Marshjellow Pinwheels

So I asked you all on FB when jello was a side and when it is dessert.  I tell ya, I just don't know.  You all probably know by now my disdain for the texture of jello.  But, this has possibly changed me.  Possibly.

 

It was funny to hear your stories of jello.  Because I mean seriously, who knew the world felt so strongly one way or another about it.  My mom and her shredded cabbage and carrots IN jello, ACK.  I sadly know she is not alone, many of you posted memories of that particular dish.  If you can call it that!  I always would eat my jello plain, nothing in it and I always wanted whipped cream on it.  I guess that makes it certifiably, "dessert".  I found this recipe and had to give it a try because generally, things like this don't turn out nicely for me.  As you can see it did, and it was SO unbelievably easy.  I would serve this for a meal with some whipped cream because I actually enjoyed this!  You can use any flavor of jello you want but might I strongly suggest apricot, like I used?  So delicious!

You will need:

1- 3 oz. box of Jello (flavor is your choice)
1/2 cup water
1 cup mini marshmallows

In a glass 8x8 dish, spray lightly with cooking spray and then use a paper towel to spread it around and thin it out.  Set aside.

In a bowl add in jello powder and 1/2 water.  Microwave for 30 seconds and then whisk.  Make sure all jello powder is dissolved.  Micro another 20 seconds if you need to, but you should be OK with 30.  Now add in your marshmallows and stir them around until they are coated.  Microwave another 30 seconds.  Stir marshmallows (or whisk) until they are all combined.  If they aren't all melted microwave in 20 second increments to get them all melted and combined with the jello.  Pour mixture into your greased dish and refrigerate at least 1 hour.  You will see the marshmallows in an act of extreme magic, separate from the jello to form 2 layers.  When your mixture is set, run a knife around the perimeter and picking up one small corner and working your way across, start rolling the jello.  You an easily lift it out and place on a serving tray.  I cut these with a thread, get it underneath the roll and cross your threads and pull to cut.  You could also use a very sharp knife.

These are fun and could be made to fit color themes or holidays! 

 

Your "getting friendly with jello" Chefwannabe

Gross Bloody Bandaids!

Gross, huh?  I know!  I told you I LOVE gross stuff!  I wasn't really kidding.  I am most people's idea of a nightmare dinner guest.  You wouldn't believe the conversations I can have while consuming food!!

These aren't so "OH HALLOWEEN" as they are "OMG HOW GROSS" which to me, is also SO Halloween-y!  I, in fact am delivering some of these sprinkled on a plate of cream puffs for my parents doctors office as a "thank you".    Fun idea, right?  I thought so. 

I, in fact, was trying to think of ways I could add dried up scabs, maybe some pus, oozing infectious discharge or something to these.  My husband was so skeeved out at the simple concept of a bloody band aid he nearly turned green when I made him try one.  They are an easy assembly kind of treat, no baking, and your kids will LOVE the grossness of it all, so get them in the kitchen with you!!

Bloody Band Aids
Graham Crackers (split in half)
Graham Cracker Sticks
1 cup white chocolate melts or chips
1 tsp vegetable oil (to thin melts if needed)
Red gel food coloring
skewer

Melt your white chocolate in a small Ziploc baggie, add in veg oil if you need it thinned out a little bit.  This is a great 2 person job, one person spreads on the white square in the middle, and one adds the blood!  Let harden and bam, easy, fun, and very disturbing Halloween treats!  I promise nobody else is going to be bringing bloody band aids to your Halloween parties!

Enjoy these!  Be disturbed, and possibly even get sick to your stomach at the thought, because all those things mean I was a success!!!

Your "Josie grossy" Chefwannabe

Candy Corn Fudge

Confession.  I don't like candy corn.  I know I can't be the only one.  Now, there are a few "candy corn" flavored (or allegedly flavored) things I love.  Like Candy Corn M&M's.  However, I think they taste more like cotton candy, MAJOR bonus.   I do like the Caramel Apple candy corn, once a year.  (like how I capitalize the first letter of all the names I like?).   Anyway, let me know if you are a candy corn fan or not.   I usually get a stomachache just looking at the bag of them!

