Chubby Hubby Bars I am not a huge ice cream fan. Don’t feel bad for me, I certainly get my sweets in a multitude of other ways. But, one day last week while doing my weekly grocery shopping, I got seduced by the colorful pints of Ben & Jerry’s down the frozen food aisle. I stood and stared at the pints full of delicious concoctions…I am less intrigued by the ice cream itself, as I am by the add-in combinations. Honestly, ice cream is just a vehicle for my cookie dough or Schweddy Ball consumption…I could take it or leave it ~ and normally I leave it. While hypnotized by the shelves of delicious ice cream flavors my eyes stopped on “Chubby Hubby“. So as soon as I got home after dinner, I decided to sit down and give this ice cream a fair chance. In fact I was so enamored by the pretzely, chocolatey goodness that I figured there must be a more efficient way of consuming them, without having to pick through the needless vanilla. I bring you Chubby Hubby Bars. I know I make lots and lots of bars. Balls out.
Chipotle Shredded Pork Enchiladas Now that I live in Southern California, I’ve been diving into the world of Mexican food. I’ve shared with you before that I’ve never been a fan, until recently. Ben is partially responsible for my conversion, but I think the other reason is because I’ve finally been exposed to good Mexican food. It’s even strange for me to think about how much I like all of it now. Ironically, now that I love Mexican food, I am sort of a wimp with spicy dishes. This was my first time working with tomatillos, which are small green tomatoes, about 1- to 2-inches wide. I love plating these enchiladas stacked in individual servings, as pictured above. Chipotle Shredded Pork Enchiladas Printable Recipe Yield 4 to 6 servings For the Pork: 1 (2 lb) pork tenderloin 1 (8 oz) beer or Dr. To make the shredded pork: Place the pork tenderloin and bay leaf in a large slow cooker. To make the sauce: Adjust your oven rack to the top of the oven. Place the roasted tomatoes and tomatillos in a food processor.
The Lady’s Chicken Noodle Soup Ingredients Add to grocery list 4 bay leaves 3 chicken bouillon cubes 1 onion, peeled and diced 1 teaspoon Paula Deen Lemon Pepper Seasoning 3 cloves garlic, minced 1 2 1/2 to 3-pound fryer (chicken), cut up 1 1/2 to 2 teaspoon Italian seasoning 3 1/2 quart water kosher salt and pepper to taste For Step 2: 2 cups sliced carrots 2 cups sliced celery, with leafy green tops 2 1/2 cups uncooked egg noodles 3 tablespoons chopped fresh parsley 1 cup grated Parmesan cheese (optional) 3/4 cup heavy cream (optional) 1/3 cup cooking sherry 1 cup sliced mushrooms Fresh parsley 2 teaspoons chopped fresh rosemary Paula Deen Seasoned Salt to taste freshly ground black pepper to taste crusty french bread, for serving For the stock: add all ingredients to a soup pot. For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes.
Bacon and Cheese Egg McMuffin Cups… It’s Thursday!! I am so excited for the Bertolli event coming up next week. Can’t wait to see which of my readers gets to go with me, I pick the winner tomorrow! If you think you can take Mon-Wed off, don’t forget to enter HERE. Break out your Large Muffin pan folks, we are making Egg McMuffin Cups today! Who needs McDonalds when you can make your own delicious 4 ingredient Egg McMuffin yourself?! I LOVE drizzling some good hot sauce over mine, definitely give it a try if you like things spicy :) Have a beautiful Thursday, see you all soon! Here’s the lowdown….press your english muffin inside Texas Size Muffin cups, line inside with bacon, sprinkle inside with cheese, break an egg inside, season with salt and pepper, bake and woo hoo you are done!! How cute?! Bacon and Cheese Egg McMuffin Cups 3 whole english muffins, split 6 slices ready cooked bacon, not microwaved, just right out of package 1/2 Cup shredded cheddar cheese 6 large eggs Pinches of kosher salt and fresh cracked black pepper 1.
Southwestern Egg Rolls with Avocado Ranch Recipe | Cake and Allie These little rolls make great appetizers if you’re watching a sporting event. The original recipe called for egg roll wrappers, but the grocery store was completely out. I had to make a game time decision to either use wonton wrappers or go to a different store. Southwestern Egg Rolls with Avocado Ranch (makes 48 mini rolls, or 24 regular rolls)Ingredients: For the egg rolls: 2 cups frozen corn, thawed 1-15 oz can black beans, rinsed and drained 1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel 2 cups shredded Mexican cheese 1-7oz can diced green chiles, drained 4 green onions, finely chopped 1 tsp ground cumin 1/2 tsp chili powder 1 tsp salt 1/2 tsp cayenne pepper 1 package of egg roll or wonton wrappers Preheat oven to 425F. In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Place all ingredients in a blender and pulse until smooth.
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal.
Because Barenaked Chef said so... I’ve made quite a few “copycat” recipes, most of those not quite up to snuff. The same went for a recent Olive Garden Dressing I made. I should have known when it began with a bottled dressing, but I gave it a try. Finally, I combined a recipe I found with a cruet of Italian Dressing that I prepared from 2 envelopes of Good Seasonings, and I had my dressing! Still don’t get it? Just go below, I’ve combine all the ingredients you will need in one place: Italian Dressing 1/2 cup olive oil1 cup vegetable oil3/4 cup white wine vinegar1 teaspoon dried Italian spices1 teaspoon saltblack pepper1 teaspoon sugar1/2 teaspoon garlic powder1 tablespoon mayonnaise9 tablespoons water (that’s 1/2 cup + 1 Tablespoon)2 envelopes Good Seasons Italian Dressing Mix (each envelope is .7 oz)Combine all ingredients in a blender on high until combined, about 30 seconds.Pour into small bowl and cover and refrigerate until ready to serve.Stir before serving.Yes,yes, it makes a ton of dressing. Like this:
Picky Palate A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Refrigerate the batter for an hour; it’ll stiffen up nicely. Buy vs.
Twenty for Twenty Article Buttermilk Caramel Syrup You only need 4 ingredients to make this honey popcorn recipe. It’s a perfect sweet, salty, and crunchy snack that is similar to caramel corn, but much easier to make! Popcorn is a family favorite at my house. We have an air popper, a kettle corn maker, and even a big popper like you see in movie theaters. When I want a relatively healthy snack, I’ll cook up some stovetop popcorn in a little bit of coconut oil and add some seasoning salt. A friend brought me a bag of this honey popcorn several years ago, and I was hooked after one bite. Since I love trying new recipes, I immediately asked her for her recipe. How to make crunchy honey popcorn: PREP – Preheat your oven to 350 degrees. Try not to eat the entire bowl of popcorn, it’s good stuff! Make sure to use a silicone spatula to scrape up every drop of the honey butter mixture. Honey Popcorn Recipe Variations: For a nutty flavor, you can use brown butter. Looking for another easy popcorn recipe? Love this homemade popcorn recipe? Notes