Saturday, December 24, 2011
I have been using this recipe for about 10 years. I first discovered it in an old cookbook that featured recipes that used brand names. It intrigued me because it used very little ingredients but were absolutely delicious, moist and perfect every time I made them. They even make a great regular peanut butter cookie and I like to add Peanut Butter chips to them, you can even add semi sweet chocolate chips as well and do the criss cross shape on top of them.
PS: Don't let the thought of using Bisquick deter you. I was hesitant at first especially since the recipe also doesn't use eggs. But I am telling you, Bisquick is a gem in many baking recipes I use when you need something in a jiffy!
I even recommend you invest in their cookbook which you can get here at Barnes and Noble and even Amazon just search for Bisquick Cookbook!
HINT: It's really great to use a cookie scoop to make an even sized cookie each time!
Peanut Butter Blossoms
1 can (14oz) Sweetened Condensed Milk
3/4-1 cup Peanut Butter
2 cups Original Bisquick Mix
1 teaspoon Pure Vanilla Extract
Sugar to roll cookie balls in before baking
36 Hershey Kisses (Milk, Dark or Hugs)
Heat oven to 375ºF. Mix milk and peanut butter in large bowl until smooth. Stir in Bisquick and vanilla.
Shape dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until bottoms of cookies just begin to brown lightly. Immediately press 1 milk chocolate candy into top of each cookie.
Go and make them. Trust me you'll love them!
Merry Christmas Eve,
Friday, December 23, 2011
The pulled-pork sandwich at the Twisted Rooster is topped with slaw and cheese. (Credit: Heather Halligan)
NOW THIS IS A PULLED PORK SANDWICH!
Creamy yummy Slaw, Cheddar and BBQ slathered Pulled Pork! Don't forget a yummy crusty toasted bun!
Hi everyone! Everyone ready for Christmas? I don't think I am ever ready for the holidays. They come so fast! Well I am just going to sit back and let it happen. No more worries.
Today I made Country Style Ribs in a crockpot. I used my favorite BBQ sauce, KC Masterpiece. They offer many different varieties but I stuck with the Original today. I've been wanting to make Country Style Ribs for awhile in the crockpot. My mom used to always make them in the oven. They are awesome. She would sometimes make it with BBQ sauce and sometimes without, either way I loved it. Since now my 2 year old likes to get into things while I'm cooking, if I can use a crockpot it's all the better. Now I can literally fix it and forget it.
Product Photo by: www.KCMasterpiece.com
I love KC, but you can definitely use your favorite or homemade!
I took out my ribs out of the freezer and defrosted them. Seared them a little in the pan and layed a layer of ringed onions in the crockpot and layed the ribs down. I poured a whole bottle of sauce on top of the ribs. I covered it and slow cooked it on low for 8-10 hours. At this point they were falling off the bone. I removed the bones so easily and I was so excited. Though at one point I thought the meat was so tough at mid time during the cooking process I seriously thought it was a fail. I left them alone and they proved me wrong. They became tender, so falling off the bone. I decided they would also make some great pulled pork sandwiches and that's how I ate them. I think that the whole pieces were good too and great with any sides like Creamed Corn Cake and Spanish Rice. Like a Tex Mex dinner. I took some of the pieces and shredded them up and placed the pulled pork on the toasted buns and added some cheddar cheese and mayo on the other side of the bun. I think another addition that is great with pulled pork sandwiches is to add some coleslaw on top. Didn't have any on hand but I definitely will next time! I've had some pulled pork sandwiches in restaurants that was served with the coleslaw. So I would definitely suggest adding it to the sandwich for some creamy crunch!
They were great and very filling. I wish I took pictures but the camera was unfortunately not charged. I had to share this recipe because it is SO EASY and so full of flavor. What could be better is that when they are done, I would of placed them on the grill. It's too cold out for me right now so I look forward to doing it in the summer. I had to share this with you and I hope you give it a try! The first picture in this photo is not mine and is credited. That is how I would build my typical Pulled Pork Sandwich!
Country Style Ribs in a Crockpot and a Pulled Pork Sandwich
3-4 pounds Country Style Ribs
Cheddar Cheese Slices
Fresh Crusty Buns to be Toasted
Like I said above this is such an easy recipe. I first seared my ribs in a skillet and sprinkled some salt and pepper on the ribs, you can also use a special pork rub. The searing process help sear off some of the fatty pieces.
Slice some onions and lay them on the bottom of the crockpot. Lay your ribs on top of the onions and pour a whole bottle of BBQ sauce to completely cover the ribs.
Cook the ribs on a Low setting in your crockpot for 8-10 hours. I found that cooking them on the low setting to guarantee tender fall of the bone ribs.
