Category: MISC

APRICOT PINEAPPLE MONKEY BREAD

APRICOT PINEAPPLE MONKEY BREAD*
BREAD
1 cup scalded milk
1/2 cup shortening
1/2 cup sugar
1teaspoon salt
1/2 cup golden raisins
1/4 cup rum
1/2 cup minced walnuts
2 packages dry yeast
1/2 cup warm water
2 Jumbo eggs, beaten
4 1/2 – 5 cups flour
TOPPING
20 ounce can crushed pineapple, drained well
4 tablespoons butter
1/2 cup light brown sugar, super firmly packed
1/2 cup apricot pineapple preserves**
1/2 teaspoon almond extract
1/2+ teaspoon cinnamon
1/2 cup golden raisins*
1/4 cup rum*

  • Soften the yeast in the warm water.
  • Stir together the sugar and cinnamon and set aside.
  • Soak the raisins in the rum until needed. Drain before adding to the bread.
  • Combine the milk, shortening, sugar and salt. Cool to lukewarm.
  • Add yeast to milk mixture and then the eggs, the raisins and nuts.
  • Add the flour. Mix to a soft dough.
  • Knead on a lightly floured surface until smooth and elastic. Place in a greased bowl. Turn over once, cover with a cheesecloth and let rise until double in size.
  • Punch down and let stand ten minutes.
  • Prepare the topping while the dough is standing.
  • Melt the butter in a saucepan.
  • Add the preserves, brown sugar, cinnamon and almond extract. Cook until smooth and fairly thin.
  • Add the pineapple (and raisins if you’re using refrigerator rolls) and heat through.
  • Roll into many small balls about the size of golf balls.
  • Grease a Bundt cake pan. (I like to use my pineapple upside down cake pan.
  • Arrange a layer of the balls haphazardly in the cake pan.
  • Dribble about half the topping loosely over them.
  • Arrange the other half of the dough balls.
  • Pour remaining sauce over top.
  • Allow to rise until double in size (about 1 1/4-1 1/2 hours)
  • Bake at 350 degrees for 35-45 minutes.
  • Enjoy

*You can cheat and use 3 cans of refrigerator biscuits instead if you’re in a hurry. If you still want the raisins you can add them to the topping instead.
**You can use pretty much any flavor you want – I also use raspberry, peach and blackberry depending on my mood. A lot of times I combine the peach and blackberry half and half.

CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES

CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES
aka KITCHEN SINK COOKIES
1 cup butter, softened
1 cup peanut butter
3/4 cup sugar
1/4 cup maple sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 Jumbo eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon espresso powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup oatmeal
1/2 cups minced walnuts
1 1/2 cups chocolate chips
1 cup golden raisins

  • Sift together the flour, salt, baking powder, baking soda, cinnamon and espresso powder.
  • Cream butter and peanut butter together.
  • Add the sugars and cream again.
  • Add the vanilla and eggs and cream until smooth.
  • Gradually add flour mixture until well blended.
  • Add oatmeal until well blended.
  • Add nuts and combine well.
  • Add chocolate chips and combine again.
  • Add raisins and mix well.
  • Drop by spoonfuls onto a greased cookie sheet.
  • Press down slightly.
  • Bake 12-15 minutes.

HOLIDAY WREATHS



My great aunt who I only got to see a couple times a year used to make these every year special for me and I would wait out on the steps for her arrive just to see them. She always made them soooooooooo pretty and perfect!

HOLIDAY WREATHS
(these are better when they are made a few days ahead)
30 large marshmallows (or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
2 teaspoon green food color
3 1/2 cups cornflakes
Red Hots

  • Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
  • Gradually stir in cornflakes until well blended.
  • Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
  • Decorate with red hots.
  • Let cool.
  • If your house is warm – chill in refrigerator until set.

BANANA CREAM CHEESECAKE

My favorite all time cheesecake is the Banana Cream at the Cheesecake factory with gooey hot fudge, caramel, fresh sliced bananas and fresh whipped cream. We recently took my mom for her birthday and I was reminded that I had yet to duplicate that recipe.

