My Little Crafty Corner

Posts Tagged ‘cooking’

I have been in a baking kind of mood lately. Banana muffins, and chocolate chip muffins were made last week. Today I had a craving for brownies, but no mix in the house, or money to go out an buy some, so I searched on the internet to find a homemade recipe for some. I found this one, over on Mandy off the Radio blog’s. They smell really good, just waiting for them to cool to try them.

Ingredients
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.

I think the next time I make them, I am going to double the recipe.

I made cheddar bacon potato soup on Saturday, but am now thinking I need to get a new crock pot as mine is cooking way to hot right now, and things are burning in it. I am trying to use my crock pot more, so I am checking out more recipes to try.

I have been checking out the different sales for camping supplies. I am over winter, and ready for the nice weather to arrive so we can go camping! I was hoping to have some money saved up to buy a used pop up camper, but it doesn’t look like its going to happen this year. The tents will have to do again for this year. I think I will go out and buy an electric blanket, to snuggle up with in my sleeping bag for the cooler nights.

This will be on my menu for next week… sounds and looks delish. This is from TBS Dinner and a movie.

For the Mozzarella:

* 6 sheets frozen filo dough (also spelled phyllo or fillo), defrosted
* 3 tablespoons extra virgin olive oil
* 12 1-oz pieces goat mozzarella
* 1-cup breadcrumbs
* 1/4 cup finely shredded fresh basil
* Whole fresh basil leaves for garnish

1. Place one piece of filo dough on a clean, dry surface. (Keep the remaining pieces covered with a damp cloth until use or they will dry out and crack.)

2. Cut the filo dough down the middle to make two pieces, 6-7 inches wide from the first sheet. Lay the strips side by side and brush both sides of each strip lightly with olive oil.

3. Sprinkle 1 tablespoon of breadcrumbs and ½ teaspoon of basil evenly over the top of each strip. Center 1 piece of cheese at the end of the filo strip closest to you and roll up tightly. The filo-wrapped cheese should resemble a small cigar. Fold the ends under, sprinkle with breadcrumbs, and place on an ungreased baking sheet.

4. Repeat process for each piece of the remaining cheese. Bake at 375F for 10 minutes until cigars are hot and crispy. Serve with Marinara Sauce (recipe below).

For the Marinara Sauce:

* 1 28-oz can Italian plum tomatoes cut in quarters
* 2 Tablespoons extra virgin olive oil
* 3 anchovy filets, chopped
* 2 cloves garlic, peeled and thinly sliced
* Chopped parsley

1. Spread all sauce ingredients except the parsley on a large cookie sheet and roast for 30 minutes, stirring once or twice.

2. Transfer to the work bowl of a food processor or blender and give 3-4 short pulses to blend sauce. Place marinara sauce in a small bowl and set aside until needed. Garnish with chopped parsley right before serving.

Oven Fried Chicken:

* 1 cup plain, low fat yogurt
* 2 egg whites, beaten
* 1 teaspoon hot pepper sauce
* 1 tablespoon Dijon mustard
* 1/2 teaspoon sea salt
* 3-4 pounds skinless chicken pieces (your choice)
* 1/2 cup ground corn flakes or crispy rice cereal
* 1/2 cup ground whole-wheat crackers
* 3 tablespoons sesame seeds
* 1/2 teaspoon paprika
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon granulated garlic
* Olive oil cooking spray, as needed

1. Preheat oven to 400 degrees F. Lightly spray a baking sheet with olive oil or cut parchment paper to fit.

2. In a large bowl or plastic bag, combine the yogurt, egg whites, hot pepper sauce, mustard and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture. Refrigerate for 45 minutes.

3. While the chicken marinates, combine the ground cereal, crackers, sesame seeds, paprika, cayenne, and garlic in a shallow dish or casserole and set aside. One by one, press the cracker mixture onto the chicken pieces arrange the chicken pieces on the prepared baking sheet without touching each other and then spray lightly and evenly with the olive oil cooking spray.

4. Bake for 45 to 50 minutes until juices run clear when pierced with a fork. An instant read thermometer inserted into the thickest part of one of the pieces should read 155-160F.

Olive Oil-Garlic Mashed Potatoes:

* 2 heads garlic
* 2 Tablespoons olive oil
* 1 1/2 tablespoons sea salt
* 2 1/2 pounds Russet or Yukon gold potatoes, peeled and quartered
* 1/2 cup low fat milk
* Sea salt
* Black pepper freshly ground, to taste

1. Slice 1/4 inch off the top of the garlic heads, and place on a piece of foil. Drizzle cut side with olive oil, wrap well and bake 30-45 minutes at 400F until golden and softened. When cool to the touch, squeeze out the softened garlic into a small dish and set aside.

2. Combine remaining olive oil and milk and keep warm until use.

3. In a large pot, bring a gallon of water to a boil. Add the salt and potatoes and return to a boil. Reduce heat and simmer until tender, 15-20 minutes. Drain potatoes well and return to the warm pot over very low heat. Cook another minute or two, stirring constantly until all water has evaporated and they are completely dry.

4. Using an extruding potato masher (the kind with small holes) or a ricer, mash potatoes and reserved roasted garlic until almost smooth. Add the warm milk mixture and continue mashing to desired consistency.

Makes 4-6 servings

…means lots of hot chocolate!!

I am going to try this one out today.

