Tuesday, August 30, 2011
Okay! You know me well enough to know that I just can't stay away from the desserts. If they are chocolate all the better. I saw this recipe on Good Things Utah and had to try it because I couldn't believe how easy it is to make. I followed the recipe but my cream boiled over a little so I don't know if I had enough cream in it. That might be why it was a little thicker than regular pudding. I also used almond flavoring and it was really good but an little overbearing. I am going to try just vanilla next time. So, you just put everything in the blender, add boiling cream while you blend and voila!!! It turns into pudding and it cooks the raw egg in the process. So cool. I HOPE you will TRY it out because it really is unbelievable!
The ingredients are pretty simple and most of us have them hanging around the house in case a chocolate fix is required. I used semi-sweet chocolate chips because I love semi-sweet and that's what I had in my freezer. I think milk chocolate would be super yummy or maybe a mix of the two. Try your favorite and see what you think. Just a note, this pudding set up really thick. In fact it was like the middle of a truffle. If you let it sit out of the fridge for a few minutes before you serve, it should soften to more like a pudding. Hey if you love eating solid, creamy chocolate, why wait?
Put all the ingredients except the hot cream into your blender. Put the lid on and then start the blender. Add the boiling cream slowly through the little hole in the top and blend for a couple of minutes until well blended. When it's completely blended and creamy, pour into little bowls and chill for at least an hour.
When you are ready to eat, grab a spoon, add some cream and dig right in. This pudding is very very rich but so good you won't believe it. This is a must for anyone who is a choco-holic. Yummy to the max. Easy as can be and you will just not believe your tastebuds. Try it out.
Divine (But Easy!) Chocolate Pudding
by: Annette Lyon - Chocolate Never Faileth
1 C. whipping cream
1 C. chocolate chips
1/4 C. sugar
1/4 tsp. salt
2 TBSP. amaretto flavoring or 1 TSP. almond extract
In a small saucepan, bring the whipping cream to a boil. (If you have a ³sure simmer² setting on your microwave, use that instead and set it for 15 seconds of simmering). While the whipping cream is heating, pour the remaining ingredients into a blender. Transfer the hot cream to a Pyrex measuring cup with a spout. Turn on the blender and very slowly drizzle the simmering cream in a thin stream into the blender. Let the mixture blend for another few seconds until smooth. Pour into a glass bowl or demitasse serving cups. Chill for at least an hour. Garnish with whipped cream and a chocolate-dipped strawberry. Or do what I do: grab a spoon and dig in
Thursday, August 25, 2011
This is a wonderful recipe. I found it in the Smith's monthly mailer and I tweeked it a little bit. I marinated the chicken in buttermilk because that's what a lot of Southern Fried Chicken recipes call for and because it's super easy. If you don't want to use buttermilk then you can mix 1 egg and 1 Tbls. milk together and dip in that. We really liked the flavor of this chicken.
Mix all of the dry ingredients. I crushed up the french fried onions so they were smaller bits. These are really yummy:)
Roll the chicken pieces in the crumb mixture and press to make sure they are well coated. Put into a baking pan and drizzle with the melted butter. Bake
I really loved this recipe. I don't usually buy chicken pieces with skin on. This worked with the boneless skinless breasts and they were tender and not dry at all. If you have some time try it out. We liked it!
Crunchy Baked Chicken
3 lbs. chicken parts
1/2 pint or more buttermilk
1-2oz can french fried onions
3/4 c. parmesean cheese
1/3 c. bread crumbs
1 tsp. paprika
1/2 tsp salt
pepper to taste
2-3 Tbls melted butter
Put the chicken pieces into a ziplock bag and add the buttermilk. Let marinate 2 hours ups to overnight. Mix all the dry ingredients together (crush up the onions a bit). Dip the chicken pieces in the crumb mixture until it is coated well. Put into a greased pan and drizzle with melted butter.
