tag:blogger.com,1999:blog-23152554783613129242024-03-13T18:30:59.792-07:00To the oven...Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-2315255478361312924.post-49430089413462998652011-11-05T17:23:00.000-07:002012-04-25T17:24:58.450-07:00Lisa's wedding cake<div style="text-align: center;">
I got to make this wedding cake for one of my past laurels. The cake turned out great, and Lisa looked beautiful!</div>
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<a href="http://s606.photobucket.com/albums/tt143/noelledegroot/?action=view&current=Lisascake.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i606.photobucket.com/albums/tt143/noelledegroot/Lisascake.jpg" /></a>
</div>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-3647291039028541852011-07-09T17:20:00.000-07:002012-04-25T17:22:12.544-07:00Cassie and Brandon's wedding cake<div style="text-align: center;">
This is a wedding cake I did for my good friend Cassie.
<a href="http://s606.photobucket.com/albums/tt143/noelledegroot/?action=view&current=Cassiescake.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i606.photobucket.com/albums/tt143/noelledegroot/Cassiescake.jpg" /></a> </div>
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It was a lot of work, definitely the biggest one I've done. I was so glad to see it all put together!</div>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com1tag:blogger.com,1999:blog-2315255478361312924.post-15165190271099864962011-06-21T18:14:00.000-07:002011-06-21T18:18:56.044-07:00Smore's cupcakes<div style="text-align: center;">I had to make cupcakes for YW for part of girls camp. I thought it only made sense to do smore's cupcakes!</div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=Smores-cupcakes-sm.jpg" target="_blank"><img src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/Smores-cupcakes-sm.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: center;"><br /></div><b><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal; "><b><span class="Apple-style-span" style="font-size: large;">Smore's cupcakes</span></b></span></div></b><div style="text-align: center;"><br /></div><span class="Apple-style-span" style="font-size: small;"><div style="text-align: center;">Yield: 24 cupcakes</div></span><i><div style="text-align: center;"><span class="Apple-style-span" style="font-style: normal; "><i>Ingredients:</i></span></div></i><div style="text-align: center;">For the graham cracker crust:</div><div style="text-align: center;">1½ cups graham cracker crumbs</div><div style="text-align: center;">¼ cup sugar</div><div style="text-align: center;">5 1/3 tbsp. unsalted butter, melted</div><div style="text-align: center;">8 oz. bittersweet chocolate, finely chopped</div><div style="text-align: center;"><br /></div><div style="text-align: center;">For the cake:</div><div style="text-align: center;">2 cups plus 2 tbsp. sugar</div><div style="text-align: center;">1¾ cups all-purpose flour</div><div style="text-align: center;">¾ cup plus 1 tbsp. cocoa powder</div><div style="text-align: center;">1½ tsp. baking powder</div><div style="text-align: center;">1½ tsp. baking soda</div><div style="text-align: center;">1 tsp. salt</div><div style="text-align: center;">2 large eggs</div><div style="text-align: center;">1 cup whole milk</div><div style="text-align: center;">½ cup vegetable oil</div><div style="text-align: center;">2 tsp. vanilla extract</div><div style="text-align: center;">1 cup boiling water</div><div style="text-align: center;"><br /></div><div style="text-align: center;">For the frosting:</div><div style="text-align: center;">8 large egg whites, at room temperature</div><div style="text-align: center;">2 cups sugar</div><div style="text-align: center;">½ tsp. cream of tartar</div><div style="text-align: center;">2 tsp. vanilla extract</div><div style="text-align: center;"><br /></div><i><div style="text-align: center;"><span class="Apple-style-span" style="font-style: normal; "><i>Directions:</i></span></div></i><div style="text-align: center;">Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Divide chopped chocolate on top of the graham cracker crusts evenly. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate and graham cracker segments.</div></div>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com3tag:blogger.com,1999:blog-2315255478361312924.post-51455993497497792432011-06-21T18:07:00.000-07:002011-06-21T18:14:13.627-07:00Lemon cupcakes with lemon buttercream<div style="text-align: center;"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=Lemon-cupcakes-sm.jpg" target="_blank"><img src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/Lemon-cupcakes-sm.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Lemon cupcakes with lemon buttercream</span></b></div><div><div style="text-align: center;"><br /></div><i><div style="text-align: center;"><span class="Apple-style-span" style="font-style: normal; "><i>Cake:</i></span></div></i><div style="text-align: center;">1 package lemon cake mix</div><div style="text-align: center;">1 cup sour cream</div><div style="text-align: center;">3/4 cup water</div><div style="text-align: center;">3/4 cup oil</div><div style="text-align: center;">4 eggs</div><div style="text-align: center;">1 small package lemon instant pudding</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake or the cake will be too dry! The toothpick test works to check to see if they’re done.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><i><div style="text-align: center;"><span class="Apple-style-span" style="font-style: normal; "><i>Lemon Buttercream Frosting:</i></span></div></i><div style="text-align: center;">1 cup (2 sticks) butter, very soft</div><div style="text-align: center;">6-8 cups powdered sugar</div><div style="text-align: center;">1/2 cup fresh lemon juice</div><div style="text-align: center;">1 teaspoon grated lemon zest</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Garnish with berries, if desired right before serving.</div></div>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-17774835999390055392011-04-11T14:52:00.000-07:002011-04-11T15:07:04.262-07:00Chicken Broccoli AlfredoFound this knock off recipe of the Chicken Con Broccoli from Olive Garden and thought I'd give it a try. Turned out way yummy. Only problem was it didn't make enough alfredo sauce for a whole box of pasta. I think next time I'll double the sauce recipe and that should be perfect, maybe even have a little extra for dipping sauce for breadsticks! Yum!<br /><br /><div style="text-align: center;"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=Fet_alf.jpg" target="_blank"><img src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/Fet_alf.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: center;"><br /></div><b><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal; "><b><span class="Apple-style-span" style="font-size:large;">Chicken Broccoli Alfredo</span></b></span></div></b><div style="text-align: center;"><br /></div><div style="text-align: center;">Alfredo Sauce (recipe below)</div><div style="text-align: center;">2-3 cooked chicken breasts, diced (I like to boil mine. Throw raw chicken in a pot, fill with water so it covers chicken. I also usually throw in some big chunks of onion and sometimes garlic, and some fresh cracked pepper. Bring to boil, reduce heat and simmer for 8-10 minutes, or until chicken is cooked through)</div><div style="text-align: center;">1-2 cups fresh chopped broccoli, cooked and hot</div><div style="text-align: center;">fettuccine, cooked according to package directions. (I used penne because it's what I had)</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Cook chicken in method desired. Add chicken and broccoli to Alfredo sauce and heat through. Serve over hot, cooked fettuccine.