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Gimme some oven » Blog Archive apple nachos » gimme some oven

On Friday night, I finished season six of Mad Men. At 2am. About a week after starting the season. On Netflix. On my wifi tv, my phone, my elliptical, and of course on my laptop (in just about every room of the house). And while none of those were even options a decade ago, they are all of course completely “normal” now, right?!? I mean, I don’t even blink an eye nowadays when a friend asks what show they should “start” next in April. Well, to harken back to the good ol’ days when Don Draper and his family would have sat together around a “set” to watch a show, at a designated time each week, no computer in the house, but perhaps with an Old Fashioned in hand, I made a simple shrimp saute to share with you today inspired by the classic cocktail. Read more This week has been one of those perfectly normal weeks that makes me adore life. Meals shared with friends every day of the week. Lest I ever forget, most often it’s those normal things are the best things. Read more Read more You guys.

Chocolate Chip Cookie Dough Peanut Butter Cups Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of chocolate cake just so she will stop eating it?? Uh. Yeeeeeah. These are like… of that caliber. And that totally almost happened to me. I ate what felt like a million, then had a plate of 5-day old green bean fries from the fridge and called it lunch. I definitely recommend those. For lunch. Face? Inhale. Chocolate Chip Cookie Dough Peanut Butter Cups [cookie dough adapted from cookie dough dip] makes 24 cups 2 1/2 cups milk chocolate chips 1/2 cup unsalted butter 1/3 cup packed brown sugar 1 teaspoon vanilla extract 1/4 cup creamy peanut butter 3/4 cup powdered sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 cup mini chocolate chips In a small saucepan, heat butter until melted. Line a mini muffin with with liners. Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Sigh.

Braided Spaghetti Bread » The official blog of America's favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!

Mighty Meaty Nachos (with homemade tortilla chips!) Homemade tortilla chips = Yum. Yum yum yum yum yum. Homemade tortilla chips that are this delicious need a dipping sauce that is equally extraordinary – something that can step up to the plate and match the taste “WOW factor” – bite for bite. The ingredients: 1 lb breakfast sausage (can use regular or hot), 1 lb hamburger meat, 1 small jar of salsa, 1 can Rotel tomatoes and green chiles (can use mild or regular… if you can handle the heat ;)), 1 can cream of mushroom soup and 32 oz velveeta cheese. For the tortilla chips: small, “fajita sized” tortillas (about 6″ in diameter), 3-4 cups vegetable oil & kosher salt About 2 hours before serving time, slice the Velveeta cheese and place in a crock pot that has been sprayed with Pam. Turn the crock pot to Low and put the lid back on. Now it’s time to get serious. Note to all the mushroom haters out there: Yes, you can leave the cream of mushroom soup out. Ok YAY! After about 10 mins the oil should be hot enough. Mighty Meaty Nachos

Make Your Own Irish Cream I have a great way for you to celebrate St. Patrick's Day: make your own Irish cream! More commonly known as Baileys, this rich, smooth, and delicious liquor can easily be made in the comforts of your kitchen. The recipe, which requires a blender, is similar to eggnog in that it combines a potent spirit, Irish whiskey, with eggs, cream, and seasonings such as vanilla and coconut extracts. For a delightful after-dinner drink, serve it chilled or over ice. Photos: Anna Monette Roberts Ingredients 1 can sweetened condensed milk 1/2 pint whipping cream 3 eggs 1 1/2 tablespoons chocolate syrup 1/2 teaspoon chocolate extract 1/2 teaspoon coconut extract 1/2 teaspoon vanilla extract 10 oz. Directions Mix all of the ingredients in blender and refrigerate.Shake or stir before serving. Serves 6-8. Information Category Cocktails, Drinks