This fudge is a major cheat.  It is majorly sweet and it is fairly tasty in small doses.  I mean if you are a sugar fiend, then it is good in huge doses as well.  I love the layered colors like a candy corn.  You know, NOT liking them but still getting to eat a visually comparable Halloween sweet treat.  Did that make ANY sense at all? 

I saw this recipe on YouTube. (about.com).  The truth is, I muffed up the recipe, but it worked out fabulous and I can't imagine their way being near as good.  So let us begin this VERY easy, VERY sugar laden, VERY bad, but oh so good treat!

2 -12ounce bags of white chocolate chips
1 container of vanilla frosting
orange food color
yellow food color
8x8 or 9x9 baking dish lined with parchment paper and sprayed with nonstick spray

In a small bowl add in 1 1/3 cups of white chips, melt 30 seconds at a time in the microwave.  When completely melted, add in 1/3 of the container of icing.  This doesn't need to be precise, just eyeball it!  Mix until combined and add in food coloring.  Yellow first.  Get the yellow you like and spread into the bottom of your baking dish.  Refrigerate about 10 minutes between layers.  Repeat using orange food color and then the last layer using no food color since you want it white.   Let chill in the fridge for about 2 hours before serving.  Use the parchment to remove the entire pan of fudge.  Place on cutting board and cut into small squares. 

This is a very simple treat that everyone will enjoy.  Change these colors up for your favorite team, or any holiday!  Add something to top if you desire, sprinkles, candy corns, the possibilities are endless. 

Your "I will never master real fudge so I continue to make fake fudge" Chefwannabe

Monster Hand Garlic Bread Sticks

I just giggle when I look at my monsters beautiful hand.  I mean, a hand I can eat?  A hand that holds a bowl of marinara?  What is not to love about it?!  Maybe his hand isn't gorgeous, but he is a monster, his hand is supposed to scary and crusty!  (and garlicky, and dippy)

You all know I love Halloween.  I have been making every single thing I come up with in my mind.  I haven't gone balls, oh wait, that isn't an appropriate expression is it?  I have gone full steam ahead and some of my creations turned out rather, odd.  Like this first version of this recipe.....

 

Go ahead, you can laugh, I sure am!  This was rather, interesting to say the least.  This hand tasted amazing however and I will make Mr. Six Fingers again sometime, hopefully he has done something about his edema by then!

 

Halloween, to me, is a time to just have fun, be gross, eat food made into weird stuff and scare the crap out of anyone you know, who doesn't have a heart condition.  We love dressing up and having fun, plain and simple.

 

This is easy and would be a fun addition to any party table, or dinner table, the kids will love ripping his fingers off and dipping them in "blood"!!

 

You will need:

Pizza Crust (you can buy it, or make it.  The size doesn't matter it will just affect how large your end result it

Marinara Sauce

1 tbsp. Italian seasoning

1 tsp salt

2 tsp garlic powder

olive oil

1/2 cup grated Parmesan cheese

1 small oven safe bowl

 

Preheat your oven to 425 degrees.  Spray a large baking sheet with nonstick spray.  Manipulate your dough into the shape of an arm and hand.  Remember he is a monster, his imperfections make him good and creepy!  Now under the hand, carefully place the bowl, like this......

 

 

Now, drizzle with olive oil, and use a pastry brush to evenly coat the hand and arm.  Bake for 10-15 minutes.  You will just need to keep an eye on it because it depends on the thickness of your monsters hand!

 

When it is perfectly browned and done, remove from the oven and let cool COMPLETELY.  Do NOT remove the bowl until it is completely cooled.  Now, turn your oven to broil. 

 

When it is cooled, carefully flip the hand over, remove the bowl and wash it well.  Drizzle this side of the monsters hand/arm LIGHTLY with olive oil (this will be the original bottom side), combine Italian seasoning, garlic powder and salt and sprinkle all over.  Lastly, sprinkle on the Parmesan cheese and place into the oven for 2 minutes (approx.) just until the top is golden brown. 

 

Place the bowl back in his hand, (it should fit perfectly!) and fill with marinara and enjoy!  I sliced it into bread sticks like this....