</div><div style="text-align: center;"><br /></div><b><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal; "><b>Alfredo Sauce:</b> </span></div></b><div style="text-align: center;">1/2 cup (1 stick) butter </div><div style="text-align: center;">2 cups heavy cream</div><div style="text-align: center;">1/8 tsp. garlic powder</div><div style="text-align: center;">1/8 tsp. ground black pepper</div><div style="text-align: center;">1/2 teaspoon (1 clove) minced garlic</div><div style="text-align: center;">1/4 cup freshly grated Parmesan cheese</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese. Use for Chicken Broccoli Alfredo, or just serve as is over fettuccine. Serves 4-6.</div>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-11772020838085679892011-04-11T14:49:00.000-07:002011-04-11T15:07:17.506-07:00Pampered Chef Orange Chicken Lo MeinI saw this recipe in the last Pampered Chef catalog and had to try it. A little work, but worth it!<br /><br /><div style="text-align: center;"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=DSC_6423.jpg" target="_blank"><img src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/DSC_6423.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: center;"><br /></div><b><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal; "><b><span class="Apple-style-span" style="font-size:large;">Pampered Chef Orange Chicken Lo Mein</span></b></span></div></b><div style="text-align: center;"><br /></div><i><div style="text-align: center;"><span class="Apple-style-span" style="font-style: normal; "><i>Ingredients:</i></span></div></i><div style="text-align: center;"><br /></div><div style="text-align: center;">2 oranges</div><div style="text-align: center;">3/4 cup water</div><div style="text-align: center;">1/2 cup sugar</div><div style="text-align: center;">1/2 cup white vinegar</div><div style="text-align: center;">1/4 cup soy sauce</div><div style="text-align: center;">2 Tbsp Asian Seasoning Mix</div><div style="text-align: center;">1 1/2 lbs boneless, skinless chicken breasts</div><div style="text-align: center;">1 egg</div><div style="text-align: center;">1/2 tsp salt</div><div style="text-align: center;">1/2 tsp coarsely ground black pepper</div><div style="text-align: center;">1/2 cup flour</div><div style="text-align: center;">1/4 cup cornstarch</div><div style="text-align: center;">3 Tbsp veg. oil</div><div style="text-align: center;">3 garlic cloves, pressed</div><div style="text-align: center;">2 pkg (3 oz each) ramen noodles, any flavor, split into halves</div><div style="text-align: center;">1 bag (12-16 oz) frozen stir-fry veggie blend (e.g. broccoli, carrots & peapods) thawed</div><div style="text-align: center;">3 cups thinly sliced green cabbage</div><div style="text-align: center;"><br /></div><i><div style="text-align: center;"><span class="Apple-style-span" style="font-style: normal; "><i>Directions:</i></span></div></i><div style="text-align: center;"><br /></div><div style="text-align: center;">1. Zest 2 orange using Microplane Adj. Grater to measure 1 Tbsp. Juice both oranges to measure 1/2 cup. Combine zest, juice, water, sugar, vinegar, soy sauce & seasoning mix in Small Batter Bowl; whisk well. Set aside.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">2. Cut chicken into 1-inch pieces. Combine egg, salt & black pepper in Classic Batter Bowl. Add chicken; stir to coat. Combine flour & cornstarch in large Colander Bowl. Add chicken mixture; toss to coat. Heat oil in 12-inch skillet over medium-high heat 1-3 minutes or until simmering. Remove chicken from flour mixture, shaking off excess, and place into Skillet. Cook 8-10 minutes or until chicken is golden brown and centers are no longer pink, stirring occasionally. Remove chicken from Skillet; set aside & keep warm.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">3. Add pressed garlic to skillet. Cook 30-60 seconds until fragrant. Omitting seasoning packets, add ramen noodles & orange mixture to skillet. Cover; bring to a simmer and cook 3-4 minutes or until noodles are softened. Add stir-fry blend & cabbage; cook 3-4 minutes or until vegetables are hot & cabbage is crisp tender. Add chick to skillet; mix well to coat chicken.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Cooks tip: If desired, 2 tsp grated fresh gingerroot, 3/4 tsp salt, 1 pressed garlic clove and 1/4 tsp ground cayenne pepper can be substituted for the Asian Seasoning Mix.</div>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-29460355236181617022011-04-11T14:42:00.000-07:002011-04-11T15:07:34.065-07:00Crockpot Lasagna<div style="text-align: center;">I gotta admit, I've only attempted lasagna one time and it was a huge failure (which is why I never tried again). I know so many people make it and say it's so easy and blah blah blah.. there are just a few things that I don't make because for some reason I always screw them up (ie brownies ( I know right, the easiest dessert to make), pie). Anyway, I saw this recipe for crockpot lasagna and thought maybe this was my answer. Turns out it was!</div><br /><div style="text-align: center;"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=DSC_6602.jpg" target="_blank"><img src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/DSC_6602.jpg" border="0" alt="Photobucket" /></a></div><div style="text-align: center;"><br /></div>Crockpot Lasagna<br /><br />Ingredients<br /><br />1 pound (16 ounces) ground beef<br />1/2 cup diced white onion<br />1 teaspoon minced garlic<br />1 (24 ounce) jar spaghetti sauce<br />1/2 cup water<br />1 (15 ounce) container ricotta cheese<br />2 cups mozzarella cheese<br />1/4 cup grated Parmesan cheese<br />1 whole egg<br />2 Tablespoons fresh parsley or 2 teaspoons dried parsley<br />6 uncooked lasagna noodles<br /><br />Directions<br /><br />1. In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.<br />2. Add spaghetti sauce and water and simmer for about 5 minutes.<br />3. Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.<br />4. Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.<br />5. Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.<br />6. Do not overcook and don't try to speed up the process by cooking it on high.<br />7. *Works best with a 4 to 6 quart size slow cooker.Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-85402518056095372712011-01-23T16:23:00.000-08:002011-01-23T16:43:31.271-08:00Chicken PotpieEveryone loves a good comfort food every now and then, especially when it's bitter cold outside. This recipe actually makes 2 chicken potpies, which I thought was weird at first, but then realized it was awesome because then I could stick one in the freezer for a night when I didn't want to cook! Perfect!<br /><br /><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=Chickenpotpiesm.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/Chickenpotpiesm.jpg" /></a><br /><br /><br /><strong><span style="font-size:130%;">Chicken Potpie</span></strong><br /><br /><em>Ingredients</em><br />2 cups diced peeled potatoes<br />1 3/4 cups sliced carrots<br />4 cups cubed uncooked chicken<br />2/3 cup chopped onion<br />1 cup butter or margarine<br />1 cup all-purpose flour<br />1 3/4 teaspoons salt<br />1 teaspoon dried thyme<br />3/4 teaspoon pepper<br />3 cups chicken broth<br />1 1/2 cups milk<br />1 cup frozen peas<br />1 cup frozen corn<br />2 9 inch double pie crusts (recipe I use follows)<br /><br /><em>Directions</em><br />1.Place potatoes, carrots and chicken in a large pot; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until veggies are crisp-tender and chicken is cooked through. Drain and set aside. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.<br />2.Line two 9-in. pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.