Big Bite Appetite

Fresh Pico de Gallo

2010-09-21T11:08:00.003-05:00

I love Pico de Gallo because of all the flavors that marry together and the burst of freshness that it has. It's so simple to make and tastes so good homemade that I wouldn't even consider buying this premade in the grocery store.

Just make sure you buy the freshest ingredients you can find.

Pico de Gallo

5-6 Roma (plum) tomatoes
1 small red onion (or 1/2 of a large one)
3 Jalapeno peppers
1 bunch cilantro
1-2 limes
Salt to taste

Seed and dice the tomatoes to about 1/4 inch and add to medium bowl. Dice onion to the same size as the tomatoes and add to bowl.

Dice the jalapenos to about half the size of the tomatoes and onion. If you want less heat but all the flavor, seed one or two of the jalapenos and then continue. The heat is in the seeds. Add these to the bowl also.

Chop cilantro as small (or large) as you like and add it to the bowl. You can use all of it or just a little. It's one of those 'personal preference' flavors. I like lots of it!

Squeeze a lime or two into the bowl over the ingredients and mix well. Add salt to taste and mix well again.

You can eat it right away, but I think it's best to refrigerate it and wait at least an hour before diving in. The flavors really develop if you wait.

Serve it with tortilla chips, tortillas or just eat it with a spoon!

This keeps for about a week in the fridge, but it never lasts that long around here. :-)

Enjoy!

Sopa Seca

2009-02-23T18:31:00.003-06:00

This is a dish that I have fallen in love with. It's perfect - the spices, the chicken, the noodles, the cheese..... just perfect. All the flavors marry together just right. It has just the right amount of Mexican flavor but it's not at all spicy. And everyone in our family loved it - kids included.

It's Sopa Seca - a Mexican noodle casserole. Now before you make that "eww, casserole" face, let me tell you it's not your mama's casserole (unless your mom is Mexican).

You can find all the ingredients in a regular grocery store and this recipe makes a very large amount of food, so prepare accordingly. It reheats nicely, so leftovers are very possible.

Sopa Seca

1/4 cup extra-virgin olive oil, plus extra for pan
12 ounces fideos (Mexican vermicelli)
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon dried oregano, preferably Mexican
1/2 tsp cayenne pepper
1 teaspoon chili powder
1 bay leaf
1 1/2 cups canned crushed tomatoes
1 1/2 cups chicken broth, homemade, or low-sodium canned
1 teaspoon kosher salt
Freshly ground black pepper
2 cups shredded cooked chicken (I use a roast chicken.)
1 cup coarsely grated cheddar cheese (4 ounces)
Mexican crema, or sour cream thinned with a bit of milk, optional

Preheat oven to 375F.

Brush a large casserole dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them, until golden brown, about 5 minutes. Transfer the toasted noodles to a bowl. Set aside

Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Add the tomatoes to the pot. Add the cayenne pepper, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, stirring occasionally, for about 10-15 minutes. Water can be added to thin the mixture if needed while the noodles cook. When the noodles are tender, stir in the chicken.

Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top.

Enjoy!

Asian Cole Slaw

2009-01-30T22:48:00.003-06:00

My cousin Laura made this salad last summer and since then, I don't think a week has gone by without it being on our table! It's wonderful. All the flavors really compliment each other.

Asian Cole Slaw

1 package cole slaw (or broccoli slaw, which I sometimes use)
1/2 cup chopped green onions
3/4 cup slivered almonds
3/4 cup sunflower kernels
2 packages ramen noodles (any flavor), broken into bite-sized pieces
2/3 cup vegetable or canola oil
1/3 cup sugar
1/3 cup apple cider vinegar

Dressing: Mix together oil, sugar and vinegar. Set aside so sugar can dissolve.

Toast almonds, sunflower kernels and ramen noodles over medium heat in skillet with butter for about 10-15 minutes, stirring frequently. Allow to cool slightly.

In large bowl, toss cole slaw, green onions, almonds, sunflower kernels and ramen noodles. Just before serving, toss with dressing.

Note: You can add seasoning packet(s) from ramen to the dressing, but I like it just the way it is. The seasoning packets tend to have quite a bit of sodium, so I leave them out.

Picture courtesy of LA Times.

Enjoy!

Featherlight Pancakes

2009-01-29T13:31:00.005-06:00

My mom made these pancakes for me every morning before school. Yes, EVERY MORNING! She painstakingly mixed the batter, making sure to incorporate all the ingredients with just the right amount of love. Then she fried them up on the griddle nice and golden brown and perfectly round. I would come out of my room every morning to these little wonders - soft, light pancakes with just the perfect amount of syrup.

Yes, she was the original Supermom.

Okay, okay, that's not entirely true. She DID make these pancakes for breakfast every morning before school. But I just learned about a year ago that she made a huge batch of them on the weekends, froze them, and then heated them up every morning in the microwave! I was shocked and appalled. And also educated! I found out you can freeze these and make them taste like you just made them after heating them in the microwave! WOOHOOO!!

Oh, and they're also great fresh off the griddle. They puff up more than your usual pancake because they really are light as a feather.

Featherlight Pancakes

2 cups flour
2 TBS baking powder
1 tsp salt
4 TBS sugar
2 beaten eggs
2 cups milk
4 TBS oil

Combine all ingredients with wire whisk until well incorporated and free of lumps.

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 with warm syrup.

Enjoy!

Holiday Tortellini Soup

2009-01-14T17:09:00.004-06:00

I found this recipe in the December issue of Taste of Home magazine. I made it last Sunday and it is AMAZING!!!

It's a very simple soup that doesn't take long to make. It's got a wonderful broth with great undertones. Everything in this soup works very well together. Give it a try!

I also made some crostini by slicing a baguette, sprinkling with olive oil, salt and pepper and broiling just until toasted. Worked perfectly with this soup!

Holiday Tortellini Soup

2 tablespoons olive oil
2 ounces pancetta or bacon, finely diced
1 medium onion, finely chopped
3 garlic cloves, minced
1 can (49-1/2 ounces) chicken broth
2 teaspoons Italian seasoning
1 package (9 ounces) refrigerated cheese tortellini
1 can (28 ounces) crushed tomatoes in puree
8 ounces fresh spinach, rinsed and chopped
Salt and pepper to taste
1 cup freshly shredded Parmesan cheese

Heat the oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add onion; cook 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes.

Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes and simmer 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with Parmesan cheese.

Enjoy!

Win a Free Kitchenaid Mixer!

2009-01-07T23:09:00.006-06:00

No, not from me. But if you join Cooks Central now, you can enter to win a Kitchenaid Mixer.

I have to say, without my Kitchenaid Mixer, I'm not sure how I would survive in the kitchen. It was purchased secondhand for $50 by my mom about 15 years ago and has been taken apart, painted and put back together and is still running great. I just love it! It's my favorite small appliance by far! And it's a decorative touch in the kitchen, so it stays on my counter.

I'll be back soon with more recipes!

Pumpkin Cream Cheese Dip

2008-11-21T15:29:00.003-06:00

This tastes just like pumpkin cheesecake and takes minutes to make. Dip ginger snaps into it for a major crowd-pleasing dessert!

Pumpkin Cream Cheese Dip

8 ounces cream cheese, softened
1 15-oz. can pumpkin
3 cups powdered sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese and pumpkin together until well blended. Add powdered sugar, cinnamon, salt, ginger and cloves. Mix very well. Serve immediately or refrigerate.

Serve with ginger snaps or graham crackers for dipping.

