Friday, September 12, 2014

Boston Cream Pie

From: 100 Favorite Brand Name Recipes cookbook

Ingredients:
1/3 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups AP flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk

Rich Filling:
1/3 cup sugar
2 Tbsp cornstarch
1 1/2 cups milk
2 egg yolks, slightly beaten
1 Tbsp butter
1 tsp vanilla extract
Stir together sugar and cornstarch in medium saucepan; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours or until cold.

Dark Cocoa Glaze:
3 Tbsp water
2 Tbsp butter
3 Tbsp cocoa powder
1 cup powdered sugar
1/2 tsp vanilla extract
Heat water and butter in small saucepan over medium heat until mixture comes to a boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth and of desired consistency; cool slightly.

Heat oven to 350 degrees. Grease and flour 9-inch round baking pan.

Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternately with milk to shortening mixture, beating well after each addition. Pour batter into prepared pan.

Bake 30-35 minutes or until done. Cool 10 minutes; remove from pan to wire rack. Cool completely.

Prepare rich filling. With long knife, cut cake in half horizontally. Place one layer, cut side up, on serving plate; spread with prepared filling. Top with remaining layer, cut side down. Prepare dark cocoa glaze; spread over cake, allowing glaze to run down sides. Refrigerate several hours or until cold. Garnish as desired. Refrigerate leftover pie.


 
Verdict:
Thumbs up! Okay, there is no way around it. This is a messy, falling-apart kind of cake. But trust me - it tasted delicious! I don't think I'd ever had Boston Cream Pie before and this was awesome. I'll make this again in the future!

Saturday, September 6, 2014

Boxcar Children Stew

From: Divine Hostess

If you read my personal blog you know that our family just finished reading the first book in The Boxcar Children series. We really enjoyed it, and then I found this recipe for the stew that the children make. I knew I had to try this out! My kids begged me to make it and then didn't even try it! (Actually I do think my 3-year old ate the carrots). But my husband ate it and told me he would rather I make this recipe than any other stew beef recipe I've made. Wow! Okay... definitely a keeper! (Him AND the recipe!)

Ingredients:
  • 4 stalks of celery minced
  • 3 carrots roughly chopped
  • 1.5 cups of potatoes in 1 inch cubes
  • 2 to 3 vegetarian or chicken bouillon cubes (Veggie or chicken broth as substitute)
  • Black Pepper
  • Cumin
  • 21 seasoning salute
  • 2 TBSP chopped Parsley fresh or freeze dried
  • 1/4 minced white onion
  • 1 TBSP minced garlic
  • 2 tsp olive oil
  • 1 cup lentils (Can also be made with chicken breast pieces or steak. If meat is used, it will need to be added after step 1 and allowed to cook  a little while longer)
Place large dutch oven over medium high heat and brown 1 Tbsp garlic and minced onions in 1 tsp extra virgin olive oil for about 2 minutes.

Add bouillon cubes to water once it is boiling. Use 5 to 6 cups of water and appropriate cubes, or about 40oz of broth. Add celery, carrots and potatoes and stir. Add 1 tsp of all seasonings except parsley. Add 2 tbsp of parsley.

Lower heat to simmer. Since lentils only take about 20 minutes to cook add these about halfway through the process. Leave at a slow simmer for 30 to 45 minutes, or until carrots and potatoes are nice and tender. Top with a few sprigs of parsley or minced chives and serve with french baguette.





I did change a few things in the recipe based on what I had available:

I browned the garlic and onion in oil. For liquid, I added two cups of water, two cups of beef broth (I used bouillon cubes to make it) and then I poured some vegetable broth in. I didn't have any celery, so I just added the carrots, potatoes, and some venison tenderloin that I chopped up. I added a small amount of salt and pepper and garlic powder. I added the parsley as well. Then I just cooked until the meat was done. I think it took about 45 minutes to an hour.

Simple and very tasty!!


 

Saturday, July 12, 2014

Chicken Pot Pie Pasta

From: Martha Stewart

Ingredients:
  • Salt and pepper
  • 3/4 pound penne or other short tubular pasta
  • 1/3 pound green beans, trimmed and cut into 1-inch pieces
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, minced
  • 1 stalk celery, thinly sliced
  • 2 carrots, diced medium
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups diced cooked chicken
 
In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.

Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.

Stir pasta into chicken mixture.





Verdict:
Thumbs up! I used Tyson grilled chicken chunks to make this meal prep even faster. This was a great meal. My whole family liked it, and I think it was because the flavor was so simple. My husband and daughter don't like things that have a lot of flavor or sauces, so this was right up their alley. I can definitely see myself making this again in the future. 

