Monday, September 15, 2014

Vanilla Snickerdoodles

As a woman, there are few things in life, that cure what ails us better than chocolate.  Right?  Isn't that how it is supposed to be?  I agree, somewhat.  But for me, it is vanilla, or cinnamon.  I swear, something about cinnamon toast, absolutely takes me to the happiest place ever, when I need some comfort.  Don't get me wrong, I love chocolate, but, it isn't my cure all, as it is for many. 

When I decided to make snicker doodles, which I obviously, LOVE, I wanted to make a twist on them.  Well it was no question, it had to be add vanilla.  Easy, right?  Add vanilla to my regular plain old recipe which I got from a hundred years ago and call it good.  No, no, no.  That wasn't just going do the trick, I needed to bite vanilla.  Cinnamon and vanilla, I die.  I DIE.  So with the addition of some of my fantastic homemade vanilla extract and some vanilla chips, these are addictive, healing, love, fluffy bunny slippers and pink clouds all rolled into one bite. 

Oh and for the record, I don't know how many this makes.  My kids were over, they started eating them warm, before I realized it, and suddenly, there were so many gone, I couldn't tell how many there WERE!  I will say it made about

You will need:

1/2 cup butter, softened
1/2 cup vegetable shortening
2 eggs
2 tsp. vanilla
1 1/4 cup granulated sugar
2 3/4 cups flour
2 tsp. cream of tarter
1 tsp. baking soda
1/4 tsp. salt
10-12 oz. package vanilla chips

In a separate small bowl:
2 T sugar
2 tsp. cinnamon

Mix together to combine.  You will roll your dough balls in this!

Preheat your oven to 375 degrees F.  In a bowl combine, butter, shortening, eggs, vanilla and sugar until creamed together smoothly.  In a separate bowl, combine flour, cream of tarter, baking soda and salt.  Sift together into the wet mixture and mix just until combined.  Fold in vanilla chips.  Roll dough into balls, dip in the cinnamon sugar mixture and place on a parchment or silicone mat lined cookie sheet.  (can also use nonstick cooking spray)  Bake for 8-10 minutes.  I bake for 8 since I like very soft cookies.  Cook on a rack and consume, as many as possible as soon as possible. 


Saturday, September 13, 2014

Dill and Olive Oil Roasted Cauliflower

Do not be fooled by the fact that we discuss "cauliflower" on my Facebook page.  We do.  And when you think of that, or when I think of that it reminds me of a skit, I think from SNL, "The Delicious Dish" where they would discuss, rice and various other boring foods!  If you haven't seen it, this will mean nothing, if you have, you know what I me an.

Anyway, a reader of Chefwannabe mentioned that one night out of desperation she made this recipe.  I believe she used butter instead of olive oil, which I WILL do soon and a packet of Hidden Valley Harvest Dill seasoning mix.  Oh, and I almost forgot, I used a fresh head of cauliflower as well, instead of frozen. 

Ayyyyee carumba!!!  Delicious!  I don't know if I can ever eat cauliflower any other way!  This is easy and so packed with flavor.  I used a small-medium head of cauliflower but I would guess you could easily still get the same flavor punch from 2 heads, or one very large head.

Here is what you will need:

Fresh cauliflower (2 sm-med heads)
2 T. olive oil
1 packet Hidden Valley Ranch Harvest Dill Seasoning

Preheat your oven to 375 degrees.  Divide your cauliflower into bite size pieces.  In a bowl add in cauliflower, olive oil and seasoning packet.  Toss until all cauliflower is coated with seasoning.  Dump until a foil or parchment lined baking sheet and bake for 25-35 minutes depending on if you like your cauliflower to still have crunch, or like it soft!

I won't be upset if you sprinkle a little fresh grated parm on this before serving. 


Wednesday, September 10, 2014

Frog Eye Salad

Just as I was relaxing over the end of salad season, my mom strikes again.  We were chatting on the phone and she said, "I am so hungry for frog eye salad".   Oh man, it had been years since I thought about the infamous frog eye salad.  This salad has been a favorite of my siblings for many years.  I was never a huge fruit eater, but pineapple, I do love.  I pick out the oranges and the cherries and dig in.  Every holiday, EVERY holiday, my mom makes this. 

I think frog eye salad, originally is made with a cooked custard, but, my mom always did it this way.  I think it is the cheater way to be honest but, who messes with perfection?  Nobody with any sense!  Anyway, back to my phone conversation, she asked if I had ever posted it here and when I responded I had not she said, "OH you can come home and make it, and I can taste test it, and it will all be for the good of your website".  Yea, right ma.  When I ran this recipe by my husband he almost erped.  "Pasta in a sweet salad"?!?!  He agreed to give it a try but he was skeptical.  Now, he didn't actually SAY much, but the degree of devouring that went on over this sort of spoke for itself.  You know? 

Really he loved it and couldn't believe he had never heard of it.  So if you love it, have never had it, think it might be ridiculous, OR are brave.... give it a try!

1 1/2 cups acini de pepe (pasta, Uncooked)
2 cups mini marshmallows
2 - 4 serving size boxes of instant vanilla pudding
8 ounces cool whip
10 ounces maraschino cherries, halved and DRAINED
11 oz. can of mandarin oranges
20 oz. can of crushed pineapple
20 oz. can of chunk pineapple

Boil your pasta as per the package direction.  Drain well, and run some cold water of them.  In a very LARGE bowl, combine pudding and cool whip until well combined.  Add in oranges and both kinds of pineapple.  Make sure to DRAIN the cherries and add those as well.  Fold in the pasta and marshmallows and refrigerate for 1 hour.   This is a hit with our family as I said, and I am sure it will be a hit with yours too!


PS.  If you don't prefer to use cool whip, please feel free to sweeten up some fresh heavy cream and substitute. 

Monday, September 8, 2014

Homestyle Creamed Corn

Hello friends!  How are your gardens?  Anyone have amazing farm markets?  Actually any farmers market is amazing, isn't it?  I told you I was on a farmer's market kick!  If we go to the work to grow all of this produce, we must have great recipes to use them on, right?
 I must admit, (hanging my head) I kind of dig creamed corn in a can.  Don't judge.   However, I had never tried to make it homemade.  Oh for heaven's sake, homemade creamed corn is an entirely different bird people!  I don't do fancy and hard, you all know that.  I am a real woman with a real family, and I blog, what we eat, we eat what I blog.  Plain and simple.  I knew if I could make some amazing creamed corn, I would be a rock star.   This was so thick, and so delicious and such a huge beginners luck dish!  I usually have to test a recipe a few times, to get it just how I want it.  I got the "do NOT mess with this one" vibe after eating it the first time.    So you are getting this one straight off of my stove! 
I am notorious for taking veggies and making them as unhealthy as possible.  Corn isn't so great for us anyway, so I don't feel bad with this one.  I can tell this is a new staple side for big meals for us from now one!  I hope you enjoy it, it is so easy, and very worth the 10 minutes of time it takes!

1 T butter
1/4 cup FINELY chopped bell pepper
2 tbsp. flour
1 cup milk
1/2 cup heavy cream
3 cups corn (use it off the cob, or thawed out frozen corn, takes about 6-8 ears)
1 tsp. salt
1/8 tsp. black pepper

In a cast iron (or any skillet you choose), melt your butter.  When it is melted add in your bell pepper and sauté for a couple of minutes.  Add in the corn, and stir.  Sprinkle in the flour and stir and let it cook for a minute.  When the flour is incorporated, add in milk, cream, salt and pepper.  Stir to combine.  IF you are using fresh corn off the cob, let simmer on LOW, for 15-20 minutes and then let sit, for 10 minutes.  If you are using frozen corn that you have thawed out, simmer for 10 minutes and let sit for 10 minutes.  It will thicken GORGEOUSLY and the taste is..........perfection.

ACK!  Even my husband LOVED it!


Saturday, September 6, 2014

Turkey Stuffed Mini Pepper Poppers

Peppers, peppers, peppers.  I seem to have an overabundance.  Let me explain why that is an issue.  I have a love/hate relationship with peppers.  I love them raw.  I love the flavor, the crunch, and the freshness of them.  However, once they hit the heat, they get soft, maybe even a tiny bit slimy, and I just am in a weird place with them, once that has happened.  Stuffed peppers, YUM, except I only eat the middle out of the pepper.  Now, if they are chopped up, we have a whole new situation.  I mean, who is really THAT picky?!  Isn't it like being a person who only like corn ON the cob and not off?  Ridiculousness. 

That all being said, and explained, I love these.  I had intended to use jalapeno's with these, however, when the little sweet bells presented themselves, I knew for the crowd I was cooking for, they would be the best choice.  I wanted a hearty filling, one that could be used for a side dish, a light lunch with a salad, or even an appetizer.  A few of them were so small, I admittedly just popped them down the hatch, full throttle.   I am positive these would do great on your bbq grill too!