<br />3.Bake one potpie at 425 degrees F for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months. **<br /><br /><br /><strong><span style="font-size:130%;">Never Fail Pie Crust<br /></span></strong>(Makes 2 double crusts, so if you're just making 1 pie, cut in half)<br /><br /><em>Ingredients</em><br />3 1/2 C flour<br />1/2 tsp salt<br />1 1/2 C shortening<br />5 Tbsp cold water<br />3 tsp vinegar<br />2 eggs, slightly beaten<br /><br /><em>Directions</em><br />In a mixing bowl, blend flour, salt, and shortening; use a pastry blender or two knives to cut shortening into the flour and salt. Combine water, vinegar, and the egg; blend it well into the flour mixture. Shape the dough into four balls. The ball of dough can either be used immediately, or wrapped and frozen for later use. To use, flatten the ball and use a flour-dusted rolling pin to roll the dough into a circle about 2 inches larger than the rim of the pie plate. Put the dough in the plate, prick the bottom with a fork, and moisten the rim slightly. (To use with no bake pies, bake crust at 475 degrees for 8 minutes or until lightly browned. Let cool.)<br /><br />**To use frozen pot pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 degrees F for 30 minutes. Reduce heat to 350 degrees F; bake 70-80 minutes longer or until crust is golden brown. .Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-78411832758622010882010-11-14T12:05:00.000-08:002010-11-14T12:13:37.943-08:00Pumpkin pancakes with nutmeg whipped creamI've been wanting to make some pumpkin pancakes (if you can't tell, I have a slight obsession with pumpkin!) and Trent's mom was out to visit last week so I decided to make them one morning. Let me just say I've been dreaming about them since. Yep, they were that good!<br /><br /><p align="center"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=Pumpkinpancakes.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/Pumpkinpancakes.jpg" /></a></p><br /><strong><span style="font-size:130%;">Pumpkin pancakes with nutmeg whipped cream</span></strong><br /><span style="font-size:85%;">(makes about 12 pancakes)</span><br /><span style="font-size:85%;"><br /></span><em>Ingredients</em><br />2 cups all-purpose flour<br />3 tablespoons brown sugar<br />2 teaspoons baking powder<br />1 teaspoon baking soda<br />1 teaspoon ground allspice<br />1 teaspoon ground cinnamon<br />1/2 teaspoon ground ginger<br />1/2 teaspoon salt<br />1 1/2 cups milk<br />1 cup pumpkin puree<br />1 egg<br />2 tablespoons vegetable oil<br />2 tablespoons vinegar<br /><br /><em>Directions</em><br />1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.<br />2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.<br /><br /><strong><em>For nutmeg whipped cream:<br /></em></strong>1 cup whipping cream<br />2 tablespoons white sugar<br />3/4 teaspoon vanilla extract<br />1/2 teaspoon ground nutmeg<br /><br />Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-45047749804161223032010-11-14T11:26:00.000-08:002010-11-14T12:05:17.540-08:00Kneaders Three Cheese Cauliflower Soup<div align="center">I love Kneaders. I love cheese. I love soup. Couldn't go wrong with this one! </div><div align="center"><br /><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=Caulifloursoup5.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/Caulifloursoup5.jpg" /></a><br />(try not to pay attention to my pitiful attempt at a bread bowl..)<br /><br /><strong><span style="font-size:130%;">Kneaders Three Cheese Cauliflower Soup<br /></span></strong><br /><em>INGREDIENTS</em>:<br />¼ cup Butter<br />1 cup Green Onion<br />1 head Cauliflower<br />1½ TBSP Garlic<br />2¾ cup Cheddar Cheese<br />3 slices Pepper Jack Cheese<br />2 1/3 cup Shirley J's White Cheddar Base<br />2 qts Water (hot)<br /><br /><em>INSTRUCTIONS</em><br />1. In a pot, place butter, chopped green onion and cauliflower( just break apart. Leave in fairly large pieces).<br />2. Cook on Medium heat with the lid on stirring occasionally until vegetables are well cooked. About 25 min. The cauliflower will become very soft and you will then have bite size pieces in the soup.<br />3. Roast garlic in a pan until slightly brown. Add to vegetables and stir well.<br />4. Add hot water and Shirley J's white cheddar base mix. Using a whisk, stir until the Shirley J's in completely incorporated. Heat to 140 degrees.<br />5. Slowly add cheddar cheese and crumbled pepper jack into the pot. Stirring while adding.<br />6. Simmer soup until it reaches 160 degrees. About 10 min<br /></div>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-48078802660835226552010-09-02T14:37:00.000-07:002010-11-14T12:13:54.145-08:00Pumpkin RollThe second I feel that chill in the air I get super ancy to start baking anything pumpkin. This is a favorite!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRaPsfssmvg7IyFch4xALtHqYXXh9as6_TyPZtahK4V2Tfy1Yp-zvviiRf8s2B6AeJTpRc2JFCAa-ZpJXDaOp6fswnmaITb0zV0vmNpKGYzFAUbjV56Lih5ikrHlmbNYj8Ah1d-IhO2EA/s1600/pumpkin+roll+pic.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5512434534313299058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRaPsfssmvg7IyFch4xALtHqYXXh9as6_TyPZtahK4V2Tfy1Yp-zvviiRf8s2B6AeJTpRc2JFCAa-ZpJXDaOp6fswnmaITb0zV0vmNpKGYzFAUbjV56Lih5ikrHlmbNYj8Ah1d-IhO2EA/s400/pumpkin+roll+pic.jpg" /></a><br /><br /><br /><span style="font-size:130%;"><strong>Pumpkin Roll</strong></span><br /><br /><em>Ingredients:</em><br />1/4 cup powdered sugar (to sprinkle on towel)<br />3/4 cup all-purpose flour<br />1/2 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon ground cinnamon<br />1/2 teaspoon ground cloves<br />1/4 teaspoon salt<br />3 large eggs<br />1 cup granulated sugar<br />2/3 cup LIBBY'S® 100% Pure Pumpkin<br />1 cup walnuts, chopped (optional)<br />FILLING<br />1 pkg. (8 oz.) cream cheese, at room temperature<br />1 cup powdered sugar, sifted<br />6 tablespoons butter or margarine, softened<br />1 teaspoon vanilla extract<br />Powdered sugar (optional for decoration)<br /><br /><em>Directions:</em><br />FOR CAKE:<br />PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.<br /><br />COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.<br /><br />BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.<br /><br />FOR FILLING:<br />BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-11688881175828604322010-08-05T13:35:00.000-07:002010-08-05T13:45:12.734-07:00Aisian Beef KabobsI've made these many times and they're always a crowd pleaser! I've used a different cut of meat, but flank steak is definitely the best to use.<br /><br /><br /><div align="center"><br /><br /><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=Beefkabobs.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/Beefkabobs.jpg" /></a></div><br /><strong><span style="font-size:130%;">Asian Beef Kabobs</span></strong><br /><span style="font-size:85%;">Makes 12-15 kabobs</span><br /><br /><em>Ingredients:<br /></em>3 tablespoons hoisin sauce<br />3 tablespoons sherry<br />1/4 cup soy sauce<br />1 teaspoon barbeque sauce<br />2 green onions, chopped<br />2 cloves garlic, minced<br />1 tablespoon minced fresh ginger root<br />1 1/2 pounds flank steak<br />skewers<br /><br /><em>Directions:</em><br />In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.<br />Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.<br />Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.<br />Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-7057218779041214022010-06-02T17:22:00.000-07:002010-06-02T17:29:56.934-07:00Tortellini Bacon Broccoli Salad<div align="center">Trent isn't a big fan of pasta salad, but I managed to find one that he really liked. I made it a few days ago and have been snacking on it every day. It's just as good or better days after it was made!<br /><br /><br /><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=Brocollitortellinisalad.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/Brocollitortellinisalad.jpg" /></a> </div><div align="center"></div><div align="left"><br /><br /><br /><strong>Tortellini Bacon Broccoli Salad</strong></div><div align="left"><span style="font-size:85%;">recipe from <a href="http://allrecipes.com/Recipe/Tortellini-Bacon-Broccoli-Salad/Detail.aspx">allrecipes.com</a></span></div><div align="left"><br /><em>Ingredients</em><br />2 (9 ounce) packages refrigerated three-cheese tortellini<br />1 pound bacon<br />4 cups chopped broccoli<br />1 pint grape tomatoes, halved<br />2 green onions, finely chopped<br />1 cup bottled coleslaw dressing<br /><br /><em>Directions</em><br />1.Cook the tortellini according to the package directions, drain, rinse with cold water, and refrigerate until cool, about 30 minutes.