Out of the Campfire, into the Oven: S'mores Pie There is just something about a s’more that brings out the kid in me. The toasted marshmallow, the melted chocolate, the crunch of the graham cracker. You put them together and it’s bliss. We love them so much, we eat them year round, we’ve even grilled marshmallows in our wood burning fireplace, over our gas stove, and made them in the microwave in a pinch. So naturally a s’mores pie would be the next logical step ; ) And it couldnt’ be easier. You could even take more shortcuts and use a pre-made graham cracker crust and use pre-packaged pudding {you’d need 8 snack packs for that} What you’ll need: 1 sleeve of honey graham crackers – 9 crackers 1/2 teaspoon ground cinnamon 1/3 cup dark brown sugar pinch salt 7 tablespoons unsalted butter – melted 1 large package of chocolate pudding {+ ingredients to make} 8 ounces whipped cream topping 10 ounces marshmallows What to do: 1. 2. 3. 4. 5.
recipe: sweet & sour chicken I was ridiculously excited when I came across this recipe for homemade sweet and sour chicken. You guys, it is SO GOOD. It’s a little involved with several steps (coating chicken, frying a little bit, then baking) but it is all worth it. Trust me. Start with a plate of chicken breast, cut into chunks. Mix up your sauce: ketchup, sugar, vinegar, soy sauce, and garlic powder. Dip the chicken into cornstarch and then in beaten egg. Transfer the chicken to a baking dish and coat all the pieces with the sauce. Bake that for about an hour, turning the pieces once or twice. Serve it all together and enjoy! Sweet and Sour ChickenIngredients 3-4 boneless, skinless chicken breasts Salt and pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oilFor the sauce (1 batch) 2/3 cup sugar 1/2 cup ketchup 1 cup vinegar 2 tablespoon soy sauce 1 teaspoon garlic powderPreparation Cut boneless chicken breasts into chunks, season with salt and pepper.
Japanese Cheesecake (Fluffy & Creamy) When I tried the Japanese cheesecake with the very first bite, I have been fallen in love with it ever since. The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Mind you, the cooking method makes the cheesecake very light, you’d feel you don’t have enough even after having a big slice of it. A case in point, over half of the cheesecake was gone shortly after I placed it in the fridge. I didn’t blame my daughter at all, because it’s so intriguing. This kind of cheesecake is always a big hit in Hong Kong and other Asian countries. For making this Japanese cheesecake, many people find it’s a bit hard to overcome two common problems that contribute to making unpleasant looking cakes. Japanese Cheesecake (Fluffy & Creamy) (Printable recipe) By Christine's Recipes Ingredients: Method:Preheat oven to 150C (302F).
Honey Mustard Chicken with Bacon and Mushrooms “This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. It’s a meal full of flavor! Begin by making the marinade for the chicken. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet. Scrape out the pan, and toss in the mushrooms. Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Honey Mustard Chicken with Bacon and Mushrooms 1 to 1 1/2 pounds boneless skinless chicken breasts 1/4 cup Dijon mustard
Cheesecake with Whiskey Butter Sauce. Yes, Really. Cheesecake. With whiskey? And butter? And…sauce? My husband’s most favorite food in all the land is cheesecake. My husband likes his cheesecake with peanut butter and chocolate drizzled on top, but this time I decided to live a little and change it up with this whiskey butter sauce. The first rule of cheesecake baking is to get all of your ingredients to room temperature. Oh, and don’t forget to pre-heat your oven to 350 degrees. While we’re waiting let’s make the crust. Pull out two little packages of crackers (16 crackers total). Um, I mean 15 crackers total. If you have a food processor, go ahead and put that baby to use. Put half of the crackers in a gallon size bag. Seal the bag tight and crush the heck out of those crackers. Dump the crumbs into a medium sized bowl and pour four tablespoons of melted butter over the top. Now get out your 9 inch springform pan and grease it up. Yep. Now, because we are going to bake this cheesecake in a water bath, we want to wrap the pan in foil.
idaho sunrise part two I thought this little treat up yesterday and had to make it today. So, here is is~hot from the oven and onto the site! It was YUMMY! And great if you don’t happen to have baked potatoes for the original Idaho sunrise. What are they? Hash brown baskets baked with eggs,bacon and cheese. How to do it: take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown. They should look kinda like this when they are ready. Bake for about 13-16 minutes. Gentle slide a knife along the edges, and gently pull up with a fork. you could also fill these with beaten eggs and a bit of spinach…. that was my afterthought. Oh! special I think today they are offering the Cuisinart Griddler for 57% off….wow that’s a good deal….hmmmm. idaho sunrise part two Author: Michelle Keith/ The Village Cook
Stress relief… When I am sad and stressed I just pick up my chin and grin and say…the sun will come out (SLAP! Not). Okay, where was I. Ah yes, being sad and stressed. ). Then there is the long hot bath. Peabody’s Really Bad Day Fix it All Chocolate Chip Cookie Dough Cheesecake 1 ¼ cups chocolate chip cookie crumbs (use a hard cookie like Chip’s Ahoy) 2 TBSP sugar ¼ cup unsalted butter, melted 32 ounces cream cheese 1 cup dark brown sugar, loosely packed 1 cup granulated sugar 2 TBSP all-purpose flour, plus some for dusting the truffles 4 eggs 2 egg yolks 1 tsp vanilla approximately 20 cookie dough truffles, plus 5-8 to place on top (recipe follows) Combine the cookie crumbs, 2 TBSP sugar and melted butter. Cookie Dough Truffles ½ cup unsalted butter, at room temperature ¾ cup packed brown sugar 1 tsp vanilla extract ½ tsp salt 2 cups all-purpose flour 14 ounces sweetened condensed milk ½ cup chocolate chips These make way more than what you need for the cheesecake.
Bacon and Egg Cups As you are probably well aware by now, I love cereal. I don't think I have come across a cereal that I didn't like. If I want to get my day started off on the right foot, I pour myself a huge bowl of cereal and leave the house with a very happy tummy. This week, however, my cereal intake has been less than satisfactory. Now that that's taken care of, I would like to share with you a little creation I threw together to feed my hunger pains this morning. These Bacon and Egg Cups are easy to put together and take less than 30 minutes to bake. Bacon and Egg Cups Ingredients: 1 slice of bread per muffin cup2 slices of bacon per muffin cup1 egg per muffin cup1 tablespoon shredded cheddar cheese per muffin cup (optional)Salt and pepper to tasteDirections:Preheat oven to 375 degrees.