Well it bugged me enough that I believe I have finally developed a recipe that compares with the Cheesecake Factory. I do like my square pan though – makes for easier slicing.

BANANA CREAM CHEESECAKE

CRUST
20 vanilla cream-filled sandwich style cookies
1/4 cup butter, melted

FILLING
3-8 ounce packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup finely mashed banana (2 medium bananas)
1/2 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon maple extract

  • Use a blender to finely chop the cookies.
  • Add butter and blend until they are well blended.
  • Press mixture into the bottom of a 10″ springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.
  • Beat cream cheese until creamy.
  • Add in sugar and cornstarch followed by the eggs one at a time.
  • Beat in the bananas, whipping cream, and vanilla.
  • Pour mixture into crust.
  • Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
  • Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
  • Allow to cool completely before removing sides. Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.
  • Serve with sliced fresh bananas, Caramel Sauce, Hot Fudge Sauce and fresh whipped cream.

CHICKEN FLAUTAS

I used to have a favorite lunch haunt called simply ‘Nachos’. It started as a hole in the wall, literally!, with ‘mama’ making her own tortillas and sauces. Mama couldn’t speak a word of English, but her traditional Mexican fare spoke volumes for her. She prepared the best Mexican food! At work we used to all pool together, call in a big order, send someone to pick it up and then truly pig out when the food arrived back at work! Their Nachos were truly awe inspiring ~ crisp and gooey all at the same time.
One of my very favorite meals that she made was her Chicken Flautas! Now that we’re here in the North Woods, where honestly they wouldn’t know Mexican food if it bit them on the butt, I crave those Chicken Flautas and have been working to replicate them. I tried boiling chickens with various seasoning combinations, none of which were correct and then finally settled on this recipe. It’s actually easier and tastes perfect too.

1 lemon herb rotisserie chicken (lemon & herb works best)
1 cup finely shredded Monterey Jack cheese
Juice of 1 lime
sea salt
1 bunch green onions, finely minced
1 package tortillas
sour cream
Fresh Guacamole
Garden Tomato Salsa
1 cup or so Safflower oil for frying

  • Remove chicken pieces from the bone and finely shred the meat.
  • Toss the chicken pieces with the green onions, lime juice and salt.
  • Warm tortillas so they are soft and pliable.
  • Distribute the chicken and cheese mixture evenly amongst the tortillas.
  • Sprinkle onions over top.
  • Sprinkle with sea salt and lime juice.
  • Roll each tortilla up jelly roll style.
  • This works best with deep frying, but I found a cast iron pan works well as long as the oil goes at least half way up the side.
  • Fry each Flauta until golden. (Don’t crowd them in the pan)
  • Drain on a paper towel.
  • Serve with sour cream, Fresh Guacamole & Garden Tomato Salsa for dipping.

STRAWBERRY KIWI BUTTERMILK SHORTCAKE

This is even better when you take the time to make fresh whipped cream or homemade vanilla ice cream to go with it.

GLAZE
2 baskets fresh strawberries, sliced
2 kiwis, chopped
1 cup pureed strawberries*
1 cup sugar
2 tablespoons KARO light corn syrup
3 tablespoons cornstarch
½ cup water

BUTTERMILK SHORTCAKE
2 cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
dash of salt
4 tablespoons sugar
¼ teaspoon cinnamon
½ cup butter, softened, but not melted
¾ cup buttermilk**

  • Mix together 1 cup sugar, corn syrup, cornstarch and water in a 2 quart sauce pan, cover and bring to a slow boil. 
  • When you reach a boil remove the lid. Add the 1 cup pureed strawberries and boil a few minutes more.  Chill 10-15 minutes.  After the sauce is chilled, pour over the fruit and toss gently.  Return to the refrigerator to continue chilling. 
  • Sift the dry ingredients together. Add the milk and butter and mix well into a soft dough. DO NOT over knead – it will become tough. 
  • Grease an 8 inch pie pan really well. Gently arrange dough into an even mound and pre-cut into your serving portions before baking. 
  • Bake at 400° for 15 to 20 minutes or until toothpick done and golden brown. 
  • Slice each shortcake open, dot with a thin layer of honey, arrange on plate and top with a scoop of the  strawberry kiwi glaze and vanilla ice cream or whipped cream.