<br />2.Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces while still a little warm.<br />3.Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl. Pour the dressing over the ingredients, and toss lightly to coat. Chill in refrigerator before serving. </div><p align="center"></p>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-81377359761493625872010-05-30T15:58:00.000-07:002011-06-21T18:19:39.067-07:00Peacock wedding cakeThis last weekend was spent making yet another wedding cake. I put in some serious hours on this baby! But it was actually really fun and it's always worth it when you get it all set up and see what you've been doing for the last 3 days. The bride chose to do a cupcake cake, with one 9 inch cake tier on top, and the color inspiration for the reception was taken from a peacock feather. Different feathers were used throughout the reception decor.<br /><br /><div style="text-align: center;"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=Chantelcake.jpg" target="_blank"><img src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/Chantelcake.jpg" border="0" alt="Photobucket" /></a></div><br /><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=Chanteltopcake.jpg" target="_blank"><img src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/Chanteltopcake.jpg" border="0" alt="Photobucket" /></a><br /><br /><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=Redvelvetcupcakes.jpg" target="_blank"><img src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/Redvelvetcupcakes.jpg" border="0" alt="Photobucket" /></a><br /><br />The actual cake layer was white cake with a strawberry filling, covered in vanilla buttercream, and then MMF. Half the cupcakes were red velvet cupcakes with a cream cheese icing filling and frosting. The other half were white cake cupcakes with a strawberry filling and vanilla buttercream icing.<div><br /></div><div>To make the white cake I use a regular cake mix, but doctor it a little to make it more moist and delicious.</div><div> </div><div><br /></div><div><b><span class="Apple-style-span" style="font-size:large;">White cake (and cupcakes)</span></b><br />Box Cake Mix<br />1 box (4 serving size) regular (not sugar free) instant pudding mix<br />Number of eggs called for on cake box + 1<br />Double the amount of oil called for on cake box<br />1 cup water (use lemonade if making a lemon cake)<br /><br />Beat the eggs to mix together the whites and yolks<br />Slowly beat in the oil<br />Mix in the pudding mix<br />Add 1/2 of the cake mix and 1/2 of the water, mix until combined<br />Add rest of cake mix and rest of water, mix until combined<br />Beat on high for 3 minutes<br /><br />Bake at 350 degrees, may take 45 to 50 minutes to bake, depending on size of pan, start checking for doneness at 30 minutes.<br /><br /></div><div><br /><b><span class="Apple-style-span" style="font-size:large;">Red Velvet Cupcakes</span></b><br />recipe from <a href="http://allrecipes.com/Recipe/Red-Velvet-Cupcakes/Detail.aspx">allrecipes.com</a><br /><br /><i>Ingredients:</i><br />1/2 cup butter<br />1 1/2 cups white sugar<br />2 eggs<br />1 cup buttermilk<br />1 fluid ounce red food coloring<br />1 teaspoon vanilla extract<br />1 1/2 teaspoons baking soda<br />1 tablespoon distilled white vinegar<br />2 cups all-purpose flour<br />1/3 cup unsweetened cocoa powder<br />1 teaspoon salt<br /><br /><i>Directions:</i><br />Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.<br />In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.<br />Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 23 minutes. Cool in the pan set over a wire rack. </div><div><br /></div><div><br /><b><span class="Apple-style-span" style="font-size:large;">Strawberry Filling</span></b><br /><span class="Apple-style-span" style="font-size:small;"><a href="http://www.wilton.com/recipe/Strawberry-Filling-1">recipe from wilton.com</a></span></div><div><br /><i>Ingredients:</i><br />1 pkg (16 ounces) frozen sliced strawberries , packed in sugar and thawed<br />1/3 cup granulated sugar<br />3 tablespoons cornstarch<br />1 teaspoon lemon juice<br />Makes: 2 cups of filling.<br /><br /><i>Directions:</i><br />Drain strawberries; reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir strawberries into the cooled mixture. Refrigerate until ready to use. Fill cupcake. Refrigerate until ready to serve.</div><br /><br /><b><span class="Apple-style-span" style="font-size:large;">Strawberry Cream Filling</span></b><br /><i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size:small;"><a href="http://www.wilton.com/recipe/Strawberry-Cream-Filling">recipe from wilton.com</a></span></span></i><div><i><a href="http://www.wilton.com/recipe/Strawberry-Cream-Filling"></a><span class="Apple-style-span" style=" font-style: normal;font-size:small;"><br /></span></i><div><i>Ingredients:</i><br /><br />1 pkg (16 ounces) frozen sliced strawberries in syrup thawed<br />1 cup heavy cream<br />2 tablespoons cornstarch<br />Makes: 2 1/2 cups of filling.<br /><br /><i>Directions:</i><br />Combine strawberries, cream and corn starch in medium saucepan. Cook over medium heat, whisking constantly until thickened, about 8-10 minutes. Remove from heat and chill before filling cupcakes or using as an icing on cupcakes.<br /><br /><br /><b><span class="Apple-style-span" style="font-size:large;">Cream Cheese Icing</span></b><br />Makes: About 5 1/2 cups of icing.<br /><br /><i>Ingredients:</i><br />1 cup (2 sticks) butter, softened<br />2 packages (8 oz. each) cream cheese, softened<br />1 teaspoon vanilla extract<br />8 cups sifted confectioners' sugar (about 2 lbs.)<br />2 tablespoons milk<br /><br /><i>Directions:</i><br />In medium mixer bowl, cream butter and cream cheese together until smooth, add vanilla. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.<br /><br />NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.</div></div>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-25803040448173463602010-04-27T15:12:00.000-07:002010-04-27T15:25:17.720-07:00Spice Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and ColeslawI know, I know, another Mexican meal. All of you who have asked if I was of Latin decent are probably questioning now whether I lied to you and I really am Mexican. I'm not, I promise. I just like Mexican food! Anyway, we had people over to watch the Jazz/Nuggets (GO JAZZ) game last week and I made these to feed the crowd. They were pretty delicious, and I think were worth the wait (dinner was served a little later than planned, oops, sorry again).<br /><br /><br /><p align="center"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=Chickentacos.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/Chickentacos.jpg" /></a></p><br /><br /><strong>Spice Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw</strong><br /><span style="font-size:85%;">recipe from </span><a href="http://www.foodnetwork.com/recipes/bobby-flay/spice-rubbed-chicken-breast-tacos-with-grilled-poblanos-bbq-onions-and-coleslaw-recipe/index.html"><span style="font-size:85%;">Foodnetwork.com </span></a><span style="font-size:85%;">(Bobby Flay) </span><br /><br /><strong>Ingredients<br /></strong><br /><em>Grilled Poblanos:</em><br />3 large poblanos<br />Canola oil<br />Salt and freshly ground black pepper<br /><br /><em>BBQ Onions:<br /></em>2 sweet onions, skin-on, and cut into 1/4-inch thick slices<br />Canola oil<br />Salt and freshly ground black pepper<br />1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)<br /><br /><em>Coleslaw:<br /></em>3/4 cup mayonnaise<br />2 tablespoons sugar<br />1 teaspoon celery seed<br />3 tablespoons apple-cider vinegar<br />Salt and freshly ground black pepper<br />1 small head cabbage, cored, finely shredded<br />2 carrots, finely shredded<br />1/2 small red onion, thinly sliced<br />3 scallions, thinly sliced on the diagonal<br /><br /><em>Chicken:<br /></em>2 tablespoons ancho chili powder<br />2 teaspoons ground cinnamon<br />2 teaspoons ground cumin<br />2 teaspoons light brown sugar<br />2 teaspoons kosher salt<br />1/2 teaspoon ground black pepper<br />4 boneless, skinless chicken breasts (8 ounces each)<br />Canola oil<br />8 flour tortillas<br />2 grilled sliced poblanos<br />Barbecued onions<br />Coleslaw<br />Guacamole<br /><br /><em>For the poblanos:</em><br /><strong>Directions<br /></strong>Heat the grill to high.