MARGARITA PEANUT TRAIL MIX

Image via Wikipedia

You are so going to love this.  Thanks for the submission, Carol.  You did good!

 

I'm not much on trail mix stuff but the margarita part looks really good.

 

Margarita Peanut Trail Mix

 

1/3 cup peanut oil
2 tablespoons lime juice or tequila
1/4 teaspoon cayenne pepper (or to taste)
3 tablespoons dry instant Margarita mix
1 1/2 cups Spanish peanuts
1 1/2 cups cocktail peanuts
3 cups crisp corn cereal squares
3 cups crisp rice cereal squares
2 cups tiny cheese-flavored fish crackers
1 cup sweetened dried cranberries
Salt to taste

 

Preheat oven to 250 degrees F.

Heat peanut oil in a large skillet. Stir in tequila of lime juice, cayenne pepper and margarita mix. Add peanuts, stirring until well coated.

In a large roasting pan, combine remaining ingredients, except for dried cranberries. Stir in peanut mixture, mixing well. Bake one hour, stirring every 15 minutes.

Remove from oven. Stir in dried cranberries. Add salt to taste. Spread on paper towels to cool. Store in an airtight container.

Makes 12 cups (24 half-cup servings).

MARINATED FETA AND OLIVES

Image by Darwin Bell via Flickr
Happy November Everyone.  I trust you all went out and voted yesterday.

Here's a yummy recipe sent in by Carol Feltman of Washington State.  It looks really good.  I encourage you to try it as I will be in the next few days.


Marinated Feta and Olives
1 pound feta cheese, cut into 1/2 inch cubes
1 cup pitted Kalamata olives
1 cup pitted green olives
1/2 cup bottled roasted red sweet peppers, cut into strips
1 red onion, cut into thin wedges
1/2 cup olive oil
1/2 cup balsamic vinegar
4 cloves garlic, minced
1 T. fresh thyme leaves
2 t. snipped fresh oregano
1/2 t. cracked black pepper
In large glass or stainless steel bowl, mix cheese cubes, Kalamata olives, green olives, roasted peppers and onion wedges. In screw top jar, mix olive oil, vinegar, garlic, thyme, oregano and pepper. Cover and shake well. Pour over mixture in bowl; toss gently to coat. Cover and marinate in refrigerator for 4 to 6 hours before serving. Serve with picks. makes 5 cups, or 10 servings. Make Ahead: Prepare as directed, except cover and store in refrigerator for up to 2 days.

CARAMELIZED GLAZED APPLE CAKE

I've been craving apple cake lately have been digging around for recipes. I remembered this one from the Costco magazine that I made two or three times last year.

No, it is not good for you. Yes, it is absolutely delicious. I also tried it with pears, and maybe even liked it better.

Caramel-Glazed Apple Cake 
 

1 cup packed light brown sugar
1 cup granulated sugar
1 1/2 cups vegetable oil
3 eggs
3 cups flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
5 Granny Smith apples
1 1/4 cup chopped pecans and walnuts
2 1/4 tsp vanilla

Caramel Glaze
4 T butter
1/4 cup granulated sugar
1/4 cup brown sugar
pinch of salt
1/2 cup heavy cream

Preheat oven to 325. Butter and flour and a 9x13 pan (Or 2 8x8 pans).
Beat sugars and oil until well blended. Add eggs one at a time. Sift dry ingredients together and add to egg mixture until just blended. Stir in apples, nuts, and vanilla. Pour in pan(s).

Bake for 50-75 minutes (mine was about 60). Let cool in pan while preparing glaze.
Glaze: Melt better over low heat. Stir in sugars over med-low and cook for 2 minutes. Add cream and bring to a boil for 2 minutes. Stir constantly.

Poke holes in cake with skewer or toothpick. Pour glaze over the cake. Serve warm and top with whipped cream or ice cream.

AN APPLE A DAY DOES WHAT?

