar. Beat until stiff peaks form.

With a rubber spatula, fold about 1/3 of the meringue into the flour mixture. Stir well, then fold in the remainder of the meringue. Pour into the pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan on a rack 10 minutes, then un-mold the cake onto the rack.

The glaze
In a small saucepan over medium heat, combine the lemon juice and the remaining 6 tablespoons sugar. Cook, stirring constantly, until the sugar dissolves completely, about 2 minutes. Pour over the cake and allow to cool completely before serving.

I made this for girls night, it was so quick and easy. Everyone loved it!

*This was a combination of my recipe and a recipe from weightwatchers

Thursday, April 8, 2010

Thai Chicken with Peanut Sauce

For the marinade

1 tbs soy sauce
2 cloves garlic, minced
2 teaspoons sugar
1 tbs peanut oil (I have used Olive oil and it worked out great)
Zest and juice of 1/2 of a lime
Salt and pepper to taste
2 boneless, skinless chicken breast halves

Combine all ingredients for the marinade in a dish with chicken, let sit for 1 hour
While the chicken is marinating make the dipping sauce

2 tbs vegetable oil
2 clove garlic, minced
A few sprinkles of chili flakes
1/4 cup chicken broth
2 tbs cream (or milk)
2 tbs creamy peanut butter
1 teaspoon soy sauce
pinch of sugar
2 tbs chopped peanuts

To make the sauce - saute the garlic in the oil, then add everything else. Whisk all ingredients together and bring to a boil. Reduce heat and simmer about 2 minutes - stir frequently.

Drain the chicken from the marinade and grill until cooked through.
Slice chicken into thin pieces and lay over hot rice. Drizzle peanut sauce over chicken.

Tuesday, April 6, 2010

Getting ready for summer Sangria

3 cups dry red wine
1 1/2 cups carbonated lemon-lime beverage (such as 7-UP)
1 1/2 cups orange juice

1/2 cup brandy
2 tablespoons Cointreau liqueur or orange liqueur
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
ice cubes

16 lime slices
16 lemon slices
8 orange slices

Save of the fruit slices for the side of you glass
If possible make this the night before!

Baked Parmesan-Onion Dip mm mm mmmm

2 medium sweet onions, finely chopped
1 cup mayonnaise (do not use salad dressing, use real mayo for this)
1 (8 ounce) package cream cheese, softened
2 cups grated Parmesan cheese
2 teaspoons fresh minced garlic or to taste
fresh ground black pepper to taste
cayenne pepper (optional)

Set oven to 350 degrees

Lightly spray a 2-quart baking dish with cooking spray
In a bowl combine the mayo, cream cheese, Parmesan cheese and garlic together until well combined and smooth

Mix in chopped onions until combined, then season with black pepper and cayenne (if using)
Transfer to the baking dish
Bake for about 40-45 minutes or until the top is lightly browned
Serve with crackers or bread

I made this and brought it Patrick's house last Super Bowl (after only 2 dates)not knowing hes an onion hater... but he did LOVE this!

Burbon Chicken

2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in a large skillet
Add chicken pieces and cook until lightly browned
Remove chicken from pan

Add remaining ingredients, heating over medium Heat until well mixed
Add chicken and bring to a boil
Reduce heat and simmer for 20 minutes
Serve over hot rice and ENJOY

Tuesday, November 3, 2009

No-Bake Peanutbutter Chocolate Oatmeal Cookies

1/2 cup butter
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1/2 cup creamy peanut butter (or chunky)
3-3 1/2 cups dry quick-cooking oats
2 teaspoons vanilla


Add the first four ingredients into a 4-quart sauce pan.
Bring to a rolling boil and hold for 1 minute - (very important 1 minute only)
Remove from heat.
Stir in the next 3 ingredients and drop by tablespoons onto wax paper.
Let cool and enjoy!

Saturday, October 3, 2009

Baked Macaroni and Cheese

1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs


1.Preheat oven to 400°F
2. Cook and drain macaroni according to package directions; set aside
3.In a large saucepan melt butter
4.Add flour mixed with salt and pepper, using a whisk to stir until well blended
5.Pour milk and cream in gradually; stirring constantly
6.Bring to boil 2 minutes (stirring constantly)
7.Reduce heat and cook (stirring constantly) 10 minutes
8.Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts
9.Turn off heat to burner
10.Add macaroni to the saucepan and toss to coat with the cheese sauce
11.Transfer macaroni to a buttered baking dish
12.Sprinkle with breadcrumbs
13.Bake 20 minutes until the top is golden brown

Sunday, August 16, 2009

Deviled Eggs

12 hard-boiled eggs
1/3 cup mayonnaise (I like to use half salad dressing and mayonnaise)
1/3 cup sour cream
1 teaspoon mustard
1/2 teaspoon chives
1/4 teaspoon salt (or to taste, I use seasoned salt)
1/4 teaspoon paprika (a little more for dusting the eggs)
1/4 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder

I don't think I actually measured every one of these, mostly added to taste.