<br /><br />Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.<br /><br /><br /><em>For the onions:</em><br />Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.<br /><br /><br /><em>For the coleslaw:<br /></em>Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.<br /><br /><br /><em>For the chicken:</em><br />Heat the grill to high.<br /><br />Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.<br /><br />Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.<br /><br />Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.<br /><br />Thank you Bobby Flay!Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-47103075705011780962010-03-31T14:12:00.000-07:002010-03-31T14:19:15.137-07:00Deviled eggsOne of my favorite Easter picnic snacks... the deviled egg!<br /><br /><p align="center"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/?action=view&current=Kiddos065.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i606.photobucket.com/albums/tt143/noelledegroot/Kiddos065.jpg" /></a></p><strong><span style="font-size:130%;">Deviled Eggs<br /></span></strong><br />Ingredients<br />6 hard-boiled eggs<br />2 tablespoons mayonnaise<br />1 teaspoon sugar<br />1 teaspoon white vinegar<br />1 teaspoon prepared mustard<br />1/4 teaspoon salt<br />Paprika<br /><br />Directions<br />1.Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-6516903237523625742010-03-21T15:25:00.000-07:002010-03-21T16:16:39.097-07:00Wedding cake<div align="center">This weekend I got to make a wedding cake for a girl in my ward. I had a lot of fun doing it and was happy with how it turned out. The picture is bad lighting, but the cake was white with blue ribbon.</div><div align="center"></div><div align="center"></div><div align="center"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/?action=view&current=Jensweddingcake003.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i606.photobucket.com/albums/tt143/noelledegroot/Jensweddingcake003.jpg" /></a></div><p><br /><br />The middle and top layer were Chocolate Fudge cake with white chocolate truffle filling and covered in vanilla buttercream icing. The whole cake was covered in MMF.<br /><br /><strong><span style="font-size:130%;">Chocolate Fudge Cake</span></strong><br /><span style="font-size:85%;">recipe from <a href="http://www.wilton.com/recipe/Chocolate-Fudge-Grooms-Cake">wilton.com</a></span><br /><br />Ingredients:<br />•2 cups all-purpose flour unsifted<br />•1 teaspoon baking powder<br />•1 teaspoon baking soda<br />•1/2 teaspoon salt<br />•3/4 cup butter or margarine room temperature<br />•2 cups sugar<br />•3 eggs<br />•1 teaspoon pure vanilla extract<br />•1 1/2 cups milk<br />•3 ounces unsweetened chocolate melted<br />•Cake Release<br />Makes: 6 cups of batter.<br /><br /><br />Instructions<br />Preheat oven to 350°F. Combine flour, baking powder, soda and salt. Cream butter and sugar together until light in texture. Add eggs and vanilla to creamed mixture. Beat thoroughly. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Add melted chocolate and beat thoroughly.<br /><br />Brush two 8 or 9 in. cake pans with Cake Release or generously grease pans with solid vegetable shortening and flour, or use Cake Release (Click here for complete instructions on preparing baking pans.) Pour batter into pans. Bake for 35-40 minutes or until top springs back when touched lightly in center<br /><br /><br /><strong><span style="font-size:130%;">White Chocolate Truffle filling</span></strong><br /><br />Ingredients:<br />2 cups chilled whipping cream<br />1/8 cup (1/2 stick) unsalted butter, cut into pieces<br />1 pound good-quality white chocolate (such as Lindt or Baker's), finely chopped<br />2 teaspoons vanilla extract<br /><br /><br />Instructions<br />Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Let white chocolate mixture stand at room temperature until lukewarm, about 20 minutes.<br /><br />Using electric mixer, beat remaining 1 cup cream in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Store in refrigerator until ready to use.<br /><br /><br /><strong>Buttercream Icing</strong><br /><span style="font-size:85%;">recipe from <a href="http://www.wilton.com/recipe/Buttercream-Icing">wilton.com</a><br /></span><br />Ingredients:<br />•1/2 cup solid vegetable shortening<br />•1/2 cup (1 stick) butter or margarine softened<br />•1 teaspoon clear vanilla extract<br />•4 cups sifted confectioners' sugar (approximately 1 lb.)<br />•2 tablespoons milk<br />Makes: About 3 cups of icing<br /><br />Instructions<br />(Medium Consistency)<br />In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.<br /><br />For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.<br /><br />For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.<br /><br />For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes </p><p><br /><strong><span style="font-size:130%;">Marshmallow Fondant</span></strong><br /><br />15 oz. mini marshmallows<br />2 Tblsp water<br />1/2 tsp salt<br />2 tsp lemon juice (fresh or bottled)<br />2 tsp light corn syrup (helps w/ pliability)<br />1 tsp vanilla<br />1/2 tsp lemon extract<br />2 lbs (approx 7 C) confectioner's sugar, sifted<br />1/2 C Crisco or vegetable shortening<br /><br /><br />Directions:<br />Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.<br /><br />Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.<br /><br />Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.<br /><br /><br />To make gumpaste, add Gum-Tex (wilton) or Tylose powder. Knead in and let rest 2 hours or more. </p>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com2tag:blogger.com,1999:blog-2315255478361312924.post-57754112445246912402010-02-28T18:42:00.000-08:002010-03-04T12:23:42.887-08:00Salmon Tacos with Creamy Tomatillo dressingI've noticed a theme in my cooking lately... Mexican! I feel like sometimes I get stuck and obsessed with a particular cuisine, and it takes a while to get out. But hey, if I'm going to be stuck, it might as well be Mexican. As I've mentioned before, I frequent Cafe Rio. I love their salmon tacos, so of course recreating them was the right thing to do. I don't know exactly how they flavor their salmon, so I just use a favorite and very simple marinade for mine.<br /><br /><div style="text-align: center;"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=SalmonTacos.jpg" target="_blank"><img src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/SalmonTacos.jpg" alt="Photobucket" border="0" /></a><br /><br /><br /><div style="text-align: left;">You can put whatever you'd like on yours, but here's how I assemble mine:<br /><br />tortillas (small taco-size)<br />Salmon (recipe follows)<br />Creamy Tomatillo dressing (recipe follows)<br />pico de gallo<br />fresh cilantro<br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Salmon</span></span> <span style="font-weight: normal;font-size:100%;" ><br /><br />Ingredients</span><div class="ingredients" style="margin-top: 10px;"> <ul><li class="plaincharacterwrap"> 1 1/2 pounds salmon fillets</li><li class="plaincharacterwrap"> lemon pepper to taste</li><li class="plaincharacterwrap"> garlic powder to taste</li><li class="plaincharacterwrap"> salt to taste</li><li class="plaincharacterwrap"> 1/3 cup soy sauce</li><li class="plaincharacterwrap"> 1/3 cup brown sugar</li><li class="plaincharacterwrap"> 1/3 cup water</li><li class="plaincharacterwrap"> 1/4 cup vegetable oil<br /></li></ul> </div><div class="directions" style="margin-top: 10px;"> <h3> <span style="font-weight: normal;font-size:100%;" >Directions</span></h3> <ol><li><span> Season salmon fillets with lemon