Posts tagged ‘Recipes’
I saw this recipe in my news feed last week posted by Cupcakes and Crinoline and I knew right away that I was going to bake it for Easter brunch! It was the right choice and we all loved it. It has made it’s way onto my permanent brunch list of recipes.
The cinnamon rolls that the recipe calls for were a bit hard to locate but I finally found them ~ they are different than the usual Pillsbury cinnamon rolls we throw in a pan and bake. These are rolled up like homemade cinnamon rolls.
To get this delicious recipe, click on this link ~ Cinnamon Roll French Toast Casserole.
Julie has a great blog called Julie’s Eats and Treats. I came across her blog’s page on Facebook and she had posted these delectable goodies. I was looking for a snack for Easter weekend and decided these would be perfect.
I made them as Julie posted on her blog and while they were a bit salty, we could NOT stop eating them. In fact, my daughter took what was left for her get-together on Sunday night. They are highly addictive.
Somehow, I don’t think Virginia is the hotbed of pretzels since it took forever to find them. Mr. Meat Eater found them eventually. Don’t use the skinny little pretzel sticks, Utz brand makes a bigger stick pretzel ~ plain and buttery.
Click on the link to Julie’s blog for the recipe ~ Julie’s Ranch Pretzels
Wow were these wings delicious! I’m sorry to say I made them for the Super Bowl and it’s taken me this long to post them. I can be a terrible procrastinator!
These were not hard to make but did take some time and planning around the other things I had in the oven. The only ingredient that might be difficult to find is the mirin. My grocery store happens to have a well-stocked Asian foods section so it was easy for me to find. If you can’t find it, I would just leave it out.
Emeril’s Roasted Asian-Style Chicken Wings
5 lbs chicken drummettes
1 tbsp Emeril’s Original Essence
1 tsp salt
1/2 tsp ground black pepper
2 cups orange juice
1 cup pineapple juice
1 cup sugar
1/2 cup soy sauce (use low sodium if you can)
1/2 cup mirin
2 tbsps grated orange peel
2 tbsps minced garlic
2 tbsps minced fresh garlic
1 tbsp sesame oil
2 tbsps minced green onions
3/4 tsp crushed red pepper flakes
2 tbsps sesame seeds
2 tbsps chopped fresh cilantro (I left this out because it tastes like soap to me)
Preheat oven to 425º. Line a baking sheet with 1-inch sides with aluminum foil.
In a large bowl, season the wings with the Emeril’s Essence, salt and pepper. Toss to coat the wings all over. Place the wings evenly in the foil-lined pan and bake until brown, about 15 minutes.
While the wings are baking, in a large skillet, combine the orange juice, pineapple juice, sugar, soy sauce, mirin, orange zest, garlic, ginger, oil, green onion and red pepper. Over medium-high heat, bring to a boil, stirring occasionally until the sugar dissolves and the liquid has become syrup-y, about 7-8 minutes. Remove from heat and cover the pan with foil.
Remove wings from oven and reduce temperature to 350º. Place wings in a large, heatproof bowl. Drizzle half the prepared sauce over the wings and set the other half aside. Toss the wings in the bowl to coat and toss with sesame seeds. Take the old foil off the baking sheet, reline with foil, place a wire rack on top of the foil, and place the coated wings on the rack. Return to the oven and bake 20-25 more minutes or until cooked through and crispy.
Arrange wings on a serving platter; top with cilantro.
Serve with remaining sauce for dipping.
Makes 4-6 servings.
Adapted from Emeril Legasse in Parade Magazine.
Well, I’ve made Guinness cupcakes and brownies so it only stands to reason that I would eventually make a Guinness cake.
This cake is very moist and delicious. After a day or two, it tastes even better. For the frosting, the directions said to make it look like the head of a glass of Guinness but I am not thrilled with all that drippy frosting so I just frosted the top with no dripping on the sides.
Guinness Chocolate Cake
12 oz Guinness Extra Stout
1 stick plus 2 tbsp butter
3/4 cup unsweetened cocoa
2 cups sugar
3/4 cup sour cream
1 tbsp vanilla
2 cup flour
2 1/2 tsp baking soda
8 oz cream cheese, softened
1 1/4 cup confectioner’s sugar
1/2 cup heavy cream
Preheat oven to 350º. Line the bottom of a 9 inch springform pan with parchment paper, then butter the parchment and the sides of the pan.
Pour the Guinness into a saucepan and add the butter by the tablespoonful and heat until the butter is melted. Whisk in the cocoa and sugar and set aside.
Beat the sour cream with the eggs and vanilla in a large mixing bowl. Pour the Guinness mixture into the sour cream mixture and whisk in the flour and baking soda.
Pour the batter into the prepared ban. Bake for 45 minutes to 1 hour. Mine took 1 hour exactly.
Let cool completely on a cooling rack. When completely cool, remove from pan and set on a cake stand. I put the cake stand on top of the cake and flipped it right side up so that the bottom of the cake became the top and I was able to remove the bottom of the springform pan and the parchment paper. The bottom is also smoother and flatter to frost.
Frost the top of the cake so that it looks like a head of a glass of beer.
Makes 10-12 servings.
Lightly whip the cream cheese until smooth with a mixer. Sift in the sugar and beat together. When smooth, beat in the heavy cream. Frost top of cake using all the icing.