Enjoy!

Recipe Review: Nestle's Butterscotch Pecan Pie

2008-11-13T16:54:00.005-06:00

I received an email from Nestle last week with this recipe in it. My dad's favorite flavor in the world is butterscotch, so I thought it was only right that I give this one a shot. So here it is, along with a review.

Nestle's Butterscotch Pecan Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 1/3 cups NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup light corn syrup
3 large eggs, at room temperature
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 cups pecan halves, coarsely chopped
1 1/2 cups whipped cream (optional)

Preheat oven to 350F.

Melt morsels in medium, uncovered microwave-safe bowl on for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until morsels are melted.

Add corn syrup, eggs, flour and salt to melted morsels. Beat on medium speed until smooth. Stir in pecans. Pour pecan mixture into pie shell.

Bake for 40 to 45 minutes or until knife inserted into center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours. Refrigerate 1 hour or until serving time.

My Review:

This pie is RICH! One piece goes a long way, but the butterscotch flavor is perfect with the pecans. I give it an A+.

I did have to bake this pie for about 50 minutes, so make sure you bake it long enough.

Enjoy!

Noodle Pudding

2008-11-10T00:19:00.004-06:00

I know the name sounds just plain strange. But it's SO good. This dish is just barely sweet with the slight tang of cream cheese. It's creamy and crunchy and just perfect for a make-ahead breakfast or as a dessert. I've used it as both and everyone that has tried it has devoured it and asked for the recipe.

I'm planning on making this our Thanksgiving Day breakfast so I won't have to be preparing a big breakfast in the kitchen that morning.

Noodle Pudding (courtesy of Taste of Home)

7-1/2 cups uncooked wide egg noodles
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, softened
1/2 cup sugar
3 eggs
1 cup milk
1 cup peach or apricot nectar

Topping:
2 cups cornflake crumbs
1 cup sugar
3/4 cup (1 1/2 sticks) butter, melted
1 teaspoon ground cinnamon

Cook noodles according to package directions. Meanwhile, in a large bowl, beat the cream cheese, butter and sugar until smooth. Beat in eggs. Gradually stir in milk and peach or apricot nectar.

Drain noodles; place in a large bowl. Add cream cheese mixture and toss to coat. Transfer to a greased 13-in. x 9-in. glass baking dish.

Combine the topping ingredients; sprinkle over noodles. Bake, uncovered, at 350° for 30 minutes.

**If you are making this for breakfast the next morning, you can put it together the night before and refrigerate until you want to bake it.

Enjoy!

Chocolate Peanut Butter Cups

2008-11-05T15:45:00.004-06:00

Remind me NEVER to make these again because they are sitting in my fridge screaming my name right now. They are simple to make and take only about 20 minutes of prep work until you have to let them harden in the fridge.

Chocolate Peanut Butter Cups

12 ounces semi-sweet chocolate
1 cup peanut butter (I used creamy, but you can use whatever kind you like.)
1/3 cup graham cracker crumbs
2/3 cup powdered sugar
1/2 tsp vanilla
24 mini muffin liners

Melt chocolate over double boiler or use this handy dandy chocolate melter (I love mine.). Coat liners with melted chocolate on the bottom and up the sides using the back of a spoon. Place in refrigerator to harden.

Meanwhile, make peanut butter filling by combining peanut butter, graham cracker crumbs, powdered sugar and vanilla.

After chocolate has hardened (about 30 minutes), fill each chocolate cup 3/4 full with peanut butter filling. Top with additional melted chocolate to fill completely. Place in refrigerator to harden overnight.

Enjoy!

FlipFlopMom's Pumpkin Sheet Cake with Cream Cheese Frosting

2008-11-04T14:40:00.005-06:00

My final giveaway winner is FlipFlopMom with her Pumpkin Sheet Cake with Cream Cheese Frosting. It is YUMMY and just right for this time of year. Now, if it would just get cooler than 85 in Texas, I could make lots more of this fabulous cake.

Pumpkin Sheet Cake With Cream Cheese Frosting

1 (16ounce) can pumpkin
2 cups sugar
1 cup of vegetable oil
4 eggs, lightly beaten
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Preheat oven to 350F. In a mixing bowl, beat pumpkin, sugar, and oil. Add eggs and mix well. Combine flour, baking soda, cinnamon, and salt. Add to pumpkin mixture and beat until well blended. Pour into greased 10x15-inch baking pan. Bake for 25-30 minutes or until cake tests done. When cool, frost with Cream Cheese Frosting.

Cream Cheese Frosting

5 TBSP butter, softened
3 ounces cream cheese, softened
1 tsp vanilla
1-3/4 cup powdered sugar
3-4 tsp milk
chopped nuts if desired

Beat butter, cream cheese, and vanilla in mixing bowl until smooth. Gradually add powdered sugar. Mix well. Add mil until frosting reaches desired spreading consistency. Frost cake and sprinkle with nuts if desired.

Enjoy!

Raquel's Fresh Apple Cake with Caramel Sauce

2008-11-02T19:49:00.005-06:00

My second giveaway winner is Raquel with a wonderful recipe that won me over with caramel sauce. I made this and took it to bible study and the women got all googly-eyed over it. Then they tasted it and loved it just as much as I did. It is wonderful and I'll be making it again and again.

Raquel's Fresh Apple Cake with Caramel Sauce

4 cups chopped fresh apples
2 cups granulated sugar
2 eggs
1 1/3 cup vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon ground cinnamon

Mix the apples and sugar together and let sit for 15 minutes to form
syrup.

In a large mixing bowl, beat eggs until thick and foamy. Add oil and
beat well until it looks like soft margarine. Stir in apple mixture,
mixing well. Add all dry ingredients, stirring until smooth. Pour into a greased and floured 13" x 9" baking pan.

Bake at 325 degrees for 55 to 65 minutes or until sides begin to pull away from edge of pan and toothpick inserted near center comes out clean. Serve warm or cooled.

Caramel Sauce

1 stick margarine
1 cup granulated sugar
1 small (4 oz.) can evaporated milk
1 teaspoon vanilla

Place all ingredients in a small saucepan and cook over medium heat
until thickened and smooth. To serve, pour or spoon 1 tablespoon or more over each slice of cake. Can be served warm or cooled. Refrigerate any leftovers in a sealed container. It can be re-heated.

Enjoy!

Stay Tuned.....

2008-10-21T23:35:00.001-05:00

I'm changing things up and will update you as soon as I'm finished!! Should be very soon. :)

Michelle's Cottage Cheese Rolls

2008-10-06T20:00:00.007-05:00

When I first picked this recipe, I did it because I was intrigued with the cottage cheese in the dough. I was thinking you would really be able to taste and "feel" the cottage cheese inside. Man, was I wrong! The cottage cheese does nothing but make these rolls moist and incredible.

I also thought that these rolls would need some type of icing to be sweet enough. But I was wrong on that as well. The filling is just enough to give these rolls the perfect amount of sweetness.

These were quick to make and very simple. If you're intimidated by yeast, try these. They are a great recipe for someone who is just trying to incorporate yeast into their baking.

I give you the first pick for my giveaway....

Michelle's Cottage Cheese Rolls

1/4 cup warm water
4 1/2 teaspoons active dry yeast (not rapid rise)
2 3/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 cup cottage cheese
1/2 stick butter, cut into pieces
1 egg

Filling:
2/3 cup finely chopped pecans
2/3 cup brown sugar
3 tablespoons melted butter
1/2 teaspoon vanilla

In small bowl, combine yeast and water. Set aside to proof (will start to bubble).

