Seriously yummy brownies! Vanessa and Britteny should remember these now you can make them too!
1 pkg (9X13) brownie mix
3/4 c. dry roasted peanuts, chopped
3 medium bananas, sliced
1 1/4 c. milk
1 pkg. instant vanilla pudding
1 container cool whip (just the regular size not the jumbo)
12 strawberries (optional), sliced
1 one ounce square of baking chocolate
Mix brownie mix according to pkg directions, and stir in 1/2 c. chopped peanuts. Bake brownies as directed on box. Let cool completely. Then slice 2 of the bananas and layer evenly over the cooled brownies. Then mix pudding mix, milk until slightly thickened, then fold in 2 1/2 c of the cool whip. Spread pudding mix over the banana layer and refrigerate for at least 30 min.
Then using the remaining peanuts and the last banana and evenly put on top of the pudding layer, and this last part is optional with the strawberries, also layer with the bananas and peanuts and grate the chocolate for garnish.
The last time I made this I didnt' have strawberries or the grated chocolate and it's still good either way!
Friday, April 30, 2010
Thursday, April 29, 2010
Chocolate-Cream Cheese Cookies
Well I'm going to try to put something new up everyday or everyother day. But that may be too ambitious for me. Anywhoo, I have a serious addiction problem to all things chocolate, cream cheese, and raspberry. I may need to seek some help.
1 pkg (8 oz) cream cheese, softened
1/2 c. butter, softened
1 egg
1 tsp vanilla
1 pkg. chocolate cake mix
Cream cream cheese and butter until light and fluffy, add the egg and vanilla. Add cake mix and mix well, this will be sticky. Cover and refrigerate for 2 hours. Scoop out with tablespoon and form into a ball. Bake at 350 degrees for 9-11 mins, or until tops are cracked. Cool on wire rack.
Cake mix cookies are my favorites since they are so fluffy and soft.
1 pkg (8 oz) cream cheese, softened
1/2 c. butter, softened
1 egg
1 tsp vanilla
1 pkg. chocolate cake mix
Cream cream cheese and butter until light and fluffy, add the egg and vanilla. Add cake mix and mix well, this will be sticky. Cover and refrigerate for 2 hours. Scoop out with tablespoon and form into a ball. Bake at 350 degrees for 9-11 mins, or until tops are cracked. Cool on wire rack.
Cake mix cookies are my favorites since they are so fluffy and soft.
Wednesday, April 28, 2010
Sour Cream Drops
Ok after a long break I did finally make something new. These are seriously yummy cookies, I'm mad at myself for not making them sooner, and I just might eat all of them before Mike gets home :)
Sour Cream Drops
1/4 c shortening
3/4 C. sugar
1 egg
1/2 c. sour cream
1/2 tsp. vanilla
1 1/3 c. flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Frosting:
2 TBS butter
1/2 c. powdered sugar
1/4 tsp. vanilla
3-4 TBS hot water
In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream, and vanilla. Combine the flour, baking powder, baking soda, and salt; add to the creamed mixture. cover and refrigerate for at least 1 hour.
Drop by tablespoonfuls 2 in apart on greased cookie sheet. Bake at 425 degrees for 7-8 min or until lightly golden around the edges. Remove to wire rack to cool completely. Yields 2 dozen if done with tablespoon.
For frosting, melt butter in saucepan until golden brown; stir in the powdered sugar, vanilla ad enough water to get a spreading consistency. Frost when cookies are cooled.
This is really easy and they are so soft and fluffy
Sour Cream Drops
1/4 c shortening
3/4 C. sugar
1 egg
1/2 c. sour cream
1/2 tsp. vanilla
1 1/3 c. flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Frosting:
2 TBS butter
1/2 c. powdered sugar
1/4 tsp. vanilla
3-4 TBS hot water
In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream, and vanilla. Combine the flour, baking powder, baking soda, and salt; add to the creamed mixture. cover and refrigerate for at least 1 hour.
Drop by tablespoonfuls 2 in apart on greased cookie sheet. Bake at 425 degrees for 7-8 min or until lightly golden around the edges. Remove to wire rack to cool completely. Yields 2 dozen if done with tablespoon.
For frosting, melt butter in saucepan until golden brown; stir in the powdered sugar, vanilla ad enough water to get a spreading consistency. Frost when cookies are cooled.
