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Tasty Tidbits Thursday: quite possibly the best brownies ever!

17 Sep
 I don’t love to cook. I think the main reason is that I don’t know what to cook . I am terrible at planning out our meals, therefore when I want to make something I don’t have the right ingredients to do it. What I need is inspiration. And that’s where these guys come in handy:

 I love cooking magazines and cooking shows. 

One of my favorite magazines is Everyday with Rachel Ray. It is chock full of good ideas every month. There is even a section each month that plans out your meals for the week AND has a pre-made grocery list! Perfect for me!
So last night I made her Chicken and Orzo Soup with Arugula and Basil, followed by the most wonderful brownies in the world: Caramel Coconut Fudge Brownies. 
 

And let me tell you – they were heavenly!

Caramel-Coconut Fudge Brownies

Ingredients:

  • 6 ounces semi-sweet chocolate, chopped (about 1 cup)
  • 6 tablespoons unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup four
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup chewy caramel candies (20 candies), unwrapped
  • 1 teaspoon milk
  • 1/2 cup sweetened shredded coconut, toasted
  1. Preheat oven to 350-degrees. Grease an 8-inch square baking pan and line with 14-inch long sheet of parchment paper, allowing the ends to hang over 2 sides of the pan. In a medium glass bowl, combine the chocolate, butter and 3 tablespoons water. Microwave at medium power for 2.5 minutes, then whisk until smooth. Whisk in the sugar, then the eggs one at a time. Whisk in the flour, cocoa and salt until smooth.

  2. Scrape the batter into the prepared pan and spread to the edges with a spatula. Bake until cracked on top, 25 to 30 minutes. Let cool completely.
  3. In a small glass bowl, combine the caramels and milk. Microwave at medium power for 2 minutes, then stir until smooth. Spread the caramel evenly on top of the brownie layer. Top with the cocnut, patting lightly.
  4. One last note: from my opwn experience, let the brownies set and cool for awhile before you cut them or they will be very ooey and gooey. Maybe an hour…
Have a Terrific Thursday!
XOXO


Tasty Tidbits Thursday: quite possibly the best brownies ever!

17 Sep
 I don’t love to cook. I think the main reason is that I don’t know what to cook . I am terrible at planning out our meals, therefore when I want to make something I don’t have the right ingredients to do it. What I need is inspiration. And that’s where these guys come in handy:

 I love cooking magazines and cooking shows. 

One of my favorite magazines is Everyday with Rachel Ray. It is chock full of good ideas every month. There is even a section each month that plans out your meals for the week AND has a pre-made grocery list! Perfect for me!
So last night I made her Chicken and Orzo Soup with Arugula and Basil, followed by the most wonderful brownies in the world: Caramel Coconut Fudge Brownies. 
 

And let me tell you – they were heavenly!

Caramel-Coconut Fudge Brownies

Ingredients:

  • 6 ounces semi-sweet chocolate, chopped (about 1 cup)
  • 6 tablespoons unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup four
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup chewy caramel candies (20 candies), unwrapped
  • 1 teaspoon milk
  • 1/2 cup sweetened shredded coconut, toasted
  1. Preheat oven to 350-degrees. Grease an 8-inch square baking pan and line with 14-inch long sheet of parchment paper, allowing the ends to hang over 2 sides of the pan. In a medium glass bowl, combine the chocolate, butter and 3 tablespoons water. Microwave at medium power for 2.5 minutes, then whisk until smooth. Whisk in the sugar, then the eggs one at a time. Whisk in the flour, cocoa and salt until smooth.

