Wednesday, March 28, 2012

Crepe trio

Crepes aren't our usual Saturday or Sunday morning breakfast. Usually its french toast or pancakes. But these happen on occasion (usually when we have had breakfast for supper that week) and I love them! Fun and Classy!













Crepe Trio

Crepe Batter
1 cup flour
pinch of salt
3 eggs
1 to 1 1/3 cups milk
2 Tablespoons melted butter


Combine ingredients in blender and blend until smooth and lump free. Let sit for a few minutes. Add more milk if the batter isnt really thin. (like the consisency of light cream), This can be made ahead up to 2 1/2 hours but may need to add a little more milk before you use it.

***For dessert crepes- add 1 Tablespoon sugar and 1 teaspoon vanilla.

Banana Foster filling:
recipe by: Garrett Smith

4 bananas
1/2 cup butter
1/2 cup brown sugar

Chop bananas into 1/2 inch slices. (if cut too thin they wil fall apart when you add them to the sugar). Melt butter in large saute pan over medium heat. add brown sugar and allow to melt. Add bananas and cook over medium hear until tender. Place arund 5 sliced bananas and top with whipping cream. Fold up and top with a dollop of whipping cream and a couple slices of bananas.

Macerated Strawberries
1 pint of strawberries
1/3-1/2 cup sugar

remove strawberry stem and slice into thin slices. Add 1/2 of sugar. Taste and then add more if you like them sweeter. Refridgerate for 30 minutes. sugar will cause strawberries to give off juice and will create a syrup mixture to go along with the strawberries. Add about 5 sliced strawberries, whip cream, and a squirt of chocolate syrup. Roll up and top with a dollop of whip cream and a swirl of chocolate syrup.

Nutella Banana
Nutella
Bananas

place about a 1 inch spread of nutella across the center of the crepe. add slices of bananas and whip cream. roll up. spread a small amount of nutella down add a banana or two and a dollop of whipping cream!

Sweet and Sour Chicken




My husband is a fan of sweet and sour chicken so I thought I would try this recipe. It was a huge hit in our house and even the boys ate tons of it! Definatly a keeper for a easy go to dinner meal




Sweet and Sour Chicken

adapted from: Mels Kitchen Cafe

Chicken Breading:
3-5 chicken breast
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil

Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9x9 but 5 chicken breasts fits better in a 9x13.

Sauce:
3/4 cups white sugar
4 Tablespoons ketchup
1 Tablespoon soy sauce
1 teaspoon garlic salt

Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.








 






 Whisk







Sand Bakkles

These are one of my all time favorite desserts! I am a tart and sugar cookie kind of gal! These are a little time consuming, but the presentation is amazing! They are perfect for any special occasion or baby shower!



The tart shells can be found at specialty cooking stores. In Arizona there is a place called Shars that carries alot of Bosch items and they have these there. For those of you not in Arizona they sell them at Williams Sonoma here is just one of the options they carry.


Sand Bakkles
recipe by: Elizabeth Banks

Shell:
1 cup shortening
1 cup sugar
2 1/2 cups flour
1 egg
1 teaspoon almond extract

Cream sugar and shortening. Add flour, egg and extract. Spread as thin as possible into individual tart pans. Place on a cookie sheet. Bake at 375 degrees for 12 to 15 minutes, or until light brown or the shine is all gone from the dough. (DO NOT OVERBAKE) Let cool for a few minutes before removing. Then tap gently and squeeze the sides of the tart pans gently until they come out.


Pink Lemonade Tart Filling:
1 (10 0z) can frozen pink lemonade
8 oz cream cheese
1 can Eagle Brand milk
2 pkgs. dry Dream Whip
3 drops of red food coloring
1 large container of Cool Whip
garnish (see below for options)

Combine all ingredients except for the Cool Whip. Beat until smooth; fold in Cool Whip. Fill tart shells immediately. Garnish with lemon rind, strawberry fans, dust with powdered sugar, raspberries, mint leaves, etc.






Monday, March 19, 2012

Hot Fudge



Hot Fudge
recipe by Elizabeth Banks

1 cup sugar
1/4 cup flour
2 Tablespoons cocoa
1 cup evaporated milk
1/2 cube butter

Mix sugar, flour, and cocoa together and add the milk and butter. Put in pan and cook until thick; stiring constantly. If there are any lumps you can put it in the blender for 30 seconds. Sauce will thicken when you return it to the stove.

My Favorite Chocolate Chip Cookie Dough

This is my go-to chocolate chip cookie recipe! I know everyone likes their chocolate chip cookies a different way but I love the course sea salt in the recipe and the flavor that it gives these cookies! Give it a try!






And if you are looking for a fun dessert put the dough in some ramakins (fill 3/4's full). I also like to buy the small tin foil (to-go) containers and do it in them.


Add a scoop of ice cream


And some hot fudge for the chocolate lovers!



AND ENJOY!



Chocolate Chip Cookies


1 cup salted butter, softened
1/2 cup sugar
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 3/4 cups flour
3/4 teaspoon small to medium coarse SEA salt
1 teaspoon baking soda
1 1/2 teaspoon baking powder
2 cups semi-sweet chocolate chips

Cream butter, sugar, and brown sugar together. Add eggs and vanilla. Slowly add flour, soda, and baking powder. Add the salt and then the chocolate chips.


Cook at 360 degrees for 12-15 minutes (or until the shine from the cookie dough is gone off the cookies)

Thursday, March 15, 2012

Cake Batter Rice Krispie Treats

Growing up my mom didn't make rice krispies treats that often. I'm not exactly sure why...she was the more gourmet treat or frosted sugar cookie kind of mom! And I didn't mind one bit! And I still don't mind!


My neighbor across the street always makes rice krispies! Extra Butter, Extra Marshmallows with M & M's in them! She would bring me a plate and I would eat it all by myself after the boys were in bed!


So when I came across HowSweetsEats.com cake batter rice crispy treats I knew I had to do one thing. Add Extra Butter and Extra Marshmallows. And boy did it make it over the top! And I have made them every week since!





Well you start by melting the butter, adding the marshmallows, and the yellow cake mix. (sorry I forgot to take a pic)


Add the rice krispies and half the sprinkles.




Transfer to a baking dish (any size will do depending on how thick you want to treats) Also butter you hands so you can press them down without it getting stuck all over your hands.




See why its important to add those extra marshmallows! Makes it even more delicious! Trust Me!

Press down evenly and add the other 1/2 of the sprinklesLet sit for about 30 minutes ( if you can wait that long!) Then cut and enjoy!



Cake Batter Rice Krispies
How Sweet Eats

6 Tablespoons butter
1 16-ounce bag of mini marshmallows
1/3 cup yellow cake mix
6 cups rice krispies cereal
1 1.75 ounce container of sprinkles


Melt butter in sauce pan and then add marshmallows. Stir until they melt and then slowly add the cake mix while continuing to stir. Add rice krispies and mix well. Sprinkle half of the sprinkles while continuing to stir it all together. Don't over mix it so the sprinkles melt and no longer look like sprinkles! Press into baking dish. Butter your hands and use them to press down the rice krispies evenly into the dish. Add the remaining sprinkles. Let sit for about 30 minutes. Then cut and enjoy. You can also use a buttered or sprayed knife to help make even cutting lines.