*I use the less than pretty berries for the puree.

**As a substitute, Buttermilk can be made by adding 2 tablespoons of vinegar to regular milk.

Christmas Morning Brunch Casserole

This is a BIG family favorite and the recipe varies depending on who in the family is preparing it. Some people use Jimmy Dean’s HOT sausage, some use bacon, some use all ham… some use cream of chicken soup or cream of mushroom… some use Monterey Jack cheese or a combo of lots of cheeses… some like plain white bread or wheat… There are so many possibilities!

Christmas Morning Brunch Casserole*
1 package Jimmy Dean Bulk Sausage
1 cup diced ham
6 slices sourdough bread
2 cups milk
1 can cream of celery soup
7 eggs
salt and pepper
2 cups shredded sharp cheddar cheese

  • Spray he bottom of a 9×13 baking dish with PURE.
  • Brown sausage and drain fat.
  • Scatter sausage and ham along the bottom.
  • Layer bread evenly over meat.
  • Whisk together the soup, milk, eggs and seasonings.
  • Pour over bread layer.
  • Top with cheese.
  • Bake at 350 degrees for 1 hour.

*For Christmas morning I make this ahead a few weeks, but do not bake it. On the evening of the 23rd I take it from the freezer to the refrigerator and let it defrost. When we get up on Christmas morning I preheat the oven and pop it in. When we’re ready, so is brunch!





TOMATO SPINACH SOUP

TOMATO SPINACH SOUP
1/2 (+/- to taste) pound baby spinach, washed
1/3 bag baby carrots, chopped
2 celery stalks, chopped
1 large sweet onion, chopped
2 teaspoons minced garlic, jar
2 cans diced tomatoes with herbs
1 pound ground beef, browned and drained
1 1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon basil

  • Toss all ingredients together in slow cooker.
  • Cover and cook on high 4-5 hours.

CHICKEN EMPANADAS

CHICKEN TURNOVERS
2 cups shredded cooked chicken
1 large bunch green onions, chopped
1/4 cup salsa
1/4 cup guacamole
1 can refrigerator biscuits, grand size
1 cup shredded shredded cheddar cheese

  • Preheat oven to 375 degrees.
  • Combine in large bowl the salsa, guacamole, green onions, chicken and cheese.
  • On a floured board between wax paper layers, roll out each biscuit to about double the original size.
  • Fill each biscuit with chicken mixture and fold over into a moon shape.
  • Press the edges firmly to seal.
  • Bake 20 minutes or until golden brown.
  • Serve with a side of sour cream and salsa for dipping.

Plain old Cheesecake

For the crust:
1 3/4 cups ginger snap/vanilla wafer crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, softened
1 1/3 cups maple sugar
1/2 teaspoon salt
1/2 teaspoons pure vanilla extract
2 teaspoons blackberry extract
1 teaspoon lemon juice
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two

To make the crust:

  • Butter a 9-inch springform pan—choose one that has high sides. Mine is square.
  • Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist.
  • Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides.
  • Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes.
  • Set the crust aside to cool on a rack while you make the cheesecake.
  • Reduce the oven temperature to 325°F.
To make the cheesecake:
  • Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and truly creamy, about 5 minutes.
  • With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla and blackberry extract.
  • Add the eggs one by one, beating for a full minute after each addition. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
  • Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan.
  • Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and open the door a crack.
  • Allow the cheesecake to sit for another hour.
  • After 1 hour, carefully remove from the oven and leet the cheesecake come to room temperature on a cooling rack.
  • Run a knife around the edge of the pan to loosen sides.
  • When the cake is cool, cover the top lightly and chill the cake for at least 6-8 hours, although overnight would be better.
Serving:
  • Remove springform sides. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.
Storing:
  • Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator.

