Fingernail Polish Party Treats

Cute, right?  I KNOW!

A reader of mine on Facebook posted a photo of some of these a few months back.  I seriously almost died.  How adorable?  I had to try them!   And while they are SO cute, I thought to myself, "how good could these taste"?  Well, they rock, if you do them my way!  I used fun flavored candy melts and they are yummy!  While I admit, as an adult, one is definitely enough, kids would go nuts over these!  These would be PERFECT for a little girl (or big girls) birthday party, a girls night IN, and a hundred other occasions.  You could coordinate the colors of "polish" with a party theme.  They are so easy to make, and if I had bothered looking at the recipe that went with the photo that was posted, I might not have been in the state of panic that I was, because....

as usual.........

I didn't look up how to do it.  I went with my own idea and they turned out adorable and the reality is, it doesn't matter how anyone else ever made them, because this method is awesome.   I am going to list the ingredients you need.  I made about 18 of these.  I APPROXIMATE that you can get about 15-20 "bottles" of polish from a 10 ounce bag of candy melts.  I did a small amount of three colors to experiment.  That being said, I will leave it up to you as to how many you need and will make. 

You will need:
Candy Melts in colors of your choice
Midgees Tootsie Rolls
Vegetable Oil
Large Marshmallows (get a pkg that hasn't been smooshed!)

Line a cookie sheet with parchment paper or foil.  Unroll the tootsie rolls ahead of time.  I used 2 skewers for dipping. 

When you are ready to melt your candy melts, make sure to heat them for 30 seconds, then stir, 20 seconds and then stir, 10 seconds and stir, if needed.  I added vegetable oil to mine to thin them out a bit, it makes dipping easier.  Just use your own judgment, add in 1 tsp and see if it is thin enough for your liking.  Stick your skewer into the middle of the marshmallow, dip in your melted candy, work quickly and cover the entire marshmallow.  Make sure to let ALL of the excess drip off over your bowl or cup.  I used a deeper small glass measuring cup so I didn't have to do a ton of work, there was enough I could dip it straight down and get it covered.   Sit it up right on the cookie sheet and then add the "handle", the tootsie roll to the top.  You may need to hold it for a couple of seconds so it will set.  It is that easy!  Refrigerate for at least 30 minutes before serving! 

Have fun and enjoy them!!

Your "nail polish IS now safe to eat" Chefwannabe

DISCLAIMER: It is NOT safe to eat REAL nail polish.  Please do not attempt to do so or let your children attempt to do so.  Can you believe I really felt the need to do this?!

Cinna Swirl Cookies

Cinnamon. 

 

Again. 

I can't help it, I am going through a "phase" as I recall my mom saying from time to time in my life.  I am sure she is just thanking GOD it isn't another "fake black hair, that looks blue in the sun", phase.  I am also fairly sure, she is glad I am not going through another "refuses to shave her legs" phase. 

Anyway, it appears my phases are now food related.  HA.  Yea, I just looked in the mirror, definitely food related.  I have always loved cinnamon, more than chocolate and ALMOST more than caramel.  I have just been craving it lately and no, not for any specific reason.  (now I am thanking GOD). 

As many of you know who follow me on Facebook, I spent 10 days with my parents.  I was cleaning out my moms cupboards and as the family "box cake mix whore", I robbed her of all mixes she wasn't going to use!  Yes, yes I did.  While I was on a grocery store trip in my tiny hometown I found Hershey's Cinnamon Chips.  WHAT?  Why I haven't seen these in any other grocery store when I live in a city?!  I nabbed those babies and thought to myself, "self, make something really convenient and quick and delicious".  I have seen these kinds of cookies before.  However, as usual I just look at the picture and decide how I want to make it, I rarely look at any recipes.  They are like cinnamon rolls, only in cookie form.  ACK.  YUM!  So let's get into these delicious bites of heaven.  You might consider a double batch.  Consider yourself warned.  

1 pkg sugar cookie dough mix.  (you can make homemade if you like)
1 cup brown sugar
1 tsp cinnamon
1/2 cup cinnamon chips
1 cup powdered sugar
2 tbsp. milk

Preheat oven to temperature on your cookie mix package or recipe directions.  Prepare as directed.  On a piece of foil, wax paper, or parchment paper, roll out your cookie dough.  You want it about 1/4-1/2 inch thick.  Your choice really.  Roll it into a rectangle.  When you are done, sprinkle it with brown sugar, cinnamon and cinnamon chips.  Using the parchment to help you, roll it into a log.  Transfer to a cookie sheet and place into the freezer for 1 hour (more is better just get it firm enough to slice nicely)  Cut into approximately 1/2 inch slices.  There is no need to get obsessive about this, just go with what looks good to you.  Place on a greased cookie sheet and bake according to package directions on the cookie.  Let cool 5 minutes on the cookie sheet before removing.  You will yield about 18-20 cookies.  OK, at least I did!