  2. Scrape the batter into the prepared pan and spread to the edges with a spatula. Bake until cracked on top, 25 to 30 minutes. Let cool completely.
  3. In a small glass bowl, combine the caramels and milk. Microwave at medium power for 2 minutes, then stir until smooth. Spread the caramel evenly on top of the brownie layer. Top with the cocnut, patting lightly.
  4. One last note: from my opwn experience, let the brownies set and cool for awhile before you cut them or they will be very ooey and gooey. Maybe an hour…
Have a Terrific Thursday!
XOXO


Tasty Tidbits Thursday: Grandma’s 7 minute frosting

28 May

I’ve had some requests for the recipe, so I thought it would be appropriate to post it for my Tasty Tidbits Thursday this week.
This is a recipe that has been around for a long time. My mom remembers cakes frosted with this recipe from her childhood.This is a really fluffy frosting with the consistency of whipped marshmallows. It is pretty easy to make, fast and you only need a few ingredients. Plus, it is FAT FREE. That’s right, no fat — compared to over 7 grams on a typical slice of cake.

{you will need one of these}
***

The downside is that this frosting does not keep well overnight, so make it and frost it the day you serve it. It’s so yummy that there probably won’t be any leftovers anyway. Enjoy!
Grandma’s 7 Minute Frosting
Ingredients

  • 1-1/2 cups sugar
  • 1/3 cup cold water
  • 2 egg whites
  • 1/4 teaspoon cream of tartar (or 2 teaspoons ligh-colored corn syrup)
  • 1 teaspoon vanilla

Directions

  1. In the top of a double boiler combine sugar, cold water, egg whites, and cream of tartar or corn syrup.
  2. Beat with an electric mixer on low speed for 30 seconds.
  3. Place over boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on high speed, about 7 minutes or until frosting forms stiff peaks.
  4. Remove from the heat; add vanilla. Beat 2 to 3 minutes more or until frosting reaches spreading consistency.

**This frosts the tops and sides of two 8- or 9-inch cake layers or one 10-inch tube cake.
***Store frosted cake in the refrigerator and serve the same day it is made. Makes 4 cups.

And, if you are looking for a tasty cake recipe to go along with the frosting, check out THIS Coconut Cupcake recipe.

***
Have a tasty Thursday!
XOXO

Tasty Tidbits Thursday: low-fat Chicken and Asparagus Alfredo

16 Apr


You know my goal of getting healthier and toning up with the Extreme Makeover-Me Edition group? Well, I’m trying to get back on track after derailing over Easter break. For dinner last night I made a tasty, low-fat version of Chicken Alfredo. And since I had some leftover raw asparagus, I threw those in too. It was easy and good.

*********

Low-fat Chicken & Asparagus Alfredo

  • 1 teaspoon olive oil
  • 1 tablespoon minced garlic
  • 1 bunch asparagus tips
  • 1 green or red pepper, julienne
  • 5 chicken breasts, cut into strips
  • 1 tablespoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1 pinch salt
  • 1 dry pkg. alfredo
  • 2 (8 ounce) packages angel hair pasta or thin spaghetti
  • 1 cup green onions, sliced
  1. In a large skillet, heat olive oil to medium high heat. Add chicken breast strips and garlic. Reduce heat to medium low and cover. Cook for 10 minutes, or until chicken is cooked through.
  2. TIP: to reduce fat, run chicken pieces through a strainer to remove excess fat. Then return to pan.
  3. Add onion powder, ground black pepper, salt and green or red peppers to the skillet and sear chicken until golden brown.
  4. While chicken is cooking, cook pasta according to directions.
  5. In a separate small saucepan, add alfredo sauce mix and non-fat milk, according to package instructions. OMIT THE BUTTER AND CHEESE. heat the alfredo to a near boil. (if mixture seems thin, mix some of the mixture with a little flour to thicken).
  6. Pour the hot broth into the vegetable/chicken skillet. Add the asparagus stems and cook for 2-3 minutes.
  7. Serve mixture over cooked angel hair pasta or thin spaghetti immediately. Add the sliced green onions over the top as a garnish.



I’m looking for some healthy dinner recipes.
Do you have a suggestions?

Have a tasty Thursday!

Tasty Tidbits Thursday: Best Movie Snacks

9 Apr


It’s Spring break for my kids. We aren’t going anywhere — instead we’re hanging out at home with a huge stack of movies from Blockbuster. So tonight I’m making a special movie night treat: S’more bars. I got this recipe from one of my cute neighbors Lynette. She is the most stylish girl, the cutest mom and really fun friend. Thanks Lynette!

