Monday, November 26, 2012
Homemade Eggnog
Right.... Let me just say, my brood can inhale this in one sitting and still be left asking for more. I think I may start needing to make this by the gallon. Don't laugh. This stuff is SOOOO much better than store bought! That being said, I do not care for the stuff you can buy at your local grocery store. But I will indulge in a small glass of this creamy goodness, because I have to admit... I love this stuff too! So, even if you think you don't like eggnog, give it at least a try. For those of your loved ones that do like it. You will now be their very best friend. :)
1/2 Cup Powdered eggs
1/2 Cup Sugar
3/4 Cup Vanilla Pudding Mix
9 1/3 Cups Vitamin D (Whole) Milk
3/4 Teaspoon Nutmeg
Mix all the ingredients together in the blender, pour into an airtight container, and chill 2-4 hours. If it is too thick, you can add a pinch more milk.
Monday, March 12, 2012
Chocolate Tres Leches Cake
Cake
1 Box Betty Crocker's Chocolate Cake Mix
1 Small 4.9oz Box chocolate Pudding Mix
4 eggs
1/3 cup oil
1 1/4 Water
Topping
1 14oz can Sweetened Condensed Milk
1 12oz can Evaporated Milk
1 cup Half and Half
1/4 cup cocoa
2 cups Heavy Whipping cream
1/2 cup powdered sugar
Chocolate Syrup
Sliced Strawberries
Preheat oven to 350 degrees. Beat all the cake ingredients together. Continue to beat for 2 minutes. Pour batter into a baking dish sprayed with cooking spray. Bake for about 30 minutes or until a toothpick comes out clean. Poke holes in the top of the cake with the back a wooden (or plastic) mixing spoon.
Whisk together the Sweetened condensed milk, evaporated milk, half and half, and cocoa. Pour over cake. Let cool for half an hour, before covering it with plastic wrap and chilling it in the refrigerator for at least 3 hours to over night.
Before serving, beat together whipping cream and powdered sugar. Spread over the top of the chilled cake. Top each piece of cake with chocolate syrup and a few sliced strawberries. Refrigerate leftovers, if there ARE any!
Sunday, February 26, 2012
Corn Potato & Bacon Chowder
Yesterday was a very blustery, very cold day. My wee ones were determined to take advantage of the sun that was shining though! I took them out for a bike ride and by the time we made it back home, we all felt like Popsicles, with our frozen ears and frozen fingers!
I knew JUST what I wanted to make for dinner, to get us all warmed up again! I hadn't made it in a long time, but I was pretty sure I had all the ingredients on hand.
It was all I could do to keep all of "Mommy's Little Helpers" from eating it straight out of the pot! The best reward was being told, by my wee ones that THEIR Mommy is the best cook in the world! Though I don't know about that, here is the yummy recipe.
Potato Bacon Corn Chowder
1 cup butter
1 medium onion, peeled and diced
1 (4.5 oz) package real bacon bits (in your salad section)
1/2 cup flour
3 cups half and half
4 cans whole kernel corn, drained
4 cans creamed corn
8 medium size potatoes, peeled, diced, and boiled to firm/tender (soft enough to eat but not so soft that they fall apart in your chowder), & DRAINED
1 1/2 tsp. dried parsley
salt and pepper
Mrs. Dash
In a 6 quart cooking pot, saute the dice onion and bacon in the butter until the onions are transparent and soft. Remove from heat and whisk in the flour.
Return to heat and continue whisking until the mixture starts to thicken. Whisk in the half and half and continue whisking until the flour mixture is thick. Add the corn and the creamed corn. Season to taste with Mrs. dash, salt, and pepper (remember Mrs. Dash has pepper in it).
Gently fold in potatoes, and season again if needed. Serve hot.
This chowder would be excellent in a bread bowl! I was thinking this would also be wonderful to make ahead of time and take on one of our Summer camp outs..... sigh.... Summer. It will be here before I know it, right???
Wednesday, February 22, 2012
Tomato Pesto Avocado Open Face Sandwiches
These little beauties are really easy to make! And OH SO TASTY!
2 pieces whole wheat bread
1 medium size roma tomato, thinly sliced
1 small avocado, seeded, peeled, and thinly sliced
Low fat mayonnaise
Pesto sauce/spread
salt & pepper
Italian Blend Shredded Cheese
to leaves of red leaf lettuce
Turn your oven on to low broil.
Lightly toast your bread in the toaster.
Lay toast on a baking sheet. Spread a thin layer of mayonnaise on the toast followed by a thin layer of pesto spread. Add a layer of tomatoes, then avocados. Add a light sprinkling of salt and pepper. Top with cheese blend. Place on middle rack of the oven and broil until the cheese is lightly browned on top, about 6-10 minutes. Remove from over transfer to a plate and top with a leaf of red lettuce. Enjoy warm!
Tuesday, February 21, 2012
Chocolate Banana White Chocolate Chip Muffins
From For The Love Of Cooking
These were AMAZING! I didn't change a thing, and the kids..... gobbled them up!!! I may have too.... Okay I had to pull the kids (and the hubby) back from licking the oven glass. They were pretty much gone as soon as the over door swung open. ;)
1/2 cup butter, softened
3/4 cup dark brown sugar
1 tsp vanilla
2 eggs
3 ripe bananas, mashed
2 cups flour
1/4 cup + 2 Tbls cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup of white chocolate chips
Preheat oven to 350 degrees. Prepare 24 cup muffin tin with cooking spray or liners.
In mixer bowl combine butter and sugar. Beat until creamy. Add eggs, banana, vanilla, and mix until well combined. In a separate bowl whisk together flour, cocoa, baking soda and salt. Add flour mixture to banana mixture and stir until just combined. Fold in 3/4 cup of chocolate chips. Pour into muffin cups. Sprinkle remaining chips on top. Bake for 18-20 minutes or until cooked through. Cool for a few minutes in pan before serving.
Thursday, January 12, 2012
Peanut Butter Silk Cake
This cake turned out really yummy. Really rich, but yummy all the same. We made it for my son's birthday and made it into a monkey face cake. We served it with banana ice cream, because bananas and PB are so AWESOME together!!! It tastes even better the next day. Just say'n! The original recipe comes from the Betty Crocker Website. It can be found here Betty Crocker
Cake
1 Box Betty Crocker Yellow Cake Mix
1- 3.4oz Box Vanilla Instant Pudding Mix
1 1/4 Cup Water
3/4 Cup Creamy Peanut Butter
1/3 Cup Softened Butter
3 eggs
Heat oven to 350°F. Generously grease and flour 2 round cake pans.
In large bowl, beat cake mix, pudding mix, water, peanut butter, oil, and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely.
Filling
1 Cup Whipping Cream
1/3 Cup C&H Powdered Sugar
1/2 3.4oz Box of instant Vanilla Pudding Mix
3/4 Cup Creamy Peanut Butter
In chilled medium bowl, beat whipping cream and powdered sugar on high speed until Medium peaks form. Add pudding mix and continue to beat until will combined and fluffy; set aside.
In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream mixture to the peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
Last
1 Container of Milk Chocolate Frosting (or 2 C. homemade)
1 Cup Chopped Peanuts, If Desired
Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
Subscribe to:
Posts (Atom)