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Twix Bars

Twix Bars

Ingredients

  • BASE:
  • 2 1/4 cups flour
  • 1/2 cup sugar
  • 3/4 cup unsalted butter, softened
  • FILLING:
  • 7 tbsp unsalted butter, diced
  • 1/2 cup light brown sugar
  • 1 (4 pz) can sweetened condesed milk
  • TOPPING:
  • 3 1/2 oz semisweet chocolate
  • 3 1/2oz milk chocolate
  • 2 oz white chocolate


Directions

  1. Preheat oven to 350 degrees
  2. Line and lightly grease a 19 x 9 jelly roll pan.
  3. Mix flour and sugar, rub in buter until the mixture resembles fine crumbs. Work with your hands until the mixture forms a dough.
  4. Put the ough into the prepared pa and press it out wih your hand to cover the base. Then use the back of a tablespoon to smooth it venly into the pan. Prick all over with a fork and bake fore about 20 minutes, or until firm to the touch and very light brown. Set aside and leave in pan to cool.
  5. Filling: put butter, brown sugar and milk into a pan and heat gently, sirring, unti the sugar has dissolved. Stirring constantly, bring to a boil. Reduce the heat and simmer the mixture very gently, stirring constantly, for about 5 – 10 minutes, or until it has thickened and has turned a caramel color. DO NOT BURN
  6. Remove from heat.
  7. Pour thfilling mixture over the cookie base, spread evenly, then leave until cold.
  8. TOPPING:
  9. Melt each type of chocolate separately in a micorave or in a heatproof bowl set over a pan of hot water. Spoon lines of plain and mil chocolate over the set caramel filling.
  10. Add small spoonfuls of white chocolate. Use a skewer to for a marbled effect on the topping.

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Pasta with Chickpeas and Garlic Sauce

Pasta with Chickpeas and Garlic Sauce

A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hallmark of rustic Italian cooking. Bolstered with garlic, tomatoes, and parmesan cheese, this easy dish makes the most of flavorful kitchen staples.

Yield

4 servings (serving size: 1 cup pasta and 2 1/4 teaspoons cheese)

Ingredients

  • 2  teaspoons  olive oil
  • 2  garlic cloves, peeled and crushed
  • 3/4  teaspoon  kosher salt
  • 1/4  teaspoon  crushed red pepper
  • 1  (15.5-ounce) can chickpeas (garbanzo beans), drained
  • 1  (14-ounce) can fat-free, less-sodium chicken broth
  • 1 1/2  cups  uncooked medium seashell pasta (about 6 ounces)
  • 1/2  cup  grape tomatoes, halved
  • 2  garlic cloves, minced
  • 1  tablespoon  minced fresh parsley
  • 1  tablespoon  fresh lemon juice
  • 3  tablespoons  shredded Parmigiano-Reggiano cheese

Preparation

Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.

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Easter Cake

Easter Cake

Mashed ripe banana adds moistness. The frosting, with cream cheese as its base, is similar to that of a traditional carrot cake. 

Yield

14 servings (serving size: 1 slice)

 

Ingredients

  • Cake:
  • Cooking spray
  • 1  tablespoon  all-purpose flour
  • 1 1/3  cups  granulated sugar
  • 1/4  cup  butter, softened
  • 3  large eggs
  • 1 3/4  cups  all-purpose flour
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 1  cup  low-fat buttermilk
  • 1  cup  mashed ripe banana (about 2 bananas)
  • 1  teaspoon  vanilla extract
  • Frosting:
  • 3/4  cup  (6 ounces) 1/3-less-fat cream cheese, chilled
  • 2  tablespoons  butter, softened
  • 2  teaspoons  grated lemon rind
  • 1/2  teaspoon  vanilla extract
  • Dash of salt
  • 2 1/2  cups  powdered sugar, sifted
  • 1 1/2  cups  fresh raspberries (optional)

 

Preparation

Preheat oven to 350°.

To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour.

Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.

Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.

Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.

Bake cake at 350° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.

To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).

Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.

