Tuesday, December 8, 2015

Pineapple Ginger Smoothie

1 15 oz can pineapple chunks with juice
1 banana
1 6 oz container vanilla greek yogurt
1 tsp ginger
1/2 cup ice

1. Combine all ingredients in blender, blend until smooth.

Sunday, September 20, 2015

Onion Cheesy Bread

1 un-sliced loaf of bread
1/2 stick of butter
1/4 cup olive oil
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
6 oz monterey jack cheese

1. In small bowl, melt butter with garlic salt, black pepper and olive oil.
2. Make deep cuts into top of bread loaf, but don't cut all the way through. Make cuts 1 inch apart in both directions.
3. Thinly slice cheese and place slices in cuts of bread loaf. Pour butter mixture over bread spreading evenly.
4. Bake in oven 350 degrees for about 30 minutes until cheese is thoroughly melted. Serve immediately.

Sunday, September 13, 2015

Apple Pie Roll Ups

1 package crescent rolls
2 apples
2/3 cup melted butter
1/4 cup granulated sugar
1/4 cup ground cinnamon

1. Preheat oven to 375 degrees
2. Peel and slice apples into 8 slices each
3. Combine sugar and cinnamon in small bowl
4. cut each crescent in roll in half. Brush with melted butter, sprinkle sugar mixture over butter. Place apple slice at wide end and roll up. Once all are rolled, brush again with butter and sprinkle with a bit more sugar mix.
5. Bake on parchment paper for 15 minutes.

**Please note if there is excess butter on the paper your kitchen may get very smokey.

Russian Tea Cakes

These are Kevin's favorite cookies. I'm constantly looking for new recipes for them. This is a pretty good one, that I have modified to his liking.

1 cup pecans
1 cup unsalted butter - room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
pinch of salt
2 cups ap flour
Extra powdered sugar for coating/dusting ~ 1 cup

1. On baking sheet or stone, toast pecans for 8 minutes at 350 degrees. Let cool and finely chop.
2. Cream butter and sugar until fluffy. Mix in vanilla and salt. Gradually mix in flour, making sure to scrape the sides of the bowl, until just incorporated. fold in pecans and whip for ~ 20 seconds.
3. Roll spoon size balls by hand and set on a parchment-lined baking sheet. Refrigerate at least 30 minutes.
4. Space balls about 1.5 inches apart on parchment lined baking sheets(may need multiple baking sheets). Bake at 350 degrees for 20 minutes. Let cool ~ 10 minutes on baking sheet.
5. Place extra powdered sugar in large bowl. Toss warm cookies in sugar to coat. Before serving, dust top with fresh powdered sugar.

Monday, July 20, 2015

Honey Cinnamon Sweet Potatoes

4 medium sweet potatoes
3 tablespoons honey
2 tablespoons olive oil
2 teaspoons cinnamon
salt and pepper to taste

1. Peel and dice sweet potatoes
2. In large bowl, whisk honey, olive oil, cinnamon, salt and pepper.
3. Add sweet potatoes, toss to coat.
4. Bake in single layer on baking sheet for 30 minutes at 375.

Mushroom Zucchini Chicken

1.5 lbs chicken, diced
4 tablespoons cornstarch
4 tablespoons olive oil
1 cup mushrooms, stemmed and quartered
2 medium zucchini, quartered and sliced
1/2 medium brown onion, quartered and sliced
3 tablespoons soy sauce
1 teaspoon balsamic vinegar
1 tablespoon seasoned rice vinegar
2 garlic cloves, pressed
1 inch ginger, peeled, grated with microplane

1. Heat 3 tablespoons oil in large skillet. Dredge chicken with cornstarch. Cook in skillet until golden.
2. Remove chicken from skillet. Add 1 tablespoon oil to skillet and cook mushrooms, zucchini and onion about 4 minutes.
3. While vegetables are cooking, combine remaining ingredients in small mixing bowl.
4. Add sauce to vegetables, toss to coat. Add chicken back into skillet, combine. Serve over steamed rice.

Saturday, July 4, 2015

Salted Caramel Cookie Bars

2 cups butter, softened
1 cup white sugar
1.5 cups powdered sugar
1 Tablespoon +1.4 teaspoon vanilla extract
4 cups floor

Caramel Layer
1 bag caramels (~40), unwrapped
1/3 cup heavy whipping cream
3/4 tsp vanilla extract

Coarse Sea Salt to taste

1. Heat oven to 325. 
2. In a stand mixer, combine butter and sugars until creamy. Add vanilla to sugar mixture. Slowly add in flour. 
3. Line cake pan with parchment paper. Press half the dough into the bottom of the pan Put the other half in the fridge). Bake for 15 minutes. Remove from oven and set aside.
4. In medium bowl combine caramels, whipping cream and vanilla. Use a double boiler or microwave to melt the caramel and combine the ingredients. Once melted pour evenly over the cooked crust. Sprinkle sea salt over caramel layer. Crumble the remaining dough evenly over the caramel.
5. Bake and additional 30 minutes. Remove from oven and let cool completely before cutting into squares.