Feeds:
Posts
Comments

Archive for the ‘food’ Category

19225727_10213020802055762_4576135221705621839_n

 

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don’t use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

Directions:

Preheat oven to 360.

Cream together butter, cream cheese, sugars. Add egg and vanilla.

Mix dry ingredients together. Add to Sugars. Add chips/chunks.

Chill dough in freezer for up to an hour.  Scoop into tablespoon size scoop, and then flatten slightly. Bake 8-10 minutes. Remove and Eat. Stays soft due to the cream cheese, keep in covered container for up to a week, or freeze and it will stay long enough for you to nibble until you get fat)

Read Full Post »

18839187_10212905989825528_1790498330987794292_n

I cannot believe I haven’t added this recipe to my blog!  I have been making it for years and thought it was here.  But it’s not.  And it’s worth it.  This pistachioed version of the traditional frog eye salad recipe is far more superior.  Plus it’s  green.  Who could ask for more.  This salad is a super duper easy and popular dish to bring to parties/potlucks, etc.

Ingredients

1 1⁄3 cups acini di pepe pasta (uncooked)
1 (20 ounce) can pineapple chunks, drained (reserving all juice)
1 3⁄4 cups half and half
2 (3 1/2 ounce) boxes instant pistachio pudding (you can use sugar free if you’d like)
16 oz cool whip, thawed
1 (8 ounce) can crushed pineapple, drained
2 (12 ounce) cans mandarin orange sections, drained
3 cups mini colored marshmallows
1 cup flaked coconut

Cook pasta in boiling water for 11 minutes.
Drain well, rinsing with cold water to cool pasta.

While cooking pasta, in large bowl whisk reserved pineapple juice, half and half and pudding mix for 2 minutes.

Gently stir in cooled pasta, cool whip and remaining ingredients.

Cover and refrigerate at least 5 hours.

garnish suggestion:  toasted coconut or maraschino cherries

18892922_10212905989745526_6839396900062864156_n

Read Full Post »

IMG_9936

Key Lime with lemon meringue pie

1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk (2 cans)
1/2 cup sour cream
3/4 cup key lime juice
2 tablespoon grated lime zest
1/4 cup lemon curd (I use Dickinson’s Lemon Curd)

Directions
Preheat oven to 350 degrees. Combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. Swirl in slightly heated curde6a4ea3c-7836-4676-ac35-c148fa12a32d_1.5d5c4fe2d6f18e99828cd1ad45ed6d60

 

17800163_10212326409856391_6844400205160854944_n

17522944_10212326409776389_1778001202099804505_n

Bake in preheated oven for 8-10 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Remove from oven when complete.

While your pie is baking, mix the following meringue:

4 egg whites
4 tablespoons granulated sugar
1/2 teaspoon cornstarch
pinch salt

Beat egg whites until soft peaks form. In separate bowl mix sugar, cornstarch and salt. Add sugar mixture a little at a time to the egg whites, beating between additions.

Spoon the meringue over pie. Bake for Spoon into pie you’ve just removed from oven and lightly sprinkle another tablespoon of sugar because that will give you that caramelized look when you broil it.

Place back in oven and cook for another 5 minutes. Then put it on low broil for last 3-4 minutes for the browning effect.

May be eaten hot, or chilled. I prefer it chilled, especially in the summer.

17861714_10212326409976394_1191769425432797738_n17861900_10212326410056396_1947052597889472777_n

Read Full Post »

pumpkin spice rice crispy treats.jpg

It’s that time of year! And these are a delicious way to enjoy it.

3 Tablespoons butter (browned)
5 1/2 cups mini marshmallows
1 Tablespoon brown sugar
2 teaspoons pumpkin pie spice
1 cup butterscotch chips

Butter a 9×13 pan (or 10×10 if you’d like thicker treats). In large saucepan on medium high heat stir butter until melted. Continue stirring until butter turns brown. Don’t overcook or scorch. Lower temp to low-medium and add marshmallows, stirring constantly until melted. Remove from heat.

Add the brown sugar and pumpkin pie spice and stir together. Add the butterscotch cups and stir until mixed and is beginning to melt.

Pour into pan. Let cool, Cut into squares and serve!