To make the perfect hard boiled egg bring a sauce pan full of salted water to a rapid boil. Once boiling add eggs and boil for 10 minutes. After 10 minutes remove from heat and let sit in warm water for 5 minutes. DONE.

To pipe in the filling fill a zip lock bag with the yoke mixture and cut off the tip of one corner. Looks fancy ;)

Top off eggs with an olive slice, chives and paprika

Friday, July 24, 2009

Baked Potato Salad

8 potatoes, cubed (half peeled or half with skin)
2 teaspoons salt
6 slices bacon, diced & crisp cooked
6 green onions
2 cups cheddar cheese, shredded
16 ounces sour cream
1/4 teaspoon pepper
1/2 cup mayonnaise

Add cubed potatoes to boiling salted water, let boil for about 12 minutes. Do fork test to see when they are done. Once tender, drain from water.
Cook and crumble bacon and slice onions - set aside
Combine sour cream, pepper and mayonnaise.
Add mixture to potatoes
Add bacon, onions and cheese (reserve some of each for top) and fold over gently to mix well
Pour into baking dish.
Top with reserved cheese, onions, and bacon.
Bake 350 for 10-15 minutes (until cheese melts) - baking is optional... it is delicious either way.

Patrick didn't like potato salad until he tried this one ;)

Thursday, July 23, 2009

Chicken Pot Pie (biscuits for the top!)

First make the biscuits:

2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1/3 cup butter or margarine, cold
3/4 cup milk, cold

Mix first 4 ingredients together in a bowl.
Cut in butter with a pastry blender or a fork, or two knives, until crumbly.
Add milk.
Stir until it forms a ball.
Add a bit more milk if necessary to make a soft dough.
Roll or pat to 1 inch thick.
Cut into circles with a biscuit cutter or a floured glass. *floured round drinking glass is best. My Grandma Wilson used to do it this way and always let me help stamp out biscuits!! :)

Set aside unbaked biscuits - depending on the size of dish you will only need about 9 - 12

Now the good part part...

1 (4- to 4 1/2-pound) chicken
6 tablespoon(s) butter
4 carrots, peeled and chopped
4 celery ribs, chopped
8 ounce(s) fresh button mushrooms, thinly sliced
1/4 cup(s) all-purpose flour
1 box(es) (10 ounces) frozen green peas
1 tablespoon(s) fresh sage, chopped
Salt and freshly ground pepper, to taste
1 egg
2 tablespoon(s) milk

Preheat oven to 425
Boil chicken in salted water for about 30 minutes or until tender enough to easily shred.Remove chicken from pot and reserve 5 cups cooking liquid. When chicken is cool enough to handle, pull off meat in large pieces or shred with 2 forks. Set aside.

Saute all veggies in butter until tender then stir in flour. Slowly whisk in reserved chicken liquid. Let simmer 10-15 minutes. Add chicken and veggies to a 9x13 greased baking dish. Arrange unbaked biscuits on top to form a crust.
Beat egg and milk together and lightly brush over biscuits.

Bake at 425 for about 15 minutes but be sure to keep an eye on the biscuits.

Should be delicious!

Sunday, May 17, 2009

BBQ Chicken

First make the BBQ sauce -

2 cups ketchup
1/4 cup white wine vinegar
1 Tbs dry mustard
1 Tbs chili powder
1 Tbs ground cumin
1 Tbs oregano
1 tsp ground pepper

*if you like sweet sauce add 1/4 cup molasses

Add all ingredients to a small sauce pan and simmer for about 10 minutes

Chicken marinade

4 chicken breasts (or whatever you like...thighs, legs etc)

Fresh rosemary
Salt and pepper
1/2 cup homemade BBQ sauce

In a large dish combine all ingredients along with the chicken, make sure the chicken is covered in the marinade.