Combine flour, sugar and salt in large bowl. Add cottage cheese and butter and cut in with a pastry cutter, knives or fork until dough is in large chunks.

Beat egg into yeast mixture, then stir into flour mixture until all the flour is absorbed into the dough. The dough will be sticky. Turn out onto a well floured surface and turn it over a few times to cover it with flour so that it is easier to handle. Then pat or roll out into a 12 by 12 inch square.

Mix filling ingredients together and spread over dough. Roll up into log and cut into 18 slices. Place nine rolls in to a greased 8-inch round baking pan, repeat with another 8-inch pan. Let rise until doubled(about 45 minutes to an hour).

Bake at 375F for about 20 minutes or until lightly browned.

Enjoy with hot cocoa. ;)

Giveaway Winners!!!

2008-10-03T22:20:00.002-05:00

THANK YOU to everyone who submitted a recipe!! Picking 3 recipes out of 20 entries was harder than I ever imagined. A few things went through my head:

1. I hope I don't hurt anyone's feelings if I don't pick their recipe (next time, random drawing).

2. I hope I can do their recipes justice.
and
3. WHO is going to eat all of this wonderful food????

Here are the recipes I picked, in no particular order.

Michelle's Cottage Cheese Rolls - I am SO intrigued by these. Cottage cheese? In a sweet roll? With pecans? I can't WAIT to see how these turn out. They sound different and wonderful.

Raquel's Fresh Apple Cake with Caramel Sauce - I come from an apple-loving family (see apple crisp recipe story) and I'll just admit that the caramel sauce is what won me over.

FlipFlop Mom's Pumpkin Sheet Cake with Cream Cheese Frosting - I bow down to your royal yumminess. Pumpkin (and cream cheese for that matter) makes everything better and baked goods with pumpkin are so nice and moist. And I just love pumpkin (Gee, can you tell?), especially at this time of year. Although I'm not sure why I don't bake with pumpkin throughout the year because I love it so much.

CONGRATS, ladies!!

So, here's what I'm doing. I'm going to make the cottage cheese rolls this weekend.

Then I'll make the apple cake by Wednesday so I can have the ladies at my bible study table at church try it (and keep me from eating it all).

Then I'll finish off the week with the pumpkin cake.

The winners will each be receiving their care packages by the end of the week. I do need your addresses sent to me at kami.tx@gmail.com. :)

And of course I'll post each recipe with pictures. I can't wait!!

Rustic Apple Crisp

2008-09-26T15:25:00.006-05:00

My entire family loves apples. I grew up with them because my grandma had every type of apple tree imaginable on her property. This recipe isn't a family original, but I did come up with it after exhausting my search for the perfect apple crisp recipe. See, I have a problem - I'm WAY too critical when it comes to apple dishes. I like to taste the apples, not the rest of the stuff. I also don't want the apples to be too over powering because, let's face it - butter, cinnamon and sugar are NOT bad things. :)

So here is a rustic apple crisp that is quick and easy and has just right balance of apple and "other stuff."

Rustic Apple Crisp

4 cups apples, peeled and sliced thinly (I use half granny smith and half gala for a nice sweet/sour balance - about 6-8 total.)
1 TBS lemon juice
1/2 cup sugar
1/4 tsp allspice
1/2 tsp nutmeg
1 tsp cinnamon
tiny pinch of ground ginger

Topping:

1/3 cup flour
1 cups oats (old fashioned or rolled, not quick)
1/2 cup brown sugar, packed
1/2 tsp salt
1 tsp cinnamon
1/3 cup butter, melted

Preheat oven to 375F.

Toss apples with lemon juice. Add sugar, allspice, nutmeg, cinnamon and ginger. Toss well. Pour into greased 8x8 pan.

In separate bowl, combine flour, oats, brown sugar, salt, and cinnamon. Add melted butter and mix until crumbly. Sprinkly mixture over apples.

Bake at 375F for 30 minutes or until apples are tender. Allow to cool for 10 minutes before serving.

Corn Chowder

2008-09-21T23:25:00.007-05:00

Fall is just around the corner and in this house, that means it's time for corn chowder! This is such a filling, yummy, easy soup to make. Add cornbread to it and you have a nice fall meal.

Corn Chowder

3/4 cup cooked bacon, chopped
1 medium onion, chopped
4 medium potatoes, chopped
3 cups water
2 15oz. cans cream style corn
2 tsp. salt
pepper to taste
2 cups half & half

Add bacon, onion, potatoes and water in pot and bring to a slow boil. Turn heat to medium-low. Stir, cover and simmer for 15 minutes.

Add corn, salt, pepper and half & half. Simmer uncovered for 1 hour, stirring occasionally.

Serve topped with grated cheese and green onions, or nothing at all!

Homemade Hot Cocoa Mix Recipe and GIVEAWAY!!!

2008-09-19T09:50:00.010-05:00

I discovered this recipe when I was in high school spending the night at a friend's house. She is the youngest of 12 and her mom made a batch of this mix every fall to last them through winter. And let me tell you, it is heavenly! Creamy, not TOO rich or sweet - it's just right.

The up-front cost is about $20, but considering you pay $3 for 10 packets (that you have to use 1.5 of), it's still the frugal choice.

Warning: This makes a LOT of hot cocoa mix - about a 5 gallon bucket full. I give this away to all of our family members and lots of friends at Christmas and we still have plenty left for us at home. And it keeps very well in an airtight container.

Hot Cocoa Mix

ONE 3lb. 8oz. container Nestle Quik powder
ONE 4lb. box dry milk powder
ONE 2lb. 3.3oz. container non-dairy creamer powder
4lb (TWO 2lb. bags) powdered sugar

Mix all ingredients well (I use a plastic bag and mix from the outside.). Add 1/3 cup to 8oz. hot water and stir well.

Store in an airtight container.

Now for the cool part! I am giving away THREE one-pound bags of this hot cocoa mix along with a mug so you can try it before you make it! This is what you have to do:

Post a comment with your favorite recipe that goes well with hot cocoa - quick breads, coffee cake, etc. I will choose THREE of them to make and post the results on this blog along with each recipe (and pictures, of course).

I will post the winning recipes on September 27th, so you have an entire week. Post away - I can't wait to try them!!! :)

Good luck!

Stuffed Bell Peppers

2008-09-03T20:41:00.009-05:00

These are very easy to make but can be a bit time-consuming because you have to get the ground beef cooked through and that takes almost an hour in the oven. Other than that, a simple recipe you can make ahead with great results!!

Stuffed Bell Peppers

5-6 large bell peppers (any color)
1 TBS butter
1 TBS olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 14.5-oz. can crushed tomatoes
1 8-oz. can tomato sauce
1 tsp dried oregano
3/4 tsp dried basil
2 tsp salt, divided
1/2 tsp black pepper, divided
1 egg, lightly beaten
1 1/2 tsp Worcestershire sauce
1 1/2 pounds lean ground beef or chuck, uncooked
1 1/2 cups cooked rice
sharp cheddar cheese, shredded

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops) and chopped onion for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, garlic, oregano, basil, 1 tsp salt, and 1/4 tsp pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining salt, pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.

Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 375F for 50 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

Tip: If you want to do these ahead the night before, just stuff the peppers, pour the sauce over top, cover and refrigerate. Then pop them into the oven and follow the same baking directions.

