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Archive for November, 2009

20
Nov

To Pack or to bake???

That was the burning question of the day, should I pack or bake some bars I’ve been yearning for??? Did I mention that  I’m moving??? Yes, I am moving-  more on that in a later post. I have moved several times and the process is always the same. I pack my cookbooks first, but my kitchen last- I continue to cook while the packing process is in full swing trying to empty the freezer.  I had 8 boxes of cookbooks alone, which kinda took me by surprise- I thought I had more???  After I marked my cookbook boxes FRAGILE, I began weeding through the girl’s room and quickly realized their room alone could take me another two weeks. I needed energy, motivation, comfort, sweetness and a crew of people to pack all my stuff. Everytime I move I crave the weirdest things, like pasta, rich desserts and french fires- I also crave wine, but that would result in BAD packing.  I just look a complete mess in my grungy sweatpants, gross tshirts and old sneakers. Hey it’s packing not a social event, so these are the days that I want something just heavenly bad, so I made Magic Cookie Bars.  These bars were just what I needed to get motivated to pack again, and they were quick to make which is always nice. I had everything for these in my pantry, but wow the variations are limiltless. Add what you like, make them your own and Enjoy!!

Look, don’t they look delish? Come help me pack, I’ll share.
 
This is what I needed….
Magic Cookie Bars
by Eagle Brand
no stick cooking spray
1 1/2 cup graham cookie crumbs
1/2 cup melted
1-14oz can Eagle Brand sweetened condensed milk
2 cups (12oz) semi sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Heat oven to 350 degrees and spray 13×9 pan with ccoking spray.
Combine graham cracker crumbs and butter in a small bowl.
Press into bottom of prepared pan.
Pour sweetened condensed milk evenly over crumb mixture.
Layer evenly eith chocolate chips, coconut and nuts- press down firmly with a fork.
Bake 25-30 minutes until lightly brown.
Loosen from sides of pan while still warm, cool on wire rack.
Cut into bars or diamonds.
makes 2 dozen
***My notes I halved the chocolate chips and added butterscotch chips, I also added half pecan and half walnuts.
****I’ll be back in a couple of days, Take care and talk to ya soon!!
love Sweetlife
16
Nov

When Papi goes to the store……

When Papi (my dad) goes to the store to buy groceries there is always the same items in his basket, he can’t help it my mom has gone to spend time with my little sis in Kansas and my little brother in California. So he is kinda winging it, since it is the first time he has really been alone, without mom spoiling him with her awesome cooking. So he takes off early in the morning to the store, he doesn’t like to shop in the crowds.
Here are his items—
bananas – he loves them- he can eat about 4 a day
cereal- Frosted Flakes- loves these with bananas
gallon of milk- for that cereal
bag of roasted peanuts- to snack on while he watches baseball
cookies- midnight snack
rostessire chicken - for lunch
pan frances- to make sandwiches
eggs and corn tortillas – papi makes some mean migas
I usually hear him drive up  (remember I live next door) and he looks so independently cute, taking his bags out of the car. He sees me and yells ”quieres platanos?” (want bananas?) “Sure papi,” I yell - he walks over and hands me this huge bag of bananas. ”Papi keep some for yourself,” I tell him. “No compre muchas.” (I bought alot) he says. Well, I thought right away I should make him something sweet  to go along with his dinner.  I decided to make another cake from Southern Cakes, since the oatmeal cake I made earlier was wonderful. So I bring you banana cake with chocolate frosting. I took Papi a piece that evening with his dinner and before he left to work that night he called to ask if I needed more bananas. Too cute I love him!!  Enjoy!!  

Banana Cake with Chocolate Frosting
Southern Cakes
by Nancie McDermott

Banana Cake
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups usgar
3 eggs lightly beaten
1 tsp vanilla extract
1/2 cup buttermilk (see note)
1 1/2 cups mashed ripe bananas

Choclote Frosting
1/2 cup (1stick) butter
1/3 cup cocoa
1/3 cup evaporated milk or half-and-half
4 cups sifted confectioner’s sugar
1 tsp vanilla extract

To make the cake, heat the oven to 350 degrees. Grease and flour two 9 inch round cake pans. Combine the flour, baking soda, baking powder, and salt in a medium bowl, and stir with a fork to combine well.

In a large bowl, combine the butter and sugar, and beat well, about 2 minutes.nAdd the eggs, one by one, and then the vanilla. Beat well for 2 to 3 minutes more, scraping down the bowl occasionally, until you have a smooth batter.