 

Banana-Raspberry Cake with Lemon Frosting

Banana-Raspberry Cake with Lemon Frosting

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Banana Oatmeal Chocochip Cookie

Banana Oatmeal Chocolate Chip Cookie

 On Friday, I enjoyed a night with friends in front of a bonfire!  I haven’t laughed so hard in a long time.  I can’t believe I have lived in Bismarck for only a year, and I already have friends that will last a lifetime.  So thankful!  I thought I would pass on my happiness on Saturday: I helped my former boss with painting her baby room blue. 

I saw this recipe on www.cookiemadness.net, one of my favorite go to places for new and different dessert recipes.  I LOVED these cookies.  I ate 3 right out of the oven…I usually limit myself to one, maybe two, but never three.  I whipped them up in less than 7 minutes. 

Ingredients

  • 1 1/2 cups oat flour
  • 3/4 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raw sugar
  • 1/3 cup chocolate chips (I used white too)
  • 1 teaspoon canola oil
  • 1/3 cup soy milk
  • 1/2 cup banana puree (1 medium-size banana)
  • 1 teaspoon vanilla extract
  • Cooking Directions

    Preheat oven to 375°F.

    Combine all the dry ingredients in a bowl.

    Combine all the wet ingredients in a separate bowl. Mix the dry and wet ingredients together, until well combined.  Use a medium-size ice cream scoop or a large spoon to scoop batter onto a cookie sheet covered with wax paper.  Bake for 12 minutes, rotating the pan halfway through cooking, or bake until the edges of the cookies are light brown.  Makes 18 cookies.

     

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    Pineapple Salsa

    Pineapple Salsa

  • 2 cups diced fresh pineapple
  • 1/2 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • Juice and zest of 1 lime
  • 1 tablespoon extra virgin olive oil
  • Sea salt
  • 1 serrano pepper, seeded and finely minced
  • Toss all ingredients together. Taste and adjust seasoning. Chill until ready to serve.

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    Asparagus Stir-Fry

    Asparagus Stir Fry
    Asparagus Stir Fry

     I love it when I have all the ingrediants and the motivation to cook!  I found this recipe at lunch and decided to pick up chicken and green onions on the way home from work.  I loved the mesh of flavors that popped when cooking together.  Mint, ginger, garlic, lime my goodness it melted in my mouth like the snow in April!  Enjoy this tasteful meal!

     

    • Oilve oil 
    • 6 ounces chicken, cut into slices one inch pieces
    • 4 green onions, thinly sliced
    • scant 1 tablespoon freshly grated ginger (peeled)
    • 1/2 teaspoon crushed red pepper flakes
    • 1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces
    • a couple big pinches of fine-grain sea salt
    • 3 cloves garlic, chopped
    • 1 big handful of toasted cashews, chopped up a bit
    • zest and juice of one lime
    • 1 small handful fresh mint, slivered
    • 1 small handful fresh basil, slivered

    Have all your ingredients prepped and within arms reach of the stove. Heat a splash of oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan – one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden – a few minutes. Remove the tofu from the pan and set aside.

    Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute.  Return the chicken to the pan. Stir in the lime zest and juice. Cook for another 10-20 seconds, stirring all the while.

    Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.

    Serves 2-4 (main/side)

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    Sun Dried Tomatoe Beer Bread and Turkey Artichoke Casserole

    Sun Dried Tomatoe Beer Bread and Turkey Artichoke Casserole

     

    Ingredients

    • 1/2  cup chopped carrot (1 medium)
    • 1/2  cup chopped red sweet pepper (1 small)
    • 1/4  cup sliced green onion (2)
    • 1  tablespoon butter or margarine
    • 1  10.75-ounce can condensed cream of chicken soup
    • 1  8- to 9-ounce package frozen artichoke hearts, thawed and cut up
    • 1-1/2  cups chopped cooked turkey or chicken (see tip)
    • 1  cup cooked long grain rice or wild rice
    • 1/2  cup shredded mozzarella cheese (2 ounces)
    • 2/3  cup milk
    • 1/2  teaspoon dried thyme, crushed
    • 2  slices bacon, crisp-cooked, drained, and crumbled
    • 3  tablespoons grated Parmesan cheese

    Directions

    1. In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.

    2. Bake, covered, in a 350° degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.

    3. Make-ahead directions:Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350° oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.

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