Perfect for parties.

pumpkin-s

Read Full Post »

Coconut Tres Leche

coconut tres leche

Ingredients

  • 1 box white cake mix
  • 1/2 cup melted unsalted butter
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/3 c water
  • 1 (14 ounce) can sweetened condensed milk
  • 12 oz coconut milk
  • 1 /2 cup whipping cream
  • 1/2 cup coconut creamer

Topping:  canned whipping cream, toasted coconut and maraschino cherries

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
  2. In large bowl mix dry cake mix, butter, eggs, vanilla and water until well blended.
  3. Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
  5. Pierce cake with fork tines, chopstick or base of wooden fork, poke holes every couple of inches
  6. Combine the coconut milk, condensed milk, whipping cream and creamer together. Pour over the top of the cake.
  7. Prior to serving, spread whipping cream and your fruit of choice over the cake. Be sure and keep cake refrigerated until about 20 minutes before you serve it.

Strawberry Almond variation:  Bake as above.  For milk blend instead of coconut milk and coconut creamer, substitute 1 c Italian sweet cream.  Add a tsp almond extract.  Garnish with glazed strawberries and toasted almonds.

Enjoy!

strawberry almond tres leche.jpg

Read Full Post »

13335544_10209342792027810_287505709922401596_n

It isn’t your normal cherry pie. The glaze brings smooth, flavorful consistency which is unique to a cherry pie. The mix of sweet and tart cherries added while frozen keeps them plump.  You can just get a hint of the almond, and it is totally worth it.  Without even experimenting I am going to suggest you could add a bit of amaretto to this pie and it would work just great!

Try it.  You’ll like it.

2 pie dough crusts (you can make your own, or use store-bought.  In this case I bought the best prepared pie dough which is at Trader Joes. *pro tip, leave in wax cover to roll, otherwise you will get cracking.  This is the only downside to Trader Joes pie crust. Mrs. Fields is a good brand too)
3 cups Costco Private Selection Frozen mixed variety cherries.
1 box junket Danish Dessert, strawberry
Welchs white grape cherry juice
1 tsp almond extract
1 tsp cinnamon
2 Tbsp butter
2 egg yolks

IMG_1876IMG_1877Junket Danish Dessert

Cover 9 inch pie pan with a circular rolled pie dough.  Prick bottom.  Slice butter thinly and lay on bottom.  Prepare Danish dessert over stovetop using 1 cup white grape cherry juice and 3/4 cup water instead of just water (as directed by instructions on back of box).  When thick and clear remove from heat.  Add almond extract and cinnamon.  Stir in cherries and pour into prepared crust.

Design top as desired and then brush top dough with egg wash.  Bake as directed on prepared pie dough.  You will want to use a cover on sides and top of pie to prevent overbrowning during the baking process.

Serve with a dollop of vanilla bean ice cream dashed with a spritz of nutmeg.

 

pies

IMG_1867

Read Full Post »

southwestern pasta salad

It has all the best of ingredients. This New Mexican gal is very happy to be blending my favorite ingredients into this cool, crisp summer salad.  It has the added benefit of being absolutely  beautiful.

Ingredients

1 bag fusilli (spiral pasta), or pasta of your choice.  Prepare according to instructions, and leave in cool water while prepping the rest of the ingredients.

Chop the following:

green pepper
1/2 jalapeno pepper
1/2 red onion (long slices)
1 lb cherry tomatoes
1 large english cucumber
1/2 c cilantro

Then add:

1 can sliced olives
1 can black beans, drained

IMG_2894

In saucepan heat olive oil (I used an infused jalapeno one) on medium high heat and add:

2 ears of corn, slice off kernels
1 cup chopped Hatch New Mexico green chile, or two cans of canned green chile
3 Tbsp chopped red onion

Cook til charred.  Remove from heat, cool and then add to freshly chopped vegetables.

corn and chili.

 

Drain pasta and add to vegetables.  Drizzle two Tbsp of jalapeno olive oil and 11 oz bottle cilantro lime dressing (I used stonewall kitchen).

 

 

141110_newJalapeno_2016

 

Add a little crumbled cotija cheese, or cheddar. Refrigerate for an hour or longer, it gets better the longer it sets.

 

Enjoy!

 

Read Full Post »

Older Posts »