This was so good.... like warm Chocolate pudding, but better.
Chocolate Soup
1 C. skim milk
1 C. fat free half and half
1/3 C. sweetened condensed milk
1 tsp. vanilla extract
1 C. bittersweet chocolate chips or 6 oz. bar chocolate, chopped (I used semi sweet)
2 Tbsp. cornstarch
2 Tbsp. cold water
Garnish:
2 oz. cream cheese
2 heaping Tbsp. marshmallow creme
In a medium saucepan over medium heat, stir together the skim milk, half and half, sweetened condensed milk, and vanilla extract. Bring the mixture to almost a boil. Turn to low heat, add the chocolate, and whisk until the chocolate starts to melt. Combine the cornstarch and water; add to soup a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5-7 minutes. Pour into bowls and dollop with garnish.
Garnish:
Microwave the cream cheese at 10 second intervals or until it can be stirred smooth. Add marshmallow cream and mix well. Dollop in the soup.
July 13, 2012
July 7, 2012
Key lime Dessert
I took this to a family function today and it was a HIT!! YUMMY!!
1 pouch oatmeal cookie mix
1/2 C. firm butter or margarine
2 cans sweetened condensed milk
3/4 C. key lime juice or lime juice
16 oz. Cool whip, thawed
2 containers yoplait key lime pie yogurt
green food color, if desired
1 tbsp. grated lime peel
fresh berries (blueberries, raspberries, strawberries)
Heat oven to 350. Spray bottom and sides of a 9x13 pan with cooking spray.
Place cookie mix in a large bowl, cut in butter with a pastry blender until crumbly and coarse. Bake 10-12 minutes or until golden brown. cool.
In a large bowl, beat with mixer on medium speed, the sweetened condensed milk and lime juice until smooth and thickened. Remove 1 cup of the cool whip; set aside. Fold remaining cool whip, yogurt, and food color into the mixture. Spoon into cooled crust. Cover and refrigerate about 1 hour or until set.
Garnish each serving with a dollop of the remaining cool whip, lime peel, and fresh berries.
1 pouch oatmeal cookie mix
1/2 C. firm butter or margarine
2 cans sweetened condensed milk
3/4 C. key lime juice or lime juice
16 oz. Cool whip, thawed
2 containers yoplait key lime pie yogurt
green food color, if desired
1 tbsp. grated lime peel
fresh berries (blueberries, raspberries, strawberries)
Heat oven to 350. Spray bottom and sides of a 9x13 pan with cooking spray.
Place cookie mix in a large bowl, cut in butter with a pastry blender until crumbly and coarse. Bake 10-12 minutes or until golden brown. cool.
In a large bowl, beat with mixer on medium speed, the sweetened condensed milk and lime juice until smooth and thickened. Remove 1 cup of the cool whip; set aside. Fold remaining cool whip, yogurt, and food color into the mixture. Spoon into cooled crust. Cover and refrigerate about 1 hour or until set.
Garnish each serving with a dollop of the remaining cool whip, lime peel, and fresh berries.
July 5, 2012
Soft Pretzel Bites
1 1/2 C. warm water
2 Tbsp. light brown sugar
1 pkg. active dry yeast
3 oz. unsalted butter, melted
2 1/2 tsp. kosher salt
4 1/2-5 C. flour
vegetable oil
3 qts. water
3/4 C. baking soda
1 whole egg, beaten with 1 Tbsp. cold water
coarse sea salt
In a bowl of a stand mixer, combine the water, sugar, yeast, and butter and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and knead until smooth and pulls away from the side of the bowl, about 4 minutes. Remove the dough from the bowl, place on a flat surface and knead into a ball. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel and let rise in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425. Bring the water to a boil in a large pot over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. divide the dough into 8 equal pieces and roll each piece into long rope measuring about 22 inches. Cut the dough into one inch pieces. In small batches (about 15 at a time), boil the pretzel bites in the water solution for 30 seconds. Remove with a slotted spoon and place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season with coarse sea salt. Bake for 15-18 minutes, or until golden brown. Remove to a baking rack and let rest for 5 minutes. These are best warm, and served the day they're made. Yummy dipped in Nacho cheese sauce!