final blog signature. ♥

Chocolate Chip Cookie Dough Cheesecake Bars: Lovin’ From the Oven

Sometimes, I visit blogs just to read the introduction to the recipe.  Some authors are so witty and clever.  They share little snipets of their lives or teach something interesting about the recipe they are posting.  It’s all incredibly entertaining.  Me, well, I am a Harried Homemaker; literally.  I realized at 6pm on Thursday that I didn’t have this post anywhere near ready.  In fact, I didn’t have a post.  Panicking, I grabbed some cooking magazines that I have been meaning to read and poured over them, hoping inspiration would strike.  I weighed the options and then scrambled out to the kitchen to start baking.  I assembled all of my ingredients,  substituted a few things, and whipped up these amazing bars.  Oh!  the aroma that filled my kitchen as they baked.  Chocolate; cheesecake; buttery yumminess.  These would make a great Valentine’s treat, especially if they were baked in a heart-shaped pan. 

Chocolate Chip Cookie Dough Cheesecake Bars:  (adapted from July 2006 Cooking Pleasures)
crust
1 1/2 graham cracker crumbs (I used Chips Ahoy cookie crumbs)
5 Tbsp butter, melted
filling
10 ounces cream cheese
1/4 cup sugar
1 egg
1 tsp vanilla
dough
1/2 stick butter
1/4 cup brown sugar
3 Tbsp sugar
1/8 tsp salt
1 tsp vanilla
1/2 cup flour
3/4 cup chocolate chips
topping
2 Tbls chocolate chips, melted
Preheat your oven to 350 degrees.  Combine the crumbs (whichever you choose to use) and melted butter press it into the bottom of a greased 9X9 pan.  Bake 6 minutes.  Remove the pan from the oven and turn it down to 325 degrees. 
With a mixer, combine the cream cheese and sugar.  Add the egg and vanilla.  Scrape it all down and mix one little bit more and pour it onto the crust.
In the same mixing bowl that you used for the filling, cream the butter and sugars.  Add the salt and vanilla.  Add the flour.  Stir in the chips.  (I used my hands to mush the chips into the buttery dough).  Drop the dough over the filling with a spoon (or your hands…).  Bake for 30 minutes or until set if you jiggle it a bit. 
With a fork, lightly drizzle the melted chocolate chips over and around the top in a quasi-decorative manner. (Having 4 sons has almost completely ruined me for any kind of fanciness; my poor daughter).

Let these cool completely before serving and keep them in the fridge until they are gone….that might not be too long if your family is anything like mine!

SPLIT PEA SOUP


SPLIT PEA SOUP

1 Honey Baked Ham Bone
2 cups ham pieces
3 quarts water
1 small bag baby carrots, chopped
5 large stalk celery, leaves included, chopped
1 large Vidalia onion, chopped
2 cups split green peas
2 cups split yellow peas
1/4 cup barley
1/4 teaspoon marjoram
1/4 teaspoon basil leaves
1/4 teaspoon thyme
1/2 teaspoon sea salt
1/2 teaspoon lemon pepper & white pepper mix
1 bottle beer – Mystery ingredient

  • In a large stock pot, bring ham bone* & water to a boil. Boil until the meat is falling off the bone, about 1 – 1 1/2 hours)
  • Remove the bone and let cool enough so you can cut the meat off the bone.
  • In the mean time add the carrots, celery, onion (4 cups total) and seasonings to the water and return to a slow boil for 45 minutes or until vegetables are tender.
  • While the vegetables are boiling, rinse the peas and pick out any bad ones.
  • Cut the ham pieces off the bone. Refrigerate the ham pieces and discard the bone.
  • After the vegetables have cooked 45 minutes or until tender, add the peas and barley. Cook for another 1 1/2 hours.
  • Add the beer and ham pieces back in and cook another 1 1/2 hours.

*I always save my honey baked ham bones after the meat is all cut off. I then freeze them and save them for future soups. I always get at least 2 cups of meat off when I boil the bone.

This makes a huge batch and I always freeze it in several batches (3-4) for future easy weeknight meals. In this case it will be a big batch when everyone is here at Christmas.

TODAY’S TRIVIA as heard by hubby on an old game show – Campbell’s soup used to fill the bottom of the bowl with marbles so the vegetables would be at the top giving the appearance of more vegetables in each bowl of soup. That trick was not done here – what you see is what you get.