Feb 042011
 

Pictures

Cinnamon Toasted Almonds

Cinnamon Toasted Almonds

the Ingredients

the Ingredients

Pouring Sugar

Pouring Sugar

Adding Brown Sugar

Adding Brown Sugar

Adding Salt

Adding Salt

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

About to Beat Egg Whites

About to Beat Egg Whites

Beating Egg Whites

Beating Egg Whites

Frothy

Frothy

Adding Vanilla

Adding Vanilla

Beating

Beating

Beaten

Beaten

Adding Almonds

Adding Almonds

Mixing the Almonds with the Egg White Mixture

Mixing the Almonds with the Egg White Mixture

Getting Covered in Egg White Mixture

Getting Covered in Egg White Mixture

Adding Sugar Mixture

Adding Sugar Mixture

Gently Mixing

Gently Mixing

Ready for the Oven

Ready for the Oven

Pour onto Cookie Pan

Pour onto Cookie Pan

Spreading them Out

Spreading them Out

Now Really Ready for the Oven

Now Really Ready for the Oven

Halfway Done

Halfway Done

Done but Still on the Sheet

Done but Still on the Sheet

Cooling

Cooling

Cinnamon Toasted Almonds

1 whole egg whites
3 teaspoons vanilla extract
2 cups unblanched almonds
1/8 cup sugar
1/8 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon

In a large mixing bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat.

Spread evenly into a greased 15-in. x 10-in. x 1-in. baking pans. Bake at 300° for 30-40 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container.

Original recipe came from here.

LOVE THESE!!!! Yes they are all caps worthy! As you can probably tell I’m not a huge nut person and I’m not sure what possessed me to make these, but I’m glad I did! They taste like candy, and I like candy!!! If you like almonds I really insist you make these!

Jan 212011
 

Pictures

Chicken with Pineapple Kebobs

Chicken with Pineapple Kebobs

the Ingredients

the Ingredients

Pineapple Juice

Pineapple Juice

Adding Cumin

Adding Cumin

Adding Ground Coriander

Adding Ground Coriander

Adding Minced Garlic

Adding Minced Garlic

Adding Chili Powder

Adding Chili Powder

Adding Salt

Adding Salt

LADYBUG!!! (It was in my cilantro!)

LADYBUG!!! (It was in my cilantro!)

Adding Cilantro

Adding Cilantro

Adding Yogurt

Adding Yogurt

Adding Orange Food Coloring

Adding Orange Food Coloring

Stirring

Stirring

All Stirred Up

All Stirred Up

Adding Pineapple Juice

Adding Pineapple Juice

Stirring

Stirring

Added Chicken

Added Chicken

Mixing

Mixing

Ready to Marinade

Ready to Marinade

Kebob Station

Kebob Station

Kebob Before Oven

Kebob Before Oven

The Messy Aftermath

The Messy Aftermath

Halfway Done

Halfway Done

Justin Basting Them

Justin Basting Them

This Time You Can See Justin!!

This Time You Can See Justin!!

Kebob Close-Up

Kebob Close-Up

With Rice Ready to Eat!

With Rice Ready to Eat!

Chicken with Pineapple Kebobs

1 1/2 8 ounce cans pineapple chunks in juice, reserve juice
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon garlic, crushed
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons plain yogurt
1 tablespoon fresh cilantro, chopped
orange food coloring
3 7 ounce boneless skinless chicken breast
1/2 whole red bell pepper
1/2 whole green bell pepper
1 pint cherry tomatoes
1 tablespoon vegetable oil

Drain the pineapple juice into a bowl. You should have about 1/2 cup juice.

In a large mixing bowl, blend together cumin, ground coriander, garlic, chili powder, salt, yogurt, cilantro and a few drops of food coloring. Pour in the reserved pineapple juice and mix together.

Cut the chicken into bite size cubes, add to the mixing bowl witht he yogurt and spices and leave to marinade about 1-1 1/2 hours.

If using wooden skewers, soak 6 in water for 30 minutes. Cut onion and peppers into bite size chunks.