 

 

Each of the fingers can be another one, etc.

 

Enjoy this fun and delicious Halloween or anytime treat!!

 

Your "don't get to handsy" Chefwannabe

 

Grecian Orange Cake

You all know by know I have been spending a lot of time at my mom and dads house.  AKA my "ancestoral home".  HAHA!  So we have spent a lot of time talking about old recipes, going through old cookbooks and when my mom had her "lightbulb" moment about this cake, I thought she was going to drop on her bad knees, risking a visit from the ambulance to beg me to make it.  I finally did!  Now she REALLY owes me cookies.  This cake was often made by her and/or her best friend Sharon who is our second mom.  Their family has 9 kids, ours has 10.  We were quite a group! 

I can't wait to share this delightful beauty with you.  It is a cake from days gone by for my mom and siblings, but I, never have eaten it.  My mom is sure I did, but never that I recall.  When I brought this cake up to my some of my siblings I got responses like, "OHHHHH, I LOVED that cake" and "Mom and Sharon used to make this cake", and simple "yuuummmmmmmm"!  I decided I must get the recipe and try it.  News flash, NOBODY has the recipe anymore.  What?  How could something that is evidently so amazing, be lost?!  I found the recipe on cooks.com and both "moms" agreed it was the recipe they made.  Here are these 2 crazy amazing ladies at my moms 75th birthday party!

So in honor of my mom and the woman who treated us like her own I present to you, Grecian Orange Cake!  I love you both!

You will need:
Yellow Cake Mix
4 eggs
1 pkg instant lemon pudding
3/4 cup vegetable oil
3/4 cup water

Glaze:
1/2 cup orange juice concentrate
2 cups powdered sugar (confectioners, icing)
2 tbsp. melted butter

Combine all ingredients  for the glaze and set aside. 

Preheat your oven to 325 degrees.  Combine cake mix, lemon pudding, oil and water.  Whisk or mix untl completely combined and smooth.  Spray or grease a bundt cake pan and pur batter into it.  Level your batter and bake for 45 minutes.  Immediately after you remove it from the oven, leaving it in the pan, poke holes with a skewer.  DO NOT poke them all the way to the bottom, maybe 3/4 of the way down.  Pour half of the glaze mixture over the top.  Let sit for 15 minutes.  Remove onto a plate or cake stand or platter, Let sit another 5-10 minutes.  Pour the rest of the glaze over the top and dig in!

Hoping this recipe brings you as much happiness as it does the Smith and Novosad families!

Your "memoriiieesss, like the corners of my mind" Chefwannabe

Bag O' Bones

Good Evening!

Have you had enough Halloween yet?  I haven't!  But this one, this one is easy, cute, and will please everyone!  Except the very difficult to please, they may find something wrong with them.  These are really just an assembly treat.  Perfect for school, the office, or just for home!  Sweet and salty strikes again!  I found this idea on google, maybe pinterest, not Facebook for sure, but I had to give it a try and see if they turned out as cute as they appeared or if the photos I saw were heavily edited to perfection!

Verdict?  Cute as EVER!  These would be perfect to do with your kids, they can do the assembly and you could do the dipping. 

These bones remind me of a haunted house we went to when we lived in NJ.  It was definitely an adult kind of scary place.  When we arrived and got the instructions and rules, we were told nobody was allowed to touch us.  We were with our dear friends Chip and Jami.  Well, during the first house, (there were like 4) some "dead man" jumped out at my husband.  My husband is tall and not a small man, the kid literally hit his head on my husbands chest and fell to the ground.  HA!  After he got up he asked my husband if he could "mess with me" to which my husband replied, "ABSOLUTELY".  Nice guy eh?  I was terrified as it was, and I could feel something in my hair.  When I turned around, the dead looking guy had some kind of BONE in his hand and was sticking it in my hair.  From that moment on, my husband never looked at me the same.  The profanity that came from my mouth, still hangs in a cloud over "Creamy Acres".  I spewed words I didn't know I knew, I was TERRIFIED.  Looking back, we laugh so hard, but at the time I was terrified, mortified, and my mouth should have been washed out with bubbles.  Perhaps by the "bubble man".  Right Jami?  Anyway, it was the best haunted house experience EVER, and I have never topped it.  One day we will, Horins!!  Miss you guys!  Maybe you had to be there, but in that moment of being so scared, you tend to lose control.....however, as long as it isn't your bladder, we are good.

