Sunday, September 29, 2013

Baked Egg Rolls

Ingredients
2 cups grated carrots
1 (14.5oz) can bean sprouts drained (we bought fresh and weighed them)
1/2 cup chopped water chestnuts
1/4 cup chopped green bell pepper
1/4 cup chopped green onion
1 clove garlic, minced
2 cups finely diced cooked chicken
4 tsps cornstarch
1 tbsp water
1 tbso light soy cauce
1 tsp vegetable oil
1 tsp brown sugar
1 pinch cayenne pepper
16 egg roll wrappers
nonstick cooking spray

Directions
1. Preheat oven to 425F. Lightly grease a baking sheet.

2. Coat a large skillet with nonstick cooking spray and heat over medium heat; cook and stir carrots, bean sprouts, water chestnuts, green pepper, green onions and garlic until vegetables are crisp, about 3 minutes. Stir in chicken until heated through, 3-5mins

3. Combine cornstarch, water, soy sauce, 1 tsp oil, brown sugar and cayenne n a small bowl; stir into chicken mixture. Bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 mins; remove from heat.

4. Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper. fold sides down center and roll tightly. (Coat edges with egg to help seal) Place seam side down on the prepared baking sheet. Repeat with remaining filling and wrappers. Spray top of egg rolls with nonstick cooking spray or with egg.

5. Bake in preheated oven until lightly browned, 10-15mins

***Suggested use is ground chicken or turkey, make sure to pinch the ends of the rolls. Cook the meat prior to with the garlic and onion and heat up the sauce before adding it to the mixture. May need to double it for the amount of carrots used.***

Thursday, September 26, 2013

3 Heart Attacks covered in a Diabetic Coma!


Well, you may have heard about it this week, you may have even got a chance to taste it!

So for those brave souls who want to try it for themselves
(or JUST the cheesecake or JUST the cake or JUST the yummy icing)
Here you go:



The cheesecake takes the longest to bake and cool, so it is where we suggest you start.

CRUSTLESS CHEESECAKE

1/4 pound of salted butter
1/2 cup granulated sugar
2 - 8oz bars of cream cheese cut into cubes (regular was used not light)
1 package of vanilla instant pudding (we used Neilsons)
2 eggs
1 tsp baking powder

400g of melted chocolate (we used Waterford milk chocolate from WalMart and it melted beautifully)
***the recipe actually calls for 2 melted Hershey's bars and 1/2 cup of ghiradelli bittersweet chocolate chips

Preheat your oven to 325. Grease 1 - 9" pan (we used a springform pan) with shortening. Line the pan with parchment paper and then grease the paper. It then says to "butter the pan and set aside."

Cream butter and sugar in a large bowl on a stand mixer with paddle attachment at medium speed (I guess if you can afford to use ghiradelli chocolate you have a mixer like that!) We used a regular hand mixer with normal beaters. Add cream cheese slowly keeping mixture smooth. Keep scraping the sides and mix in eggs, then the rest of the items. Beat until smooth. Add chocolate last. We folded it in by hand

Pour into prepared 9" pan. It is important to make the top as smoth as possible as this will be the center of you cake and you don't want really high sides. Bake for 50-55 minutes. Cheesecake WILL puff up while baking so no racks above, and will deflate when taken out.

Do not turn out cheesecake from pan when finished baking. Put directly into freezer, and leave until frozen (2 hours)


While the cheesecake is baking you can prepare the 2 cake layers.

PEANUT BUTTER BLONDIE CAKE

1/2 pound of butter 
1 cup peanut butter (used KRAFT smooth)
3 cups sugar
6 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder

Heat your oven to 350 this time. Grease 2 - 9" cake pans with shortening. Line the pan with parchment paper and then grease the paper. It then says to "butter the pan and set aside."

Melt butter with peanut butter. Pour into a large mixing bowl and add sugar. Add eggs and vanilla. Beat until smooth. Add dry ingredients and mix well. Divide batter into 2 prepared pans. Bake for 35 minutes or until done (ours took 45 minutes). 