Bake at 350* for 55-60 minutes or until cooked through (170* minimum internal temperature)
Thursday, August 18, 2011
I had read about these wonderful Greek Patates before we went to Greece. Once there, though, I only found them one time and believe me I asked at every place we ate. They would say, "Yes, we have those" and then here would come a plate of french fries. Anyway, I found a recipe and played with it a bit and these are pretty close. If you like potatoes and oregano and olive oil, you will love these. Give them a try. So Good!
The ingredients! Not too scary:)
Slice the potatoes to about 1/8 inch thick. You can use russets, reds, or your favorite kind of potato.
Layer about half of the potato slices on the foil. Season with salt and pepper, garlic, and oregano. Drizzle with olive oil. Spread the onion over the top and then top with the rest of the potatoes. Season and drizzle one more time.
Wrap up the center and the ends. I usually add another layer or two of foil but that's because I have cheap foil. If you have the heavy duty you should be ok. Put them on the grill turned on high and cook for about 30 minutes. If you make individual servings they will cook faster. Turn with tongs about half way through. The foil should start to puff when they are done.
Slice through the foil and serve! MMMM
These are the yummiest potatoes. I didn't use lemon juice on them but after they are done you can squeeze some fresh lemon juice over the top. These are super easy on the grill but are just as easy in the oven. Try them out. SO SO GOOD!
Easy Greek Patates on the Grill
Potatoes ( about 1 medium per person)
Slice the potatoes to about 1/8 inch thick. Slice the onion.
Spread a double layer of foil out and spray so the potatoes won't stick
Spread a layer of half the potatoes and season with salt, pepper, garlic and oregano. Drizzle with olive oil. Layer on the onions. Top with the rest of the potatoes and season again and drizzle with oil. Fold up the foil and roll in the ends. Use another layer of foil if you think it's necessary.
Put on the grill on high and cook for about 30 minutes. (Individual packs will be less) Turn with tongs about half way through cooking time. Package will start to puff up when they are done. Cut open the foil and devour!
Tuesday, August 9, 2011
So after a very long time away from Oh-Damage, I thought I had better get my act together and get a recipe done. This recipe, of course, is another dessert. I mean, really what else is there, right? Actually, my daughter, Melanie, brought this recipe to a family reunion and I fell in love with it. I love pecans and I love toffee and I love cheesecake so when you put it all together you just can't go wrong. If you want a yummy, pretty easy dessert give this recipe a try. Pretty darn good!
The ingredients are pretty basic but you might not have all of them on your shelves. It begins with a sugar cookie packet. I didn't have the Betty Crocker but I did have a Krusteaz so I used it. I think I like the Betty Crocker better-just my opinion.
Cut the butter into the cookie mix with a couple of knives or a pastry blender. When is resembles little peas, pat it into a sprayed 9x13 pan.
Mix the cream cheese, sugar, flour, vanilla and egg all together and then add the caramel topping. Mix well and then spread evenly over the hot crust. Bake for 35-40 minutes depending on your oven.
Sprinkle the reserved crumb mixture evenly over the top. If you see little specks of nuts in the topping - yep, I didn't read the recipe enought times to figure out that you didn't mix the nuts and toffee bits into the crumbs, so I just dumped in the nuts and then had to scoop them back out-but there are a few in there. Don't do that. Just mix the nuts and the toffee bits and spread over the top of the crumb mixture.
Remove from the oven when it is golden brown. Let cool and then refrigerate for 2-3 hours before adding the caramel topping.
MMMM! Once again, a very yummy dessert to take to your next family party or just eat the whole thing yourself. If you like pecans, then you will love this dessert.
Caramel Praline Cheesecake
Cookie Base and Topping
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup cold butter or margarine
1/2 cup chopped pecans
1/2 cup toffee bits
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons Gold Medal® all-purpose flour
1/2 cup caramel topping
1 teaspoon vanilla
1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
2 Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
3 Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
4 Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator