Tuesday, April 26, 2011

Strawberry-Pistachio Tart


    You are gonna love me for posting this one...Are you just imagining the burst of sweet
     Strawberries on your taste buds?? Lets me just tell you pistachios and strawberries
     were meant to be together!! YUMMY.

                                                  Strawberry-Pistachio Tart

    all purpose flour, for rolling
    1 sheet frozen puff pastry, thawed
    1/2 cup , shelled pistachios
    2 tablespoons of sugar
    5 cups thinly sliced strawberries, ( about 1 1/2 pounds)
    1/4 cup apricot jam, warmed

    1) Preheat oven to 350 degrees. One a lightly floured surface, roll out puff pastry
    to a 12 by 16 inch rectangle. Transfer to a parchment lined rimmed baking sheet
    and trim to make a rectangle. Freeze until firm, 10 min. With a fork, prick pastry
    all over. To prevent pastry from rising, Top with a sheet of parchment paper and
    stack another baking sheet on top. Bake until golden, 20 to 25 minutes.
    2) Meanwhile, in a food processor, combine 1/4 cup pistachios and sugar and
    process until pistachios are finely ground. Sprinkle mixture on pastry, leaving
    a 3/4 inch border. Bake until pastry is deep golden about 15 to 17 minutes.
    Roughly chop remaining 1/4 cup of pistachios. Remove sheet from oven, arrange
    strawberries on pistachio mixture, overlapping slices. Brush berries with jam and
    sprinkle chopped pistachios on the border. Serve warm or at room temperature.
    Everyday Food

Thursday, April 21, 2011

Cajun Shrimp And Rice


    I rarely cook the same meal twice in a month. I get bored...the only problem with that
    is coming up with simple easy meals. You can't get any easier than this. You will love
    the flavors.

                                                   Cajun Shrimp And Rice

     1 tablespoon unsalted butter
     2 tablespoons olive oil
     3 garlic cloves, minced
     2 teaspoons Cajun seasoning
     1 pound large shrimp, peeled and deveined, tails intact
     salt and pepper
     4 plum tomatoes, chopped
     2 bunches scallions, chopped
     3 cups cooked white rice
     3 tablespoons chopped fresh parsley
     lemon wedges, for serving

     1) Heat the butter, olive oil and garlic in large skillet over medium high heat
     until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook,
     stirring, until the shrimp begin to curl, about 1 minute. Season with salt and
     pepper.
     2) Add the tomatoes and scallions to the skillet and cook, stirring about 1
     minute. Add the rice and 1/4 cup water and continue to cook until the rice
     is warmed through and the shrimp is opaque, about 3 more minutes. Stir
     in the parsley and serve with lemon and additional scallions.
  
 

Wednesday, April 20, 2011

Marshmallow Topiary Pops


     I was trying to come up with a way to decorate an Easter table for the kids and this
     idea, popped in my head. I made extra's and wrapped them individually with a bow.
     These are perfect for a Easter party at school. How cute would these be for a special
     teacher. You could make them into a bouquet. The sky is the limit. Enjoy.

                                        Marshmallow Topiary Pops

    Marshmallows
    color melt aways
    sprinkles
    pop sticks
    mini pots

      I went to Michaels and bought the mini pots and put some foam at the bottom
      so the sticks could stay. Basically, all you do is melt, stick and sprinkle.
  

Monday, April 18, 2011

Watermelon Sherbet Cups


  I made these clever little cups of "goodness" for my kiddos and the loved them. Perfect
  to make ahead of time and keep in the freezer until ready to serve. All kinds of Holidays
  are coming up and wouldn't these be so cute to serve?? Gah.

                                                Watermelon Sherbet Cups

     Limes
     Raspberry Sherbet
     Mini Chocolate Chips

     Cute limes in half and scoop out the inside. Fill with sherbet and top with chips.
     Freeze until ready to serve. Easy Peasy!

Tuesday, April 12, 2011

Butterfinger Cake


    Butterfinger Cake =Wicked Good and that is coming from the mouths of picky
    children. It's very rare to make something that all the family loves. I knew this
    cake was a winner when my one son that really does not like anything, went
    for seconds. SCORE! No baking involved...

                                                Butterfinger Cake

    1 cup crushed Ritz (about 30 crackers)
    1 cup graham cracker crumbs
    4 Butterfinger candy bars, crushed
    3/4 cup butter, melted
    1 1/2 cups cold milk
    2 packages (3.4 ounces each) instant vanilla pudding mix
    1 quart frozen chocolate yogurt, softened
    1 carton ( 12 ounces) frozen whipped topping, thawed, divided

    1) In a large bowl, combine the first four ingredients, set aside 1/2 cup for the
    topping. Press remaining crumb mixture into an ungreased 9 x 13 dish.
    Chill for 5 minutes.
    2) Meanwhile, in a large bowl, whisk milk and pudding mixes for 2 minutes.
    Let stand for 2 minutes or until set. (mixture will be thick) Stir in frozen yogurt
    and 1 cup whipped topping until smooth. Spread over crust.
    3) Top with remaining whipped topping, Sprinkle with reserved crumb mixture.
    Refrigerate for at least for 8 hours.

Monday, April 11, 2011

Nacho Mac "N" Cheese


    I'm trying to think of the words to describe how unbelievable this mac and cheese
    is. I'm really trying but my mouth keeps watering. All I can truly say is this...if you
    want to impress your family and become a Rockstar, please make.