The Easiest (and yummiest) Peach Cobbler Ever

2008-09-02T20:14:00.006-05:00

I found this recipe a long time ago and fell in love the first time I made it. You'll be amazed at how easy it is. But be warned - it is NOT low fat.

Peach Cobbler

1 cup sugar
1 cup flour
1 1/2 tsp baking powder
3/4 cup plus 2 TBS milk
1/2 cup (1 stick) butter
1 16-20 oz. can sliced peaches in heavy syrup
cinnamon sugar

Preheat oven to 375F. Add butter to casserole dish and put into oven to melt. Meanwhile, mix (by hand) sugar, flour, baking powder and milk until lumps are gone.

When butter is melted, add batter to dish. Add peaches and syrup on top of batter. DO NOT STIR. Sprinkle with cinnamon sugar and bake for 30-40 minutes or until golden brown. Allow to cool 10 minutes.

Serve warm with or without ice cream.

Sans ice cream (or naked as I like to call it):

With ice cream (so much better):

Apple Jelly

2008-08-25T21:05:00.004-05:00

It's that time of year again - apple picking!! We have a great orchard not far from us and love to go there to pick apples and peaches. Making jelly is really an easy and inexpensive way to use up the peels from making all those apple pies, cobblers and apple bread. :)

Here's what I use:

Here's how I do it:

Add apple peels from several (like a half-bushel) apples to a large pot and pour in oh, a couple cups of water. Simmer for an hour or so until the peels are mushy. Allow everything to cool just enough to handle and then pour into a cheesecloth and SQUEEZE!!!! This will render all that fresh juice - yum!! I usually do it this way, BUT......

You can just use the juice your grandma gave you last summer from the apples on her apple trees (notice I did that this time). Or you can even buy 100% non-filtered, non-sweetened apple juice from the store.

Before you start, make sure you simmer your lids in hot (not boiling) water while you're making the jelly. That gives them a nice warm rubber seal.

Then get your sugar and pectin ready and follow the instructions in the box of pectin. After you pour the jelly into each jar, slap your lid on, screw the ring on and listen for the POP! Mine usually take about 15-30 minutes. A lot of people do the water bath thing, but I don't bother (You don't HAVE to.) and my jelly has always been wonderful.

It's economical (I got 9 pints this time.) and you know exactly what is going into that jar, which is very important to me.

It's that simple - give it a try!!

TAG!! You're it!

2008-08-14T23:12:00.002-05:00

I've been tagged by Elizabeth! How cool is that? And I'm tagging her back because I love love love her crafty blog (and not just because it's a rule)!! Here are the rules:

1. Link the person who tagged you.

2. Mention the rules on your blog.

3. Tell about 6 unspectacular quirks of yours.

4. Tag 6 following bloggers by linking them.

5. Leave a comment on each of the tagged blogger’s blogs letting them know that they have been tagged.

1 and 2 are done. Here is #3 (yikes, I hate this!):

1. I cannot go barefoot or in sock feet in my house. I have to have some sort of shoes on.
2. I am addicted to magazines. There is always one open on the kitchen counter for a 5-minute read while the kids are playing or while I'm cooking.
3. I love to eat raw dough of any kind. Sweet, savory, sour, salty - I don't care.
4. If it's even remotely sunny outside (even very cloudy), I MUST have my sunglasses on. I have very light-sensitive eyes.
5. Sometimes I have to jump up and floss my teeth. For no apparent reason.
6. I hate Maraschino cherries. They taste like wax to me.

And the 6 blogs I'm tagging are:

Jenny, Suzanne, The Princess, Lucky, KatiePotatie, Tanya

Off to leave my comments! Hope you have a little fun with this!! :)

Seasoning Iron Skillets

2008-08-11T00:16:00.004-05:00

There is nothing like cooking with an iron skillet. I learned how to cook with iron skillets ONLY and can't stand to use a non-stick (blasphemy!). :)

I have two full sets of cast aluminum (MagnaLite) cookware that I dearly love, but my all-time favorite thing to cook with is my iron skillets.

In case you didn't know, before you use new (or used that has been sitting around a while) iron cookware, you MUST season it. You also need to season it periodically in case it starts to stick or it just isn't cooking the same. Or if you accidentally put it in the dishwasher or scrub it with harsh soap.

Anyway, this is how I do it.

First I wash it in very hot water with soap and a plastic scrub brush. If it's really old or has caked on grease, I will use steel wool, but I've only had to do that once.

Anyway, I just rub the inside liberally with shortening, put it upside down in a 350F oven with a cookie sheet underneath (to catch the drips) and let it bake for an hour and 20 minutes or so. Then I turn off the oven and let it cool entirely (a few hours) before I take the skillet out.

After they are seasoned, I NEVER put them in the dishwasher and only use VERY little soap (or non at all) and a dishcloth to wash them. Then I let them air dry and coat the inside with a tiny bit of Crisco before putting them away each time.

I love cooking with an iron skillet, especially pancakes. :)

Banana NO NUTS Bread

2008-08-07T14:52:00.003-05:00

My kids don't like nuts, so every time I used to make Banana Nut Bread, they wouldn't eat it. So here is a great recipe without nuts. It's super moist and very easy to make - no mixer needed!

Banana Bread

1 1/2 cups sugar
2 cups flour
1/2 tsp. salt
1/2 cup oil
1/4 cup melted butter
1/2 cup milk
1 tsp. baking soda
1 tsp. vinegar
1 tsp. vanilla
2 eggs
3 large ripe bananas, mashed

In large mixing bowl, combine sugar, flour and salt. Set aside. In medium bown, combine oil, melted butter, milk, baking soda, vinegar and vanilla.

Add liquid ingredients, mashed bananas and eggs to sugar/flour mixture, mixing by hand until well blended.

Bake in well-greased bundt pan at 350F for 50 minutes or until toothpick comes out clean.

Enjoy!!

Chocolate Covered Cheesecake Pops

2008-06-16T14:03:00.003-05:00

These are SO easy. SO SO SO SO SOOOO easy. And yummy. :)

You can start with a purchased premade cheesecake or make your own without a crust. I prefer to make my own so I can omit the crust and only have the filling to work with.

I made a simple one with 2 bricks of cream cheese, 4 eggs, 1 cup of sugar and 2 tsp vanilla. Baked in a 9x13" pan for 30 minutes or so in a 350F oven. Then cooled it overnight.

Either way, when your cheesecake is nice and cool, scoop out balls with a melon baller, spoon, your hands, whatever. I used a little cookie scooper. Then roll them in your hands to make balls, pop them onto a lollipop stick (found at Michael's, Walmart, etc.), then freeze.

Melt any type of chocolate you want and dip them in. Then put them into styrofoam while they harden. I use a little shortening in my dipping chocolate to help it set.

After you dip them into the chocolate you can add sprinkles, nuts, just about anything.

I like mine plain though. :)

Enjoy!!

White Wedding Cake

2008-05-27T12:42:00.005-05:00

I made this wedding cake for my mom's friend this weekend. I wanted to post the white cake recipe because it's super easy to make, dense, yummy and very moist, which is hard to find in a decorated cake these days! I iced it with buttercream icing.

Moist White Cake

2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
1 1/4 c. milk
1 tsp. vanilla
2 eggs
1/2 c. shortening

Mix shortening, eggs, sugar, vanilla, and milk. Then mix flour, baking powder and salt in another bowl. Add dry ingredients to wet mixture. Pour into a greased 9 x 13 pan and two 8 or 9-inch pans. Bake at 350 degrees for 40 minutes.