You can certainly serve the ribs whole (some may fall off the bone into good serving pieces). I did remove the bones from the crockpot because they fell right off and I pitched them.
If you want to make the Pulled Pork Sandwiches, remove the meat from the crockpot into a large bowl and shred the meat using 2 forks. Put meat back into sauce in crockpot to keep meat warm. Make sure to turn off your crockpot at this stage or set it on the warm setting.
Toast some crusty buns and place your sauced up shredded meat in each bun, place cheddar cheese slices and add your coleslaw. Serve with anything you like. Chips, fries, baked beans or a salad or the slaw on the side are a few thoughts.
So from the crockpot process you can cook a hearty meal or some yummy sandwiches! You can do both if you'd like.
I really enjoyed this and for a long time I had something against cooking my own ribs. I can't wait to throw these onto the grill in the summer to get that yummy char. If you're lucky to have an indoor grill get grilling or stick them in a pan into the oven and broil them to get that great crisp coating! I can see this process also used with some yummy Baby Back Ribs!
If you try this out, let me know how it turned out for you! This is simple and quick for the busy mom without messing with a lot of ingredients! You can certainly make your own BBQ sauce and coleslaw. Make it your own, after all that's what it's all about!
Enjoy the leftovers too, they are great the next day. I think I may bring some to my mom....
Have a Merry Christmas and a Happy New Year!
Monday, December 19, 2011
I went to a wonderful restaurant which I am sure you can tell by the picture above where it may of come from. It has one of my favorite Cheesecake flavors: Banana Cheesecake. Although it's a treat to have when I go there, it's so hard to choose what flavor, even though this is one of my top contenders. This is a cheesecake featuring fresh flavors of the summer but really this is a cheesecake to be enjoyed all year round.
Most people can relate to the fact the have over ripe bananas in their kitchen. We think to ourselves, well it's time to make banana bread although I will add them to a muffin recipe or a cake recipe but I don't stop thinking just there! They are perfect in creating a delicious cheesecake! Sometimes I secretly want to buy bananas to get them to ripen so that you can't eat them and then make this cheesecake! But I have a little man in the house who loves Bananas, my son Johnny who loves bananas probably as much as a monkey does! LOL!
This recipe reminds me of the good ol' Banana Pudding but made into a Cheesecake.
You have to add this recipe to your cheesecake section because it is so good! It's easy to make and is surely to surprise people. After all how often have you been served Banana Cheesecake at a get together? I know I haven't. Before I made this recipe one Father's Day dinner for my dad/husband and invited the whole family, I bought a whole cheesecake from this restaurant, it's a bit pricey and then I decided to make it myself. My dad, may he rest in peace, loved this cheesecake so I dedicate this recipe to him!
20 Golden Oreos or 1 1/2-2 cups of Finely crushed Vanilla Wafers
1/4 cup butter, melted
4 (8oz.) packages of Cream Cheese
2/3 cup Sugar
2 Tablespoons Cornstarch
1 cup Mashed Ripe Bananas
1/2 cup Whipping Cream
2 teaspoons Pure Vanilla Extract
Preheat oven to 350 degrees F.
Place cookies in a blender; process with on/off pulse until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.
Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.
Reduce oven temperature to 200 degrees F (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake 6 hours or overnight.
Allow cheesecake to stand at room temperature 15 minutes before serving.
Garnish: Garnish with Whip Cream, Sliced Bananas and crushed Vanilla Wafers or Golden Oreos
I leave you with my kids favorite Banana song, okay it's mine too! I first saw it when Yo Gabba Gabba first aired. I love Ska music (which also sounds like Reggae at times) and I love Bananas. I always joke with my kids and sing this song at the same time, sometimes even while we are eating Bananas! Song by The Aggrolites! Please take time to listen to it! It's a feel good song and makes you want to dance!
This is such a great dish and a great dish to serve to company. It's a little labor intensive but you eventually get use to it. It's much like making lasagna. This dish features 2 distinct flavors from 2 different cultures, Italian and Greek. Where I am from in Bari, Italy in the Puglia region the flavors can easily compare to Greek flavors. This dish is also made in Egypt that also has the influence of Mediterranean flavors, they call it "Macaroni Bechamel". Many people are surprised at the connection of these cultures.
The word "Pastitsio" is a Greek variation on the Italian word "Pasticcio," meaning a hodgepodge or scramble, and indeed this dish combines a number of different ingredients together in a single dish. It's also a variation of the common Italian dish "Pasta al Forno" translated to "Pasta in the Oven" which is one of my favorite dishes my mamma makes, I will post that recipe soon!
Here is a map of the Mediterranean Region
This is such a comfort food and is loved by the whole family. Even if you have leftovers this is great for days when you just heat it up. During the cold months, it's a feel good dish. I hope that you can enjoy it as much as I do.