                                              Nacho Mac "N" Cheese

     1 box gemelli pasta
     1 pound ground beef
     1 onion, chopped
     1 red pepper, chopped
     1 garlic clove, minced
     1/4 butter
     1 can tomato sauce
     1/4 cup all-purpose flour
     1 envelope taco seasoning
     salt and pepper
     2 cups milk
     2 cups cheddar cheese. shredded
     1 cup frozen corn
     1 cup Doritos, crushed

      1) Cook gemelli according to package directions. Meanwhile in a large pot, over
      medium heat cook onion, pepper, garlic and beef until done. Add seasoning, salt,
      pepper and tomato sauce. Mix and set aside.
      2) Stir the butter into a pot, add flour and gradually add in milk. Bring
      to a light boil and cook until a little thick. Remove from heat and add the cheese
      and corn.
      3) Add the cheese mixture to the drained pasta and then add the beef mixture and
      stir until well combined. Top with crushed Dorito's and green onions.
    

Thursday, April 7, 2011

Maraschino and Pineapple Bread


    If you have followed my blog for awhile you know that I bake bread with my daughter
    once a week and today we made this moist and flavorful bread. Our pantry always has
    maraschino cherries in it "my kids love Shirley Temples" me too. We like to smear this
    bread with Trader Joe's organic coconut oil. It's sinfully delicious. This loaf makes two,
    so be sure to share =)

                                            Maraschino and Pineapple Bread

     4 cups all-purpose flour
     1 1/2 cups granulated sugar
     1 teaspoon baking soda
     1 teaspoon salt
     1 tablespoon vanilla extract
     1 tablespoon coconut extract
     4 eggs
     3/4 cup oil
     1 (8oz) can crushed pineapple
     1 jar maraschino cherries, drained and quartered
     2 tablespoons powdered sugar "optional"

     1) Heat oven to 325 degrees. Spray 2 - 9 by 5 loaf pans with cooking spray.
     2) In a large bowl, mix flour, granulated sugar, baking soda and salt. Add oil,
     vanilla, coconut extract, eggs, and pineapple with liquid. Beat with an electric
     mixer on low speed until combined. Fold in cherries. Divide evenly between
     pans.
     3) Bake 45 to 55 minutes. Cool for 10 minutes. Remove from pans. Cool
     completely, about 1 hour. Sprinkle with powdered sugar.

Wednesday, April 6, 2011

Berry Puff Pancake


    Don't you love fresh berries? Sweet, tart and so good for you!! Fresh fruit does not
    last in my house. We are Fruit and Veggie addicts. This is perfect for a brunch or
    breakfast!! It was gone in about 3 hours...that's when you know it's good. It's low
    in fat but, if you want it to taste even better, pour some warm Maple syrup all over
    and maybe even a dollop of fresh whipped cream....Divine.
  

                                                      Berry Puff Pancake

      1 tablespoon butter
      3 eggs
      3/4 cup milk
      3/4 cup all-purpose flour
      1/2 teaspoon salt
      I cup fresh blackberries or raspberries
      1 cup fresh blueberries
      1 1/2 cups fresh strawberries
      1/3 cup orange marmalade
      2 tablespoons confectioners sugar

      1) Place the butter in a 9-inch pie plate,  place in a 400 degree oven for 4-5 minutes
      or until melted. Meanwhile, in a small bowl, whisk the eggs and milk. In another
      small bowl, combine the flour and salt, whisk in egg mixture until smooth.
      2) Pour into prepared pie plate. bake for 15-20 minutes or until sides are crisp and
      golden brown.
      3) In a large bowl, gently combine the berries and the marmalade. Fill berries in
      the pancake and sprinkle with confectioners sugar, Serve immediately.
    
 

Monday, April 4, 2011

Spring Vegetable Pizza


   Make me, make me....I'm super delicious!! We are pizza lover's in our family. Usually
   once a week we have pizza. Homemade pizza is the best! I love the fresh taste of this
   pizza. Try and enjoy!

                                            Spring Vegetable Pizza

   1 jar (12 ounces) marinated artichoke hearts, drained reserving marinade
   1 large bunch of asparagus trimmed, cut into 2-inch pieces.
   1 pint cherry or grape tomatoes
   1 fresh pizza dough, homemade or store bought
   1 or 2 garlic cloves minced
   salt and pepper
   1 teaspoon Italian seasoning
   7 ounces Gruyere cheese grated, about 3 cups

   Preheat oven to 500 degrees, with racks in upper and lower thirds. In a medium
   bowl, combine artichoke hearts, asparagus and tomatoes. On a large sheet of
   parchment paper, brush dough with artichoke heart marinade and roll out dough
   into a long oval shape.
   Transfer dough on parchment to a rimmed baking sheet and top with vegetables
   and cheese leaving a 1 inch border. Brush border with marinade and season
   pizza with Italian seasoning, salt and pepper. Bake pizza 10 to 15 minutes,
   rotating halfway through. You want the pizza crust to be a golden brown.
   Everyday Food.

                                      

Friday, April 1, 2011

Lemonade Fudge


  What cute little gems these are!! Try them and enjoy the lemon flavor in fudge. Another
  perfect Easter goodie!

                                                 Lemonade Fudge

      1 1/2 teaspoons plus 1/2 cup butter-divided
      1 package (4.3 ounces) cook and serve lemon pudding mix
      1/2 cup whole milk
      3 3/4 cups confectioners sugar
      1 teaspoon lemon extract

      1)10 Line a 9 inch square pan with foil. Grease the foil with 1 1/2 teaspoons butter,
      set aside.
      2) In a large heavy saucepan, combine the pudding mix, milk and remaining butter.
      Cook and stir over medium heat until thickened. Remove from heat. Beat in
      confectioners sugar and extract, Pour into prepared pan, Refrigerate until set.
      3) Using foil, lift fudge out of pan. Discard foil. Cut fudge into 1 inch squares.
      Store in refrigerator.
    
    
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