Simple From-Scratch BROWNIES!!!

2008-05-05T20:24:00.005-05:00

I love dark chocolate and I love a good brownie. I love a good brownie even more if I know what's in it. That means I had to finally ditch the box and come up with a recipe of my own. Here it is - super rich dark chocolate brownies.

Kami's Dark Chocolate Brownies

1 cup butter, melted
1 1/2 cups granulated (white) sugar
1 1/2 cups brown sugar (packed)
1 TBS vanilla
4 eggs
1 cup cocoa powder
1 1/2 cups flour
1 tsp salt
1 cup semi-sweet chocolate chips

Preheat oven to 350F. Grease 9x13" pan (Metal is better than glass for these.).

Combine melted butter, white and brown sugar and vanilla in large bowl. Beat in eggs, one at a time, until thoroughly blended.

In separate bowl, mix together flour, cocoa powder and salt. Gradually stir flour mixture into butter/sugar mixture until well blended. Stir in chocolate chips. Spread batter evenly into greased pan.

Bake 35-40 minutes or until toothpick comes out almost clean (no liquid batter on the toothpick).

Cool completely before cutting.

Enjoy with a tall glass of ice cold milk! :)

Notes from me:

1. These brownies are super rich. If you don't like dark chocolate, you can use milk chocolate chips instead of semi-sweet.

2. I used Hershey's Special Dark cocoa AND 70% cacao chips for this batter and these brownies are almost black! They are SO chocolatey, but I love dark chocolate and these are perfect for me. Like I said above, you can sub in milk chocolate chips and that will cut down on the dark chocolate taste.

Egg Rolls

2008-05-05T19:57:00.009-05:00

I love making my own egg rolls for a couple of reasons. I know exactly what is going into them and I can make a TON of them for about $7. Here is how I do it.

Egg Rolls

1 package cole slaw mixture (shredded cabbage and carrots)
1 package fresh bean sprouts
1 bunch scallions, chopped
soy sauce
1 package egg roll wrappers

In a hot skillet, fry the cole slaw mixture, bean sprouts and scallions for 2-3 minutes. Add 2-3 TBS soy sauce, salt and pepper and fry until soy sauce has cooked off (about 3 more minutes), stirring occasionally. Turn off heat while filling your egg rolls.

Turn one wrapper so that it is a diamond shape. Add 2 TBS cabbage mixture towards one corner but almost in the center (see pic). Roll corner up and under mixture, then bring in both sides, then continue to roll tightly. Secure with water.

Fry egg rolls in 375F oil until golden brown. Drain on paper towels.

Enjoy!! :)

No recipe here, just a sad post. :(

2008-04-18T20:24:00.001-05:00

Rubbermaid has stopped making my favorite scraper/spatula thingy. It's the flimsy one with the blue handle that scrapes the sides of my mixing bowls so nicely.

I have 4 left - two small and two large. They are falling apart fast and there's nothing I have tried that comes close!!!

Ho Hum. :(

Super Easy Homemade Ice Cream

2008-04-01T23:30:00.004-05:00

For years (6 at least), Scott has been asking me to make homemade ice cream that's "good." I would find a recipe and make it and he wouldn't like it (or LOVE it). Then I would find another recipe and make that and would get the same reaction. And these were intricate recipes for ice cream - you know, eggs and all that jazz.

Then I thought more about it - ice cream is just that, ice cream. Cream that's sweetened and frozen. Pretty simple. So I started mixing things here and there and found the combination that my husband loves and is SO easy I could hit myself for going through so many complicated ice cream recipes before settling on this!

I also have the BEST ice cream maker EVER! It's the countertop Rival and it's just perfect - quiet, fast (20 minutes) and was only $40 or so at Target. Oh, and no ice and rock salt - you freeze the bowl first.

So here you go - super simple!

Super Easy Homemade Ice Cream

1 14-oz can sweetened condensed milk
1 pint heavy whipping cream
1 pint half-and-half
2 TBS vanilla extract (0r 1 TBS if you are using the real thing, which I highly recommend)
1/2 tsp almond extract

Mix all ingredients well and pour into ice cream maker. Wait patiently and enjoy!!

Sticky Chinese Chicken

2008-03-27T19:59:00.005-05:00

I'm not sure what makes this "sticky" or Chinese except for the soy sauce, but it's delicious!

Sticky Chinese Chicken

1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 cup crushed seasoned croutons
1/4 cup cornstarch
2 TBS soy sauce
scallions

Mix crushed croutons (I use my Magic Bullet and get them into crumbs.) and cornstarch together. Add soy sauce and mix well. Add chicken and coat thoroughly. Cover and put into refrigerator for at least 30 minutes.

Heat 1/4 inch of vegetable oil in skillet. Make sure it's nice and hot! Add chicken, turn heat down to medium low and cover. Cook for 15-20 minutes, turning about 4 times during cooking.

Drain on paper towels and garnish with chopped scallions. Serve over rice or chow mein.

Enjoy!!

Chicken Pesto Pizza

2008-03-12T18:32:00.005-05:00

FINALLY a new post, right??? :) I promise to do better. I use the word "promise" loosely.

Anyway, this is a somewhat healthy (somewhat because there is a TON of olive oil in pesto) version of pizza that's different and very flavorful without a lot of effort. I'm sure it's not a Kami original, but I didn't get it out of any specific cookbook, just thought it up one day.

Chicken Pesto Pizza

2 chicken breasts (cooked) or rotisserie chicken from supermarket
1 premade (Boboli) pizza crust (or make your own)
1 batch homemade pesto (or buy it - Classico is the best from regular grocery stores.)
1 red onion
2 cups shredded cheese (can use whatever you want - mozzarella, provolone, cheddar, monterey jack or a combination)

Begin by dicing onion and sautéing until transparent or slightly browned.

Cut or shred cooked (or rotisserie) chicken into bite-sized pieces.

On premade pizza crust (or homemade that is halfway baked), spread all but one tablespoon of entire batch or jar of pesto. Add the remaining tablespoon to cut or shredded chicken and mix.

Add chicken mixture to crust on top of pesto. Add onions, then cheese. Bake at 400F for 10-15 minutes or until cheese is slightly browned.

Serve with a tossed or Caesar salad!!

The only tip I have for you is to shred your chicken if possible. It keeps it tender and sometimes cutting can make it a little tough to bite into.

Apple Cream Pie

2008-01-15T19:40:00.005-06:00

When I make apple pie, I make this one. It's my mom's recipe and she only made it ONCE about 17 years ago. Then she lost the recipe. So for 17 years, I've been stalking her asking her if she could maybe, just maybe remember bits and pieces of it. Well, about 6 months ago, SHE FOUND IT!!!

This pie is so good that I remembered the ONE piece I had 17 years ago and have wanted it since then. So for the last 6 months, I've only made this when I made apple pie and it's seriously TO DIE FOR! I think I've made it probably 12 times. Yep - that's about once every two weeks.

It's creamy, cinnamon-y, nutty and has a glaze. A GLAZE!!!! There's no peeling, coring, slicing or dicing involved and if you click on my last pic you can see an enlarged version of the yummy that is inside.

I thought about never, ever, EVER sharing this recipe, but I changed my mind last week. It's too good not to share it with the world (or the tiny world that reads this blog). It's kind of expensive to make as far as apple pies go, but SO worth it!