I packed a plate of these for my husband to take to his officers.  He forgot it.  (sorry guys).  I was secretly thrilled because these are the bomb diggity.  Yea, yea I said it.  They are!

Your "cinnamon sounds like Simmerman" Chefwannabe

Cinnamon Scones with Cinnamon Honey Butter....

to slather ALL OVER these MOIST babies!!

Ever had a scone that wasn't a crumbly dry mess?  You know, when you have to swig your coffee, tea, or anything you can reach for in an emergency just to get it down the hatch?  Me either.  Until now.

I was asking about scones on my Facebook page.  I was interested in knowing if people were really into them or not.  I had personally never made them at home, but it seemed it was time to actually give it a go.  I was offered a recipe by a dear reader, Cathy Pepin, owner of Casa Chocolate Bed and Breakfast.  (check her out).  She said her guests at the bread and breakfast love her scones, and so I adapted my recipe from hers.  You know, I always have to experiment.   I made hers exactly as the recipe called for the first time, they were good, but I made them to thin, and they looked like bleh.  I was bound to try again!!!

You can see below who enjoyed most of them....*insert oohh's and awww's here, because I know Everybody loves chocolate!*

Anyway, I wanted a little different taste so I added a few things, but kept that same basic recipe.  I also wanted mine a bit sweeter.  With all that being said, I went for it, and, HALLOOOO perfect scones!

These are moist, and if you don't like moist scones, well, you must be nuts! These are fabulous and I included a bonus, of cinnamon honey butter.  I mean do I even need to explain how good THAT makes them?  Let's get the party started, shall we?

Cinnamon Scones
2 cups flour
1/2 cup brown sugar
1 tbsp. baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup (1 stick) butter, cubed and frozen
1/3 cup heavy cream
2 eggs

For Garnish
2 tbsp. honey
1 tbsp. water
2 tbsp. cinnamon sugar

Preheat your oven to 400 degrees F.
You can do this by hand, in a food processor or in your stand mixer.  I did my food processor the first time, and my stand mixer the second time. (I prefer the mixer)  Take your heavy cream and eggs and whisk together in a small bowl, set aside.   In your mixer bowl combine flour, brown sugar, baking powder, baking soda, and cinnamon.  Let mix completely.  Add in frozen (or at the least VERY cold) butter and let mix until your butter is about the size of peas.  I had some that were a bit bigger, but hey, it all works.  I liked being able to still see bits of butter when I had them on the pan ready to bake. Anyway, when this happens, slowly add in your cream/egg mixture while your mixer is on low.  Mix JUST UNTIL COMBINED.  The less you work with the dough the better.  Just make sure all of the dry ingredients have been soaked up by the liquid.  If there happens to be some left in the bottom when you go to turn it out just knead it in a tiny bit.  Turn out onto a clean counter and press out into a circle, about 8 or so inches across.  You want the dough to be about an inch or more high.  There is no need to be meticulous here.  Cut into 9 triangles (like a pizza), place on a cookie sheet sprayed with nonstick spray and back 10-12 minutes. 

When they are done, mix honey and water and stir.  No need for perfection this mixture will just sweeten the top and help the cinnamon sugar stay put!  Brush on the tops of the baked scones and then sprinkle cinnamon sugar on top!

Let cool for 5 minutes before removing from the pan.  Now for the good part!!

Cinnamon Honey Butter
1 stick (1/2 cup butter) that has been softened
1 tsp cinnamon
2 tsp honey

Combine in a small bowl until all ingredients are mixed up.  Serve with scones and refrigerate unused portions!


Enjoy these anytime, they are faaaaantastic!

Your "1st time Sconer" Chefwannabe

Geo's Famous Spice Rub (All Purpose)

Brrrrrr!!  Yes, I am serious, it has been CHILLY here in the big O!  Mother nature has straightened herself out but I will take a 53 degree morning ANY July day!! 