Cool COMPLETELY! If in a hurry, place the cakes into the fridge or freezer WITHOUT the pan.


While everything is baking and cooling, clean up your work area
so you can move on to the making of the finishing touches.

****BE SURE TO EAT SOMETHING  especially if you are a taster at this point!!

CHOCOLATE FROSTING

1/2 cup heavy cream (we used 35%)
3/4 cup of cocoa powder
3/4 cup confectioners sugar

1/2 cup salted butter
1 1/2 cups confectioners sugar
1 tsp vanilla

Heat cream in microwave to warm. In large mixing bowl pour cream and mix on medium with next 3 items.

Add last 3 items and beat on high until fluffy.

****Note: we had to add extra icing sugar to ensure our icing was not liquid!



PEANUT BUTTER FROSTING

1 cup peanut butter (we used KRAFT smooth)
2 tbsp softened butter
1 tsp vanilla
4 cups confectioners sugar

a few tbsp of milk (we needed 11!)

Beat peanut butter, butter, vanilla  and TWO cups of sugar on medium speed until completely mixed. Slowly add the last 2 cups of sugar. Add milk as needed until smooth and spreadable. Beat on high till fluffy.



Assembly and decoration time. 

1 bag dark chocolate chips (we used milk chocolate)
1 bag peanut butter chips
5 - packages (3 packs) REESE peanut butter cups

Split the chocolate frosting between one cake top and the top of the cheesecake. Pile these two layers on a heavy cake plate. ***This is a heavy dessert! do not use a cardboard tray or tin plate.

Place last cake on top. So it should look like this: cake, chocolate frosting, cheesecake, chocolate frosting, cake.

Frost entire cake with peanut butter frosting.

press peanut butter chips and chocolate chips onto sides. We chose instead to crush 1/2 bag of each and mix into peanut butter frosting.

Top with sliced peanut butter cup halves. (sooooo unnecessary at this point.)


SUGGESTIONS:

We totaled the expenses and were at $55.86 if we had to buy everything, and could be more if you buy more expensive chocolate. Obviously different kitchens will have different supplies on hand, but ensure you have totaled the entire recipe before deciding you have enough. For eg. we used about 750g of icing sugar, 1/2 jar of peanut butter, 400g of chocolate PLUS the chocolate chips and peanut butter chips and 8 eggs!

This is sooooooo rich and so tall it is impossible to get a small piece AND get a bit of everything.
We thought a rectangular version so it can be cut in squares was a good idea.

We chose to crush the chips and add to the icing as by the time you got to the outside of the cake NO ONE would have wanted them and a lot would be wasted.

ENSURE your cakes are cool, or they will slide apart in your truck while you are driving!!!!!

Have LOTS of milk on hand!

This took 3 of us 3 hours to prepare. we would recommend more cooling time than we took.

Note the cooking temperature change from the cheesecake to the cakes!





Thursday, September 19, 2013

Reeses peanut butter no-bake bars




Ingredients

  • 1 cup salted butter (melted)
  • 2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1 3/4 cup powdered sugar
  • 1 cup peanut butter
  • 1/2 tsp. vanilla
  • 1 (11 oz) bag milk chocolate chips



Instructions

1. Combine all ingredients, except chocolate chips in a medium sized bowl.
Stir until the mixture is smooth and creamy.

2. Pour mixture into a 9 x 13 pan.

3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes.
Stir chocolate and pour over the peanut butter mixture.
Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.

4. Refrigerate bars for one hour.
Cut while bars are still cool.

"BON APPETIT!"

Slow Cooker Maple-Sage Pork Roast

Hal loves pork roast and is always asking me to make it.  I'm not usually a fan of pork roast and I definitely do not eat gravy . . . until now . . . 