Movie Time S’more Bars

  • 3/4 c. light corn syrup
  • 3 tbsp. butter
  • 1 pkg. milk chocolate morsels
  • 1 tsp. vanilla
  • 1 pkg. Golden Graham cereal (9 c.)
  • 3 c. miniature marshmallows
Grease 9 x 13 inch pan. Heat syrup, butter and morsels to boiling stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows 1 cup at a time. We eat ours straight from the bowl like a big bowl of caramel corn. But you can make them into squares too by: pressing it into pan with buttered back of spoon. Let stand 1 hour. Cut into 2 inch squares. Store at room temperature.

Some possible movies on the agenda for tonight:




And guess where I was the first day of Spring Break? Yep, the doctor’s office. Hannah’s sick. (2 hours at the doctor’s office plus an hour at the pharmacy. The prescription was $90 after insurance! Can you believe that??)

Have a Tasty Thursday!
XOXOXO

Tasty Tidbits Thursday: Pink and Brown Party!

19 Mar
We had a really fun {pink and brown} birthday dinner
at our church last night for 200 people.


We found some pink polka dot wrapping paper and brown polka dot wrapping paper and wrapped up some empty boxes for decorations.

I found these little baskets to go along with the polka dot theme.
Each table had a glass cake pedestal with eight cupcakes.

The food was delicious. We had a chicken pasta salad, strawberries, green salad and amazing rolls. Of course, once the dinner started I forgot to take pictures of the food, but here is the recipe for the wonderful rolls and honey butter.

***************************
LION HOUSE DINNER ROLLS
{Makes 1 to 1 1/2 Dozen Rolls}
  • 2 cups warm water (110 to 115 degrees F)
  • 2/3 cup non-fat dry milk (instant or non-instant)
  • 2 Tablespoons dry yeast
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/3 cup butter, shortening or margarine (butter is best for flavor)
  • 1 egg
  • 5 to 5 1/2 cups all-purpose flour, or bread flour
  • oil for bowl

In bowl of stand mixer with flat attachment combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 more cups of flour; mix on low speed until incorporated, then for 2 minutes at medium speed. (Dough will be getting stiffer so switch to kneading attachment at this point). Work in the remaining flour 1/2 cup at a time until the dough is soft, not overly sticky, but workable and not stiff. (You probably won’t use all the flour).

________________________

Scrape the dough off the sides of the bowl and pour about a tablespoon of vegetable oil down the sides. Rotate the dough ball so that all sides are covered. Cover the bowl with plastic wrap and place in a warm place to rise til double in size (about 45 minutes). Flour a surface for rolling out the dough and turn the dough out. Roll and cut as desired and place in a greased pan. Cover the pan with plastic wrap and place in a warm place to rise again til double in size, about 1 hour.

___________________

Preheat oven to 375 degrees F. Place the rolls in the oven and bake for 15 to 20 minutes or until golden. Brush tops with melted butter immediately when removed from the oven. Serve warm with honey butter.

LION HOUSE HONEY BUTTER
  • 1/2 cup butter, softened
  • 1/4 teaspoon vanilla
  • 1/2 cup honey
Whip softened butter. Add vanilla and honey gradually. Beat for 20 minutes. Makes 1 cup.
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Have a terrific Thursday!


Tasty Tidbits Thursday:Suprise Treat & what’s in my bag???

13 Feb

Jeff came home from his business trip and brought me a special Valentine treat!

{I might be a little obsessed with these…}

{Trixie even got her own Doggie Valentine treat!}

And since I have been so impressed with all of the treats everyone’s making all over blogland, I tried my hand at a couple:


A very darling blogger, Carrie tagged me in a fun game called — What’s in your bag?

Here are the rules for the tag:

____________________________________________________________________

1. Post a picture of whatever bag you are today – not last weekend when you and your hubby went out to that fabulous restaurant. No cheating!!!