-Grill chicken for 4 minutes on each side
-Now move chicken to a high rack or the part of the grill that is not dierctly above the heat source for 5 minutes and shut lid.
-Open lid, brush chicken with homemade BBQ sauce and place back on heat for 4 minutes
-Turn chicken over and brush with sauce, cook on this side for 4 minutes

Chicken should be ready! Enjoy :)

Wednesday, May 13, 2009

Gnocchi with Quattro Formaggi

1 3/4 lbs russet potatoes, peeled and cut into 2 inc cubes
1 1/2 cups AP flour
2 large eggs
1/2 cup heavy cream
1/2 cup shredded fontina cheese
1/2 cup crumbled Gorgonzola cheese
1/4 cup whole milk ricotta
1/4 cup freshly grated Parmesan
1/2 tsp thyme
salt and fresh ground black pepper

To make Gnocchi:
In a large sauce pan bring water to a rapid boil and add potato cubes. Cook until tender 10 - 12 minutes.
Drain potatoes and press through a potato ricer (or fine want to make then into mush, but NOT mashed)
Add flour and eggs to bowl of riced potatoes.

Turn the potato mixture out onto a lightly floured surface, duck your hands with flour and kneed into soft dough - 2 or 3 minutes.
Divide into 4 equal pieces and roll each piece into 1/2 inch in diameter rope. Cut rope into several 1 inch segments.
To form the Gnocchi roll each piece over tines of a large fork or down a whisk. Set aside until ready to cook.

Bring a large pot of water to a boil. While you are waiting for the water - don't watch it ;)- make the sauce.
Combine cream, fontina and Gorgonzola in a saucepan. Warm slowly over heat and stir occasionally until cheeses melt, 3 to 4 minutes. now stir in ricotta, Parmesan, thyme, and season to taste with salt and pepper. Remove from heat and cover to keep warm.
Generously salt the boiling water, add the Gnocchi, and cook until they raise to the surface. Should talk about 3 minutes. Using a slotted spoon remove Gnocchi and transfer to warm bowls. Ladle sauce over Gnocchi and serve immediately.

Thank you Williams-Sonoma Cookbook pg. 119. Delicious.

Homemade tortillas!! Quick and easy!

2 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
1/4 cup shortening or vegetable oil
1/2 cup lukewarm water

Put flour, salt, and baking powder into a mixing bowl.
Mix the shortening or oil into the flour mixture until it forms pea-size balls.
Add the lukewarm water, a little at a time, until the dough is soft and pliable.
On a floured surface, knead the dough until smooth, for 1 to 2 minutes.
Place in a bowl, cover with a clean dish towel, and let it"rest" for 30 minutes.
Knead dough and form 8 to 10 balls.
Roll them out as thin and round as possible.
Preheat an ungreased griddle or cast-iron frying pan.
Cook tortillas on griddle one at a time, flipping when a bubble forms (less than a minute).
Put cooked tortillas in a plastic bag until ready to serve, to keep them warm and soft.

Braised Chicken with Tomatillos

3 Poblano chilies
4 Tbs canola oil
3 1/2 lbs chicken (thighs, breasts or legs)
1 yellow onion, chopped
2 cups low sodium chicken stock
4 cloves garlic, minced

1 1/2 lbs tomatillos, husked and cut into quarters
3 Tbs finely chopped cilantro (plus whole leaves for garnish)
1/2 tsp ground cumin
1 Tbs fresh lime juice
salt and fresh ground pepper
warm tortillas

Preheat the broiler (or grill), place chilies on grill until slightly charred on all sides. Remove from grill and place in a tightly closed paper bag for 10 minutes. Peel off blackened skin from chilies. Do not rinse! Remove seeds, stems and black specks. Set aside.

In a large frying pan heat 2 Tbs canola oil on medium heat. Add chicken pieces and brown on all sides (4-5 minutes). Transfer to a bowl and set aside.

Reduce heat slightly and add remaining 2 Tbs oil. Saute onion then stir in chicken stock.

Add garlic, roasted chilies, tomatillos, cilantro and cumin. Bring to a boil. Reduce heat to low. Now add the chicken into the mixture. Simmer, covered until chicken is cooked (about 20 minutes)

When the chicken is done put on a plate and pour chili sauce on top. Squeeze fresh lime juice over entire plate and garnish with cilantro. Serve with warm tortillas.

Make quick and easy homemade tortillias, you will love them!