Prepare a barbecue, if using. Arrange the chicken, pepper, onions, tomatoes and reserved pineapple chunks alternately on the skewers.

Baste the kebabs with the oil. Cook on the barbecue or under the broiler for about 15 minutes, turning and basting the chicken with the marinade regularly.

Once the chicken pieces are cooked, remove from the grill and serve with either salad or plain rice.

I’m not sure where this recipe came from but I love it!! I love pineapple and I’m sure this would be even better with fresh pineapple and using canned pineapple juice. I think I will try that!!!

Jan 212011
 

Pictures

Spicy Frostbite Chocolate Chip Cookies

Spicy Frostbite Chocolate Chip Cookies

the Ingredients

the Ingredients

Adding Flour

Adding Flour

Adding Baking Soda

Adding Baking Soda

Adding Cinnamon

Adding Cinnamon

Adding Ginger

Adding Ginger

Adding Salt

Adding Salt

Sifted

Sifted

Creaming Butter

Creaming Butter

Adding Brown Sugar

Adding Brown Sugar

Added Egg

Added Egg

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Mixing

Mixing

Cookie Dough

Cookie Dough

Adding Chocolate Chips

Adding Chocolate Chips

All Mixed Up

All Mixed Up

Adding Powdered Sugar

Adding Powdered Sugar

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

Adding Cookies

Adding Cookies

Covering Them

Covering Them

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

You Know...Racks

You Know...Racks

Spicy Frostbite Chocolate Chip Cookies

2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon, divided
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups brown sugar
1 whole egg
1 1/2 teaspoons vanilla
1 12 ounce bag semisweet chocolate chips
1 cup pecans, chopped, optional
2 cups powdered sugar

Preheat oven to 350. Sift together flour, baking soda, 1 1/2 teaspoons cinnamon, ginger, and salt. Set aside.

Cream butter. Add brown sugar, egg, and vanilla, and beat well. Add sifted ingredients to butter mixture. Gently fold in nuts and chocolate chips.

Refrigerate overnight or until firm. Form balls using 1 tablespoon of dogh.

Mix remaining 1/2 teaspoon cinnamon with powdered sugar. Roll balls in sugar mixture. Place about 2 inches apart on ungreased cookie sheets. Bake for 12-15 minutes.

This recipe came from a wonderful book, The Search for the Perfect Chocolate Chip Cookie by Gwen Steege, I was lucky enough to find it at the Bookman in Orange. A great used bookstore!

As for the cookies themselves, they went to my step-dad’s work and I hear they were eagerly eaten!

Jan 212011
 

Pictures

This Post Brought to You by Seasonal M&M's!

This Post Brought to You by Seasonal M&M's!

Chocolate Cherry Cordial M&M Cookies

Chocolate Cherry Cordial M&M Cookies

Ingredients

Ingredients

Adding Flour

Adding Flour

Adding Cocoa Powder

Adding Cocoa Powder

Adding Baking Soda

Adding Baking Soda

Stirring

Stirring

Butter

Butter

Adding Sugar

Adding Sugar

Adding Brown Sugar

Adding Brown Sugar

Mixing

Mixing

Added Eggs

Added Eggs

Adding Salt

Adding Salt

Adding Almond Extract

Adding Almond Extract

Adding Flour/Cocoa Mix

Adding Flour/Cocoa Mix

Adding Cherry Cordial M&M's

Adding Cherry Cordial M&M's

Pretty

Pretty

Stirred

Stirred

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

Do You Like My Racks?!?

Do You Like My Racks?!?

Cherry Cordial M&M Cookies

1 3/4 cups flour
1 1/4 cups cocoa powder
2 tablespoons baking soda
1 cup sugar
3/4 cup brown sugar
1 cup butter
2 whole eggs
1 teaspoon almond extract
1/4 teaspoon salt
1 10 bag Cherry Cordial M&M’s (or any other flavor you like!)

Preheat oven to 350 degrees and grease cookie sheet.

In a large bowl, cream together the butter, brown sugar and sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and almond extract.

In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in M&M’s. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

I sent these to work with my husband, he said everyone loved them!!

