Tag Archives: Milk

Snickers Caramel Apple Dip

30 Dec

I wish my picture did this dessert better service. I had to make do with the remnants of the bottom of the bowl because it got eaten so fast. Remnants don’t ever make for wonderful pictures, but they do say a lot about how well people like your dish! So, I’ll count the fact that I didn’t have much to work with, a definite win. Make this. Hide in a closet. Don’t share. 🙂

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Ingredients:

6 regular sized Snickers candy bars

4 medium apples (I suggest a crispy, more tart apple – I used Granny Smith)

1 (5.1 oz) pkg vanilla instant pudding mix

1/2 cup milk

1 (16 oz) tub of cool whip, thawed to room temperature

1/2 cup caramel ice cream topping

Whisk pudding packet, 1/2 cup milk, and cool whip together until well combined. Chop up apples and Snickers into bite size pieces, and combine with pudding mixture. Place in large serving bowl, and drizzle with caramel topping. Chill for at least 1 hour before serving.

 

 

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Frosted Zucchini Bars

9 Oct

I will never be a truly successful blogger. Want to know why? Because I get all excited about my blog for about 6 months…then I get lazy. Or busy. Or both. And my poor blog suffers. However! If you stick with me, I promise that I will get to the ever-growing list of recipes. Promise.

Anyone else have zucchini coming out their ears from their over-successful garden? Yeah…me either. We actually have a ton of tomatoes this year (the ironic thing being, I’m the only one in my entire house that eats them) but our zucchini never made it. I think there’s something wrong with us. All of our neighbors got a ton! I’ll trade a few of my tomatoes so I can make these. 🙂 My sister passed this batch along and they look so good!!! (it’s times like these that you curse the fact that your sibling lives clear across the country and you can’t skip over to have a taste)

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Ingredients

    • 1 1/4 c. butter, softened
    • 3/4 c. sugar
    • 3/4 c. brown sugar, packed
    • 3 eggs
    • 2 tsp vanilla
    • 2 1/2 c. flour
    • 1 Tbsp baking powder
    • 1 1/2 tsp cinnamon
    • 2 c. zucchini, grated
Frosting
  • 2 c. powdered sugar
  • 1 tsp cinnamon
  • 2 Tbsp butter, melted
  • 1 tsp vanilla
  • 2 Tbsp milk

Instructions

  1. Cream butter and sugars. Add eggs and vanilla. Mix in flour, cinnamon and baking powder. Blend in zucchini.
  2. Pour into greased jelly roll pan. Bake at 350 degrees for 25-30 minutes. Cool.
  3. Prepare frosting. Add more milk if necessary to get right consistency. Spread over cooled bars.

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http://www.julieseatsandtreats.com/2011/07/cinnamon-frosted-zucchini-bars/

 

Samoan Pancakes

18 Aug

There are so many fun versions of pancakes! I love me a good ol’ fashioned flap jack, but breakfast is so much more exciting when you try something a little different. This recipe is another from my grandma’s stash. They lived in Tonga and Hawaii for most of my mom’s life, so I trust Grandma’s islander recipes! And my kids love that they can eat these pancakes with their fingers. 🙂

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Ingredients:

3 cups flour

3 tsp baking powder

3/4 cup sugar

2 eggs

1 1/4 cups milk

Drop by teaspoons into hot oil. Deep fry until golden brown and cooked through. Served buttered with syrup, or coat in sugar.

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Caesar Salad

28 Jul

It’s been a salad-for-dinner type week at my house! My AC went out, so there was no cooking allowed. Plus, on holidays that allow fireworks, people in my neighborhood go crazy! We are total cheapskates and don’t ever bother purchasing our own. There really is no point! We just set up our lawn chairs and rotate as necessary – there are fireworks going off everywhere! My three year old is the most excited about the fact that she is not afraid of fireworks this year. People probably think she’s terrified because she runs around screaming like crazy. But she’s just so darn happy to enjoy them. 🙂

Fireworks are awesome (especially since aerials are legal now!), but they make for some late nights for little people ’round my house. But how do you say no? Especially since the booms would keep them up anyways? Plus we hit the water park, went horseback riding, ran a marathon…ok…just kidding. But we are worn out! And sometimes get distracted until everyone is way too hungry to wait for dinner to take forever to make. Anyone else run into this issue during the summer? Too much of too many good things…at least you can’t get too much of this too good salad. Whip it up, and enjoy it sitting in your lawn chair while you watch other people’s pyrotechnic displays.