As most of you know, my husband is not only supportive of my blogging habits,  he loves to take part whenever I ask him too.  Is it genuine?  I am not sure.  I think he loves to take part because in his mind, he thinks one of HIS recipes is going to change the world.  He reminds me often that my most popular recipe is actually HIS recipe.   Do you know what it is???  You can find it here.   HA!!  Really he does love to cook as much as I do,  and he is a real "rubber".  I mean, let me clarify.  While he does give the BEST nightly foot rubs (for 13 years now, EVERY night), I mean this in an entirely different way.  He has made this spice rub for as long as I can remember.  He started out basic and used Alton Brown's spice rub method/ratio but over the years he perfected it to his taste and to the taste of many who constantly mumble while eating, "OMG, what is ON this".    We have switched up, switched down, omitted totally and doubled ingredients until he got this perfect combination of sweet and spicy, but not TO spicy.   I think he finally perfected it about 10 years ago.  Perfected it in OUR opinion anyway!  He uses this for pork, beef, chicken and has even used it on fish and to flavor hamburger for any number of things.   This sandwich you see pictured above is probably my favorite way, which is why I chose it to be the vessel for the rub!  You can't beat it with a stick, fresh tomato, some butter lettuce, a grilled bun, I mean get outta here.  He even used the rub to flavor his mayo for slathering on the sandwich. 

You can rub your meat and let it sit for hours, or days.  Yes, I said days.  We rubbed this chicken and let it sit about 5 hours, but the longer it sets, it changes the texture of the chicken to a tender beautiful thing.  We have let things marinate in this for days.  Ribs, steaks, etc, we prep a few days ahead and there ya go.  It is up to you how much flavor you want your food to have but I promise even just an hour will change your life!  We use cheapo dried herbs and spices, so hit up someplace cheap! 

While I would like to let him take the keyboard and blow himself up into the king of the rub, I am writing this while he is at work so he can't.  But the truth is, he IS the king of the rub my friends!  Here is how he makes it!

4 cups brown sugar
1/4-1/2 cup salt
1/2 cup chili powder
1/4 cup of the following:
cumin
garlic powder
paprika
onion powder
seasoned meat tenderizer
Italian seasoning
1/4 cup crushed red pepper flakes (this is optional and the measurement is up to you, more or less if you wish but we find this perfect)

Combine all ingredients in a Ziploc bag and smoosh to combine.  Break up any bits of brown sugar and make sure all ingredients are well mixed!!  Store in an air tight container or Ziploc bag in your cupboard for up to 4-5 months!!  (we usually make a double batch)

Now to get this sandwich!

3 chicken breasts (cut in half so 2 fillets out of one breast, or buy thin cutlets or pound these thin)
1 sliced tomato
1 head of butter lettuce
6 large rolls, butter or oiled and grilled on both sides.

In a large Ziploc bag pour 1 cup of of your dry rub.  Add in 3 (cut into 6) chicken breasts.  Close up your bag and smoosh until the chicken is completely covered. 

Put in the fridge to marinate however long you want it to go!  Before grilling, just butter or oil your buns and grill or toast on both sides.  Set aside.  Grill your chicken breasts for approx. 3 minutes per side.  I used my George Foreman and cooked them 4 minutes total.  They were perfect!

Stack on your bun with any veggies you like, (or cheese).  Enjoy a beautiful sandwich!!

Your "wants a foot rub while I eat my dry rubbed chicken" Chefwannabe

No Bake Cookies

Time for some old school treats!  These are from way back, and I am sure most of us have had them.  I, however, haven't had them in a hundred years, (at least) and as a request from my practically perfect husband, I was obligated!

 

I associate these particular cookies with the over 80 crowd.  I used to occasionally attend a friends youth group with her as a young teen and there was a bible study that met at the same time.  We got to share their treats and they always had these.  They were a fairly elderly group and I guess I thought they were easy to gum.  Ok I totally didn't mean to make that sound mean, but it does.  But it is the truth, that is how I thought of them when I was young!   I don't know if my mom ever made them but I am certain one of my sisters did, or a friends mom did.  I have a couple of "cookie queen" sisters, sadly they are also the "all things salads" sisters.  A blessing and a curse, I tell ya.  While most of you have probably made these and have a recipe you use, I decided to share them anyway, for my "outside the US" readers and my readers who are beginners.  This is a perfect recipe for kids to help with.  Seriously though, get your kids in the kitchen turn on some good music and shake and bake baby!

No Bake Cookies
1/2 cup butter
1 cup peanut butter (crunchy or smooth)
2 cups granulated sugar
1/2 cup cocoa powder
1/2 cup milk

Combine all ingredients in a medium saucepan.  Bring to a boil, do not burn!  Take off the heat and add...

1 tsp vanilla
3 cups old fashioned oats

Stir until combined.  Scoop or spoon onto a parchment or wax paper lined cookie sheet.  Refrigerate or let sit for 1 hour.  Makes about 3 doz, depending on the size. 