Saturday, May 2, 2009

Cheese Fondue

1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
1/2 lb emmenthaler cheese, coarsely grated (2 cups)
1/2 lb Gruyere, coarsely grated (2 cups)

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.

Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
Stir cornstarch mixture again and stir into fondue.
Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

Try more than just dipping bread!

Fingerling potatoes
Green Apples
Grilled steak

Tuesday, March 31, 2009

Pasta with chicken, asparagus and gorgonzola

1/2 pound asparagus - trimmed and peeled
1/2 pound linguine
1 tablespoon butter
1 chicken breast, cut into strips
salt and freshly ground pepper to taste
1 shallot finely chopped
1/2 cup heavy cream
red pepper flakes to taste
2 ounces Gorgonzola cheese, crumbled
1 tablespoon fresh basil (plus a little more for garnish at the end)
1/4 cup freshly grated Parmesan cheese

Bring a large pot of salted water to a boil. Blanch peeled asparagus for 2-3 minutes. Remove asparagus from the boiling water and add the linguine, cook until al dente. Reserve 1/2 cup of pasta water for later then drain the noodles.

Melt butter in a large skillet, add chicken strips and season with salt and pepper. As the chicken begins to brown add shallot, cream, red pepper flakes and Gorgonzola - stir until melted.

Add basil, cooked asparagus, and linguine to a large bowl and toss all together with sauce. If the sauce seems to think add a little bit of reserved water.
Place on serving dish with fresh basil and Parmesan on top for a garnish.

You won't have any left overs ;)

Thursday, March 26, 2009

Apple pecan cranberry crisp

5 cups sliced unpeeled Jonagold apples
1 cup fresh cranberries
1/4 plus 3 tablespoons firmly packed brown sugar
1 1/2 tsp ground ginger
juice from 1/2 a lemon
3/4 cup flour
1/4 old fashioned oats
1/2 cup pecans
6 table spoons butter

Preheat oven to 375

Place apples and cranberries in a 9 inch pie dish. Add 3 tbs brown sugar, ginger, and the lemon juice. Toss together to combine then pat everything down evenly.

In a separate bowl combine flour, oats, remaining brown sugar and nuts. Cut in butter with a fork. Sprinkle topping over the fruit.

Bake for 40-45 minutes. Eat with vanilla bean ice cream!

Tuesday, March 24, 2009

Winer salad with apples and white cheddar

I could eat this everyday

1 package of baby mixed greens
1 sliced Granny Smith apple
1 sliced Pink Lady apple
1/2 cup toasted walnuts
several wedges of sharp white cheddar cheese


2 1/2 table spons cider vinegar
6 table spoons olive oil
dash of salt and freshly ground pepper

Toss all together in a large bowl, sprinkle extra walnuts and cheddar on top

Cilantro rice

2 tablespoons olive oil
1 small onion, chopped
1 large jalapeno, seeded and minced
2 cloves garlic minced
2 cups white rice (Japanese best)
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
1 (4 ounce) can diced green chilies (mild)
1/2 teaspoon salt
3/4 cup lightly packed chopped cilantro

In a large heavy saucepan, heat oil over medium high heat.
Add onion and cook 2 minutes.
Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
Pour in broth and 1 can water and bring to a boil.
Stir in chilies and salt.
Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
Stir in cilantro just before serving

Delicious with baked chicken!!

Monday, March 23, 2009

Rainy day chicken noodle soup

2 carton(s) (26-ounce) reduced-sodium chicken stock
3 large carrots, peeled and thinly sliced
3 small parsnips, peeled and thinly sliced
3 stalk(s) celery, thinly sliced
1 large onion, finely chopped
3 1/2 cup(s) cooked, shredded chicken
1/2 pound(s) extra-wide egg noodles
2 tablespoon(s) minced parsley
2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper

In a 5- to 6-quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.

Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.

*Like all soup this is definitely better the next day!

Monday, March 16, 2009

Stuffed chicken thighs with Gruyere and creme fraiche

4 boneless, skinless chicken thighs about 5 oz each
freshly ground pepper
3 tbs unsalted butter
4 unpeeled wedges Jonagold or Braeburn apples
2 slices fresh portobello mushrooms
*3/4 cup creme fraiche
1/4 cup finely shredded Gruyere cheese

Cut a horizontal pocket in each thigh, season with salt and pepper.
Preheat oven to 400 degrees
In a large skillet melt 1 tbs butter and saute apple wedges for about 5 minutes - transfer to a plate and set aside.
In the same skillet melt another tbs butter and saute mushrooms for about 8 minutes. Remove from heat and set aside.