Jan 142011
 

Pictures

Ingredients

Ingredients

Adding the Red Hots

Adding the Red Hots

Adding Sugar

Adding Sugar

Adding Apple Juice

Adding Apple Juice

Adding Food Coloring

Adding Food Coloring

Stirring

Stirring

Adding the Apples

Adding the Apples

All Stirred Up

All Stirred Up

Boiling

Boiling

In the Pan

In the Pan

Starting Cake

Starting Cake

Adding Pudding Mix

Adding Pudding Mix

Eggs

Eggs

Adding Apple Juice

Adding Apple Juice

Adding Sour Cream

Adding Sour Cream

Mixing

Mixing

Pouring Over Apples

Pouring Over Apples

Very Thick

Very Thick

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

Flipped!

Flipped!

Close Up

Close Up

Candy Apple Cake

1 cup red hots
1/2 cup sugar
1 cup apple juice, divided
1/2 teaspoon red food coloring
4 whole Granny Smith apples, peeled, cored, and coarsely chopped
1 18.25 ounce box yellow cake mix (or White, or french vanilla)
1 3.4 ounce box vanilla pudding mix, instant
2 whole eggs
1 cup sour cream

Preheat oven to 350 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray.

In a large saucepan, combine the cinnamon candies, sugar, 1/2 cup apple juice, and food color. Heat over high heat, stirring until candies dissolve. Add apples and bring to a boil, stirring occasionally. Boil for 5 to 7 minutes, or until the apples are tender; spoon into the baking dish.

In a medium bowl, combine cake mix, pudding mix, eggs, sour cream, and the remaining 1/2 cup apple juice; mix well and spoon over the apple mixture, spreading to completely cover. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool slightly, then invert over a serving platter. Allow to cool completely. Cut into squares and serve.

This recipes origins are totally unknown! But it’s a favorite in these parts! Pretty easy to make, but I must warn you of 2 things. 1 the cake batter is super thick! And 2 it addicting. You can’t eat just one piece!!! I challenge you!!

Jan 142011
 

Pictures

Ingredients

Ingredients

Chocolate Chips

Chocolate Chips

Adding Sweetened Condensed Milk

Adding Sweetened Condensed Milk

Adding Vanilla

Adding Vanilla

Chocolate Fudge

Chocolate Fudge

White Chocolate Chips

White Chocolate Chips

Adding Sweetened Condensed Milk

Adding Sweetened Condensed Milk

Adding Orange Extract

Adding Orange Extract

Adding Orange Food Coloring

Adding Orange Food Coloring

Stirring it Up

Stirring it Up

Orange Fudge

Orange Fudge

Chocolate Layer

Chocolate Layer

Orange Layer

Orange Layer

Finished Product!

Finished Product!

Quick & Dirty Chocolate Orange Fudge

12 ounces milk chocolate chips
1 14 ounce can sweetened condensed milk
2 teaspoons vanilla extract
6 ounces white chocolate chips
1 tablespoon orange extract
orange food coloring

Line an 8×8 inch pan with wax paper.

In a medium bowl combine milk chocolate chips, 2/3 can of sweetened condensed milk, and vanilla extract. Microwave 45 seconds to 1 minute at a time, stirring in between heating. Continue until smooth.

Spread ½ of the mixture evenly across the bottom of the pan. Reserved other ½ of mixture. Chill 10-15 minutes. Microwave 45 seconds to 1 minute at a time, stirring in between heating.

In a small bowl combine white chocolate chips, remaining sweetened condensed milk, and orange extract. Continue until smooth. Stir in red and yellow food coloring until you achieve an orange color you like. Spread the mixture evenly across the first chocolate layer. Chill 10-15 minutes.

Reheat reserved chocolate mixture. Spread the mixture evenly across the orange layer. Chill for an hour. Remove from pan and cut into squares.

Recipe found here.

Easy and yummy! What else can I say?!?!