Your "loves the over 80 crowd, right mom?" Chefwannabe

Spicy Turkey Meatballs

Ahh, summer!  The season of parties, get togethers, family reunions, and all things party!  Is it any wonder you can't wait for school to start, just so you can slow down?  It is like needing a vacation from vacation.  Seems the summers are as busy or busier than any school year.

Do you always bring the same thing to parties?  You know the parties where you are asked or expected to bring a dish, or an appetizer, finger foods, etc.  Are you always pressed for time, or ideas and just end up stopping at the market on the way and buying something?  I will admit, it has happened to me a few times.  Sometimes it ISN'T my fault.  Just to clarify.  Regardless I am as guilty as the next guy for running into the store for some chips and salsa, chips and dip, some salad (gag), or a mix of all of the above.

I think it is important to have a few of these little party recipes in your arsenal, don't you?  These little cocktail meatballs are perfect, in a bowl, in your crock pot.  Yes, I said CROCK POT.  Smack a small cup of toothpicks by it and call it a party!  My husband thinks would go good on a little toasted roll for sandwiches as well.  They definitely have a kick, I rarely give you spicy recipes, but this one, you can adjust the amount of heat, but come, just do it!   These are quick and as I mentioned, you can simmer them on the stove, OR throw them in your crocky and set it and forget it!

Meatballs (makes 36 meatballs)
1 lb ground turkey
1 egg
1/4 cup breadcrumbs
1 1/2 tsp horseradish (not the sauce)
2 tbsp. grated onion
1/2 tsp black pepper
1 tsp salt
2 tsp hot sauce (I use sriracha)
2 tbsp vegetable oil

Preheat oven to 400 degrees F.  Mix all ingredients until completely combined.  Form into meatballs and place on cookie sheet.  Bake for 10-12 minutes. 

They may NOT be done all the way at this point but it is OK because they will simmer in the sauce at least an hour where they will finish cooking!

Sauce
1 cup catsup
3/4 cup water
2 tbsp. brown sugar
1/2 cup of you favorite BBQ sauce
1 tsp yellow mustard
1/2 tsp hot sauce
1/4 cup vinegar

Combine in a medium saucepan and bring just to a boil, add meatballs and turn to low, cover and simmer for at least 1 hour.

If using a crock pot, prepare sauce in the crock pot, turn to low and add meatballs, let go for 4 hours, you can serve right from the crock pot as well!
This is just one of those dishes that gets better the longer the meatballs sit in the sauce.  Make them the night before and reheat the next day even!

Your "pickys are my favorite kind of food" Chefwannabe

Cottage Cheese Jello Salad

Ahhh, the oldies but goodies.  I can't believe I haven't shared this with you.  Well, I kind of do know why.....

My mom has made this salad as long as I can remember.  I mean like, WAY back in the day.  As a mother of 10, she made what was quick, cheap and convenient.  Many times that included various salads.  Some of them, I can't believe she put in front of us.  One in particular, was this heinous jello that had grated carrots and cabbage in it and some mayo concoction on the top.  OMG.  Tell me nobody else was subjected to this salad?!?  I am just not much of a salad girl in general.  A salad, to me, involves leafy greens, tons of veggies, some protein and well, you get my point.  I have a couple of sisters who are the queens of "the salad".  I believe there isn't a single salad they haven't tried making.  You know those "salad luncheons" they used to have or maybe sometimes still do?? Yeah, that is my worst nightmare. 

Anyway, this salad does use Cool Whip.  I KNOW what is in it.  I know some of you refuse to use it.  That is fine, use heavy cream and sweeten it up and whip it up and you are good.  I, however, am sharing this recipe just as my mom always made it.  The good, the bad and the ugly!  But how can you even argue with 4 ingredients?  Convenient?  Definitely

Feel free to change your jello flavor however you want.  I remember her using mandarin oranges in this as well, instead of pineapple sometimes and sometimes she would leave the fruit part out all together.  This will seem loose when you mix it together but it will firm up in the fridge.  Just FYI.

You will need:
24 oz container of SMALL CURD cottage cheese
8 oz of cool whip (or use 1 cup of whipping cream and 1 tbsp. of powdered sugar and whip it up)
3 oz box of strawberry jello
20 oz can of crushed pineapple, drained.  (save that juice!)

Combine all ingredients in a medium size bowl.  Umm, that is all.  Cover and refrigerate at least 2 hours. 

This is a perfect summer salad.  If you are into that sort of thing and even though I loathe cottage cheese, I kind of am "in" to this one!

Your "can I get the number for salads anon for my sisters" Chefwannabe