Remember, as a child, your mom saying "An apple a day keeps the doctor away" I do but I never cared much for the taste of apples.  They were hard to bite into, usually cold which I never did understand... God grew them warm.  Why do we make them cold?  Hmmmm.  Anyway, as it turns out, an apple a day is really good for you because it helps keep you healthy by adding to your intake of fresh fruit each day.
I've found more information on this topic and think you'll be interested reading about it too.  Visit the link below to see what I'm talking about.
Happy and Healthy Eating To You All.
Steve and Kim

Here is the LINK.  Click on it now.

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All Organic Food 4 Wealth

Now you can grow your own fresh food in your own back yard and spend only 8 hours a year doing so.  Take a close look at this article and video to see what we mean.
Click Here!

PAIN FREE TODAY. TO YOUR HEALTH

Image by Kindreds Page via Flickr

You can be pain free.  Watch this short video presentation to see how.
When you're done, click on the link below the video to get
complete details.

DIABETIC COOKING GUIDE

Image via Wikipedia
If you know anyone that fights daily with trying to figure out what to cook due to being a diabetic this guide will be of great help to them.

Take A Look HERE.


"Don't Ever Give Up The Foods You Love...Learn Amazing Diabetic-Friendly Recipes That Will Change Your Life Forever! (It Has For Many Others.) Living With Diabetes Just Got A Whole Lot Better...

Who Else Is Tired Of Paying High Prices For Diabetic Cookbooks That Don't Say Anything New? Leave Their Cookbooks Behind And Get My Guide To Diabetic Cooking Filled With Step-By-Step Instructions On How To Live A Great Life With Diabetes...

Click this LINK now.

VEGETARIAN WHOLE FOODS ONE POT CHILI

Image by Chiot's Run via FlickrThis pot of chili will warm your bellies, keep the kids happy (without realizing they're eating their vegetables) all while you're enjoying your day because you cooked it all at once in your oven.  Now just how great is that?!
This version is meatless but you can make it with ground beef if you chose.
So, let's get cooking... or not cooking as the case may be.
INGREDIENTS:
1 pound cornbread
1 can (15 ounces) of vegetarian bean chili
1 can (15 ounces) of black or kidney beans
1 jar (12.5 ounces) of medium salsa
1 1/2 cups of monterrey jack and cheddar cheese, shredded
3 scallions, sliced
Olive oil for coating baking dish.
PREPARATION:
Preheat your oven to 350 degrees.  Coat the inside of a 9-inch square baking dish with the olive oil.  Crumble half of the cornbread into the baking dish.
In a large bowl, combine the chili, beans and salsa. Spoon the chili mixture evenly over the cornbread. Sprinkle with a layer of cheese then crumble the remaining cornbread over the cheese. Next finish up by sprinkling the remaining cheese over the last layer of cornbread.
Bake in the top third of the oven for 30 minutes, the cheese should be melted and the top golden brown.
Allow to sit for 5-10 minutes then sprinkle the sliced scallions on top and serve.
Now just how simple was that, right? We hope you enjoy this delicious, easy-to-make chili dish.
Steve and Kim

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CINCINNATI CHILI

Image via WikipediaThere is one more chili recipe that we'd like to share and again it was requested by our friends on Face Book.  Cincinnati Chile.  Topped with shredded cheese it is the perfect texture.  Simply ensure that your cheese is well chilled, shred it on your shredder (smallest holes) and there you'll have the perfect topping for this delicious meal.
INGREDIENTS:
1 tablespoon of vegetable oil
2 onions, chopped fine
1 clove of garlic, minced
2 tablespoons of tomato paste
2 tablespoons of chili powder
1 tablespoon dried oregano
1 1/2 teaspoons of ground cinnamon
3/4 teaspoon ground black pepper
1/4 teaspoon allspice
2 cups low-sodium chicken broth
2 cups tomato sauce
2 tablespoons cider vinegar
2 teaspoons of dark brown sugar
1 1/2 pounds of 85-percent lean ground beef.
PREPARATION:
1. Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes.
Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper and allspice. Cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar and sugar.
2. Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15-20 minutes.
Season with salt and serve.
This can be frozen for up to 3 months or stored in your refrigerator in an airtight container for up to 3 days.
Now, add your grated cheese on top, step back and watch the fun begin.
Steve and Kim