cherry, almond & white chocolate biscotti On Friday night, I finished season six of Mad Men. At 2am. About a week after starting the season. On Netflix. I mean, I don’t even blink an eye nowadays when a friend asks what show they should “start” next in April. Well, to harken back to the good ol’ days when Don Draper and his family would have sat together around a “set” to watch a show, at a designated time each week, no computer in the house, but perhaps with an Old Fashioned in hand, I made a simple shrimp saute to share with you today inspired by the classic cocktail. Read more This week has been one of those perfectly normal weeks that makes me adore life. Meals shared with friends every day of the week. Lest I ever forget, most often it’s those normal things are the best things. Wishing you a weekend ahead full of the best of things. :) Read more Since I am right in the middle of binge-watching season six of Mad Men this week, I thought it might be apropos to do a quick post on how to make an old fashioned cocktail. Read more

What's on Your Menu This Week? | Kitchen Daily Handmade Gifts Is it too early to be talking Christmas? I love getting all of my Christmas shopping done by Thanksgiving. I have my Mother-In-Law to thank for this. We have to be a bit more frugal this year due to my health expenses, so I plan to make some handmade gifts. Vases, Rubberbands & Spray Paint. Make Your Own Canvas Print Salted Almond Pretzel Popcorn-Given In A Mason Jar, Of Course! Source: None via Amy on Pinterest Cupcake Wrappers As Jar Covers? Candy In A Recycled Jar Christmas Lights Poked Through a Canvas DIY Vanilla--Next Christmas? 5 Pillowcases Sewn Together, Insert Pillows. Printable Gift Labels For Fruit DIY Ice Cream Sunday Kit I'd Love This Gift Of Fresh Flowers! DIY Monogrammed Mugs & Hot Chocolate! Great Recipe For Natural Soy Candles, Costs Less That $1 To Make! Cookie Tin Made From Pringles Can. 12x12 Paper + Ribbon = Easy Gift! CD Sleeve As A Cookie Holder. Chocolate Chip & Oatmeal Quickbread In A Jar Homemade Lotion Bars Peppermint Stick Hot Cocoa--From Yours Truly:) Photo Coasters!

Real Food Fast: Easy Pepperoni Pizza Dip! At a party over the holidays my friend served pizza dip. I know it’s been around for a while, but I had never made it before. So, when I had people coming over the other night for a quick party I decided to make my own version as an appetizer. It was so easy and fun to do I can’t believe I had never done it before! I served it with toasted pita chips because I figured that would taste the most like pizza crust and, I kid you not, the dip was gone in just a few minutes. I only made this small serving dish of it, now I know next time I have to make more! Pepperoni Pizza Dip 8 ounces cream cheese, room temperature 1/4 teaspoon garlic powder ½ teaspoon dried Italian season 1 cup shredded mozzarella 1 cup Parmesan cheese 1 cup pizza sauce 2 ounces pepperoni 1. 2. 3.

Garlic and Herb Stuffed Brussels Sprouts – Cooking Stoned Do you ever dream about food? I do. I always have. Funny thing, this recipe came to me in a dream. I hope you enjoy eating it as much as I did making it! Ingredients 15 very large Brussels Sprouts 1 Cup Whole Milk Ricotta 1 Cup Parmesan, shredded ½ Cup Panko Bread Crumbs 3 Cloves Garlic, minced 1 Tablespoon dried Thyme 1 Tablespoon dried Basil 1 Teaspoon dried Marjoram 1 Teaspoon dried Sage 1 Teaspoon Sea Salt A Pinch of Pepper Olive Oil Printable View Yield: 30 stuffed sprouts Total Time 50 minutes Oven Temperature: 400° F Recipe Type: Appetizer Main Ingredients: Brussels Sprouts, Garlic 1. 2. 3. 4. 5. 6. 7.