____________________________________________________________________
2. Tell us how much it cost. This is a no-judgment zone — there will be no ridiculing or eye rolling here. And, if there is a story to go along with how you obtained it, I’d love to hear it.
____________________________________________________________________
3. Now tag some fellow bloggers and link back to this post so people know why you are posting pictures of your bag.

This is the purse I have used lately. I actually got it at Target (I know – where else?) on a whim. I was leaving for my trip and was looking for a tote to carry on the plane. I wanted something to carry my magazines, books, treats, etc. besides my purse. I didn’t find any cute totes but I did find this purse in the clearance section for $6.88. So I picked it up – I think it’s pretty cute. I’ve been using it ever since. And when I get tired of it, I will feel no regrets at passing it on to someone else!

I pulled out what was in it to show you:
  • A bunch of magazines I brought to read while Ella was at music class this week: Food Network Magazine and Quick Meals.
  • Tons of gum — hmmmm.
  • Lip gloss I bought trying to get away from my obsession with L’oreal lip gloss. (It ended up being kind of gummy and bright purple…}
  • wallet
  • A brush??? How did that get in there?
  • Some beads I grabbed on the last day of our trip and haven’t fished out from the bottom yet.

So there you have it.

____________________________________________________________________

I’d like to tag:

  1. Ashley from Delancey Dish {she is fabulous and will have some really great items in her purse – I am sure!}
  2. Julie from Tattered Threads & Willing Hands {she probably MADE her purse – she’s so crafty}
  3. Connie from The Young and the Relentless {Connie probably has a really stylish purse – she loves to shop and has another blog called “Girls That Shop”}
  4. Rhonda from Down Memory Lane {she is a new blogging friend of mine and I can’t wait to see what’s in her purse}
  5. Amber at {aefilkins} {Amber is a really high energy person and she probably has all sorts of cool things in her purse – can’t wait to find out!}
  6. Ashley at Domestic Divas Fancy {Ashley is so young and cute. She probably has the hippest bag around!}
  7. Sarah at frills fluff and trucks {Sarah is another recent blogging friend of mine and is so creative and a great mom – I can’t wait to see what she has in her bag!}
  8. Wenderful {She always has interesting things in her purse. Like maybe… fake glasses?}
  9. Jean from Quincy Cottage {she probably has some wonderful organizational items in there…}
  10. Jamie from Pineapples and Olives {she is a really fun mom and she might have some yummy treats in her purse}
_________________________________________________________
I can’t wait to snoop into your bags!

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Have a wonderful night!

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PS – My giveaway starts tomorrow – Yay!!!


Tasty Tidbits Thursday: My favorite Valentine’s dessert and some decorations

5 Feb

When we were in Hawaii we were able to go to dinner one night at Roys and have the amazing chocolate lava cake. This is my favorite dessert in the whole wide world!

Here is the recipe. This would make a fantastic, romantic Valentine’s dessert for your sweetheart or family! It is actually a simple recipe. The trick is using the best quality chocolate you can find. We have used scharfenberger. I heard that Roy’s uses Guittard. This recipe makes 4 little cakes. We use individual ramekins, but if you want it exactly like Roys, you can buy little rings, like little spring form pans.

8 oz. semi sweet dark chocolate
12 tbsp. butter
1 cup sugar
3 tbsp. cornstarch
4 eggs plus 4 egg yolks

In a mixing bowl combine sugar and cornstarch. Have the eggs and yolks mixed together in a separate bowl. In a saucepan bring butter to a simmer. Add chocolate and mix until smooth. Continue to mix until chocolate begins to simmer along the edges. Mix until combined. Then add eggs, cornstarch and sugar and mix at low speed until mixture is smooth and sugar is dissolved. Add Pour into a bowl and refrigerate overnight.

Pre-heat the oven to 375 degrees. Spray each ramekin with non-stick cooking spray. (If using rings, line each metal ring with a strip of parchment paper and spray with pan release.) Place ramekin (or ring) on a square of parchment paper then onto a baking sheet. Fill the ramekin (ring) 2/3rds with the filling. Bake for 28-30 minutes. Remove the baking sheet and serve immediately! (If using the ring, hold each mold with tongs, slide a metal spatula underneath and transfer to a plate. Gently lift off the mold and remove the parchment paper.) Sprinkle a little confectionary sugar on the top.