Completing the recipe in the step by step process makes it easy to create. So enjoy, the end results are amazing!
1 large onion, chopped
2 lb ground beef, ground turkey or ground lamb (or a 1 lb. beef and 1 lb. lamb mixture) (as tamara suggests, use some bulk hot or mild italian sausage!)
1/2 cup dry red wine
1 Tbsp minced garlic
1 tsp dried greek oregano
1 tsp fresh thyme leaves
28 oz crushed tomatoes
dashes seasoned pepper blend
1 1/2 cup whole milk
1 cup heavy cream
1/2 stick unsalted butter
1/4 cup all purpose flour
1/4 teaspoon freshly grated nutmeg
dashes salt and pepper
1 1/2 cup freshly grated Parmesan cheese
2 eggs, beaten
2/3 c greek yogurt
1 lb box of penne pasta, cooked according to al dente
1/2 stick butter
1 cup freshly grated parmesan cheese
2 eggs, beaten
Cook the pasta in salted boiling water until al dente. Drain and return to pan.
In a small saucepan, melt butter until golden brown, and pour over the reserved pasta. Add the parmesan cheese and toss well. Leave until cool, then add eggs and toss again. Set aside.
For the sauce, drizzle extra virgin olive oil in a large pot over medium heat. Add the onion and minced garlic, saute for 5 minutes.
Add the ground meat and saute over medium heat for at least 10 minuted and until meat is no longer pink.
Drain most of excess liquid but not all, add the wine, and cook for 2 more minutes.
Add the oregano and thyme, mix and cook for about 5 minutes.
Add tomatoes, salt and seasoned pepper blend. Simmer for 40-45 minutes stirring occasionally. Set sauce aside.
Preheat oven to 350'F.
For the Bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering.
In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes.
Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick.
Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
Butter a 9x13 Baking dish, you can lay the pasta down, add the tomato meat sauce, then the Bechamel sauce and add the remaining 3/4 cups of freshly grated Parmesan cheese or Romano cheese
You also again butter a 9x13 baking dish. Mix the pasta with the tomato meat sauce, place into baking dish and top with Bechamel Sauce and top with the remaining 3/4 cups of freshly grated Parmesan cheese.
Bake for about 45 minutes to 1 hours until top is lightly browned and dish is bubbling. Set aside and cool for 10 minutes. Serve dish while hot.
*Note: You can freeze this dish and then cook when your ready to make for dinner. You have to cook longer but have topping lightly browned and mixture bubbling. About 1 1/2 hours or so depending on your oven.
*Serve with fresh warm bread and a fresh green salad with balsamic vinaigrette dressing.
Saturday, December 17, 2011
This is a dish that I have grown up on. My mom made this all the time and it's an easy and quick dish. It seems like when she did get it we couldn't get enough of it. The tender chicken seasoned with Italian herbs, pepper and salt and drenched in Extra Virgin Olive Oil. It's an Italian comfort food. We would eat it with some yummy fresh crusty bread and sop up the left herbed oil. The potatoes become crispy and tender so yummily (my own word, lol) juiced up and roasted. You can use regular potatoes or red skin potatoes, whatever you prefer or have on hand.
I found it easiest to just find a big bowl and put the chicken in and just start adding the herbs, pepper and salt and enough extra virgin olive to completely coat the chicken in the oil and herbs. I add the cut up potatoes in the bowl and mix them in and coat them as well. I put the potatoes and chicken in a huge roasting pan that I coated lightly in olive oil.
I didn't take pictures with the step by step process because you pretty much just throw everything into a huge bowl. Measurements are eyeballing. Just drench with the oil and sprinkle herbs, salt and pepper.
Italian Roasted Chicken and Red Skin Potatoes:
Chicken Thighs and Drumsticks with skin removed
Extra Virgin Olive Oil
Red Skin Potatoes cut in Big Pieces
Mix all items in a large bowl until well coated, place in roasting pan and bake at 350'F for 1 hour.
Here it is before I put it in the oven....
Here comes out of the oven:
Then onto my plate, Yummmmm:
Very yummy, very comforting.... The whole family enjoyed it. This would be great served with a side salad.
The pictures aren't the best but I used my daughter's camera. Still can't find mine.... Errrr.....
Wednesday, December 14, 2011
I don't know if you have had these cookies, but if you are missing out on them, I suggest you make them. These cookies are on every single Italian Cookie Tray. They are an Italian cookie staple next to the Cannoli. They are simple to make even it's flavor says otherwise. They have that crisp crunch outside and the ooey gooey goodness of almond flavor. The main ingredient to this cookie is Almond Paste. You can make your own if it's really hard to find in your grocer or baking supply shop. You can also order it online at King Arthur Flour HERE.