Apple Cream Pie

2 12-oz. packages Stouffer's Harvest Apples (frozen - see pic)
1 tsp cinnamon
2 tsp. lemon juice
1 cup marshmallow creme
1 8-0z. package cream cheese, softened
1 unbaked pie crust
2 TBS brown sugar
1/4 c. flour
2 TBS butter
1/4 cup chopped pecans
1/4 c. powdered sugar
1 TBS water
1/2 tsp vanilla

Thaw Harvest Apples in microwave (about 1.5 minutes each). Combine apples, cinnamon and lemon juice in medium bowl. Stir well, set aside.

Combine marshmallow creme and cream cheese in medium bowl at medium speed until blended. Fold into apple mixture and spoon into pie crust.

Combine brown sugar and flour in small bowl. Cut in butter until mixture resembles course meal. Stir in pecans. Sprinkle over apple mixture.

Bake at 375F for 40 minutes.

Combine powdered sugar, water and vanilla in small bowl. Add powdered sugar or water to get the consistency of a thick syrup. Drizzle over warm pie.

Serve at room temp or chilled. Store in refrigerator after completely cooled at room temp.

My notes:

1. If it's the day after and you have already had the pie in the fridge, zap your slice in the microwave for about 15-20 seconds before you eat it. It really is better at room temp or slightly warm (but not hot). We hardly ever get to "store" it because it's eaten on the first day it's made.

2. Do NOT slice it until it's back down to room temp. The filling really needs to set up nicely and your slices will come out better if you wait. Don't worry - it's worth it. :)

RR's Cowboy Spaghetti

2008-01-10T17:05:00.001-06:00

I didn't get a picture of this because I forgot - plain and simple. We were SO hungry that I forgot to take the picture!

Anyway, it's VERY yummy. We like smoky flavors in our house and this fits the bill. It's technically not a spaghetti sauce and it's really very different, but so tasty. I've made it several times and everyone in my family loves it - kids and adults.

I give it 5 out of 5 stars!! Oh, and don't forget the sharp cheddar (smoky if you can find it). :)

Rachael Ray's Cowboy Spaghetti

1 pound spaghetti
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
Ground black pepper
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1 (14-ounce) can crushed fire roasted tomatoes
1 (8-ounces) can tomato sauce
8 ounces sharp Cheddar
4 scallions, chopped

Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.

Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.

Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon.

Coming up this weekend - Apple Cream Pie!!!

Green Herb Dip

2007-12-31T23:56:00.003-06:00

This recipe is adapted from Ina Garten and is absolutely incredible! It took me literally 5 minutes to prepare. It has a strong flavor after sitting in the fridge overnight and the scallions and dill really come through. It's fresh, creamy and great with veggies or even just crackers or crusty bread.

GREEN HERB DIP

8 ounces cream cheese, at room temperature

1/2 cup sour cream

1/2 cup mayonnaise

4 scallions, white and green parts, minced

2 tablespoons fresh parsley leaves, minced

1 tablespoon fresh dill, minced

1 teaspoon kosher salt (or 1/2 tsp table salt)

3/4 teaspoon freshly ground black pepper

Place all ingredients in the bowl of a food processor fitted with the steel blade attachment and pulse about 10 times. Just mix, do not puree. Serve cold or at room temperature.

Tips: Make sure your cream cheese is very soft. This really helps the creamy texture. Also, if you are not using kosher salt, only use half. Table salt is much stronger and you don't want the dip to be too salty. And with all the fresh herb flavor, I would imagine using low fat cream cheese, sour cream and mayo would work very well.

ENJOY!!! :)

2007-12-31T23:46:00.001-06:00

Coca-Cola Cake

2007-12-17T21:41:00.001-06:00

Someone asked about this cake at 2Peas and I remembered that I haven't made it in a while and it's one of the best cakes - very moist with a slight chocolate flavor, but not too much. Well, I mean, you can never have TOO MUCH chocolate, right? Anyway, it's a great little cake and really easy because you pour the hot icing on top and it soaks into the cake just a little.

I don't even use a mixer for this recipe - just a whisk and a large bowl. And the icing really makes this cake awesome!

I know there are several variations of Coca-Cola Cake (or just cola cake), but this is the only recipe I have ever used. It's the original recipe from a recipe brochure that was sent out by the Coca-Cola Company in the 1960s.

Classic Coca-Cola Cake

Ingredients:

***CAKE***

2 cups sugar
2 cups flour
1 1/2 cups miniature marshmallows
1/2 cup butter
1/2 cup vegetable oil
3 tablespoons cocoa
1 cup Coca-Cola
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 tablespoon vanilla

***FROSTING***

1/2 cup butter
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 teaspoon vanilla
4 cups powdered sugar
1 cup chopped pecans (optional, but SO good when added)

Preheat oven to 350F. In a bowl, sift sugar and flour. Add marshmallows. Set aside.

In saucepan, mix butter, oil, cocoa and Coca-Cola. Bring to a boil and pour over dry ingredients. Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla, mixing well.

Pour into well-greased 9x13" pan and bake 35 to 45 minutes. Remove from oven and frost immediately.

To make frosting, combine butter, cocoa and Coca-cola in a saucepan. Bring to a boil and pour over powdered sugar, blending well. Add vanilla and pecans. Spread over hot cake. When cool, but into squares and serve.

Gooey Cinnamon Rolls

2007-12-03T21:16:00.001-06:00

This is my grandma's yeast roll recipe altered to make cinnamon rolls. This is SUPER easy, so don't think that just because they are from scratch they are complicated. It does take the greater part of the afternoon to make them, but only because a few hours of that is rise time.

Also, this recipe works best with a dough hook, but you don't need a heavy duty mixer. A regular mixer with dough hook is fine. If you don't have a dough hook, wash your hands and dive in. :)

Cinnamon Rolls

3 packages yeast (not quick rise)
1/2 cup lukewarm water
1/2 teaspoon sugar

Mix these three ingredients together in a small bowl and allow them to "work" while you start on the dough.

1/2 cup shortening
1 cup sugar
1 tablespoon salt
1 cup boiling water
1 cup ice water
2 slightly beaten eggs
8 cups flour

Add 1/2 cup shortening to mixing bowl in small increments (I just use a butter knife and splat it in here and there - we are going to melt it, that's why it needs to be broken up.). Add sugar and salt, pour boiling water over these ingredients and mix until everything has dissolved. Add ice water and mix until ice has melted. The water should be room temperature or maybe a little warmer. I do this so we don't cook the eggs. I used to just add 2 cups boiling water and then wait forever for it to cool enough to add the eggs until I came up with the ice water trick.

Add eggs and yeast mixture, which should be frothy. Add the first four cups of flour, mix well. Then add the remaining flour one cup at a time, mixing well with dough hook after each addition.

After the dough is finished, lay a towel over the bowl and allow the dough to rise until doubled.

Punch down the dough and roll out about 1/2 inch thick. I split the dough in half and do this twice.

Spread as much sugar and cinnamon as you want over the rolled out dough. There are no measurements here, but we all know the more cinnamon/sugar, the better. Then starting with the long end furthest away from you, roll the dough back toward you. Make 1 inch slices and place spiral-side down into greased round cake pans. I put 7 in each pan and they do not touch each other until they rise. I use the disposable aluminum ones so I can give these to family and friends or freeze them easily.

Let the cinnamon rolls rise again until they have doubled. Then bake at 350F until golden brown.

Ice immediately with this:

Cinnamon Roll Icing

1 two-lb bag powdered sugar
2 teaspoons vanilla
3/4 cup milk
1/4 cup melted butter

Mix together until smooth and pour over cinnamon rolls. The trick is to ice these at least an hour before you want to eat them (overnight is best) so the icing kind of soaks into the cinnamon rolls and gets them nice and gooey in the center. :)

Enjoy!!!