Using a large sppon or spatula, stir in half the flour just until it disappears into the batter. Stir in the buttermilk, and then the remaining flour, the same way. Quickly and genlty fold in the mashed bananas, and then divide the batter between the 2 cake pans.

Bake at 350 for 25 to 30 minutes, until the cakes are golden brown, spring back when touched lightly in the center, and begin to pull away from the sides of the pans.

Cool for 10 miuntes in the pans on wire racks or folded kitchen towels. Then turn out onto wire racks or plates to coll completley, top side up.

To make the frosting, in a medium saucepan, combine the butter, cocoa, and evaporated milk. Place over medium heat and bring to a gentle boil. Cook, stirring oftern, for about 5 minutes, until the cocoa dissolves into a dark, shiny essence. Remove from the heat and stir in the confectioners’ sugar and vanilla. Beat with a mixer at low speed until you have a smooth, thick frosting.

To complete the cake, place one layer, top side down, on the cake plate or serving plate, and spread about 1 cup of frosting evenly over the top. Cover with the second layer, placed top side up. spread the frosting evenly, first over the sides and then covering the top of the cake.

Note: if you don’t have buttermilk, stir 1 1/2 tsp of vinegar or lemon juice into 1/2 cup milk, and let stand 10 minutes.

***My notes- I dodn’t change anything, except I baked mine in a 13×9 baking pan-still came out great!!     
      
 

10
Nov

Football Grub

Well this Sunday we did things a little different- Everyone  got the chance to pick an appetizer to snack on during the game. Wow!did I get requests, but it turned out to be a great cooking day.  Lets’ see what we made.
Hubby–coconut shrimp–
Pips(4)–cornmeal crusted shrimp (she always follows daddy’s lead)
Chuls(10)– Sweet Goat cheese Grape fritters (good choice)
Me- deviled eggs( I was craving these)

Everything turned out great, and we had a blast making everything Enjoy!

Coconut shrimp- slightly sweet with a nice crunch!!
Coconut Shrimp I
from allrecipes
by Linda Vergura
1 egg
1/2 cup flour
2/3 cups beer
1 1/2 tsp baking powder
2 cups flaked coconut
24 shrimp
3 cups oil for frying
In a medium bowl, combine egg, 1/2 flour, beer, and baking powder
Place 1/4 cup flour and coconut in two seperate bowls
Hold shrimp by tail and dredge in flour, shaking off excess
Dip in egg-beer batter and allow excess to drip off
Roll shrimp in coconut, and place on sheet pan lined with wax paper
Refrigerate for 30 minutes
Heat oil to 350 degrees
Fry shrimp in batches, turning once for 2 to 3 minutes or until golden brown
Using tongs remove shrimp to paper towel to dry, serve warm with favorite dipping sauce.
***I did not use beer, I used a sparkling coconut soda I found at store–pure coincidence
***I did freeze my a bit longer- I was afraid batter with fall off
***Watch them, they brown quickly(mine did) and you don’t want tough shrimp
*** I used sweentend coconut flakes
*** Dipping sauce was apricot preserves thinned out with lemon-yummy!
  
Cormeal Crusted Shrimp-lovely
Cormeal Crusted Shrimp
by Ming Tsai
20 large shrimp, peeled to the tail, deveined
1 cup all purpose flour
1 tsp black pepper mixed with flour
3 eggs lightly beaten
1 cup cornmeal
salt and pepper
preheat fryer to 375 degrees
Dredge the shrimp in the flour/ pepper mixture, then in egg, last cornmeal
Fry until brown and delicious about 4 minutes
Drain and season with salt and pepper
***dipping sauce was Sriracha sauce mixed with ketchup-
 
OMG!! These are my new loves.
Sweet Goat Cheese Grape Fritters
by 5 Star Foodie Culinary Adventures
Ingrdients (makes about 10)
4 ounces goat cheese
3 tbsp sugar
3 tbsp flour
1 egg
pinch of salt
1/4 tsp vanilla
1 cup seedless grapes, halved
panko breadcrumbs
vegetable oil
Directions
Crumble the goat cheese into a large bowl. Add sugar, flour, egg, salt, and vanilla. Mix well until smooth. Fold in grapes.
Fill the skillet with oil to about 1 inch. Place panko breadcrumbs in a shallow bowl. Drop spoonfuls of batter into the panko and coat on all sides, then place on the skillet. Cook on medium heat quickly, about a minute on each side, until golden. Serve with additional grapes.
**I really suggest you make these, sweet and savory with a nice crunch from the panko
**Kid friendly, girls went bonkers for these-me too!!
*** Here’s her link if you wanna try any of her other creations fivestarfoodie.blogspot.com
     