CHILI COLORAD

Image via WikipediaA lady on FaceBook asked if we had a recipe for Colorado Chile.  Well, as chance would have it - we do.  Here it is.
INGREDIENTS:
4 Dried Pasilla Chili Pods
1 teaspoon of Bacon Fat (Can you hear your arteries hardening already?)
1 onion, chopped
2 Garlic cloves, chopped
2 pounds of country pork ribs
1 yellow bell pepper, chopped
1 12-ounce can of chicken broth
1 cup of cilantro, chopped
1 12-ounce can of tomatillos
PREPARATION:
Prepare the chilies
Heat chilies on stove until they burn and blister. Put them in cold water and put something heavy over them like a plate, and soak it for one hour.
Remove from the water, straining and reserving the water.
Discard stems and most seeds, then put into a small food processor and process into a paste. Set aside.
Prepare the meat
Heat up a heavy skillet and melt the fat in it. Put in the onion and garlic and saute until the onions are translucent. Then add the meat. Brown on both sides. Remove from the pan and keep warm (the pan, not you.) Add the peppers and saute until they have softened a bit.
Put the meat back into the pan and cover each piece with a little of the chili paste, turn and cover the other side of the meat with the paste. Cover and cook on low for about 5 minutes.
Add the chicken stock and the reserved chili water along with half of the cilantro. Simmer uncovered until the liquid has reduced by half then add the tomatillo and cook uncovered until the liquid has reduced by half again.
The meat is done when it is fork tender. Take a fork and pull the meat apart and stir it well into the sauce.
Serve this hot with tortillas and rice. MMMMM MMMMM GOOD!
Now that wasn't so hard now was it.
Happy Eating!
Steve and Kim

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WHITE CHICKEN CHILI

Image by Somewhat Frank via FlickrThis is going to become one of your favorite Fall and Winter-time recipes. Hot, zesty and delicious is all we can say about it. Enjoy cooking this wonderful treat. Your family will love you for it, guaranteed!

INGREDIENTS:
2 pounds chicken, cubed
1 medium onion
2 teaspoons of garlic
1 tablespoon of vegetable oil
3 15-ounce cans of White Northern Beans (15 ounces each)
14 ounces of chicken broth
1 can of green chilies
1 teaspoon salt
2 teaspoons ground cumin
2 teaspoons of ground oregano
2 teaspoons of pepper
2 teaspoons of cayenne pepper
1 cup of sour cream
1/2 cup whipping cream

PREPARATION:
Saute onions and garlic in oil. In a bowl, lightly oil chicken and add half of the spices. When the chicken is coated, add to garlic and onions. While the chicken is cooking put the beans, broth and green chilies in a pot on high heat. After the chicken is cooked, add it to the beans and add the rest of the spices. Bring everything to a boil and add sour cream and whipping cream. Constantly stir the mixture until the sour cream and whipping cream is well blended.
Taste it and tweek it to your liking.
Now that was simple, wasn't it.

Enjoy!
Steve and Kim

Just A Note

Not much going on today. Rainy and very humid outside so I'm staying in. Kim, on the other hand, is off to the State capitol to do a little last-minute school clothes shopping for her daughter. Can't say she was really excited about that prospect but some things just have to be done.

We'll be posting more great recipes very soon so be that you've bookmarked us so you can return often.

Hope you all have a great day.

Happy Cooking!
Steve and Kim

SMOKY SAUSAGE CHILI

Image via Wikipedia


I know, I know it's not quite time for chili yet but this Smoky Sausage Chili recipe caught my eye so I thought I'd post it so you can use it in the months to come.

