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4 12 oz cans white beans, drained
2 small cans green chile, fire roasted (mild or medium heat) – don’t drain
1 14 oz can white or yellow corn, drained
1/2 each of yellow, orange and red bell pepper, chopped
2 pounds chicken breast cooked and chunked
3 Tbsp of McCormicks Fajitas seasoning mix (approx half of a 1.12 oz pkg)
2 c chicken broth
3 c half and half
1 Tbsp cracked pepper
1 tsp cumin

Mix everything but the chopped bell pepper into a crockpot.  Fry the bell pepper in a tsp of vegetable or olive oil until slightly cooked (2 minutes, stirring).  Throw in the crockpot with the rest.

Cook on high heat for approximately two hours.

You may add some corn starch thickener if you prefer a thicker soup.  Add it the last twenty minutes of cooking.

Serve with any of the following:  dollop of sour cream, grated cheese, tomatoes, avocado chunks.

Serve with sweet cornbread.

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I am bowing to peer pressure to share this recipe.  It is simply the best.  The consistency is velvety smooth and it pours like a dream.

  • 1 stick unsalted butter
  • ¾ cup dark brown sugar (you can use light brown sugar too, but the sauce will be a bit lighter in color)
  • ½ cup whipping or heavy cream
  • 1 teaspoon pure vanilla
  • pinch of sea salt

Brown the butter. Here are instructions if you’ve never done it before. It adds a nutty flavor/aroma. Watch it carefully!  When it starts browning you can basically remove it from the heat. You don’t want to scorch it.

 

http://www.simplyrecipes.com/recipes/how_to_brown_butter/

Coat the sides of the saucepan with butter so your sugar won’t crystallize. Add brown sugar and whisk vigorously to combine. Add cream. Bring to a boil, then reduce to a low simmer and cook for 5 minutes, stirring frequently. Add vanilla and a pinch of sea salt. Stir until combined. Serve warm or allow to cool. Stir vigorously, then store in refrigerator. Mixture will thicken as it cools. After refrigeration, warm slightly in the microwave or on the stovetop.

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Froggie’s Liquid Gold Caramel Sauce

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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)

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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

 

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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.

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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.

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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!

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Sometimes you just have to make a cream pie the old fashioned way, with lots of cream and egg yolks.  This is a perfect holiday dessert item.

For this recipe I decided on a soft snickerdoodle butter crust.  If you don’t want it as sweet you may use your favorite pie crust recipe.

 

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Snickerdoodle pie crust

8 store bought snickerdoodle cookies, crushed
1/4 c butter, melted

Preheat oven to 350. Mix butter with crushed snickerdoodles and press into a deep dish pie pan. I go halfway up the sides. Bake until slightly toasted. Remove from oven and let cool.

Meanwhile, take 1/2 cup flaked coconut and spread it out onto a cookie sheet and let it bake 8-10 minutes or until brown. Remove from heat and let cool.

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Coconut Custard

1½ cups coconut milk
1½ cups whipping cream or half and half
5 egg yolks
2 tablespoons Malibu coconut rum
¾ cup sugar
4 tablespoons cornstarch
1 tablespoon butter
1½ cups flaked, sweetened coconut
1½ teaspoons vanilla

In a large bowl mix coconut milk and cream. Add egg yolks and whisk together with milks. Set aside.

Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.

Increase temperature to medium, and bring custard mixture to a boil. Continue to stir until boiling and then boil one minute. Mixture will thicken as it boils. Make sure you stir constantly to prevent burning.

Remove from heat and add butter, coconut and vanilla.

Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.

Whipping Cream

2 cups heavy whipping cream
1/2 cup  powdered sugar
1 teaspoon vanilla

Add heavy whipping cream to large  chilled bowl. Whisk with an electric mixer just until stiff peaks form.  Add sugar  and vanilla and fold just until combined.
Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
When ready to serve, top with toasted coconut.

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Happy holidays!

 

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