Chicken "Chimichitos"

2007-10-01T11:17:00.001-05:00

These are Sam the Cooking Guy's chimichitos - a cross between a chimichanga and a burrito. The tortilla is crispy like a chimichanga, but there is lots of stuffing like a burrito. It is baked and not fried though, so it's much better for you!!

Watch Sam's show on Discovery Health. It's a really fun show and is perfect for a beginner or a seasoned cook. Here is his website - one of my faves!!

Sam the Cooking Guy

And here is the recipe. Modify it any way you want - anything will work with this!! I am posting pics of the process and the final product. Enjoy!!

Chicken Chimichitos

4 cups cooked chicken, shredded
1/2 onion, chopped
1 4-oz. can diced green chiles
1 cup taco sauce (I use sweet red chile sauce by Ortega.)
1 cup enchilada sauce
shredded cheddar cheese
sour cream
cilantro
4-6 tortillas, burrito size

Heat oven to 400F. Saute onions in a little oil in a skillet. When softened, add chicken, taco sauce and green chiles.

In a separate pan, heat the enchilada sauce. Heat tortillas to make them pliable (about 20 seconds in microwave). Spoon about 3/4 cup chicken mixture on each tortilla and roll up restaurant style.

Place on a greased cookie sheet and rub top of burrito lightly with oil. Bake until golden, about 10-15 minutes.

Spoon warm enchilada sauce on a plate, lay chimichito on top, add a spoonful of sour cream and sprinkle with cheese and cilantro.

Use a fork with these - you can't pick them up without a huge mess. :)

Key Lime Pie

2007-09-30T16:22:00.001-05:00

Key Lime Pie has been my favorite for a long time! Since the very first time I had it in Florida (My aunt lived there.). My recipe is pretty easy and only takes 12 minutes to bake. And it's SO good - tart, barely sweet and one piece takes quite a while to eat. Hey, that rhymes. :)

Anyway, here you go.

Key Lime Pie

3 egg yolks
1 teaspoon grated Key lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup fresh Key lime juice
Sweetened whipped cream for garnish
1 9-inch graham cracker crust (purchase or make at home)

Preheat oven to 350 F.

Place egg yolks and lime zest in a nonreactive bowl and beat on high speed about 5 minutes, until the mixture is very glossy. Add sweetened condensed milk in a steady stream and beat until thickened, another 3 to 4 minutes. Reduce mixer speed to low and add Key lime juice, beating only until combined.

Pour the lime custard into the prepared graham cracker crust. Bake about 12 minutes until filling has barely set. Remove from oven and let slowly cool until it is room temperature. Refrigerate.

If you like your pie super cold, place the Key lime pie in the freezer about 15 to 20 minutes before serving time. Slice and serve with a large dollop of whipped cream.

** The only tip I have for this one is to make sure your oven is heated really well. Mine takes 6 minutes to heat to 350 and then it beeps to let me know, but I like to let it go about 15 before I bake this pie. It has to be well heated to set the filling just right.

Turtle Cake!!!

2007-08-29T21:09:00.001-05:00

I don't have a picture of this one because my camera batteries died and I didn't want to go out at midnight last Thursday to get more. But I can describe it in detail. Chocolate cake with gooey caramel, semi-sweet chocolate and pecans oozing out of the middle. Then topped with more semi-sweet chocolate and pecans. It's to die for. I enjoyed every single bite.

Oh, it was also my DH's birthday cake. He loves the candy turtles, so I thought he would also like the cake.

Here is the recipe. I don't normally do cake mixes, but I thought I would give this one a shot after finding the method in The Cake Mix Doctor. I have changed a few things up for my tastes.

Turtle Cake

1 German chocolate cake mix
1-1/4 cups water
1/2 cup vegetable oil
3 eggs
1 (14-ounce) bag caramels, wrappers removed
1/2 cup evaporated milk (not sweetened condensed)
2 cups semi-sweet chocolate chips, divided use
2 cups chopped pecans, divided use

Preheat oven to 350F.

Combine and mix well cake mix, water, oil and eggs. Pour half of the batter into a well greased 13X9-inch baking pan. Bake in preheated oven for 15-20 minutes.

While the first cake layer is baking, combine evaporated milk with the caramels in a pan over low heat. Stir mixture, heating until caramels are melted and mixture is smooth. Spread over the baked cake layer. Sprinkle generously with 1 cup chopped pecans and 1 cup of chocolate chips. Cover with remaining cake batter. Bake 25 to 30 minutes longer.

Melt remaining chocolate chips in microwave in 20 second increments, stirring after each session. When chocolate chips are smooth, spread over top of the cake and sprinkle with remaining pecans.

YUM! :)

Hot Italian Rolled Sandwich

2007-08-09T19:31:00.002-05:00

This is good for a quick dinner, appetizer or even lunch. It has a great combination of flavors and I served it tonight with a Caesar salad. I can't remember where I got the idea, but it's not an original of mine. Probably Ina Garten or someone like that. It's not their exact recipe, but my own variation based on watching it on TV.

Hot Italian Rolled Sandwich

1 package pre-made refrigerated (or frozen and thawed) French bread dough
3 TBS basil pesto
4 ounces thinly sliced provolone cheese
3 ounces very thinly sliced hard salami
1/3 cup chopped bottled roasted red peppers, patted dry

Preheat oven to 400F. On a countertop or large cutting board, roll the French bread dough into a rectangle (Mine was about 12"x16".). Lightly spread the dough with pesto to within 1 inch of the edges. Place the cheese in a single layer over the dough. Top with a layer of salami and sprinkle with red peppers.

Roll the dough jellyroll style and turn the ends under. On a lightly oiled baking sheet, place the sandwich and roll to lightly coat with oil. Turn the loaf so the seam side is down. Make 3 or 4 shallow diagonal slashes in the top of the loaf.

Place the sheet in the oven and immediately reduce the temperature to 375F. Bake for 20-25 minutes or until the loaf is golden brown and crusty. Transfer the loaf to a rack to cool slightly. Use a serrated knife to cut the loaf into diagonal slices.

Tips: You can use any combination of spreads, meats and cheeses for this. Just make sure you get everything sliced very thinly. If you don't, it won't roll up correctly or tightly enough.

ENJOY!!! :)

Mac & Cheese Please!!!!

2007-08-09T15:50:00.001-05:00

I LOVE homemade macaroni and cheese, but it seems that the "blue box" is the norm these days. I can remember when I was little and my mom would make the blue box mac & cheese for me. I could eat that entire thing! Now I won't go near it and neither will my boys because they've had the real deal (Yea, I'm bragging.).

I make my macaroni and cheese differently every time because I really don't have a recipe. I do know I like to use very sharp cheddar cheese, freshly grated.

As my macaroni is boiling (al dente - do NOT overcook!), I make up a bechamel sauce by making a roux with melted butter and the same amount of flour. Let the flour cook for a minute or so and then add enough milk or cream to make enough sauce for your macaroni (3 cups or so for me). Then while cooking over medium heat, stir to get any lumps out and continue stirring until it is a thick consistency. Kind of like a gravy.

Then I take it off the heat and add my cheese. How much? Totally up to you!!! Isn't that grand?

Then drain your macaroni, put it into a casserole dish and mix in the cheese sauce. Sprinkle the top with a generous amount of grated cheese (more cheese - it's so lovely!) and pop it into the oven until the cheese is nice and bubbly.