 Peanut Buttercup Hot Chocolate

1 (1 ounce) envelope instant hot chocolate mix
2 teaspoons creamy peanut butter

Directions

   1. In a mug, prepare chocolate mix as directed on package. Stir in 1 or 2 teaspoons peanut butter.

Sounds like it might be yummy.  

 There is always the good ole stand by recipe:

Fluffy Hot Chocolate

Ingredients

8 teaspoons sugar
4 teaspoons baking cocoa
4 cups milk
1 1/2 cups miniature marshmallows
1 teaspoon vanilla extract

Directions

   1. In a saucepan, combine the first four ingredients. Cook and stir over medium heat until the marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs.

~ Jodi ~

This sounds (and looks so good!)

Prep Time: 20 min  Total Time: 20 min  Makes: 18 servings

What You Need!

1 French bread baguette (18 inch), ends trimmed, cut into 36 slices
1 large  clove garlic, peeled, cut in half
3/4 cup PHILADELPHIA Cream Cheese Spread
2 large  Roma tomatoes, chopped
8 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup  chopped lettuce
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/3 cup  KRAFT Grated Parmesan Cheese

Make It!

HEAT grill to medium heat. Grill bread slices 2 min. on each side; cool.

RUB garlic onto toast; spread with cream cheese spread.

COMBINE tomatoes, bacon, lettuce and dressing; spoon over toast slices. Sprinkle with Parmesan.

Do you know what you will be making?  We will be going to the inlaws… I talk her into doing a tradtional Thanksgiving dinner every year, as I am so tired of having spaghetti every time we go there for dinner.  Of course there will be spaghetti, as my father in law won't have it any other way.  I will be making the sweet potatoes, and for once don't have to make the green bean casserole!

I will be making my own Thanksgiving dinner the day after as well!  I want to have lots of leftovers!  Mmmm Turkey! 

Hubby's work gave them all a turkey this year.  That's a first!  Wish they would have let them know this a little early, as I had already bought my turkey!  Oh well.  We now have one in the freezer for the next time I plan on making one!

 I just need to get stuff to make a pumpkin pie, then I will be all set for my dinner.

Ingredients

 3  pounds bone-in chicken thighs, skin removed
 2  large carrots, peeled and cut into 1/2-inch coins
 2  ribs celery, trimmed and cut into 1/2-inch pieces
 3  medium-size parsnips, peeled and cut into 1/2-inch coins
 1  large sweet potato (about 1 pound), peeled and cut into 1-inch cubes
 4  scallions, trimmed and chopped
 1  quart chicken broth
 1/2  teaspoon dried sage leaves
 1/4  teaspoon salt
 1/4  teaspoon ground black pepper
 1  package (1.1 pounds) shelf-stable fully cooked gnocchi (dumplings)
 2  tablespoons cornstarch mixed with 1/4 cup cool water
 Hot sauce, to taste

Directions

1. Place chicken in a 6-quart slow cooker. Top with carrots, celery, parsnips, sweet potato and scallions. Cover with chicken broth and 1 cup water; season with sage, salt and pepper.

2. Cover slow cooker. Cook on HIGH heat for 4 hours or on LOW heat for 6 hours.

3. After cooking, uncover pot and remove chicken to a cutting board. If necessary, raise temperature to high. Add gnocchi, cover and cook for 10 minutes. Meanwhile, let chicken cool slightly, then shred meat from bones, discarding bones.

4. Once gnocchi have cooked, return chicken to pot. Stir cornstarch-water mixture, and add to pot. Cover and cook 10 to 20 minutes, until thickened slightly. Add hot sauce to taste before serving.

I have dinner and dessert all made… well at least in the crock and on the stove  Dinner is cheddar bacon potato soup and rolls, dessert is Dump Cake in the crock.  The soup recipe is below, the dessert recipe will come later (just waiting for it to get done so I can take one more picture to add to add to the post.)

Cheddar bacon potato soup

1 pound bacon, cut into small pieces
1 1/2 cup chopped onion
1 cup chopped celery
5 cups potatoes, peeled and diced
6-7 cups chicken stock *
1 pound shredded cheddar cheese
1/2 pound Velveeta cheese
1 tsp salt or to taste
1/2 t cayenne pepper
1 tsp black pepper
1/2 tsp nutmeg
1 1/2 cup instant mashed potato flakes

*You can use water and chicken bouillon, if you prefer, in place of chicken stock. I used chicken soup base.

Fry bacon until crisp, remove from pan and drain off all but 3 Tbsp of the excess oil (leave the drippings in the pan, as they "make" the soup yummy!). Add onions and celery, cook until onions are transparent. Add chicken stock, potatoes and spices. Cook potatoes until tender (DON'T drain, as the water is very much needed!). With a potato masher, mash the potatoes a bit (we left some of the potatoes whole). Add potato flakes, a little at a time until thick (not to thick as the cheese will thicken it up too.) Add the cheeses, stir until blended (DON'T boil once you add the cheese, have it on a low temp, as this will cause the cheese to curdle and seperate). Add the bacon, stir and you are done!

~ Jodi ~

The holidays are coming, and with that being said I need to find the best fat burner out there. I know that I will be so tempted by all the yummy foods that will be on the tables. And not to mention all the yummy things I love to bake this time of year. I am already planning out what I want to make for Christmas morning! Oh, and Thanksgiving dinner! Turkey, dressing, sweet potatoes, pumpkin pie, oh Yum!