Slow Cooker Maple-Sage Pork Roast

Prep time:  30 minutes
Cook time:  8 hours (I cooked this on high for 4 hours)

Makes 8 servings

2-3 lb (1.5 kg) boneless pork shoulder roast
2 tbsp real maple syrup or maple-flavoured syrup
1 clove garlic, finely chopped
2 tsp dried sage leaves
1/2 tsp beef bouillon granules or 1 beef bouillon cube
1/2 cup water
2 cups 1-1/2 inch cubes of peeled butternut squash (I used white turnip)
2 cups baby carrots, cut in half lengthwise
2 small onions, cut into wedges
3 tbsp cornstarch
1/2 cup water

Spray 4-5 quart slow cooker with cooking spray.  If pork roast comes in netting or is tied, remove netting or strings.  Place pork in cooker.  In small bowl mix syrup, garlic, sage, bouillon and 1/2 cup water.  Spoon over pork.  Arrange squash, carrots and onions around pork.

Cover and cook on low heat setting 8 to 9 hours.

Remove pork and vegetables from cooker; cover to keep warm.  If desired, skim fat from juices in cooker.  Pour juices into 4-cup microwavable measuring cup.  In a small bowl, mix cornstarch and 1/2 cup water until smooth; stir into juices in cup.  Microwave on high 2-3 minutes, stirring every minute, until mixture thickens.  Serve with pork and vegetables.


Red Lobster Cheddar Bay biscuits



2 1/2 cups Bisquick baking mix
4 tablespoons cold butter
1 cup sharp cheddar cheese, grated
3/4 cup cold whole milk
1/4 teaspoon garlic powder

2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1 pinch salt

Directions:

Preheat oven to 400°F.

Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.

Add cheddar, milk and 1/4 tsp garlic.

Mix by hand until combined, but don't over mix.

Drop 9 equal portions onto greased cookie sheet.

Bake for 15-17 minutes or until tops are light brown.

Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.

Use a pastry brush to spread garlic butter over tops of biscuits.

Prep ahead hamburger bake



In a large bowl mix 1 lb hamburger and 1 package of sausage (meat removed from casings) or any ground meat really
with 1 chopped onion, 1tbsp SUNSET GOURMET onion seasoning and 1tbsp of SUNSET GOURMET garlic seasoning

and a couple dashes of worchestershire sauce.

Add one cup of water/stock liquid and allow to simmer on medium until cooked and liquid has evaporated.
Drain only if there is a LOT of grease.

Pour into a PAMPERED CHEF pan (no greasing for those - your option if you are using pyrex or metal itin)





Top with 1 cup of shredded cheese.


Now set into fridge for meal next day.

1/2 cup of BISQUICK biscuit mix
1 cup milk
2 eggs







******As I never have BISQUICK on hand:

2 cups flour
1 tbsp baking powder
1/2 tbsp salt
1/3 cup shortening
1/2 cup milk
1 egg

Avoid lumps and pour over meat mixture.
I topped with some cheese or you could add it to the biscuit mix.


Bake at 350 for 30 minutes. I served with fresh green beans and homemade fries.


"BON APPETIT!"




Recipe I stole this from:

Cheeseburger in Paradise by Jimmy Buffett

Ingredients:

1 lb. lean ground beef
1 large onion (chopped)
1/2 teaspoon of seasoned salt
1/2 teaspoon of garlic powder
a dash or worcester sauce
1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)
1 cup of milk
1/2 cup of Original Bisquick mix
2 eggs

Directions:

Heat oven to 400°F.
Spray a 9 inch pie plate with non-stick cooking spray
Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
Stir in salt, garlic powder and worcester sauce and then spread in pie plate
Next, sprinkle the shredded cheese on top of the beef
In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
Bake in oven for 25 minutes or until a knife comes out clean
Bake in oven for 25 minutes
cheeseburger pie Serves 4-5 people

Monday, September 16, 2013

Leftover veggie stew

So I hate finding leftovers in my fridge that people "said" they were going to eat and then didn't. Such a waste. With john coming home every night soon, I am going to have to start cooking more. So leftover stews are going to be a staple.