2 Tbsp. light brown sugar
1 pkg. active dry yeast
3 oz. unsalted butter, melted
2 1/2 tsp. kosher salt
4 1/2-5 C. flour
vegetable oil
3 qts. water
3/4 C. baking soda
1 whole egg, beaten with 1 Tbsp. cold water
coarse sea salt
In a bowl of a stand mixer, combine the water, sugar, yeast, and butter and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and knead until smooth and pulls away from the side of the bowl, about 4 minutes. Remove the dough from the bowl, place on a flat surface and knead into a ball. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel and let rise in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425. Bring the water to a boil in a large pot over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. divide the dough into 8 equal pieces and roll each piece into long rope measuring about 22 inches. Cut the dough into one inch pieces. In small batches (about 15 at a time), boil the pretzel bites in the water solution for 30 seconds. Remove with a slotted spoon and place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season with coarse sea salt. Bake for 15-18 minutes, or until golden brown. Remove to a baking rack and let rest for 5 minutes. These are best warm, and served the day they're made. Yummy dipped in Nacho cheese sauce!
Mint cookie Truffles
9 oz. thin mint cookies, or grasshopper cookies
4 oz. cream cheese, softened
12 oz. green mint chips
In a food processor, or blender reduce the cookies into crumbs. You may have to do it in 2 batches. Mix the cream cheese and crumbs together until mixed. Roll the mixture into 1-inch sized balls, and place them on a wax paper covered baking sheet. Place the sheet in the fridge for about 30 minutes. Melt the green mint chips in the microwave, 30 seconds at a time, stirring in between each heat burst. Roll each ball in the melted chips until it is finely covered. Use 2 forks to push the truffle around and pick up the truffle and allow the excess to drip off. Place back on the wax paper. Stick back in the fridge for a few minutes until the chocolate hardens. If desired decorate with white chocolate drizzles. Keep in the fridge until ready to eat.
4 oz. cream cheese, softened
12 oz. green mint chips
In a food processor, or blender reduce the cookies into crumbs. You may have to do it in 2 batches. Mix the cream cheese and crumbs together until mixed. Roll the mixture into 1-inch sized balls, and place them on a wax paper covered baking sheet. Place the sheet in the fridge for about 30 minutes. Melt the green mint chips in the microwave, 30 seconds at a time, stirring in between each heat burst. Roll each ball in the melted chips until it is finely covered. Use 2 forks to push the truffle around and pick up the truffle and allow the excess to drip off. Place back on the wax paper. Stick back in the fridge for a few minutes until the chocolate hardens. If desired decorate with white chocolate drizzles. Keep in the fridge until ready to eat.
June 15, 2012
Rumbi Copycat recipe!!
We all enjoyed this, other than the sauce, we ended up just using the teriyaki sauce on it... maybe I overcooked it, we will try it again and see if we get better results.
Rumbi Rice Bowls and Rice
Chicken and Veggies:
1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 C. chopped broccoli florets
2 C. chicken, grilled and cut into small cubes (I used the precooked grilled chicken from costco. I just tossed it in an sautéed for a few minutes.... easy!!)
Rumbi Rice
Hawaiian teriyaki sauce
Heat vegetable oil in a large skillet over medium high heat. add carrots, celery, zucchini, and broccoli. Saute only until veggies are crisp tender, about 1-2 minutes. Serve over rice and top with chicken and sauce.
Coconut rice:
2 C. long grain white rice
2 1/2 C. water
14 oz. coconut milk (about 1 1/2 C.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed
Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don't have a rice cooker.... Combine water, coconut milk and sugar in a saucepan. Stir in rice and beans, bring to a boil over medium heat. Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.
Spicy Hawaiian Teriyaki Sauce:
3/4 C. Teriyaki sauce (they recommend mr. yoshida's, but I used what I had)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the asian section... I didn't use since we don't do spicy well.)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water
Combine Teriyaki sauce, soy sauce, garlic, ginger, salt and brown sugar in a small saucepan. Bring to a boil and reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it slightly thicker than the teriyaki sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If sauce is too thick, just add a little more teriyaki sauce to it.)
Rumbi Rice Bowls and Rice
Chicken and Veggies:
1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 C. chopped broccoli florets
2 C. chicken, grilled and cut into small cubes (I used the precooked grilled chicken from costco. I just tossed it in an sautéed for a few minutes.... easy!!)