The infamous deviled egg, how I adore you
Deviled Eggs
Gourmet Magazine
2005
makes 12
12 large eggs
1/2 cup mayo
2 tbsp brown or yellow mustard
1/4 cup finely chopped pickles
1/4 cup finely chopped celery
cover eggs with cold water by 1 1/2 inches in a 4 to 5 quart pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs coverec completey, 30 seconds. Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes. Rinse eggs under cold water to stop cooking. Peel eggs and halve lengthwise. Carefully remove yolks and mash in bowl with a fork. Add mayo, mustard, pickles, celery, and salt and pepper to taste. Stir with fork until well combined, then spoon into egg whites. Deviled eggs can be assembled two hours ahead and chilled, then garnish.
**I garnished with paprika and dill weed
***I love how you can see the knife marks     

 

6
Nov

Butter Muffins

Wow these are too easy- only three ingredients. They are small but- hit the spot on days where you need a quick carb fix. Enjoy!

Bad pic, I know
Butter Muffins
Southern Living
2000 Annual Recipes
2 cups self rising flour
1-8 ounce container of sour cream
1 cup butter or margarine, melted
Stir together all ingredients just until blended.
Spoon batter into lightly greased miniature muffins pans, filling to the top.
Bake at 350 for 25 minutes or until lightly browned
makes- 2 1/2 dozen
4
Nov

Football Grub

I love pizza, there I said it. I am like a kid I could pizza at least once a week, maybe twice a week. Well this week I had a longing for pizza, but something different. I had about 15 episodes of Emeril Green on my dvr and what does he make??? Pizza he read my mind. Well he made a basic pizza dough, basic pizza sauce and a Chicago deep dish pizza. I instantly knew this was perfect for Monday night football. The pizza dough was pretty easy, which is good coming from a woman with a fear of yeast. The pizza sauce, was pantry friendly. I had everything for the sauce and the dough in my pantry which is always a plus, and easier on hubby who had to trek to the store to buy cheese. I love my hubby , but he easily gets lost in a grocery store. What I liked was this pizza was cooked in a cast iron skillet. On the side I served a simple iceberg salad with buttermilk dressing and bacon, which I cooked in the cast iron skillet giving the crust an added smokey taste. Enjoy!!

Here’s the sauce on the stove, lovely.
Goodness, I am going to eat half of this, I have no shame.
Emeril’s Basic Pizza Sauce
from Emeril Green
1 tbsp olive oil
3/4 cup chopped yellow onions (1medium)
1/2 tsp minced garlic (2cloves)
1/4 tsp salt
4 1/2 tomato paste
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp crushed red pepper
1/8 tsp ground black pepper
1- 28 ounce can whole peeled tomatoes
1- 15 ounce can tomato sauce
1 cup water
1/2 tsp sugar
In a medium saucepot, heat the oil over medium heat. Add the onions, garlic, tomato paste, salt, basil, oregano, crushed red pepper, and black pepper, and cook stirring until soft, 5 minutes.
Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, water, tomato sauce, and sugar to the pot and stir well. Bring to a simmer over medium heat.
Lower the heat to medium low and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.
Use as a sauce for pasta or pizza.
Makes about 2 1/2 quarts.
*** I had enough sauce for my deep dish, my girls made a large cheese pizza, and just a little left over to dress my cheese ravoli for lunch the next day.***  
Emeril Style Chicago Deep Dish Pizza
from Emeril Green
1 recipe basic pizza dough
1 cup duck confit shredded (didn’t use)
1 cup sauteed mixed mushrooms
1 cup carmelized onion
1 1/2 cups basic pizza sauce
1 cup shredded mozzarella cheese
1/2 cup shredded parm
preheat the oven to 475 degrees
Oil a seasoned 12 inch round deep-dish pizza pan, or a cast iron skillet with extra-virgen olive oil. Press the dough into the pan pressing to the edgeand stretching about 1 1/2 inches up the sides. Let rest for 5 minutes. When the dough has proofed in the pan, add the duck confit and distribute evenly. Repeat the process with the mushrooms and onions. Ladle the sauce evenly over the pizza and top with mozzarella and parm.
Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from oven slice and serve hot.
**I didn’t use duck confit, also I did not oil my pan, I left some of the bacon drippings in the pan. The pan is heavy so be careful***