I wouldn't suggest buying it in a tube because it tends to be drier. But if that's what you can get make sure it's still good and squeezable.
These cookies make a great anytime cookie. They are special and the almond past you buy which can be a little on the expensive side is all worth it. You can make many. If anyone gave me a tray of these yummy little presents I would certainly feel happy inside. You can swirl them through a pipe bag or you can simply round them out by using a cookie scooper. I suggest that in the baking process you definitely watch them because you don't want to over bake them.
These cookies are easy and I found that even though I have yet to find my camera and using my daughter's camera, I just can't do it justice. Plus it's such an easy cookie to make and uses very little ingredients.
The best toppings on these cookies are using halved green or red cherries, espresso beans or toasted almonds. These are also great drizzled with Dark Chocolate which I find best but you can certainly use milk, semi-sweet or white.
If you want a cookie that has the essence and flavor of what Italy is, then these are your cookies. They have been around a long long time and never fail to indulge!
PS: They are also naturally Gluten Free Cookies.
1 can(8oz) Almond Paste
1 egg white
1/2 cup sugar
10 Maraschino Cherries, espresso beans or slivered almonds to top off the cookies. (These are optional but recommended)
Preheat oven to 325'F.
Line cookie sheets with parchment paper.
Break almond paste into small pieces and place into food processor or mixer. Add sugar and mix well. Add the egg whites and mix until moist, about 2-3 minutes.
Pipe using a large star tip into rounded swirls about 2 inches in diameter or roll into a ball and gently press down a little and top with half of a maraschino cherry, almond or espresso coffee beans. Cookies should be at least 1 inch apart.
Bake 20 minutes on middle shelf, move to upper shelf, (about 4" above middle shelf); for approximately 8 minutes until light golden brown. Move parchment paper with cookies onto baking racks to cool. When completely cool carefully peel macaroons off paper. Store in airtight container.
Thursday, December 8, 2011
*This painting I did inspired by the Immaculate Conception.
This is the story of how it all began. This miraculous event is the reason why we celebrate Christmas. The birth of our Savior, Jesus Christ. I hope this story inspires, blesses you and finds you closer to God. Whether you believe in Christianity or not, I hope this lets you be more educated and perhaps opens your heart. May God be with you.
In the sixth month, God sent the angel Gabriel to Nazareth, a town in Galilee, to a virgin pledged to be married to a man named Joseph, a descendant of David. The virgin's name was Mary. The angel went to her and said, 'Greetings, you who are highly favoured! The Lord is with you.'
Mary was greatly troubled at his words and wondered what kind of greeting this might be. But the angel said to her, 'Do not be afraid, Mary, you have found favour with God. You will be with child and give birth to a son, and you are to give him the name Jesus. He will be great and will be called the Son of the Most High. The Lord God will give him the throne of his father David, and he will reign over the house of Jacob forever; his kingdom will never end.'
'How will this be,' Mary asked the angel, 'since I am a virgin?'
The angel answered, 'The Holy Spirit will come upon you, and the power of the Most High will overshadow you. So the holy one to be born will be called the Son of God. Even Elizabeth your relative is going to have a child in her old age, and she who was said to be barren is in her sixth month. For nothing is impossible with God.'
'I am the Lord's servant,' Mary answered. 'May it be to me as you have said.' Then the angel left her.
Mary and the Angel Gabriel
Mary and Elizabeth
Mary tells her Aunt Elizabeth she is with child
Monday, December 5, 2011
These are such yummy cookies and candies! Chocolaty cookie topped with Hershey's Candy cane kisses are so scrumptious and look adorable on any cookie tray! They look like those cute Peanut Butter Blossoms everyone is always use to seeing but these are different with a chocolate cookie base and a creamy candy cane kiss right on top. The Candy Cane Kisses are smooth with little pieces of candy canes enrobed in white chocolate. Top these on chocolate cookies and it's 'Tis The Season!
Candy Cane Blossoms
1 stick butter or margarine
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon baking powder
4 Tablespoons Hershey's Special Dark Cocoa Powder
1/2 cup shortening
2 cups flour
1/4 teaspoon salt
48 Hershey's Candy Cane Kisses
Heat oven to 350°F.
Beat butter or margarine, shortening and sugar until well blended. Beat in egg and vanilla. Stir together 2 cups flour, baking powder and salt. Gradually beat into butter mixture.
Add cocoa powder and blend well. Roll dough into 1-inch balls. Place on parchment lined cookie sheets.
Bake 8 to 10 minutes or until cookies are set. Remove from oven to wire rack. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack, cool completely.
Makes 4 dozen cookies.