You will need:

1lbs sweet mini bell peppers (14-16)
1/2 lb.. ground turkey
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. onion powder
4 oz. cream cheese
3/4 cup grated cheddar cheese

Preheat your oven to 375 degrees F.  Cut the very tops off of your peppers and using an ice tea spoon or small dessert spoon, clean out the seeds and veins as best you can.  Set on a baking sheet.  Combine remaining ingredients in a bowl and spoon into a piping bag, or Ziploc bag with the corner snipped off or use the ice tea spoon to get these filled.  I used a piping bag, it was so quick, clean and easy.  Bake for 25-30 minutes, or until the turkey is cooked all the way through.  Let these sit about 5 minutes before eating. 


Wednesday, September 3, 2014

Slow Cooker Chicken and Dumplings

You know, I don't recall having chicken and dumpling a lot as a kid.  Maybe once or twice only.  That sounds almost abusive to me now, since I love it so much.  I forgive you mom. 

A couple of years ago now I found this easy recipe over at Christy Jordan's Southern Plate,  The first time I made it, it was like, I don't know, heaven to strong of a word?  We loved it.  It was easy, a bit of a shortcut, and honestly the best version I have had yet. 

So fast forward to a week ago.  I decided to try this in the crock pot.  I added a few things, here and there, tweaked a couple of things, and got my dumplin' on people!  Holy guacamole, delish.

Without further adieu let's get on with the slow cooking!  I am kind of grasping this slow cooker thing I have fought so hard and long to avoid!  This makes a good size batch, I kind of double, or something'd (<----my own language there) the recipe and did a little tweaking this time. 

26 ounce can of cream of chicken soup
2 T butter
3 cups chicken stock (I suggest low sodium always especially with the use of a canned soup)
1 tsp. poultry seasoning
1/4 tsp. black pepper
1 tbsp. onion powder
6 boneless skinless chicken breasts (8 if you do thighs) THAWED
2 packages flaky refrigerator biscuits

Add together, soup, butter, stock poultry seasoning, pepper, and onion powder into your slow cooker.  Whisk until combined.  Add in chicken and set on low for 8 hours or high for 4 hours.   When there is ONE hour left, take biscuits and you can leave them whole or peel the layers apart, and cut each into 4 pieces.  Toss them in and when you are done, push them down into the liquid.  Let cook one more hour, stir to break up the dumplings and serve. 

Note: In a world where my husband loved veggies, I would add 2 chopped carrots and 2 ribs of celery to the soup mixture!

Ohhh la la!

Monday, September 1, 2014

Boston Cream Cupcakes

Hello, hello, we must KEEP meeting like this!  You stop in, I have sweet treats, we chat in the comments below, we discuss, and we do it again a couple of days later!  Let's never stop!

Speaking of sweet treats.  I asked you all on Facebook if you prefer regular cake or cupcakes.  You know I have a cupcake addictions so it is obvious what my choice is.   I like single servings and I like freezable.  I can make a batch of cupcakes, freeze half of them and have something quick for company, etc. 

I was telling my husband how I was hungry for Boston Cream Pie and he said, "make Boston Cream CUPCAKES"!   He explained how he would do them, and so that is what I did! They are so simple but SO good!  Thanks honey, you, as per usual, are the BOMB! As my friend Becca would say, " I puffy heart you "!

Enjoy these cupcakes as much as we did. 

1 yellow cake mix
1 3.4 ounce box of JELLO instant vanilla pudding
2 tsp. vanilla extract
6 ounces milk chocolate chips
1/2 cup heavy whipping cream
1 tbsp. butter

Mix up cake mix and preheat oven to whatever temperature the box cake mix suggests.  After you have mixed it up, per the box instructions add 2 tsps. vanilla and mix until combined.  Line cupcake pan with liners and divide cake batter among them.  It always says you will get 24, I get 21, every, single, stinkin, time.  When you are done, again, bake at the time suggested.  Mine took 20 minutes.


Mix up your pudding.  Use 1/2 cup less than the package suggests for regular pudding.  I like my pudding filling to be a bit stiffer/sturdier then normal.  Refrigerate until ready to fill.

Using a tip with a piping bag, or a spoon to dig out the middle and fill, get those babies filled with pudding.  If you are using a rip and a piping bag, stick the tip almost to the bottom and squeeze slowly until you see it is filled.  If you are using a spoon, dig out a big of the middle, fill and replace cake you pulled out!  There are fancy tools for this, but I find them completely annoying. 

Next make your ganache.  Bring you heavy cream to barely a simmer, and pour it over your chocolate chips that you have put into a bowl.  DO NOT TOUCH IT.  Let the hot cream sit on the chocolate for 1 minutes.  Whisk until all chocolate is melted, drop in 1 T of butter and stir until melted.  Let your ganache sit for 5 minutes.  Then spoon over the tops of your cuppycakes!

You can let them sit for an hour at room temperature OR chill in the fridge for about 30 minutes.

Cupcake heaven!