This is really easy and they are so soft and fluffy
Tuesday, November 10, 2009
Acapolco Halibut
I made this Acapolco Halibut today and it turned out great. I don't have a lot of experience with white fish that isn't tilapia. It's spicy and a little hot but you can cut the chili powder down. And I think it will work with different kinds of white fish, depending on what's available and what looks good that day. Plus, everyone should eat more fish! It is very good for you!
Acapolco Fish
4 4-6 oz fillets of halibut(or cod, catfish, or tilapia will work)
3 limes
2 T extra virgin olive oil
3 tsp cumin
2 tsp granulated garlic
2 tsp oregano
1 tsp chili powder
1 tsp ground red pepper, or chipotle powder
1 tsp ground black pepper
1 tsp salt
Put fillets in shallow dish and sqeeze lime and pour olive oil over. Then combine all spices together and sprinkle all sides of the fish with it along with the juice and oil until well coated. Cover and refrigerate for 20 mins. Once marinated either use grill or a saute pan coat with a little non stick spray or canola oil to prevent sticking, and grill or saute for 2-5 min on each side depending on the thickness of your fillet. The thicker they are the longer they need to stay on. Once your fish is opaque and flaky it's done. Also a lime wedge to squeeze on the fish right before eating makes it even more yummy and helps the heat of it.
I served it with grilled vegetables and a rice pilaf with bell peppers and chicken stock instead of water. It was really good.
Acapolco Fish
4 4-6 oz fillets of halibut(or cod, catfish, or tilapia will work)
3 limes
2 T extra virgin olive oil
3 tsp cumin
2 tsp granulated garlic
2 tsp oregano
1 tsp chili powder
1 tsp ground red pepper, or chipotle powder
1 tsp ground black pepper
1 tsp salt
Put fillets in shallow dish and sqeeze lime and pour olive oil over. Then combine all spices together and sprinkle all sides of the fish with it along with the juice and oil until well coated. Cover and refrigerate for 20 mins. Once marinated either use grill or a saute pan coat with a little non stick spray or canola oil to prevent sticking, and grill or saute for 2-5 min on each side depending on the thickness of your fillet. The thicker they are the longer they need to stay on. Once your fish is opaque and flaky it's done. Also a lime wedge to squeeze on the fish right before eating makes it even more yummy and helps the heat of it.
I served it with grilled vegetables and a rice pilaf with bell peppers and chicken stock instead of water. It was really good.
Saturday, October 31, 2009
Pumpkin Patch Cupcakes, not only fun to make but yummy!!I got this from My HELLO, CUPCAKE book. It's really fun and has lots of ideas with cupcakes. These are a pumpkin cake with the decoration on top and it's really easy.
Ingredients
1 box white or yellow cake mix
1 c. canned pumpkin puree
3/4 c. buttermilk
1 tsp pumpkin pie spice
1/3 c. veg oil
4 eggs
Mix together and bake in cupcake pan according to cake mix directions. Let cool completely.
For pumpkins
Orange decorators sugar, I got two canisters
1 can vanilla frosting
orange food coloring or red and yellow will work but it's really light in color
3 strips of green rainbow twizzlers
orange writers icing. I used Betty Crocker, make sure it's the writers kind with a small round tip.
Once your cupcakes are cool enough to frost, color the vanilla frosting orange and frost a cupcake and pour out your orange sugar in a shallow pan or I used a pie tin. and holding the bottom of the cupcake roll the entire thing in the sugar so all of the frosting has a layer of the sugar. Using a toothpick create ridges from the middle out, also do it off center cause pumpkin ridges are off. Then pipe the orange writers icing along the indentations from toothpick. Then cut the green twizzlers into 1 inch strips diagonally and put into the top of the pumpkin where your ridges meet and thats your stem. Repeat with all cupcakes and you have an edible and delicious pumpkin patch!
Monday, October 19, 2009
Cuban Pork Chops
Cuban Porkchops with Mojo(moe-hoe) sauce
I made this today for my assignment and it was so good the pan sauce is amazing!
1 c. orange juice, plus 1/4 c, divided
1/2 c. lime juice, plus 1/4 c., divided
1/4 c. white vinegar
4 pork chops, no more than 1 inch thick
1 T. black pepper
2 T salt
1 1/2 tsp. cumin
1 T garlic powder
1T. onion powder
1 T dried oregano
3 T canola oil
1/4 c. red onion (optional)
2 cloves garlic, minced
1/4 c. white wine or chicken broth
In a large ziplock bag add the 1 c. orange juice, 1/2 c. lime juice and the vinegar. Put the chops in the marinade and put in the fridge for at least 20 mins to an hour.