Some variations I like to do are adding cubes of cheese into the macaroni/cheese sauce mixture after it is in the casserole dish and mixed up. Those little cubes of cheese create little cheese bombs that are the perfect surprise when you bite into them. I also sometimes add bread crumbs to the top and sprinkle some EVOO on top before it bakes for a little crunch.

I think I use about 12-16 ounces of sharp cheddar cheese every time I make this. That's why I only make it a few times a year. Enjoy!!

PS - My picture is before the grated cheese topping. Didn't want to hide all the cheesy goodness. :)

Chicken Club Wraps

2007-07-31T19:55:00.002-05:00

Note: I am NOT a food photographer and it's apparent. :)

I'm on a wrap kick this summer. They are so great for the hot weather and healthier than pasta or a lot of bread. Anyway, I had leftover chicken from the Hot Sweet Chicken I made Sunday and put these together tonight.

I did the same thing as the Philly Cheesesteak Wraps - put the tortilla on a cookie sheet, put the cheese on top (shredded cheddar for these) and put them into the oven for a few minutes.

After the cheese was melted, I took them out and put chicken, lettuce, tomatoes, crumbled bacon and chopped scallions inside. Rolled them up and they were ready to eat!

I made up a salsa ranch for dipping by adding salsa to light ranch dressing. It makes the ranch go further, so you get less fat that way and it's really tasty!!

The only tips I have for these are get larger tortillas than I did! :) There's a lot of stuff in these.

Enjoy!!

Philly Cheesesteak Mini-Wraps

2007-07-30T19:39:00.003-05:00

DH and I LOVE Philly Cheesesteak. LOVE LOVE LOVE IT! And all the bread and cheese that go with it. So in an effort to make this favorite a little healthier, I decided to try it in a wrap version. It was still great even without all the bread!

It's not really a recipe, but a method. I used a pound and a half of skirt steak, but you could use flank steak, flat iron steak or sirloin steak.

I sliced one medium onion and one bell pepper (color of your choice) and sauteed them in a little EVOO until they were starting to get soft. I added my steak, which I had sliced into 1/4 inch slices against the grain, splashed a little Worchestershire sauce in the pan, and cooked it all together until it the meat was medium well and the onions and peppers were nice and soft.

Then I just placed regular flour tortillas on a cookie sheet, put a slice of provolone on each one and popped them into a 350F oven until the cheese was melted. I immediately took them out, added the meat, peppers and onions and rolled it up!

DH and I put A1 steak sauce on our wraps and they were so good!! I'll admit they weren't as good as the original, but perfect for a much healthier version!

Hot Sweet Chicken

2007-07-30T13:57:00.001-05:00

I love Asian flavors and this dish is one of my new favorites. It has a little spice and a little bit of an orange flavor. The flavor of the sauce is really yummy, even though the ingredients don't sound like they would mix well.

I usually make 3 pounds of this, eat a third over rice for a meal, then save the other two pounds for two more meals throughout the week. My family loves it also!

I got this recipe from a cookbook (can't remember which one), so it's not an original, but I have altered it to make it a little more orange-y.

Hot Sweet Chicken

3 pounds chicken, cut into pieces
1/2 cup barbecue sauce
1/4 cup orange marmalade
2 TBS butter

Preheat oven to 350F. Place chicken in roasting pan or 9x13" baking pan. Spray with olive oil cooking spray or sprinkle with olive oil and toss. Bake for 30 minutes.

In small pan, stir together barbecue sauce and orange marmalade. Bring to a boil. Remove from heat and add butter. After butter is melted and mixture is combined, pour over chicken, toss and return to oven for 30 additional minutes.

Serve over rice.

Some tips:

If you want, you can drain the chicken stock after the first 30 minutes and that will make the sauce thicker. That's what I do. **Note: This is the stock that the chicken renders after baking, not stock that you add.

If you want juicier chicken, you can cover it for the last 30 minutes.

I like to sprinkle some toasted sesame seeds and chopped scallions on mine.

Here it is - my No-Fail, From Scratch, No Mixer Needed Chocolate Chip Cookie recipe

2007-07-29T20:40:00.006-05:00

I spent a few weeks coming up with this recipe. I make a batch of chocolate chip cookies at least once a week and sometimes twice with a recipe that I came up with a few years ago. That recipe uses my mixer and more bowls and a lot more time! I still love that recipe, but I wanted to come up with one where I didn't have to use my mixer and a bunch of measuring devices.

These are super soft and STAY that way, easy and only require a few ingredients. I've made them for just about everyone I know and they have always been a hit.

So I thought I would share. Mixing this up only takes a few minutes in a medium sized bowl!!

Kami's Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
3/4 cup melted butter
1 1/2 cups packed brown sugar
1 egg
2 tsp vanilla
1 cup semi-sweet chocolate chips

1. Preheat oven to 350F.

2. Combine flour, baking soda and baking powder in small bowl. Set aside.

3. In a medium bowl, combine melted butter and brown sugar. Add egg and vanilla until well blended. Add flour mixture and stir until just combined. Stir in chocolate chips.

4. Drop teaspoonfuls of dough onto cookie sheet lined with parchment paper. Bake for 9-11 minutes or until golden brown.

And a few tips for everyone:

I ALWAYS line my cookie sheet with parchment paper. I tear off 5-6 sheets of parchment paper (same size as the cookie sheet) and lay them all out on my kitchen table. Then I put the my cookies (drops of dough) on each paper so that I just have to slide the paper onto the sheet and pop it into the oven.

I bake the first one (on parchment paper ON the cookie sheet), take it out and immediately slide it off the sheet onto my kitchen table where it cools completely on the parchment paper. I immediately slide the next paper full of cookies onto the cookie sheet and into the oven. Then I keep repeating this process until all the cookies are finished baking.

This process saves SO much time for me! The dough is ready to go onto the cookie sheet as soon as one batch is out of the oven and my cookie sheet doesn't even touch a cookie. I think the parchment paper makes for a really nice cookie.

Also, this is a slightly crumbly dough, so don't think it needs more liquid. If you don't overmix them, the dough will just barely stick together and that's how it should be.

And last but not least, do not overbake them. Pull them out of the oven when they get to a nice golden brown, not the darker brown that most chocolate chip cookies are.

Happy cookie baking!!! :)

WOW!!!

2007-07-29T20:01:00.000-05:00

That's about all I could come up with for a title because this is the first time I've ever blogged and really just felt like saying, "WOW!"

For those of you who know me or "know" me, I love to cook and bake. I get this from my grandma and my mom and it's the tie that binds the three of us. My first cooking memories start around age 3. I can remember a little red stool at my grandma's house that had "My Little Step-Up Stool" painted in yellow. I would put that at the end of the counter and just watch and ask. My poor grandma probably answered several hundred questions about food, but she was patient and not one question went unanswered. I still call her to ask questions!

My grandma taught me the basics, but my mom taught me how to read a recipe. She taught me to read the instructions FIRST and then worry about the ingredients. And because of this, I can make anything with a recipe. I even write many of my own recipes now!

I am a stay-at-home mom of 3 and I love to cook and bake for my family. They are my real critics, especially my DH. And he loves most everything I have made for him so far!

So there you have it - my history and my present. I will try and post a recipe a day, my weekly dinner menus and any baking that I do. I will also talk about things I have learned through trial and error in my own kitchen, what tools I like and don't like and I might even talk about other stuff (gasp!).