We like to serve these with ice cream and a little raspberry sauce.

Enjoy!

And, I finally got my Valentine’s decorations up, and thought I could share them with you:











{Fun project to do with your kids!}

{Made with leftover Christmas Decorations}

I finished my Pay It Forward Giveaway prizes and I made an extra one to give away to you. I will share them tomorrow!

Have a Tasty Day!


Tasty Tidbits Thursday: Grandma’s Pierogies

29 Jan

We grew up far away from any family. Once a year we would pile in the station wagon for the annual summer 20-hour trip to see our relatives.

It was such an adventure and so much fun to see our cousins, aunts and uncles and grandparents. We spent many summers running around in the desert heat catching grasshoppers and running through the sprinklers. Eating toasted bologna sandwiches on hot summer afternoons and KFC in the park with all of the extended family under huge shade trees. 

  My grandma S. was a very petite, beautiful redhead. She was always very stylish and loved to wear jewelry and high heels. Once, she came up to visit me at college and my roommate whispered to me “she has on the cutest belt! I want it!”. She also had a great sense of humor and was a wonderful baker.

One of my most vivid memories of my Grandma S. is going over to her brick house and sitting in her kitchen while she made pierogies. I loved the smell of the butter and onions — heavenly!

Each New Years Eve I make them in memory of her.

Here is the recipe if you want to make some this year: Grandma’s Potato Pierogies Ingredients:

  • 12 potatoes, peeled and quartered
  • 3 eggs
  • 3 tablespoons cream cheese, divided
  • 3 teaspoons milk, divided
  • 2 cups all-purpose flour, divided
  • 2 1/2 (8 ounce) containers cottage cheese
  • salt to taste
  • 2 tablespoons butter
  • oil for frying
  • sliced green onions

Directions:

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  2. Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry, add a little more milk; if too wet, add more flour.
  3. On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.
  4. Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.
  5. Bring a large pot of salted water to a boil. Drop in pierogies, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.
  6. Heat oil in a large skillet over medium-high heat. Fry boiled pierogies in butter and onions until crispy.
What family recipes do you like to make?
Have a tasty Thursday! –Jen

Fall Food

23 Sep

It’s been raining and colder today so I decided to experiment with a Mexican beef stew. It is very economical and perfect for a busy family.

Mexican Green Chili and Corn Soup

1 tablespoon vegetable oil
2 pounds cubed beef stew meat
1 onion, chopped
2(10 ounce) cans diced tomatoes
4 cups beef broth
1 (4 ounce) can chopped green chile peppers
1 teaspoon garlic salt
1 1/2 teaspoon ground cumin
salt to taste
ground black pepper to taste
8-10 small, red potatoes, cubed
1 1/2 cups fresh corn from the cob, or frozen corn

  1. In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
  2. Pour in the diced tomatoes, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
  3. Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
  4. Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.
  5. Add corn about 15 minutes before serving so it doesn’t overcook.

Accompanied by a recipe for breadsticks which was given to me from my mom. She used to make it when I was growing up – delicious!



Fantastic Breadsticks
In a large bowl dissolve:
1 package yeast
1 1/2 c. warm water
1 teaspoon salt
2 tablespoons sugar

Set it aside and let it foam (5 minutes) then add: 2 c. flour to yeast mixture.
Mix well. Add more flour (about 1 – 1 1/2 c). Make a kneadable dough. Knead 3 minutes then roll out with rolling pin into a rectangular shape about 1/2 inch thick.

With a pizza cutter, cut in half lengthwise, then cut across to make 1 1/2 inch strips. You will have about 2 dozen breadsticks. Melt 1 cube of butter. Pour butter onto a jellyroll pan. Roll each stip in butter and twist it. Lay them in rows on the pan. Sprinkle each strip with garlic powder and parmesan cheese. Let raise 30 minutes. Bake 375 degrees for 20 minutes. Take out of oven when edges are golden.

Enjoy! Have a great day!!!