Meanwhile add all the spices together in small bowl. Once you pull your pork out, pull out of the bag and pat dry with a paper towel. Rub the spice mixture all over each side of the pork. In a large saute pan heat the oil on high heat and sear one side of the pork until golden brown, then flip and turn the heat to medium-low heat and add your onion(if using) and saute for about 2 min. Then add the minced garlic and saute til golden, do not burn the garlic. Then add the remaining orange, and lime juice. Then add the wine or chicken stock, and bring to simmer and let pork finish cooking through while sauce reduces. Temp your pork at 155 degrees. Then put on plate with a foil "tent'' to keep warm, meanwhile turn the heat up on your pan sauce and let reduce. Pour the sauce over your pork. You can also top with chopped fresh roma tomatoes.
to make it a fulloy cuban meal, make your own refried black beans, by sauting onion, bell pepper, and garlic until soft. Add whole canned black beans and heat through until they split. Add about 1 tsp red wine vinegar and stir. Serve with a lime wedge to squeeze on the beans. it's l really good. I also had grilled zucchini, and bell peppers that were seasoned with red wine vinegar, extra virgin olive oil, salt and pepper.
I made this today for my assignment and it was so good the pan sauce is amazing!
1 c. orange juice, plus 1/4 c, divided
1/2 c. lime juice, plus 1/4 c., divided
1/4 c. white vinegar
4 pork chops, no more than 1 inch thick
1 T. black pepper
2 T salt
1 1/2 tsp. cumin
1 T garlic powder
1T. onion powder
1 T dried oregano
3 T canola oil
1/4 c. red onion (optional)
2 cloves garlic, minced
1/4 c. white wine or chicken broth
In a large ziplock bag add the 1 c. orange juice, 1/2 c. lime juice and the vinegar. Put the chops in the marinade and put in the fridge for at least 20 mins to an hour.
Meanwhile add all the spices together in small bowl. Once you pull your pork out, pull out of the bag and pat dry with a paper towel. Rub the spice mixture all over each side of the pork. In a large saute pan heat the oil on high heat and sear one side of the pork until golden brown, then flip and turn the heat to medium-low heat and add your onion(if using) and saute for about 2 min. Then add the minced garlic and saute til golden, do not burn the garlic. Then add the remaining orange, and lime juice. Then add the wine or chicken stock, and bring to simmer and let pork finish cooking through while sauce reduces. Temp your pork at 155 degrees. Then put on plate with a foil "tent'' to keep warm, meanwhile turn the heat up on your pan sauce and let reduce. Pour the sauce over your pork. You can also top with chopped fresh roma tomatoes.
to make it a fulloy cuban meal, make your own refried black beans, by sauting onion, bell pepper, and garlic until soft. Add whole canned black beans and heat through until they split. Add about 1 tsp red wine vinegar and stir. Serve with a lime wedge to squeeze on the beans. it's l really good. I also had grilled zucchini, and bell peppers that were seasoned with red wine vinegar, extra virgin olive oil, salt and pepper.
Friday, October 2, 2009
Cranberry Sauce
Only recently in the last few years that I found that I really like the cranberry and turkey combo, cause that jellied crap from a can always gave me the icks. But fresh is so good, and last year my uncle Bob had this with his Thanksgiving dinner, and I fell in love with it, I want to make it all the time and spred it on toast and just eat it, it's that good. I'm very excited to post this and have this cause it will be a regular staple on my turkey dinner menu.
Cranberry Sauce
1 c. sugar
1 c. water
1-16 oz bag fresh cranberries
1 c. apples, finely chopped or grated(irecommend grating)
1-2 oranges, juiced and pulp
splash of lemon juice
1 tsp cinnamon
1/8 or dash of nutmeg
Put cranberries, sugar, water, and apples in pan over medium heat and cook until the cranberries "pop" and the apples are softened. Add in the remaining ingredients and stir until well cooked.
Cranberry Sauce
1 c. sugar
1 c. water
1-16 oz bag fresh cranberries
1 c. apples, finely chopped or grated(irecommend grating)
1-2 oranges, juiced and pulp
splash of lemon juice
1 tsp cinnamon
1/8 or dash of nutmeg
Put cranberries, sugar, water, and apples in pan over medium heat and cook until the cranberries "pop" and the apples are softened. Add in the remaining ingredients and stir until well cooked.
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