I really don't enjoy the Winter months but with some hot, steamy chili simmering on the stove it makes it a little easier to handle.
Try this recipe out and let me know how you love it.


INDREGDIENTS:

1 pound of lean ground beef
1 large onion
1 tablespoon of chili powder (I prefer a little more as hot and spicy chili is always what I'm looking for)
1 tablespoon of ground cumin
1/2 pound of smoked sausage (again I use the hot stuff as opposed to the mild variety)
1 12-ounce can of kidney beans
1 cup of Pace's picante sauce
1 cup of V-8 vegetable juice
1 8 ounce can of tomato sauce

PREPARATION:

Brown the ground meat with the onion in a large sauce pan or a dutch oven.  Sprinkle the chili powder and cumin over the meat while it is cooking and stir it for about 2 minutes.

Slice and quarter the smoked sausage.

Add all of the remaining ingredients and bring everything to a boil.  Once boiling, reduce the heat and simmer uncovered for 20 minutes.  Be sure to add a little water if it gets too thick.  Don't want it to burn now, do we?

That's it.  Simple, quick and really really great on a cold Winter day.  Now go sit in front of your fireplace, bring along a good book and watch the snow through your window.  If you're like me that's as close as I want to be to the outside.

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Join Us Today

Usually, when you visit we have a new
posting for you.
Today we're not going to do that.
What we'd like to ask you to do is
join our mailing list.  It's free, easy to do and will
result in two things:
*  First it will allow you to be up-to-date
on all that we offer,
*  And second, it will allow us
to send to you special information
designed just for our
valued viewers.
So help us out here, okay?
Enter your e-mail
on the form when it appears.
Steve and Kim

APPLESAUCE-RASIN SQUARES

NAP TIME... And then a snack!

School is about to begin for the year and that means that when the kids get home they're going to want something to snack on... but first perhaps a short nap.  Here is a simple recipe that should help you fill their tummies.

INGREDIENTS:
1/2 Tablespoon of lemon juice in milk
1/2 cup of low-fat plain yogurt.. or..1 teaspoon of grated lemon rind (or orange).
1/3 cup of sliced almonds (optional)
1/2 cup natural bran
1 teaspoon of ginger
1/4 teaspoon of ground nutmeg
1/4 cup vegetable oil
1/2 cup rasins
2 teaspoons of cinnamon
1 teaspoon of vanilla
3/4 cup of brown sugar
1 teaspoon of baking powder
1 egg
1 cup wholewheat flour
1 cup applesauce

PREPARATION:
In a large mixing bowl, beat egg; add oil, yogurt, brown sugar, applesauce, vanilla and lemon/orange rind; mix well.

In another bowl, stir together raisins, flour, bran, baking powder, cinnamon, ginger and nutmeg; add to wet ingredients and mix only until combined.

Turn into a lightly greased 8-inch square cake pan. Lightly press almonds into top of batter.
Bake at 350 degrees for 45 minutes or until a fork or toothpick comes out clean (squares will be moist).

Let cool, then cut into squares. Makes about 25 small squares 1 1/2 inch or so.
The Kids Are Going To Love Them!

Steve and Kim

RED LOBSTER CHEDDAR BAY BISCUITS

Image by Kodamakitty via Flickr
I've seen many recipes that say they are Red Lobster original biscuits but they never seem to hit the nail on the head like this one does.  It has the "exact" ingredients they use to prepare these mouth-watering delights.


INGREDIENTS:

2 1/2 cups of bisquick baking mix
1 cup cheddar cheese finely grated3/4 cup Whole Milk
2 talbespoons butter, melted
1/8 teaspoon garlic powder

1/2 teaspoon dried parsley flakes

1 dash of salt (don't forget to throw a little bit over your left shoulder for good luck)

PREPARATION:

Preheat your oven to 400 degrees

Combine the Bisquick with cheddar cheese, milk, 2 tablespoons of melted butter.  Add 1/8 teaspoon of garlic powder in a medium bowl and mix until well-combined.


Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet.


Mix together 1/4 cup butter with 1/2 teaspoon of garlic powder, parsley flakes and salt.  Brush this mixture over the tops of each unbaked biscuit.

Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown. 


Serve Warm.  Make more and enjoy them again and again.




Steve and Kim

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SUPER EASY BLACK BEAN BROWNIES

Image via Wikipedia
Black Bean Brownies are something you might never have heard of until now. Well, this is your lucky day! They are high in fiber and other nutrients. If you must you can tell yourself "self, these brownies are less bad for you than the guilt-ridden other kind."
Here's what you do to make these delicious treats.






INGREDIENTS:

12 ounces Black Beans -one can
2 large eggs
1/4 cup oil
1 package dark chocolate brownie mix- your favorite brand
1/2 cups Walnuts - or pecans as a topping
2 cups whipped topping - low fat if you must.

PREPARATION:

Pre-heat your oven to 350 Degrees. Grease or spray an 8X8 baking pan.
Place the beans (with liquid), eggs and oil in food processor and spin it up until fairly smooth.
Add the brownie mix and spin it again to mix everything. Then add the nuts you've chosen or non at all if that is your want.
Pour everything into the pan and bake for about 30 minutes. They're done when a toothpick comes out clean.
Allow to cool and cut into about 16 delicious pieces.
Serve them with a couple of heaping helpings of whipped topping.
Enjoy!
Steve and Kim

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SECRET RECIPES FROM FAMOUS RESTAURANTS

Today I'm going to share with you a way to get secret recipes from famous restaurants. It's quick, easy and worth the few minutes it takes to order it online. Best of all, you get immediate delivery as it comes in the form of an e-book. Secret recipes from famous restaurants features recipes from restaurants like Applebee's and many others. You won't find them anywhere else but inside this secrets-revealed book.


Click HERE for complete information. You won't be sorry you did. The recipes are great!
Steve

When you purchase 1 book you get the second one FREE... and the 3rd.- 6th. books are free also!
Order yours NOW.

Second Book FREE

Dawn Wells Potato Peeling Video

My hands won't handle peeling potatoes. There's something in them makes makes my hands burn like crazy. This has solved my problem!

FROZEN MARGARITA

Image via Wikipedia

This frozen mixture of loveable libation will help you forget that it is sunny, 85 degrees and so humid you might as well not bother taking a shower because you'll just have to come back inside and take another one as soon as you go outside to get the mail.  Best of all, it takes only 5 seconds to prepare.  What is it you say?  Frozen Margarita.
You of course won't want to have this just before going to work or driving somewhere so schedule this tasty treat to be enjoyed when you are home, have nowhere to go and all day to get there.

ENJOY!

INGREDIENTS:
2 teaspoons of coarse salt
1 lime wedge
3 ounces of white tequila
1 ounce of triple sec
2 ounces of lime juice
1 cup of crushed ice

PREPARATION:
Place salt in a saucer.  Rub the rim of a margarita or collins glass with the live wedge and then dip the glass into the salt.  Coat the rim thoroughly, reserve lime.
Pour tequila, triple sec, lime juice and crushed ice into a blender.  Blend well at high speed.  Pour into the glass.


Nobody Can Drink Just One so be careful out there.
Steve and Kim

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RED VELVET CAKE

Image via Wikipedia

This Red Velvet Cake is so rich and moist you simply won't be able to put your fork down.  Chase it with a cold glass of milk and you'll think you are in heaven.
Steve

Ingredients

• 1 cup vegetable shortening
• 2 eggs
• 1 1/2 cups sugar
• 1 teaspoon cocoa powder
• 2 ounces red food coloring
• 2 1/2 cups cake flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon vinegar
• White frosting, recipe follows

White Frosting:

• 2 tablespoons flour
• 1 cup milk
• 1 cup unsalted butter
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract

Preparation:

Preheat oven to 350 degrees F.
In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.
Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.