Adapted from Paws-itively Good Chow
This is an old recipe that was in ads in all the magazines back in the late 70s and early 80s I think. I used to make it all the time and like many recipes, I forgot about it.
Lately, bone-in chicken breasts are so huge that I never use them except to roast them for cooked chicken dishes. A couple weeks ago, I spied a package that had almost normal sized pieces in it so I bought it, came home, went through my recipes and found this one again. I love this recipe for some reason. Probably the butter!
The picture is not that great, sorry!
Country-Style Chicken Kiev
2/3 cup butter
1/2 cup fine dry bread crumbs
2 tbsp grated Parmesan
1 tsp basil
1 tsp oregano
1/2 tsp garlic salt
2 bone-in chicken breasts
1/4 cup white wine
1/4 cup chopped green onion
1/4 cup chopped fresh parsley
Heat oven to 375º
Melt butter in a bowl in the microwave. Combine the bread crumbs, Parmesan, basil, oregano, garlic salt. Dip chicken in butter then roll in crumb mixture. Reserve remaining butter.
Place chicken skin side up in ungreased baking dish. Bake for 50-60 minutes or until chicken in thoroughly cooked and no pink remains.
Meanwhile, in a small saucepan, combine the butter, white wine, green onion and parsley. Keep warm over low heat. When chicken is done, pour sauce over the chicken and stick back in the oven for 3-5 minutes.
Serve chicken with sauce spooned over.
Makes 2 servings.
I love any flavor of mousse but so many of them use raw eggs that I don’t usually make them. Yes, I know I can use pasteurized eggs but for some reason, I don’t. Anyway, this recipe doesn’t have any eggs at all. It tasted like fresh strawberries which I loved. I hate when I can’t taste the flavor. It is also very easy to make.
1 cup fresh strawberries
1 cup sugar
1 tbsp unflavored gelatin
1/2 cup cold water
1/2 cup hot water
1 tbsp fresh lemon juice
1 cup whipping cream
Place the strawberries and sugar in a blender and process until pureed. Let stand for 30 minutes.
In a bowl, soften the unflavored gelatin in cold water. Add the hot water and stir until the gelatin dissolves.
Add the gelatin mixture to the pureed strawberries and process in the blender to mix well. Add the whipping cream and whip for 5 minutes. The mixture will not whip up like whipping cream usually does.
Pour into 4 dessert dishes and chill for 2 to 3 hours or until set.
Makes 4 servings. I made 2 large servings instead of the 4.
Recipe adapted from Something’s Simmering
I’ve said it before and I’ll say it again ~ I am not a fan of chili. Mr. Meat Eater loves it so I continue to make it using different recipes hoping I’ll find one that I like enough to make again.
This recipe is very different from others in that there are no ingredients like onions, pepper, etc. So in that way, it’s more like a stew I guess. It’s really quite good and super easy to make.
Chili is still not a favorite but I will make it again so that’s something! I found the recipe over at Southern Living.
4 lbs beef stew meat
2 tbsps chili powder
2 (6 oz) cans tomato paste
1 (32 oz) container beef broth
2 (8 oz) cans tomato sauce
2 tsps minced garlic
1 tsp salt
1 tsp dried organo
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1/2 tsp black pepper
1/4 tsp cayenne pepper
Toppings: Tortilla chips, sour cream, cheese, chopped onion, etc., optional
In a Dutch oven over medium-high heat, brown the meat in batches if needed. Remove the meat but leave the drippings in the pot. Add the chili powder and cook, stirring constantly, for 2 minutes. Stir in tomato paste and cook for 5 minutes.
Return the meat to the pot and stir in the beef broth and the next 9 ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally. Cook until beef is tender.
Serve with cornbread and toppings if desired.
Makes 4-6 servings.
Don’t forget to sign up for the Gooseberry Patch giveaway. Comment HERE on this post to be entered. Giveaway ends on Thursday!
I know ~ we have a great smoker so why did I put the ribs in my slow cooker? It was cold and Mr. Meat Eater will only smoke ribs that have a rub on them that is too spicy for me. And I like them saucey. So I searched around for a recipe that would meet my criteria and found one on the Betty Crocker site with the one review I was looking for ~ the meat stays on the ribs. I really don’t like it when the meat falls off the ribs. Must be the cave woman in me.
Now, you can easily make your own barbecue sauce to use but in the spirit of laziness, I used Sweet Baby Rays which is my favorite. I used the plain old barbecue sauce. You will need about 2 or 2 1/2 cups of sauce.
Barbecue Baby Back Ribs in the Slow Cooker
Barbecue sauce ~ homemade or store bought
4 lb pork baby back ribs, cut into 3 rib sections
Spray a 5 to 6 quart slow cooker with cooking spray. Sprinkle ribs with salt and pepper and place in slow cooker. Pour about 1 1/2 to 2 cups sauce over the ribs.
Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-3 1/2 hours or until tender. I cooked mine on LOW for about 3 hours and then upped it to HIGH for another 3-4 hours. My slow cooker does not get really hot so you will have to adjust for your particular slow cooker. Make sure the pork is completely cooked before removing from slow cooker.
Remove from slow cooker and serve with extra barbecue sauce.
Makes 6-8 servings or 3-4 if you are serving Mr. Meat Eater.