pepper, garlic powder, and salt. </span></li><li><span> In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. </span></li><li><span> Preheat grill for medium heat. </span></li><li><span> Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. </span></li></ol><span style="font-size:130%;"><span style="font-weight: bold;">Creamy Tomatillo Dressing</span></span><br /><br /><span style="font-weight: normal;font-size:100%;" >Ingredients</span> <div class="ingredients" style="margin-top: 10px;"> <ul><li class="plaincharacterwrap"> 3 fresh tomatillos, peeled, cored, and cut into quarters<br /></li><li class="plaincharacterwrap"> 1 pkg Ranch buttermilk dressing ( I like to use a fiesta Ranch packet)<br /></li><li class="plaincharacterwrap"> 3/4 Cup Mayo<br /></li><li class="plaincharacterwrap"> 3/4 Cup buttermilk<br /></li><li class="plaincharacterwrap"> 1 Cup fresh cilantro<br /></li><li class="plaincharacterwrap"> 2 cloves garlic<br /></li><li class="plaincharacterwrap"> 1/4 tsp. crushed cayenne pepper<br /></li></ul> </div> <div class="directions" style="margin-top: 10px;"> <h3> <span style="font-weight: normal;font-size:100%;" >Directions</span></h3>Put all of the above ingredients in a blender or food processor. Refrigerate at least 1 hour before serving. Should last in fridge for about 10 days.<br /> </div><br /> </div></div></div>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-79050052499109023632010-02-09T14:19:00.000-08:002010-03-04T12:24:52.935-08:00I love Cafe Rio!Here in our house we are big fans of Cafe Rio. I personally like the sweet pork, any way they serve it (salad, burrito, etc). I've tried a few different copy-cat recipes for the sweet pork, and finally found my favorite. I've made it many times, using it for salads or burritos. For our superbowl party I made the sweet pork for tacos. The blog I found that had this recipe also had the recipe for the rice, black beans and salad dressing. If you take the time to make it all, you'll have a Cafe Rio experience at home!<br /><br /><div style="text-align: center;"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=CafeRiopork.jpg" target="_blank"><img src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/CafeRiopork.jpg" alt="Photobucket" border="0" /></a><br /></div><br /><span style="font-size:130%;"><span style="font-size:100%;">Depending on how you plan to serve this, you'll need a few other ingredients for assembly.<br /><br /><span style="font-style: italic;">For Salad-</span><br /></span></span>Tortillas (about 6 large)<br />Cheese<span style="color: rgb(0, 0, 0);"><span style="color: rgb(255, 255, 255);">)</span></span><br />Lettuce (NOT iceberg, use leafy green or Romaine)<br />Diced tomato, onion, and cilantro (pico de gallo)<br />Guacamole (optional)<br />Tortilla Strips (can be found by the produce section at Smith's)<br />Parmesan cheese<br />Creamy Tomatillo Ranch (click <a href="http://totheoven.blogspot.com/2010/02/salmon-tacos.html"><span style="color: rgb(204, 0, 0);">HERE</span></a>)<br /><br />Here is how to put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions (pico de gallo). Add guacamole (HIGHLY RECOMMENDED). Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch dressing and there you have it!<br /><br />For Burritos- lay tortilla on bottom of aluminum pan, sprinkle some cheese on it. Add a little rice, beans and pork. Fold up like a burrito then sprinkle more cheese on top. Stick in oven on broil for about a minute, or until cheese is melted.<br /><span style="font-size:130%;"><span style="font-weight: bold;"><br />Cafe Rio Sweet Pork</span></span><br /><span style="font-size:85%;">recipe from <a href="http://www.favfamilyrecipes.com/2007/11/jared-and-i-love-cafe-rio.html">favfamilyrecipes.com</a></span><br /><br />2 pounds pork<br />3 cans Coke (NOT diet)<br />1/4 c. brown sugar<br />dash garlic salt<br />1/4 c. water<br />1 can sliced green chilies<br />3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)<br />1 c. brown sugar<br /><br />Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.<br /><br />Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.<br /><br />In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.<br /><br />Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!<br /><br /><span style="font-weight: bold;"><br />CILANTRO-LIME RICE</span><br /><br />1 c. uncooked rice<br />1 tsp. butter or margarine<br />2 cloves garlic, minced<br />1 tsp. freshly squeezed lime juice<br />1 can (15 oz) chicken broth<br />1 cup water<br />1 Tbsp. freshly squeezed lime juice<br />2 tsp. sugar<br />3 tablespoons fresh chopped cilantro<br /><br />In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.<br /><br /><br /><span style="font-weight: bold;">BLACK BEANS</span><br /><br />2 Tbsp. olive oil<br />2 cloves garlic, minced<br />1 tsp. ground cumin<br />1 can black beans, rinsed and drained<br />1 1/3 c. tomato juice<br />1 1/2 tsp. salt<br />2 Tbsp. fresh chopped cilantro<br /><br />In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-66326386834077278502010-02-09T14:06:00.000-08:002010-02-09T14:12:07.946-08:00Homemade OreosOne of the many treats served at our Superbowl party were my Homemade Oreos. They were delicious as always and I'm sure I ate more than I should have; in fact, there are leftovers sitting my my counter right now staring at my just begging me to eat them!<br /><br /><div style="text-align: center;"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=NurseryValentines024.jpg" target="_blank"><img src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/NurseryValentines024.jpg" alt="Photobucket" border="0" /></a><br /><br /><br /><div style="text-align: left;"><span style="font-size:130%;"><span style="font-weight: bold;">Homemade Oreos</span></span><br /><span style="font-size:85%;">recipe from <a href="http://mychocolategarden.blogspot.com/2008/01/homemade-oreo-cookies.html">mychocolategarden.blogspot.com</a></span><br /></div></div><div align="justify"><em></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0YzsRSHLRYyAEsgk84Z3YujvNVSzKfz7cgzPNxGCFmXy_cWNSaFxHHql4BZyKBw6JqrzN3upW2HMvAE4hwWojaQkZ-chv1VnNHhSg0jbYU0Ims54mFjxdrB6sFgd2PPutFkF_ZcsF9VY/s1600-h/IMGP3252.JPG"><br /></a></div><div align="justify"><strong>Cookie:</strong><br />2 boxes Devils Food cake mix<br />4 eggs<br />1 cup oil</div><br /><div align="justify"><em>Combine ingredients thoroughly. Roll into 1 inch balls. Place on lightly greased cookie sheet. Bake at 350 F for 8 minuted. Do not over cook. The cookies will not look done. Allow them to cool on wire rack.<br /><br /></em><div align="justify"><strong>Filling:</strong><br />6 oz cream cheese, softened<br />1/2 cup butter, softened<br />2 tsp vanilla<br />4 1/2 cups powdered sugar<br /></div><div align="justify"><em><br />Combine ingredients, mix until creamy and smooth. Add up to a 1/4 cup of powdered sugar if needed. Spread filling <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">in between</span> two cooled cookies.</em></div></div>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-36772661280167812572010-02-09T13:49:00.000-08:002010-02-09T14:06:13.555-08:00Texas Pork Ribs and Mexican grilled CornLast year I kinda went on a ribs kick and every time we went out to eat, I wanted ribs! I know, real girly right? The servers were always a little confused when they brought out the meals and the ribs were for me. Anyway, I went searching for a great ribs recipe, and this is what I found. It totally lived up to all my expectations! You get really messy eating them, but it wouldn't be a true ribs experience if you didn't! I like to grill corn on the cob when I make these ribs, Tyler Florence has a great recipe for Mexican grilled corn that I've used many times.