Jan 142011
 

Pictures

Eggnog Fudge

Eggnog Fudge

Ingredients

Ingredients

Adding the Sugar to the Eggnog

Adding the Sugar to the Eggnog

Mixing it Up

Mixing it Up

Cooking

Cooking

Boiling

Boiling

Adding Mini Marshmallows

Adding Mini Marshmallows

Adding Cinnamon

Adding Cinnamon

Adding Nutmeg

Adding Nutmeg

Stirring

Stirring

Boiling Again

Boiling Again

Adding Butter

Adding Butter

Adding Butterscotch Chips

Adding Butterscotch Chips

Stirring

Stirring

Pouring into Pan

Pouring into Pan

Shaving Nutmeg

Shaving Nutmeg

Setting

Setting

All Cut Up

All Cut Up

Eggnog Fudge

1 cup eggnog
3 cups sugar
1 1/2 cups miniature marshmallows
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 cup butter, chilled
6 ounces butterscotch chips
1 cup almond, chopped, optional

Line a 9 inch square pan with aluminum foil and set aside. Spray sides of a large saucepan with butter flavored nonstick cooking spray. Bring eggnog and sugar to a rolling boil at medium heat stirring constantly with a wooden spoon. Let boil for two minutes exactly with heat turned down to the lowest setting that will maintain the boil. Stir occasionally to keep the mixture from boiling over or burning.

Fold in marshmallows, cinnamon and nutmeg; the boil will probably stop until the marshmallows completely dissolve. Bring mixture back to a rolling boil for another 6 full minutes (start timing when the boil resumes). Stir constantly. The mixture will start to turn brown during the boil. If you get brown flakes in the mixture, reduce heat a little. Remove from heat and add butter, chips and nuts. Stir until thoroughly mixed or until fudge starts to lose its glossy appearance.

Pour into prepared pan. Sprinkle with nutmeg. Cool at room temperature. Remove from pan, remove foil and cut into 1 inch squares.

Store in an airtight container.

This is like a little piece of heaven! I have no idea where this recipe came from but am glad to have it! I’ve been making this for years and it’s very good. A bit of work but totally worth it!!

Jan 022011
 

Pictures

Ingredients

Ingredients

Big Block o' Chocolate

Big Block o' Chocolate

Big Block o' Chocolate all Chopped Up

Big Block o' Chocolate all Chopped Up

Added Unsweetened Chocolate

Added Unsweetened Chocolate

Adding Sweetened Condensed Milk

Adding Sweetened Condensed Milk

Pour it Over the Chocolate

Pour it Over the Chocolate

About to Stir

About to Stir

Stirring

Stirring

Ready for the Microwave

Ready for the Microwave

Almost Ready

Almost Ready

Adding the Vanilla

Adding the Vanilla

We Have Fudge

We Have Fudge

Double Chocolate Fudge

1 14 ounce sweetened condensed milk
12 ounces dark chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 teaspoon vanilla
1 1/2 cup nuts, optional, chopped

Butter baking pan, 8 x 8 x 2 inches.

Stir milk and dark chocolate in 2-quart casserole; add unsweetened chocolate. Microwave uncovered on high (100%) 1 minute; stir. Microwave until chocolate is melted and mixture can be stirred smooth, about 1 minutes longer.

Stir in vanilla and nuts. Spread mixture evenly in pan. Refrigerate until firm. Cut into 1-inch squares.

I have no idea where this recipe came from, but my husband (and everyone else who tries it) LOVE IT!!! It’s super easy, you can use chocolate chips if you want! I highly recommended this if you are a chocolate lover.

Jan 022011
 

Pictures

Eggnog Cupcake Cake with Eggnog Buttercream

Eggnog Cupcake Cake with Eggnog Buttercream

Cupcakes Ingredients

Cupcakes Ingredients

Adding the Mix

Adding the Mix

Freshly Grated Nutmeg

Freshly Grated Nutmeg

Eggs

Eggs

Adding Eggnog

Adding Eggnog

Adding Oil

Adding Oil

Mixing

Mixing

All Mixed

All Mixed

Ready for the Oven

Ready for the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Frosting Ingredients

Frosting Ingredients

Creaming the Butter

Creaming the Butter

Adding the Vanilla

Adding the Vanilla

Adding the Eggnog

Adding the Eggnog

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

Adding More Powdered Sugar

Adding More Powdered Sugar

Done

Done

Cupcakes

Cupcakes

Eggnog Cupcakes

1 18.25 ounce package yellow cake mix
1 cup eggnog
1/4 cup vegetable oil
3 whole eggs
1/4 teaspoon nutmeg

Preheat oven to 350 degrees.