Heavenly Silver Dollar Hot Cakes

Image via Wikipedia

This is one of my favorite recipes for hot cakes.  They are small, easy to prepare and you can easily control the portions served.  Having a large hot cake on your plate is messy, too much to eat and just plain wasteful.  Try these little hot cakes and see what you think.
Serve them with some steaming hot sausage or bacon.  Top them with your favorite fruit.  Sit back and enjoy.
Steve

These are the lightest sour cream silver-dollar-size hotcakes I’ve ever had—they seem to hover over the plate. They are heavenly and certainly should be served hot.

INGREDIENTS:

4 eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cake flour
2 cups sour cream
3 tablespoons sugar

PREPARATION:

 

1. Put the eggs in a mixing bowl and stir until well blended. Add the salt, baking soda, flour, sour cream, and sugar, and mix well. All of this can be done in a blender, if you prefer.

2. Heat a griddle or frying pan until it is good and hot, film with grease, and drop small spoonfuls of batter onto the griddle—just enough to spread to an approximately 2 1/2-inch round. When a few bubbles appear on top of the pancakes, turn them over and cook briefly.

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CHOCOLATE CRINKLES

If you love chocolate as much as I do you'll be running to the kitchen as soon as you finish reading this post.  These little treats are fantastic!

Chocolate Crinkles                           

1/2 cup vegetable oil

4 oz.  (4 squares) unsweetened chocolate

2 cups sugar

4 eggs

2 teaspoons vanilla

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 powdered sugar (for rolling the dough in )

1.  Melt chocolate in a small bowl.

2.  In a large mixing bowl blend the oil and melted chocolate.

3.  Beat in the sugar and eggs (one at a time) and continue mixing until fully combined.

4.  Add vanilla.

5.  Stir in the flour, salt and baking powder.

6.  Cover dough (in bowl) and chill several hours or overnight.

7.  When the dough has fully chilled, make small balls of dough (about 2 Tablespoons) and roll in a bowl of powdered sugar.  Place on lightly greased baking sheets (or line baking sheets with Silpat liners).

8.  Bake at 350* (in pre-heated oven) for 8-10 minutes.

HAM BALLS IN BARBECUE SAUCE

I had some of these last night at a birthday party. I can't even begin to tell you how good they tasted. There were many many rave reviews over this dish and I'm sure, once you've tried them, you'll be anxious to share them with friends and family as soon as you can.

One of my favorite ways to serve these are over rice but you can serve it with whatever tickles your fancy.

INGREDIENTS:

2 eggs

1 1/2 cups bread crumbs

1/2 cup onion

2 tablespoons of milk

1 teaspoon of dry mustard

1/4 teaspoon of black pepper

12 ounces of ground cooked ham

12 ounces of ground pork or ground beef

3/4 cup of packed brown sugar

1/2 cup of catsup

2 tablespoons of vinegar

1 teaspoon of dry mustard

PREPARATION:

In a large bowl combine eggs, bread crumbs, onion, milk, 1 teaspoon mustard, and pepper. Add ground ham and ground pork; mix well.

Shape into 12 balls using about 1/3 cup mixture for each ball. Place ham balls in a lightly greased 2-quart rectangular baking dish.

In a bowl combine brown sugar, catsup, vinegar and 1 teaspoon of mustard. Stir until the brown sugar is dissolved. Pour this over the ham balls.

Bake, uncovered, in a 350 degree oven for about 35 minutes or until done. **An instant-read thermometer inserted into the balls should register 160 degrees.**

Transfer the ham balls onto a serving plater. Stir sauce in dish and then pour it over the ham balls to serve.

YUMMIE!

Good Eating.

