January « 2011 « Jenna's Random Thoughts & Recipes

Archive for January, 2011

Chicken with Pineapple Kebobs

2011 - 01.21

Tags: chicken, kebobs, pineapple
Posted in Dinners | No Comments »

Pictures

Chicken with Pineapple Kebobs

the Ingredients

Pineapple Juice

Adding Cumin

Adding Ground Coriander

Adding Minced Garlic

Adding Chili Powder

Adding Salt

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

Adding Cilantro

Adding Yogurt

Adding Orange Food Coloring

Stirring

All Stirred Up

Adding Pineapple Juice

Stirring

Added Chicken

Mixing

Ready to Marinade

Kebob Station

Kebob Before Oven

The Messy Aftermath

Halfway Done

Justin Basting Them

This Time You Can See Justin!!

Kebob Close-Up

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!!!

Spicy Frostbite Chocolate Chip Cookies

2011 - 01.21

Tags: chocolate chip, cinnamon, cookies
Posted in Baking | No Comments »

Pictures

Spicy Frostbite Chocolate Chip Cookies

the Ingredients

Adding Flour

Adding Baking Soda

Adding Cinnamon

Adding Ginger

Adding Salt

Sifted

Creaming Butter

Adding Brown Sugar

Added Egg

Adding Vanilla

Adding Flour Mixture

Mixing

Cookie Dough

Adding Chocolate Chips

All Mixed Up

Adding Powdered Sugar

Adding Cinnamon

Mixing

Adding Cookies

Covering Them

Ready for the Oven

Out of the Oven

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!

Cherry Cordial M&M Cookies

2011 - 01.21

Tags: chocolate, cookies, M&M's
Posted in Baking | 2 Comments »

Pictures

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

Chocolate Cherry Cordial M&M Cookies

Ingredients

Adding Flour

Adding Cocoa Powder

Adding Baking Soda

Stirring

Butter

Adding Sugar

Adding Brown Sugar

Mixing

Added Eggs

Adding Salt

Adding Almond Extract

Adding Flour/Cocoa Mix

Adding Cherry Cordial M&M's

Pretty

Stirred

Ready for the Oven

Out of the Oven

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!!

Candy Apple Cake

2011 - 01.14

Tags: apple, cake mix, red hots
Posted in Baking | 1 Comment »

Pictures

Ingredients

Adding the Red Hots

Adding Sugar

Adding Apple Juice

Adding Food Coloring

Stirring

Adding the Apples

All Stirred Up

Boiling

In the Pan

Starting Cake

Adding Pudding Mix

Eggs

Adding Apple Juice

Adding Sour Cream

Mixing

Pouring Over Apples

Very Thick

Ready for the Oven

Out of the Oven

Flipped!

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!!

Quick & Dirty Chocolate Orange Fudge

2011 - 01.14

Tags: chocolate, fudge, microwave, orange
Posted in Baking | No Comments »

Pictures

Ingredients

Chocolate Chips

Adding Sweetened Condensed Milk

Adding Vanilla

Chocolate Fudge

White Chocolate Chips

Adding Sweetened Condensed Milk

Adding Orange Extract

Adding Orange Food Coloring

Stirring it Up

Orange Fudge

Chocolate Layer

Orange Layer

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?!?!

Eggnog Fudge

2011 - 01.14

Tags: eggnog, fudge
Posted in Baking | No Comments »

Pictures

Eggnog Fudge

Ingredients

Adding the Sugar to the Eggnog

Mixing it Up

Cooking

Boiling

Adding Mini Marshmallows

Adding Cinnamon

Adding Nutmeg

Stirring

Boiling Again

Adding Butter

Adding Butterscotch Chips

Stirring

Pouring into Pan

Shaving Nutmeg

Setting

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!!

Double Chocolate Fudge

2011 - 01.02

Tags: easy, fudge, microwave
Posted in Baking | No Comments »

Pictures

Ingredients

Big Block o' Chocolate

Big Block o' Chocolate all Chopped Up

Added Unsweetened Chocolate

Adding Sweetened Condensed Milk

Pour it Over the Chocolate

About to Stir

Stirring

Ready for the Microwave

Almost Ready

Adding the Vanilla

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.

Eggnog Cupcakes

2011 - 01.02

Tags: buttercream, cake mix, cupcakes, eggnog
Posted in Baking | No Comments »

Pictures

Eggnog Cupcake Cake with Eggnog Buttercream

Cupcakes Ingredients

Adding the Mix

Freshly Grated Nutmeg

Eggs

Adding Eggnog

Adding Oil

Mixing

All Mixed

Ready for the Oven

Fresh Out of the Oven

Frosting Ingredients

Creaming the Butter

Adding the Vanilla

Adding the Eggnog

Adding Powdered Sugar

Mixing

Adding More Powdered Sugar

Done

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

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.

Jenna's Random Thoughts & Recipes

Just another WordPress weblog

Archive for January, 2011

Chicken with Pineapple Kebobs

Pictures

Spicy Frostbite Chocolate Chip Cookies

Pictures

Cherry Cordial M&M Cookies

Pictures

Candy Apple Cake

Pictures

Quick & Dirty Chocolate Orange Fudge

Pictures

Eggnog Fudge

Pictures

Double Chocolate Fudge

Pictures

Eggnog Cupcakes

Pictures

Pages

Archives

Categories