Here we go.  The amounts of what you need are up to you.  I believe with 1 bag of white chocolate chips I got about 50-60 bones!  You will have PLENTY of the other ingredients for however many you want, the dipping chocolate is what you will need to plan for.

White Chocolate Chips
Pretzel Sticks (small)
Mini Marshmallows
Parchment lined baking sheet.

Take a pretzel stick and poke a marshmallow on to each end.  Make sure it is on good.  Repeat until you have the amount you need.  To melt your chocolate easily, microwave 30 seconds at a time until it is melted. If you want to thin it out a bit, add a cap full of veg oil to the chocolate and combine.  Do this until it is a workable consistency for you.  Some of you might not need any.  I used 1 1/2 tbsp.

Dip the bones in, and I used tongs to remove them.  Let them drain well.   Place on parchment lined paper and when you are all done, refrigerate for 30 minutes to harden.  You can also double dip these for a stronger white color.  I dipped them only one time, the next time I made them I double dipped.  Double dip friends, I give you permission and in fact encourage it in this case!

I hope you have fun eating bones for dessert!!!  Never did bones taste so good!

Your "bone crusher" Chefwannabe

 

PS.  How fun would these be for kids studying dinosaurs or bones in the body?!?  Again, not just a Halloween treat!

Chicken and Rice Casserole

I think I have an admission to make.  An apology maybe, perhaps, just to be forgiven.  I think.....I........actually...........MIGHT.........LIKE..............SOOOOOMMMMMEEEE......(coughs, chokes and feels lightheaded)...............CASSEROLES.  (gasps for a breath).  I know, I know, I have been hating on them for so long.  Granted I still think they look like a dogs dinner, I think there are SOME that can be done very appealing to the eye AND tummy. 

I know busy moms, dads, grandparents, aunts, uncles, etc.....need easy recipes, quick recipes.  Kids are so involved in so much these days!  I get where a casserole will do that.  So many times they are a one pan or one pot meal.  I actually enjoy this myself, more and more. 

Aren't these recipes about a dime a dozen?  I know, I know.  I figured you wouldn't mind then if I shared mine, or rather my moms.  She has been making this recipe since the beginning of time.  She always used bone IN chicken but in the name of quick and easy and so forth, I went with boneless skinless breasts.  You could use boneless thighs as well or use bone in, but, I am just saying, I like this particular recipe better, bone OUT. 

I only added one thing to my moms recipe, and that is I added peas.  I liked it.  I really liked it.  Just make sure they are frozen ones!  You are getting my moms original here, which does include 2 cans of cream soup.  Go with it, or don't, but I ain't messin' THAT much with moms recipe!  I even baked it in her old 9x13 from when I was a kid, I LOVE this pan!

You will need:
3 boneless skinless chicken breasts cut into big strips or pieces
1 cup instant rice (uncooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1 empty soup can of milk
2 tbsp. melted butter
3/4 cup peas  (could also use 1 cup very small broccoli florets) BOTH are optional
salt and pepper
dried parsley, because my mom always did!

Preheat your oven to 350 degrees F.  Butter or spray a 9x13 baking dish with nonstick cooking spray.  In a large bowl combine, rice, both soups, milk, butter, salt, pepper, and peas.   Mix until completely combined.  Add in peas, salt and pepper and mix again.  Pour into prepared casserole dish or 9x13 pan.  Lay in a single layer, your cut up chicken pieces. .   Sprinkle some dried parsley over the entire thing Bake for 45-60 minutes.  Chicken should be done and rice tender.  Let stand 10 minutes before serving. 

You don't have to add the peas (or broccoli) at all.  My mom never did, I just wanted to give it a try this time. 

Enjoy this family favorite from days gone by!!

Your "my name is Chris and I like casseroles" Chefwannabe