Steve and Kim

CHOCOLATE FUDGE POPS

Image by jspace3 via Flickr

Baby it is hot outside! The kids are cranky and want something NOW! So what do you do when it's hot? Well of course you try to find ways to cool down. Here's one of my favorites and I think you'll love it too. Chocolate Fudge Pops. They're easy to prepare and just the answer you are looking for on a hot, sticky day. Cool down today with one of these delicious treats.

INGREDIENTS:
3/4 cup evaporated milk
1/2 cup corn syrup
1 cup water
3 tablespoons golden brown sugar
1/2 cup unsweetened Dutch-process cocoa
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon unsalted butter

PREPARATION:
In a small saucepan, whisk the milk, water, corn syrup, sugar, cocoa and salt. Heat over medium heat for about 5 minutes, stirring occasionally until all of the solids are dissolved and there are no lumps. Remove from heat and stir in the vanilla and butter until melted.

Cool the mixture to room temperature. Pour into molds and freeze for about 6 hours or until solid.

To Store: Freeze up to 3 months. Store in molds or release, wrap well in waxed paper and store in a marked sealable plastic bag.

There you have it. Now take some time to cool down with these delicious chocolate fudge pops.


Happy Summer Fun To Everyone!
Steve and Kim

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Lemon Sponge Pudding

Image by stu_spivack via Flickr

I simply love the zesty taste of lemon when added to anything. And, in that line of thinking, here's a wonderful way to get the lemon-fresh taste without the lemon-like sour face. Lemon Sponge Pudding.

INGREDIENTS:
1 1/4 cups whole milk
3 large eggs, yolks and whites separated
1 tablespoon of grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons of unsalted butter or margarine, softened
1 cup of sugar
1/2 cup of flour
As a garnish for this dish I would recommend raspberries but it is your choice of course.

PREPARATION:
Heat your oven to 325 degrees. You'll need eight 4-ounce ramekins or custard cups and a roasting pan large enough to hold them.

In a medium saucepan, heat milk just until it is simmering. Remove from heat. In a medium bowl, whisk yolks to blend then gradually whisk in hot milk. Whisk in lemon zest and juice and then add butter until it melts. In a small bowl, whisk sugar and flour until blended. Whisk into lemon mixture just until smooth.

In another medium-sized bowl, beat egg whites with electric mixer until stiff peaks form when the beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.

Ladle into ramekins. If the mixture in the bowl starts to separate, gently stir, then proceed to ladle mixture into remaining ramekins.

Place the ramekins into your roasting pan. Carefully add very hot tap water to pan to come about halfway up the sides of the ramekins.

Bake for 25 minutes or until puddings are firm to the touch and very light golden brown. Remove from the water and place on a rack to cool. Let them cool about 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.

To serve your lemon sponge pudding, run a knife along the edges of the ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over the top. Garnish with your raspberries.

You're going to love this!
Steve and Kim

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Candied-Almond Chocolate Strawberries

Image by Joits via Flickr

There are times in your life when having a taste of chocolate just isn't an option... You MUST have it. Today could be one of those days so here is a tasty treat that I'm sure you'll enjoy Candied-Almond Chocolate Strawberries.

INGREDIENTS:
60 fresh strawberries (about 2 pounds)
2 cups of honey-roasted almonds
1 package (11-1/2 ounces) of 60% cacao bittersweet chocolate baking chips
1/4 cup of butter, cubed
Dash of cayenne pepper

PREPARATION:
Wash the strawberries well and gently pat with paper towels until completely dry. Place the almonds in a food processor; cover and process to desired fineness. Transfer to a shallow bowl; set aside.
In your microwave, melt chocolate chips and butter. Add cayenne and stir until smooth. Dip the strawberries in the chocolate mixture and allow the excess to drip off. Roll the berries in almonds and then place them on waxed paper. Let them stand until set. And of course you must serve them immediately.

A taste delight in every sweet bite.

Steve and Kim

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