I have already posted the gumbo recipe John made this weekend. After sending a sample out, We still had some left which would have been lost in the back of the fridge. So instead I made this veggie style soup.

IT IS NOT VEGETARIAN... but could be

In a large crock pot:

2 cups of leftover gumbo (chicken and sausage) I broke down the meat to very small pieces!
1/2 box of bouillion liquid (500ml)
1/2 box of water (500 ml)
1/2 tub of leftover Helluva good onion dip or sour cream
1 lg stalk celery diced
1 ex lg carrot diced
7 small potatoes diced
1/2 small turnip diced
onion and garlic seasoning
lots of black pepper
shot of soya sauce
shot of worchesteshire sauce

Stir well, and refrigerate till needed. Then cook on high setting of crock pot. This will be served on a bed of fresh green beans and a side dish of homemade bread.

Smells awesome and I thing we are going to add corn next time.







Gumbo

When John announced this was what he was cooking, I rolled my eyes and knew I could always make a sandwich. I immediately thought spicey or fishy. NOT SO! Actually with a little tweeking, this could become a staple at the Shannon house!

2 tbsp cooking oil
1 lb sausage cut up (personally used mild italian & next time would remove casings using just the ground meat)
1 1/2 lb of deboned chicken

In a large frying pan heat the oil and add meats over medium heat. Stir often, remove meat when thoroughly cooked and put in large mixing bowl.

1/2 cup flour
1/2 cup oil

Add to frying pan and make a roux (paste). Do not scorch but cook until a tan color. You will need to stir it constantly. THIS will determine how pale the final product will become! When it reaches the color you like, pour into large pot.

2 cups bouillion liquid (it called for 4 but John misread it)

Add to large pot. Keep heat medium to low to avoid the "gravy" from burning on the bottom.

2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 small bag frozen okra
1 minced clove garlic
1 tsp salt
1/8 tsp cayenne pepper (I would add more)

Add to bowl with meat and mix well. Add to large pot as well. This needs constant stirring for 55 minutes with the less bouillion you use. This was supposed to be a soup but due to a misread ours was quite thick.

** my thought is at this point instead of keeping in a pot, I would put the meat/vegetable mix in a crock pot and after bringing the roux and broth to a boil, stir it in and cook for 2-3 hours. Then you would only have to stir occasionally.

Cook 1 cup rice per person.

Served with homemade cornbread.

This was good. I think it needs more spices. and would be just as yummy served with mashed potatoes!
Judy suggested putting it in a casserole dish and topping it with mashed potatoes like a shepherds pie!


See Deb's leftover veggie stew (posted next) as I used the leftover gumbo for that recipe.


Sunday, September 1, 2013

Rhubarb Crumble

I know it's a little late in the season but here it is anyway . . .

Filling:
2 lbs rhubarb, cut into 1" pieces
1-1/4 cups white sugar
1/4 cup all purpose flour
1 tsp vanilla extract
1/4 tsp ground cardamom

Crumble:
1 cup all purpose flour
1/2 tsp salt
1 cup light brown sugar
1/2 cup of butter, cut into cubes

Preheat oven to 375F.  In a medium sized bowl, mix together the rhubarb, white sugar, 1/4 cup of flour, the vanilla extract, and the ground cardamom.  Spoon into a 9 x 13" baking dish.

In a food processor, pulse together 1 cup of flour, the salt, and the brown sugar.  Add the butter and pulse until the pieces of butter are pea-sized.  Spread topping mixture over rhubarb mixture.

Place in oven and cook for 35-45 minutes, until the filling is bubbly and the topping is lightly browned.  Let cool for at least a half an hour before serving.

Serve with vanilla ice cream or whipped cream.

Serves 8

From www.simplyrecipes.com