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Ingredients:

1/3 cup mayonnaise

1 1/2 Tbsp Dijon mustard

3-4 garlic cloves, roughly chopped

3 Tbsp lemon juice

1/2 Tbsp white wine vinegar

1/4 tsp salt

1/4 tsp pepper

1 cup olive oil

2-3 Tbsp milk (if needed)

8 oz chicken breast

1-2 heads romaine lettuce (about 12 cups chopped)

1/2 cup shredded Parmesan cheese

Dressing:

Combine mayonnaise, mustard, garlic, lemon juice, vinegar, salt, and pepper in a blender and process until smooth. With blender running on low speed, slowly pour olive oil in a steady stream just until fully incorporated. Only if needed, add milk by the tablespoon until desired consistency is reached. Place 1/2 cup dressing in a zip lock bag with chicken and marinate at least 30 minutes or as long as overnight. Place remaining dressing in refrigerator to chill.

Salad:

Remove chicken from marinade and grill until cooked through. Wash lettuce and chop into bite-sized pieces. Toss with Parmesan cheese and prepared chicken (can add croutons). Toss with dressing, to taste.

 

Empanadas de Jamon y Queso (Ham & Cheese Empanadas)

10 Jun

 

My daughter’s class at school got to earn ‘trips’ this year. They went to Florida, Italy, and…a few other places that now I can’t remember, and she’s gone to bed so I can’t ask! The point being: My husband took the class on a ‘trip’ to Peru. He served a mission there for the LDS church for two years, so he got to show off some of his souvenirs, share pictures, teach a little Spanish, and treat the kids to some of the things Peruvians eat. We joked about having him bring one of our pet guinea pigs in and offer to cook him up for the class. 🙂 We thought we were pretty funny,. But kids never really laugh when they find out that that is as common as chicken down there. The usual reaction is horror – we decided to keep the guinea pigs home.

So, if you are in the mood for some authentic Peruvian and don’t have a large, hairy rodent handy or have children that may frown upon you poaching their pets, whip up one of these pretty darn awesome empanadas. I think the smoked gouda is what really takes these a few giant leaps up from a hot pocket – that, and the fact that they are homemade and not stuffed full of preservatives. They are a little cheater because you use puff pastry dough instead of making your own, but if you don’t tell, I won’t.

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Ingredients:

  • 1 package frozen puff pastry dough
  • 2 tablespoons butter
  • 1/2 cup flour
  • 1 cup milk
  • 2 eggs
  • 1/2 cup grated cheese (smoked gouda, edam, or similar)
  • 4 tablespoons grated parmesan
  • Pinch of cayenne pepper
  • Salt to taste
  • 1/4 pound deli ham
  • 1 egg yolk
  • 1 tablespoon water

Preheat oven to 400 degrees. Melt butter in saucepan on medium-low heat. Whisk flour into butter, and increase heat to medium. Cook, stirring, for 1-2 minutes. Whisk milk into flour/butter mixture and bring to boil, stirring. Sauce will thicken slightly. Whisk 2 eggs into mixture and cook, stirring, for 1 -2 minutes more or until sauce has thickened. Add grated cheese and parmesan and stir until melted. Remove from heat and add cayenne pepper and salt to taste. Roll out 1 sheet of puff pastry dough on a floured surface to 12 inches square. With a pizza cutter or sharp knife, cut dough into 12 3 x 4 inch rectangles. Mix egg yolk with water, and brush the edges of half of the rectangles with the egg yolk mixture. Place a piece of ham in the center of the rectangles brushed with egg yolk. There should be an edge of dough all around the ham. Top ham with 2 tablespoons of the cheese mixture. Cover the ham and cheese with one of the plain rectangles, and firmly press down around the edges to seal. Repeat with other sheet of puff pastry. Pastries may be frozen at this point, or kept in the refrigerator for up to 6 hours before baking. Prick the top of the empanadas several times with a fork, and brush tops lightly with the egg yolk mixture. Bake 20 minutes, or until puffed and golden brown. Serve hot.