Baked Cinnamon Chips Aloha! It’s good to be back! Thanks to Kate for holding down the fort without me. So guess what? Soooo this post/recipe has another half to it and I was going to post them both today, but if I stay up any later to do that then I’m going to have to sit in a jogging stroller while my work-out buddy wheels me around. This is as simple as it gets (sorry to my brother Drew who literally just finished telling me on the phone that he thinks it’s lame when our recipes don’t have more than 3 ingredients). Part 1: Baked Cinnamon Chips Flour Tortillas (I like the little 6″ ones) Melted ButterCinnamon Sugar Preheat oven to 350. Lightly brush one side of each tortilla with melted butter. Then sprinkle on some cinnamon sugar. Use a pizza cutter to cut those tortillas into wedges. Place them on an ungreased baking sheet (sugar side up, incase you are visually impared and can’t tell by the picture) and bake them in the oven for about 10-12 minutes. Remove from oven and let cool.

Pepperoni Pizza Monkey Bread How do you make bread even better? You stuff it with pepperoni and cheese. Then, you bake it in a bundt pan that allows you to pull off little chunks and dip them in pizza sauce. This is the perfect thing to bring to a party (and I did, where it disappeared quickly!) This bread takes a little bit of time to prepare, but in about half an hour I had filled my bundt pan with little dough balls, each with a piece of pepperoni and cheese stuffed within it. My new definition of bliss: warm dough with a cheesy center and a bite of pepperoni. Pepperoni Pizza Monkey Breadfrom Confections of a Foodie BrideIngredients: -2 cloves garlic, thinly sliced -4 tbsp butter -2 lbs pizza dough (I used 2 balls of Trader Joe's fresh dough) -6 oz. mozzarella cheese, cut into small cubes (about 48 pieces) -pepperoni (about 48 slices) -2-3 cups marinara sauce for serving Directions: 1. 3. 4. This post is linked to Eat at Home.

12 LinkedIn secrets to supercharge your social networking To know me is to know that I love—love—LinkedIn. At 150 million members and growing, LinkedIn is a powerful professional networking tool, and it’s not just for job seekers. Frankly, if you’re in the professional world and not using LinkedIn, I’m not sure what you’re thinking. Our team at V3 uses it for new business development, competitive research and analysis, participating in groups and discussions, and engaging with and learning from peers—and, of course, it’s the go-to site for savvy job seekers everywhere. One of the cool things about LinkedIn is there’s always something new to learn. I do a lot of corporate LinkedIn training and these are some of my favorite tricks and tips: 1. Want to ditch a connection? How to wield this magic? When you’re logged into LinkedIn, Select Contacts in the main navigation bar. 2. Sometimes it makes sense to operate in stealth mode. Click the drop-down menu under your name in the top right corner of the page, then select Settings. 3. 4. 5. 6. 7. 8. 9.

Creamy Avocado Dip and Baked Taco Potato Chips My favorite color is blue the color of seafoam. Then again, I like green the color of seafoam, too. I suppose, then, my favorite color is seafoam and I should stop trying to crunch it into a crayon color because it’s perfect, just the way it is. Seafoam is a color we used to have around until we up & moved to a new house 3 years ago and I got a wild hair and bought a red couch. So now the house is red and brown and it makes me feel much too grown up. You won't believe how easy this potato chip dip is, or how entirely impossible it is to stop eating. You can find the recipe for the Taco Baked Chips right here.

Baklava My style of baklava is nut-heavy, as you can see. I like it that way, though it does produce a baklava that isn’t easy to eat according to formal Turkish baklava etiquette. If you’re a stickler for formality, cut down the nuts. Start with the nuts. Pulse them in your food processor until they’re finely chopped by not ground down to a paste. Add your brown sugar and spices… …and stir. ..and trim them down to size using a ruler. Since filo will get brittle with only a few minutes’ exposure to the air, you’ll want to cover it with a kitchen towel… …spritzed lightly with water. Now for the fun part. Apply butter to the bottom of your pan. Drop in a filo layer and butter it liberally. Spread on half your nut mixture… …and pat it down gently. Now start layering on more buttered sheets of filo. …then the remaining half of your nuts… …then eight more buttered layers. Now then. …and then cut it diagonally. Put the baklava in the oven to bake, about 45 minutes.

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