Rumbi Rice
Hawaiian teriyaki sauce
Heat vegetable oil in a large skillet over medium high heat. add carrots, celery, zucchini, and broccoli. Saute only until veggies are crisp tender, about 1-2 minutes. Serve over rice and top with chicken and sauce.
Coconut rice:
2 C. long grain white rice
2 1/2 C. water
14 oz. coconut milk (about 1 1/2 C.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed
Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don't have a rice cooker.... Combine water, coconut milk and sugar in a saucepan. Stir in rice and beans, bring to a boil over medium heat. Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.
Spicy Hawaiian Teriyaki Sauce:
3/4 C. Teriyaki sauce (they recommend mr. yoshida's, but I used what I had)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the asian section... I didn't use since we don't do spicy well.)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water
Combine Teriyaki sauce, soy sauce, garlic, ginger, salt and brown sugar in a small saucepan. Bring to a boil and reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it slightly thicker than the teriyaki sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If sauce is too thick, just add a little more teriyaki sauce to it.)
Easy and Yummy Bread
Parmesan Pull Aparts
2 cans (7.5 oz each) refrigerated homestyle biscuits
3 Tbsp butter, melted
1 tsp. garlic powder
1/2 tsp dried parsley
1 tsp dried minced onion
1 Tbsp. grated parmesan cheese
1/3 C. shredded mozzarella cheese
Preheat oven to 425. In a small bowl mix together the melted butter, garlic powder, parsley, onion and parmesan cheese. Spread mixture in the bottom of a 9 inch glass pie plate. Sprinkle the shredded mozzarella evenly over the top of the butter mixture. Remove biscuits from can and place close together over the top of the cheese and butter. (you may have a few that won't fit.)
Bake in the oven for 12 minutes or until golden brown. Remove and let stand for 3 minutes. Turn biscuits upside down onto a serving plate. Serve warm!
2 cans (7.5 oz each) refrigerated homestyle biscuits
3 Tbsp butter, melted
1 tsp. garlic powder
1/2 tsp dried parsley
1 tsp dried minced onion
1 Tbsp. grated parmesan cheese
1/3 C. shredded mozzarella cheese
Preheat oven to 425. In a small bowl mix together the melted butter, garlic powder, parsley, onion and parmesan cheese. Spread mixture in the bottom of a 9 inch glass pie plate. Sprinkle the shredded mozzarella evenly over the top of the butter mixture. Remove biscuits from can and place close together over the top of the cheese and butter. (you may have a few that won't fit.)
Bake in the oven for 12 minutes or until golden brown. Remove and let stand for 3 minutes. Turn biscuits upside down onto a serving plate. Serve warm!
Another yummy Pinterest recipe!
Chocolate Eclair Cake
2 small pkgs (3.4 oz) French vanilla instant pudding
1 pkg. graham crackers
3 C. milk (don't use skim milk)
8 oz. Cool whip (don't use fat free), thawed
1 (16 oz.) container chocolate frosting
Step one: grease the pan with butter
Step two: A layer of Graham crackers
Step Three: Mix milk and pudding for 2 minutes, then fold in the cool whip.
Step four: Add half of the pudding mix on top of the crackers
Step five: Add another layer of graham crackers
Step six: Add remaining pudding mix on top of the crackers
Step Seven: Add another layer of Graham Crackers
Step eight: Heat frosting for 30 seconds in the microwave and pour on top of graham crackers. Use a spatula to spread the frosting to the edges of the pan.
Step Nine: Chill in refrigerator at least 4 hours(overnight is best)
2 small pkgs (3.4 oz) French vanilla instant pudding
1 pkg. graham crackers
3 C. milk (don't use skim milk)
8 oz. Cool whip (don't use fat free), thawed
1 (16 oz.) container chocolate frosting
Step one: grease the pan with butter
Step two: A layer of Graham crackers
Step Three: Mix milk and pudding for 2 minutes, then fold in the cool whip.
Step four: Add half of the pudding mix on top of the crackers
Step five: Add another layer of graham crackers
Step six: Add remaining pudding mix on top of the crackers
Step Seven: Add another layer of Graham Crackers
Step eight: Heat frosting for 30 seconds in the microwave and pour on top of graham crackers. Use a spatula to spread the frosting to the edges of the pan.
Step Nine: Chill in refrigerator at least 4 hours(overnight is best)
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