Place and apple wedge and mushroom slice into the chicken and secure closed with toothpicks.

Melt remaining tbs butter in skillet and place chicken in skillet to brown - about 15 minutes.

Transfer chicken to a baking dish and pour creme fraiche and Gruyere evenly over top.
Leave in oven for about 5-8 minutes or until cheese is melted. Remove from over and serve with sauce left in baking dish .

Don't have any creme fraiche?!

1/2 cup sour cream
1/4 cup 1/2 & 1/2
let sit at room temperature for 45 minutes

now you do ;)

Sunday, March 15, 2009

Brownies (unforgetable)

You will never go back to box brownies after you make these, and somehow even if you double the recipe they will vanish far too quickly.

5 oz unsweetened bakers chocolate
1/2cup cold butter, diced
4 large eggs
1 1/2 cups sugar
1 tbs vanilla
1/4 cup flour
1 cup chopped nuts - optional
pinch of salt

Melt chocolate and butter together in a double boiler... almost all the way. Make sure there are just a few little pieces of chocolate left un-melted.

Mix eggs, sugar, vanilla together. Add chocolate mixture then flour and nuts.

Line 9 inch round cake pan or 8 x 8 dish with wax paper. Bake these at 350 for 30 minutes, but the time is always slightly different. Must do fork test, and fork must have a little bit of wet batter left on it so they are cake like when they cool.

*The wax paper is a must, they will not turn out without it.
*Oddly enough these brownies are 100x better when they are cool rather than warm out of the oven.

Be sure to call me so I can come over and eat them with you, and thank my daddy-o for this recipe.

Banana Bread

I try new recipes for banana bread frequently, this one has proven to be the best yet!

1 3/4 cups flour
2 tbs baking powder
1 tsp baking soda
1 tsp salt
1 tsp all spice
1 tsp nutmeg
1 tbs lemon zest
1/4 cup chopped nuts - optional.
1/2 cup butter
3/4 cups sugar
2 large eggs
4 mashed, brown bananas

Mix flour, baking soda, baking powder, salt, allspice, nutmeg, lemon zest and nuts in small bowl and set aside.
Beat butter until fluffy then add sugar. Once mixed add eggs then slowly pour in flour. Finally add bananas (already mashed up)

Bake for 60 - 65 minutes @ at 350 degrees in a 6 x 8 baking dis ... be sure to do the fork test.

Kringlar Sweedish pastry

From Grandma Candy <3

Part 1
1 cup flour
1/2 cup butter
2 table spoons cold butter

Cut flour and butter together with water like pie crust. Pat mixture together on cookie sheet - 2 long strips 3" wide.

Part 2
In a sauce pan

1 cup water
1/2 cup butter
heat together until boiling, remove from heat. As you remove from heat add 1 cup flour and stir until smooth.
Beat in 3 eggs on at a time. Then stir in 1 1/2 teaspoons almond flavoring.
Spread this gooey mixture over the 2 long strips of crust (not easy)

Bake 375 for about 45 minutes - don't let it get too dark.

Part 3
Frost after cooling

1 cup powdered sugar
1 tbs cream or milk
1 tsp almond flavoring
1 tsp butter

Enjoy :)

French toast baked with honey pecan sauce

French toast:
5 large eggs

3/4 cup 1/2 & 1/2
1 tbs brown sugar
1 tsp vanilla extract
6 slices french toast bread

Sauce: 1/2 stick of butter cut into pieces
1/4 cup brown sugar
1/4 cup honey

1/4 cup maple syrup
1/4 cup chopped pecans

Combine eggs, 1/2 & 1/2, brown sugar and vanilla in a small bowl.
Pour half of the egg mixture into a 13 x 9 inch glass dish. Place all bread slices in dish, then pour the rest of the egg mixture over the top - making sure all parts of the bread are saturated. Refrigerate, covered, overnight.

In the morning preheat oven to 350 degrees. Melt butter in sauce pan. When melted, stir in brown sugar, honey, maple syrup, and pecans. Drizzle this sauce over slices of bread then bake for 35 minutes or until golden brown.

*If you have an extra sugar craving make whip cream or honey butter for the top.

Whip cream:
1/2 cup heavy whipping cream 1 tsp vanilla beat on high until fluffy

Honey butter:
1/2 stick soften butter
1 cup honey 1 cup brown sugar beat on high until smooth and creamy.