<br /><br /><div style="text-align: center;"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=NurseryValentines014.jpg" target="_blank"><img src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/NurseryValentines014.jpg" alt="Photobucket" border="0" /></a><br /></div><br /><span style="font-size:130%;"><span style="font-weight: bold;">Texas Pork Ribs </span></span><br /><span style="font-size:85%;">recipe from <a href="http://allrecipes.com/Recipe/Texas-Pork-Ribs/Detail.aspx">allrecipes.com</a></span><br /><h3> <span style="font-size:100%;">Ingredients</span></h3> <ul><li class="plaincharacterwrap"> 6 pounds pork spareribs</li><li class="plaincharacterwrap"> 1 1/2 cups white sugar</li><li class="plaincharacterwrap"> 1/4 cup salt</li><li class="plaincharacterwrap"> 2 1/2 tablespoons ground black pepper</li><li class="plaincharacterwrap"> 3 tablespoons sweet paprika</li><li class="plaincharacterwrap"> 1 teaspoon cayenne pepper, or to taste</li><li class="plaincharacterwrap"> 2 tablespoons garlic powder</li></ul>Sauce (or you can cheat and just buy bbq at the store)<br /><ul><li class="plaincharacterwrap"> 5 tablespoons pan drippings</li><li class="plaincharacterwrap"> 1/2 cup chopped onion</li><li class="plaincharacterwrap"> 4 cups ketchup</li><li class="plaincharacterwrap"> 3 cups hot water</li><li class="plaincharacterwrap"> 4 tablespoons brown sugar</li><li class="plaincharacterwrap"> cayenne pepper to taste</li><li class="plaincharacterwrap"> salt and pepper to taste</li><li class="plaincharacterwrap">1 cup wood chips, soaked<br /></li></ul><div class="directions" style="margin-top: 10px;"> <h3> <span style="font-size:100%;">Directions</span></h3> <ol><li><span> Clean the ribs, and trim away any excess fat (rinse and pat dry, then remove membrane). In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours. </span></li><li><span> Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart. </span></li><li><span> *Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness. </span></li><li><span> Preheat grill for medium-low heat. </span></li><li><span> When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn. </span></li></ol> </div>*I have to be honest, I haven't actually made the sauce like the recipe calls for, I just cheat and buy store bought bbq sauce.<br /><br />I've made these ribs quite a few times and always get rave reviews! So if you're a ribs girl like me, give them a try!<br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Mexican Grilled Corn</span></span><br /><span style="font-size:85%;">recipe from <a href="http://www.foodnetwork.com/recipes/tyler-florence/mexican-grilled-corn-recipe/index.html">foodnetwork.com</a></span><br /><h2><span style="font-size:100%;">Ingredients</span></h2> <!--concordance-begin--> <ul><li class="ingredient">4 ears corn</li><li class="ingredient">1/2 cup mayonnaise</li><li class="ingredient">1 1/2 cups sour cream</li><li class="ingredient">1/4 cup freshly chopped cilantro leaves</li><li class="ingredient">1 cup freshly grated Parmesan</li><li class="ingredient">1 lime, juiced</li><li class="ingredient">Red chili powder, to taste</li><li class="ingredient">2 limes cut into wedges, for garnish</li></ul><h2><span style="font-size:100%;">Directions</span></h2> <p class="instructions"> Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.</p>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-835647684050424832010-02-09T13:43:00.000-08:002010-02-09T13:48:32.997-08:00Bananas FosterOne of Trent's favorite desserts is bananas foster so I found a recipe and made it for him on his birthday. (He's not a big fan of cake, so he gets other birthday treats) It was super duper easy and so so yummy. You should try it!<br /><br /><div style="text-align: center;"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=NurseryValentines002.jpg" target="_blank"><img src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/NurseryValentines002.jpg" alt="Photobucket" border="0" /></a><br /><br /><br /><div style="text-align: left;"><span style="font-weight: bold;font-size:130%;" >Bananas Foster </span><br /><span style="font-size:85%;">Recipe from <a href="http://allrecipes.com/Recipe/Bananas-Foster-II/Detail.aspx">allrecipes.com</a></span><br /><br /><div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3> <ul><li class="plaincharacterwrap"> 1/4 cup butter</li><li class="plaincharacterwrap"> 2/3 cup dark brown sugar</li><li class="plaincharacterwrap"> 3 1/2 tablespoons rum or 1 tsp imitation rum extract<br /></li><li class="plaincharacterwrap"> 1 1/2 teaspoons vanilla extract</li><li class="plaincharacterwrap"> 1/2 teaspoon ground cinnamon</li><li class="plaincharacterwrap"> 3 bananas, peeled and sliced lengthwise and crosswise</li><li class="plaincharacterwrap"> 1/4 cup coarsely chopped walnuts (optional)<br /></li><li class="plaincharacterwrap"> 1 pint vanilla ice cream</li></ul><div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span> In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream. </span></li></ol> </div> </div>YUM!<br /></div></div>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-33112835773491341852010-02-03T18:31:00.001-08:002010-03-04T12:22:44.549-08:00Tyler's Ultimate Chicken Enchiladas with Roasted Tomatillo Chile SalsaI have a chicken enchilada recipe that I use every now and then, but was looking for something a little different. Of course I turned to my good buddy Tyler Florence. They enchiladas turned out super yummy! That Tyler Florence guy really knows his stuff!<br /><br /><div style="text-align: center;"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=Chickenenchiladas.jpg" target="_blank"><img src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/Chickenenchiladas.jpg" alt="Photobucket" border="0" /></a><br /><br /><div style="text-align: left;"><span style="font-size:130%;"><span style="font-weight: bold;">Tyler's Ultimate Chicken Enchiladas with Roasted Tomatillo Chile Salsa</span></span><br />Recipe from <a href="http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-with-roasted-tomatillo-chile-salsa-recipe/index.html">Tyler Florence</a><br /></div><div style="text-align: left;"><h2><span style="font-size:100%;">Ingredients</span></h2> <!--concordance-begin--> <h3><span style="font-size:100%;">Roasted Tomatillo Chile Salsa:</span></h3> <ul><li class="ingredient">1 pound tomatillos, husked</li><li class="ingredient">1 white onion, peeled, sliced, quartered or whole</li><li class="ingredient">4 garlic cloves</li><li class="ingredient">2 jalapenos</li><li class="ingredient">2 teaspoons <a class="cimotif" style="border-bottom: 2px dotted green; color: green; font-weight: bold; text-decoration: none; cursor: pointer;">ground</a><img style="border-width: 0pt; margin: 0px; padding: 0px; float: none; position: static;" src="http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif" height="10" width="10" /> cumin</li><li class="ingredient">1 teaspoon <a class="cimotif" style="border-bottom: 2px dotted green; color: green; font-weight: bold; text-decoration: none; cursor: pointer;">salt</a><img style="border-width: 0pt; margin: 0px; padding: 0px; float: none; position: static;" src="http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif" height="10" width="10" /></li><li class="ingredient">1/2 cup chopped cilantro leaves</li><li class="ingredient">1/2 lime, juiced</li></ul> <h3><span style="font-size:100%;">Enchiladas:</span></h3> <ul><li class="ingredient">Extra-virgin <a class="cimotif" style="border-top: medium none; border-bottom: 2px dotted green; color: green; font-weight: bold; text-decoration: none; cursor: pointer; background-color: transparent;">olive oil</a><img style="border-width: 0pt; margin: 0px; padding: 0px; float: none; position: static;" src="http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif" height="10" width="10" /></li><li class="ingredient">1/2 medium onion, diced</li><li class="ingredient">3 garlic cloves, chopped</li><li class="ingredient">1 1/2 teaspoon ground cumin</li><li class="ingredient">1/4 cup all-purpose flour</li><li class="ingredient">2 cups chicken stock, storebought</li><li class="ingredient">Chopped cilantro leaves</li><li class="ingredient">1 deli roasted chicken (about 3 pounds), boned, meat shredded</li><li class="ingredient">Salt</li><li class="ingredient">Freshly ground black pepper</li><li class="ingredient">10 large flour tortillas</li><li class="ingredient">1/2 pound Monterey Jack <a class="cimotif" style="border-bottom: 2px dotted green; color: green; font-weight: bold; text-decoration: none; cursor: pointer;">cheese</a><img style="border-width: 0pt; margin: 0px; padding: 0px; float: none; position: static;" src="http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif" height="10" width="10" />, shredded</li><li class="ingredient">2 cups sour cream</li><li class="ingredient">Chopped tomatoes and cilantro leaves, for garnish</li><li class="ingredient">Guacamole, optional</li></ul> <!