 

Firecracker Cookies

From: MomDot

Ingredients:
  • your favorite sugar cookie recipe
  • butter cream or white frosting
  •  2 packs of pop rocks
  • white sugar + blue gel paste

1) Make your favorite sugar cookie recipe
2) Frost with butter cream
3) Create blue sugar by adding sugar and blue gel paste into a blender and turn on for 30 seconds
4) Sprinkle sugar on frosting
5) Sprinkle pop rocks on cookies…you will hear them crackle as they hit the frosting
6) Enjoy!



Verdict:
Thumbs up! I used Betty Crocker sugar cookie mix and Betty Crocker buttercream icing to make these. So they were incredibly easy to make and I loved the combination of flavors. They weren't too sweet at all. The Pop Rocks do pop less the longer they sit on the cookies, so if you want a really big pop just sprinkle them on right before putting them in your mouth. I would love to make these again though!

Mini Egg White Omelets

From: Six Sisters' Stuff

Ingredients:
12 eggs
Salt and Pepper to Taste
Toppings you like in your omelets, such as:
Onions, Green Onions, Green and Red Peppers, Fresh Mushrooms, Tomatoes, Cheese, Turkey Bacon, and Ham

Heat oven to 350 degrees.
 
Spray a muffin tin with non-stick cooking spray, then crack an egg into each muffin tin hole. You can use a whole egg, or just the whites, or even egg whites from a carton. 
 
Once you crack them in the tin, take a fork and smash the yoke and mix around the egg whites. Add Salt and Pepper as needed. Add about 2 tablespoons of the veggies/toppings you like into each tin. Sprinkle a little bit of cheese on top.
 
Put into the oven and cook for 20 minutes or until the eggs are a little brown on top. Wait a few minutes then pop them out with a fork.
 
 

Verdict:
Thumbs up! I eat eggs at least 5 times a week for breakfast. Usually they are scrambled but every so often I get a craving for some extra veggies. These little omelets are perfect for satisfying my craving and filling me up. Three or four are perfect for me, along with my coffee and hashbrowns. For this recipe I used ham, green peppers and mushrooms but you can obviously use anything you want. I love recipes that can vary from time to time.

Nutrition info: (based on the ingredients I used)
Carbs: 2g
Fats: 10g
Protein: 23g

Wednesday, June 18, 2014

Peanut Butter Chocolate Chippers

From: An old cookbook (Ripped out; I don't have the title of the cookbook)

Ingredients:
1 cup creamy or chunky peanut butter
1 cup firmly packed light brown sugar
1 large egg
3/4 cup milk chocolate chips
Granulated sugar

Preheat oven to 350 degrees. Combine peanut butter, brown sugar and egg in medium bowl; mix until well blended. Add chips; mix well.

Roll heaping tablespoonfuls of dough into balls. Place balls 2 inches apart on ungreased cookie sheets.

Sprinkle with granulated sugar; press a fork criss-cross onto each ball, flattening.

Cook for 8-10 minutes approximately, or until golden brown. 


Verdict:
Thumbs up! Although the recipe didn't make very many cookies (that could have been due to the size I made them though - *ahem*) they were very tasty. And it seriously doesn't get any easier than this for a recipe! You could whip this up anytime. You probably have all these ingredients in your pantry consistently! I'll be making these again for sure - but next time I'll make sure to double the recipe!

Saturday, June 7, 2014

Chocolate Pudding Cake

From: Spend With Pennies

Ingredients:
3/4 cup AP flour
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
2/3 cup milk
1 tsp vanilla
2 Tbsp vegetable oil

Topping:
2/3 cup packed brown sugar
1/4 cup miniature semisweet chocolate chips
1/4 cup cocoa powder
1 1/4 cups hot water

Preheat oven to 350 F. In a 2-quart casserole dish, combine flour, white sugar, cocoa powder and baking powder. Add milk and oil and vanilla. Stir until well mixed. In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle over cake batter. DO NOT STIR. Pour hot water over top.

Bake for 30-35 minutes or until the top looks cooked. Serve warm.

 
Verdict:
Thumbs up - if you like chocolate! This one-dish recipe is actually very cool. The dish creates the pudding sauce when you pour the hot water on top. The only thing about this recipe is it is very chocolate-y. I'm not a huge chocolate fan so it was a little overwhelming to me. My daughter and husband loved it though. Plus, it really doesn't get any easier than this, so I recommend this recipe!