In large bowl, combine all ingredients. Hand beat (I used a mixer and it turned out fine!) with a balloon whisk for at least one minute or more if lumps remain visible.

Pour into cupcakes pans and cook for 15- 20 minutes.

Cool 5 minutes in pans then move to wire rack to finish cooling

Eggnog Buttercream

1 cup butter, at room temperature
6 cups powdered sugar (6 to 8)
2 teaspoons vanilla
1/4 cup eggnog

Cream the butter for 30 seconds until smooth. Add eggnog, vanilla, and 1 C. powdered sugar. Mix until combined. Add powdered sugar cup by cup until you’ve used at least 6 cups and is the consistency you want.

Pipe or spread onto cupcakes.

I made these for my step-dad to take to his work party, and he said they went like hotcakes! My mom and I thought that was really funny! We’re silly like that. The batter for the cupcakes is pretty thick so I added about 1/8 – 1/4 cup more eggnog. It made the standard 24 cupcakes. The frosty is too yummy!! Considering the amount I ate, it’s a wonder that I had enough for the cupcakes!

The original recipe was for a cake, it came from here and the frosting recipe came from here.

Dec 222010
 

Pictures

Ingredients

Ingredients

5 Pounds of Wings!

5 Pounds of Wings!

Onion

Onion

Adding Tomato Sauce

Adding Tomato Sauce

Adding Yogurt

Adding Yogurt

Adding Ground Coriander

Adding Ground Coriander

Minced Garlic

Minced Garlic

Adding Chopped Ginger

Adding Chopped Ginger

Adding Salt

Adding Salt

Adding Cumin Seeds

Adding Cumin Seeds

Adding Chili Powder

Adding Chili Powder

Adding Food Coloring

Adding Food Coloring

About to Process

About to Process

Processing

Processing

All Processed and VERY Red!

All Processed and VERY Red!

Pouring on the Wings

Pouring on the Wings

Ready to Marinade in the Fridge

Ready to Marinade in the Fridge

Going in the Oven

Going in the Oven

Ready to Flip and Broil

Ready to Flip and Broil

Ready to Eat!

Ready to Eat!

Tandoori Wings

5 pounds chicken wings
1 whole onion, quartered
1 8 ounce can tomato sauce
1 6 ounce carton plain yogurt
1 tablespoon coriander
4 cloves garlic, coarsely chopped
2 teaspoons fresh ginger, chopped
1 1/2 teaspoons salt
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon cayenne, upto 1 teaspoon, optional
1/4 teaspoon red food coloring
2 whole cloves

Place chicken wings in a 3-quart rectangular baking dish.

For the tandoori masala: In a blender or food processor, combin eonion, tomato sauce, yogurt, coriander, garlic, ginger, salt, cumin seeds, garam masala, cayenne, red food coloring and whole cloves. Blend to a very smooth paste. (The color should be bright red.)

Pour the tandoori masala over the chicken wings: turn wings to coat. Cover and refrigerate for 4 to 24 hours.

Preheat oven to 400. Arrange as many of the wings on the unheated rack of a broiler pan as will fit in a singe layer. Bake for 25 minutes. Turn oven to broil. Broil chicken 4 to 5 inches from heat for 6 to 8 minutes or until no longer pink and pieces start to blacken, turning once halfway through broiling.

Transfer wings to a serving platter. Repeat with the rest of the wings. If desired, serve with lemon wedges and red onion wedges.

I found this recipe in a Better Homes and Garden Appetizer Magazine.

I’m not a big fan of the wings, but Justin loves them!!! So usually when we watch UFC, I make wings. I made these for UFC 124. There were less then 10 of us and I don’t eat wings, and there was a vegetarian there, and these were gone in like 20 minutes! People like them! They are a good amount of work but I believe they were worth the effort.