Tuesday, January 27, 2009
Sunday, January 25, 2009
Chocolate-Marshmallow Banana Boats
Well it's a little early for National Banana Lover's Day (August 27) or the International Banana Festival (September 21). But just try this little snack/dessert idea anyway, and if you like it, tuck the recipe away for those special upcoming events.
Take one banana. Slit it down the middle, taking care not to go all the way through the underside of the peel. Stuff into the cavity as many chocolate chips and mini marshmallows as you can fit. Wrap it all in foil and put in the oven, set on broil, for 8 to 10 minutes. Open foil expectantly, and dive in with a spoon.
And remember, you're eating fruit! So it hardly counts as dessert, don't you think?
Wednesday, January 21, 2009
Speaking of lemons
For more fun lemon facts, and to read the first chapter of author James Watkins' new book, Squeezing Good Out of Bad -- with a lovely lemon cover, I might add -- check it out here.
Note: Hop over to Works for Me Wednesday to read ideas, ideas, ideas galore. Really, if you can get through all of them, you are truly amazing.
Tuesday, January 20, 2009
In medium saucepan, place sugar, butter, lemon peel and lemon juice. (The official recipe recommends you use a double boiler, but I never use double boilers, preferring just to keep the pan on low heat. If your stove runs hot, you may need a double boiler. My stove, on low, is barely even on.) Place over low heat. (Again, low heat is hardly even warm for me, so I used medium-low, then gradually moved it up to medium.) Cook until butter melts, then stir in eggs with whisk. Keep whisking until it thickens, about 15 - 20 minutes. (The book warns you not to let it boil or it will curdle.) Pour into jars and enjoy your lovely lemon curd.
Oatmeal Molasses Cookies
Saturday, January 17, 2009
Gingerbread with Lemon Sauce
1 1/2 c. flour
1 1/2 t. baking soda
1/4 t. salt
1/2 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1 c. molasses
1/2 c. butter, melted
1/2 c. hot water
Preheat oven to 375 degrees. Grease and flour an 8 x 8 inch pan. Set aside.
In medium bowl, mix flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
In large bowl, beat egg, molasses, butter, and water with electric beaters until well mixed. Add in flour mixture and beat until smooth. Pour into pan and bake for 25 minutes, until toothpick inserted in center comes out clean. Let cool, then cut into 9 squares.
Wednesday, January 14, 2009
Fudgy Rice Pudding
Monday, January 12, 2009
Blue Cheese Chicken
4 boneless, skinless chicken breasts (we used two and cut them in half because they were humungous)
1/4 c. crumbled blue cheese
1/2 c. non-fat cottage cheese
3 cloves garlic, crushed
3 T. parsley, chopped (optional)
Mix the cheeses, garlic, and parsley, if you're using it. Place chicken breasts in baking dish, spoon cheese mixture over it, cover, and bake at 350 degrees for one hour. Serve with rice as it makes some delicious, soppy juices. Serves 4.
You can also substitute feta cheese, sun-dried tomatoes, and fresh chopped basil leaves for the blue cheese and parsley; I'm trying that version next.
Note: For more ideas of things to make, check out links for Make Something Monday here.
Labels: main dishes
Saturday, January 10, 2009
And who couldn't use just a little more calcium?
Friday, January 9, 2009
Who'd have thunk?
Wrap them in this . . .
Set them aside for a week or two or three . . .
And end up with this!?!
How cool is that?
If you don't wrap your green tomatoes in newspapers, by the way, and just set them in the windowsill in hopes of wintertime ripening? They'll shrivel.
Just thought you'd wanna know.
Wednesday, January 7, 2009
If your family eats canned fruit
And what could be more frugal?
Tuesday, January 6, 2009
Rice Krispies Ice Cream Pie
Do I hear an amen?
So with this simple concoction, a crunchily delicious pie crust that you smush into the bottom of a pan then top with softened ice cream. Add, of course, any other toppings you find crucial to your happiness.
RICE KRISPIES PIE CRUST
4 c. crispy rice cereal
1 c. chocolate chips
1/2 c. butter
Butter a springform pan (the kind you use to make cheesecake). Set aside.
Pour Rice Krispies into large bowl.
In saucepan over low heat, melt chocolate and butter.
Pour melted chocolate mixture over cereal and stir to coat.
Pour cereal mixture into prepared pan. Smush down to make crust. (I use plastic wrap and my hand to do the smushing.) Freeze for about 30 minutes.
After about 15 minutes, take out from the freezer your favorite ice cream flavor (or three) and set on counter to soften. When ice cream has softened (about 15 minutes), remove crust from freezer, and fill with the ice cream. One regular carton of ice cream should be enough, or three smallish, Ben & Jerry's-type cartons for a special occasion.
Fill 'er up. Place back in freezer to harden a bit.
A few minutes before you're ready to serve, remove sides of pan. Cut pie into wedges (warning: the crust will be firm and a tad bit of sawing with serrated knife necessary). Top with chocolate sauce, raspberry sauce, marshmallow sauce -- whatever floats your boat.
Voila! C'est magnifique! (Sorry, that's my high school French coming out. If I knew how to say "instant party," I would, but I got only as far as French II. Tant pis. Which, I am hoping, means "too bad.")
Note: For more great kitchen tips, visit Tammy at Kitchen Tip Tuesdays.
Monday, January 5, 2009
Totally Not Food Related . . .
What lead me to this group, you ask? (OK, maybe you didn't ask. But here's what happened.) In the process of writing this magazine article last year, I met so many amazing, lovely women over the phone and via email -- the kind of women who made me think, "That's who I want to be when I grow up" -- that once I concluded my interviews, I just had to join a group myself. It was, without a doubt, the absolute best thing I did last year, for so many reasons.
I'd be happy to blather on some more, if anyone wants to email me (or leave comments) with questions. But I'll shut up now since this is, indeed, a recipe blog, and Lord knows I'm having a hard enough time staying on topic already.
Sunday, January 4, 2009
Sausage in Brioche
When dough is ready, take half of it and smush it out into a 4" x 12" rectangle on a floured surface.
Wrap dough around the sausage and pinch edges to seal. Place it seam side down on a greased baking sheet. Repeat with other half of dough and other half of sausage. Let it puff up for about 40 minutes or so (it won't be super puffy). Brush entire surface of both loaves with
Bake at 375 degrees for about 20 minutes, until brown.
Labels: main dishes