 

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Original recipe: http://southamericanfood.about.com/od/snacksstreetfood/r/empanadascheese.htm

 

French Toast

12 Sep

I don’t usually use a recipe for french toast – it’s kind of crack a couple eggs, add a little milk, maybe a shake of cinnamon…but I decided to try this one out because it was labeled ‘Yummy French Toast.’ Maybe that’s a silly reason, but I guess the word ‘yummy’ spoke to me that day. And am I ever glad that it did! It is more than yummy – don’t skip the syrup because that’s what makes it really extraordinary.

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Ingredients:

8 pieces texas toast bread

3 eggs

3/4 cup milk

2 tsp vanilla

1/4 tsp cinnamon

1/8 tsp nutmeg

Mix eggs, milk, vanilla, cinnamon, and nutmeg in a bowl. Dip texas toast bread in mixture, both sides, and cook on griddle. Serve with Buttercream Syrup.

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Belgian Waffles

20 Aug

Sick of breakfast stuff yet? Me neither!!! 🙂 In my opinion, the two meals that matter most are breakfast and dessert. I love them both equally. Waffles top my list, so long as they are good waffles. I can do pancakes from a mix, but not waffles. They are dry and stick in your throat, so they are no good unless you have a tall glass of milk right next to your plate. You should never have to wash your food down in order to literally get it to go down. I love, love these Belgian waffles! The egg whites make them so light, and I love that you use the egg yolks too; I don’t get that guilty feeling that comes from throwing away perfectly good yolks, like some poor chicken sacrificed itself for no good reason (ok, I know most eggs are not fertilized…but guilt does funny things to your rationale). I’m usually the one on waffle-iron duty, so, in theory, I should be the last one to eat – but I don’t like to wait. Waffles are best fresh out of the cooker, and these are good enough to eat plain, so I just eat as I go. 🙂 Feel free to dress them up and drench them in syrup too. But be prepared to eat plenty!!!

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Ingredients:

1 3/4 cups flour

2 tsp baking powder

3 tsp sugar

1/2 tsp salt

3 egg yolks, beaten

1/3 cup vegetable oil

1 1/2 cups milk

3 egg whites, beaten stiff

Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk, stir into dry ingredients. Stir in oil. Carefully fold in egg whites. Do not over mix. Pour approximately 2/3 cup batter onto preheated griddle. Close and bake.

Lemon Syrup

Apple Fritters

13 Aug

Tried these out for breakfast the other morning – yum! I was expecting them to be like the bear claw donuts…apparently I’m not so ‘in the know’ when it comes to fritters. They are like little, deep fried muffins (and who can go wrong with deep fried?). They have a nice crunch to the outside, which compliments the soft inside ever so nicely. These are done in a couple minutes – and that’s including mixing up your batter. I love fast. Drizzle them with icing while their still hot and eat away.

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Ingredients:

Fritter –

1 cup flour

1/4 cup sugar

3/4 tsp salt

1 1/2 tsp baking powder

1 tsp cinnamon

1/3 cup milk

1 egg

1 cup chopped apple

Glaze –

2 cups powdered sugar

1 1/2 Tbsp milk

Combine flour, sugar, salt, baking powder, and cinnamon. Stir in milk and egg. Fold in apples. Heat oil in a skillet – about 1 1/2″ deep. Carefully add dough in heaping tablespoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes until both sides are browned. Transfer to paper towels to absorb excess oil. Make glaze by mixing powdered sugar and milk. Drizzle over fritters.