--concordance-end--> <h2><span style="font-size:100%;">Directions</span></h2> <p class="instructions"> Preheat oven to 400 degrees F.</p> <p class="instructions"> </p> <!--concordance-begin--> <h2><span style="font-size:100%;">For the salsa:</span></h2> <!--concordance-end--> <p class="instructions"> On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.</p> <p class="instructions"> </p> <!--concordance-begin--> <h2><span style="font-size:100%;">Enchiladas:</span></h2> <!--concordance-end--> <p class="instructions"> Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.</p> <p class="instructions">Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.</p><p class="instructions">Serve with sour cream and fresh guacamole.<br /></p></div></div>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-54644128280625006512010-02-03T18:23:00.000-08:002010-02-03T18:30:28.901-08:00Banana Crumb MuffinsI was looking for something I could do with my bananas that had been sitting on my counter a few days too long and found this recipe one day. I'm a big fan of banana bread, but these are even better! They're best hot out of the oven with a bit of butter! <br /><br /><div style="text-align: center;"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=Bananacrumbmuffins.jpg" target="_blank"><img src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/Bananacrumbmuffins.jpg" alt="Photobucket" border="0" /></a><br /><br /></div><br /><span style="font-size:130%;"><span style="font-weight: bold;">Banana Crumb Muffins</span></span><br /><br /><div style="border-style: solid; border-color: rgb(236, 233, 216); border-width: 1px 0pt 0pt; margin: 12px 0pt 4px; padding-top: 8px;"><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 13px;">Ingredients:</span></div><table border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr> <td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">1 1/2 cups all-purpose flour</div><div style="margin: 0px 8px 4px 0px;">1 teaspoon baking soda</div><div style="margin: 0px 8px 4px 0px;">1 teaspoon baking powder</div><div style="margin: 0px 8px 4px 0px;">1/2 teaspoon salt</div><div style="margin: 0px 8px 4px 0px;">3 bananas, mashed</div><div style="margin: 0px 8px 4px 0px;">3/4 cup white sugar</div></td> <td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">1 egg, lightly beaten</div><div style="margin: 0px 8px 4px 0px;">1/3 cup butter, melted</div><div style="margin: 0px 8px 4px 0px;">1/3 cup packed brown sugar</div><div style="margin: 0px 8px 4px 0px;">2 tablespoons all-purpose flour</div><div style="margin: 0px 8px 4px 0px;">1/8 teaspoon ground cinnamon</div><div style="margin: 0px 8px 4px 0px;">1 tablespoon butter</div></td> </tr> </tbody></table> <div style="border-style: solid; border-color: rgb(236, 233, 216); border-width: 1px 0pt 0pt; margin: 12px 0pt 4px; padding-top: 8px;"><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 13px;">Directions:</span></div> <table border="0" cellpadding="0" cellspacing="0"><tbody><tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">1.</td> <td style="padding-bottom: 8px;" valign="top">Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.</td> </tr> <tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">2.</td> <td style="padding-bottom: 8px;" valign="top">In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.</td> </tr> <tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">3.</td> <td style="padding-bottom: 8px;" valign="top">In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.</td> </tr> <tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">4.</td> <td style="padding-bottom: 8px;" valign="top">Bake in preheated oven for 16 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.</td></tr></tbody></table>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0tag:blogger.com,1999:blog-2315255478361312924.post-46408548551568535282010-01-20T12:14:00.000-08:002010-01-20T12:22:45.722-08:00Red Velvet Cupcake BitesFound this recipe at <a href="http://www.bakerella.com/">bakerella.com</a>, a favorite site of mine for yummy baked goods. She is all about "mini" things, which I love! She has some of the cutest ideas ever, and they're all just as yummy as they are pretty. I also made these for our girls night (yes, we had plenty of treats, which I'm now regretting because I got stuck with all the leftovers).<br /><br /><div style="text-align: center;"><a href="http://s606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/?action=view&current=Redvelvetcupcakebites.jpg" target="_blank"><img src="http://i606.photobucket.com/albums/tt143/noelledegroot/Food%20blog/Redvelvetcupcakebites.jpg" alt="Photobucket" border="0" /></a><br /><br /><br /><p style="text-align: left;"><span style="font-weight: bold;">Red Velvet Cupcake Bites</span><br />1 box Red Velvet cake mix (cook as directed on box for 13 X 9 cake)<br />1 can cream cheese frosting (16 oz.)<br />1 package chocolate bark (or candy melts for cupcake bottom)<br /><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fs%3Fie%3DUTF8%26rs%3D%26keywords%3Dmercken%2527s%2520candy%2520coatings%26rh%3Di%253Aaps%252Ck%253Amercken%2527s%2520candy%2520coatings%252Ci%253Agourmet&tag=bakerella-20&linkCode=ur2&camp=1789&creative=9325">Colored Candy Melts</a><img src="http://www.assoc-amazon.com/e/ir?t=bakerella-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" /> (for cupcake top, I just used vanilla bark)<br /><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2FMEDIUM-PEANUT-BUTTER-Occasions-Chocolate%2Fdp%2FB000EDS064%3Fie%3DUTF8%26s%3Dhome-garden%26qid%3D1210213851%26sr%3D1-12&tag=bakerella-20&linkCode=ur2&camp=1789&creative=9325">Candy Cup Mold</a><img src="http://www.assoc-amazon.com/e/ir?t=bakerella-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" /> (or mini muffin tin)<br />Sprinkles and m&ms for decoration </p><ol style="text-align: left;"><li>After cake is cooked and cooled completely, crumble into large bowl. (The texture should be fine/fluffy)</li><li>Using the back of a large spoon, mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)</li><li>Roll mixture into quarter size balls (make sure they are smaller in diameter than that of your candy mold) and lay on wax paper covered cookie sheet.</li><li>Chill in the freezer for a few minutes, until they are slightly firm, not frozen.</li><li>Melt chocolate bark and candy melts in microwave per directions on package.</li><li>Using a spoon or squeeze bottle, fill each mold cavity with a small amount of chocolate. Sorry, I didn’t think to measure how much. But as soon as you fill the cavity, go ahead and place one of your rolled balls into it. Carefully push it down until the force causes the chocolate to push up and fill in around the sides of the ball. You may have to experiment with a couple to get the right amount. Stop pushing once the chocolate reaches the top edge.</li><li>Place the mold tray filled with cupcakes in the freezer for just a few minutes to let the chocolate set. Remove and then gently pull up on the cake ball top to release from candy mold.</li><li>Now, holding the bottom of the cupcake, dip the top in another color of melted chocolate.</li><li>Decorate.</li></ol><div style="text-align: left;"> </div><p style="text-align: left;"><span style="font-style: italic;">Makes about 50. Store in an airtight container and they will last for several days.</span></p></div>Noellehttp://www.blogger.com/profile/05873463887095593172noreply@blogger.com0