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Coconut-Banana Ice Cream

27 Jul

This week, we are turtle sitting Jeeves. He is very well behaved and my kids love feeding him, but he’s never answered the door, or brought me afternoon tea. He’d make a terrible butler, so I guess it’s a good thing he’s a turtle instead. He also fails to tell me that I really shouldn’t keep making different flavors of ice cream. It’s summer and all, but my freezer is starting to overflow. I blame my lack of self control. And Jeeves. Because I can.

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Ingredients:

2 egg yolks

1 1/4 cups sugar

1 cup milk

1 can coconut milk

2 cups half and half

1 tsp vanilla

1/4 tsp salt

2-3 ripe bananas, mashed

*Optional – 1 cup toasted coconut

In a large saucepan, heat milk, coconut milk, and half and half. Whisk together egg yolks and sugar until smooth. To temper the egg mixture, carefully whisk in about 1 cup of the hot liquid into the egg mixture until smooth. Then whisk the egg mixture into the remaining amount of cream in the pot. Return to medium low heat, and cook up to 170 degrees F. Add vanilla and salt, mix well. Allow mixture to cool then transfer to ice cream maker. When ice cream is close to being done, add mashed bananas and optional toasted coconut. Return to ice cream maker and let the added ingredients to mix. Serve immediately or allow to set in freezer.

Coconut Banana Ice Cream

Blueberry Cinnamon Rolls

27 Jun

So, I have 2 confessions to make:

1. I love cinnamon rolls

2. I am an epic failure at making cinnamon rolls

When I was about 12, my grandma had me come over to her house for a bread making tutorial. She spent hours with me teaching me what temperature to keep the water at to activate but not kill the yeast, how to roll out the dough and get rid of air bubbles, the best conditions for rising bread…the result? She declared me the worst bread maker she had ever had the pleasure of teaching. That hasn’t stopped me from continuing my efforts, however :). About 1 in 10 tries I get it right. This wasn’t one of those. But I did like the recipe – even though my dough didn’t rise (I blame the yeast…something has to be wrong with it) the dough was still soft and easy to work with. The rolls didn’t even get close to doubling in size, but they looked pretty enough and tasted even better. I just had a baby and am homebound for a bit, which means I make things that aren’t really all that conducive to shrinking my post-baby-belly. This was my effort to make cinnamon rolls into a healthy treat. If you add fruit, that makes it good for you, right? 😉

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Ingredients for the dough:
1 cup milk
⅔ cup sugar
1 ½ tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1 teaspoon fine sea salt or kosher salt
4 ¼ cups all-purpose flour, plus more for dusting

Ingredients for the filling:
2 tablespoons softened butter
10-ounces frozen berries, not thawed Use any type of berries you like. We love blueberry and raspberry. I used the tiny wild blueberries for the rolls in the photo.
½ cup sugar
2 teaspoons cinnamon
2 teaspoons cornstarch

Ingredients for the glaze: 
¾ cup confectioners’ sugar
3 tablespoons butter, melted
1 ½ tablespoons half and half or whole milkDirections for the dough:
1. Warm the milk in the microwave or on the stove top over moderately low heat until it reaches 110-115°F. Remove from heat and pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook. Stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes.2. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.3. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in size, 1 to 2 hours.

4. Generously butter a 9-by-13-inch baking pan or two 9-inch baking pans.

5. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle. In a medium bowl, toss the frozen raspberries with the sugar, cinnamon and cornstarch. Spread the softened butter over the dough, then scatter the raspberry mixture evenly over the dough.

6. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan(s), cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls.

7. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

8. Preheat the oven to 375°F. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Cover with foil if browning too fast.

9. Transfer the pan to a rack to cool for 30 minutes.

10. In a small bowl, whisk the confectioners’ sugar with the butter and half and half (or milk) until the glaze is thick and spreadable. Invert the rolls onto the rack, then invert the rolls again onto a platter. Drizzle glaze over rolls and spread with an offset spatula, if desired. Serve warm or at room temperature.

Notes:

~ To make ahead, prepare the recipe through Step 7. Cover the rolls, refrigerate overnight and then return to room temperature before baking.
~ For variation the sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries or chopped sweet cherries.