Wednesday, January 7, 2015

Garden Chowder Soup

It is SUPER cold weather in Dallas right now.  Time for some soup!  This was delicious- definitely not the lightest soup, but we all really enjoyed it.  I even added some kale and asparagus to it.  I'm sure you could also add any veggies you'd like.
Garden Chowder Soup

2 Medium Zucchinis
1 Medium Onion, Chopped
2 T Fresh Parsley, Minced
1 tsp Dried Basil
1/3 c Butter
1/3 c Flour
1 tsp Salt
1/4 tsp Pepper
3 c Vegetable Broth
1 tsp lemon juice
2-3 Tomatoes, Diced
1 12oz can Evaporated Milk
1 can Corn
1/2 cup chopped kale, optional
1/3 c Parmesan Cheese, grated
2 c Cheddar Cheese

Over medium heat saute the onion, zucchini, parsley, and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in vegetable broth. Add lemon juice; mix well. Bring to a boil; cook and stir for two minutes. Add tomatoes, milk, and corn; bring to a boil. Reduce heat; cover and simmer for five minutes or until corn is tender. Just before serving, stir in cheese just until melted. Serve.

Sunday, January 4, 2015

Jones Peach French Toast



I had this at a baby shower recently and it blew my mind! (And I typically am not a fan of breakfast food) Had to jot this recipe down. It does require over night prep FYI

Jones Peach French Toast

Ingredients: 

1 cup brown sugar
1/2 cup butter
2 T. water
1 29 oz. can peaches (sliced, drained)
8 slices of French bread (or the cinnamon swirl bread from great harvest)

5 eggs
1 1/2 cup milk
1 T. vanilla
cinnamon for sprinkling 

Bring sugar, water, and butter to a boil and simmer for about 5-7 minutes. Pour in bottom of 9x13 glass pan. Pour sliced peaches on top of brown sugar mixture. Mix eggs, milk, and vanilla. Slice bread and dip each slice of bread in the egg mixture, then line up bread in pan. Sprinkle with cinnamon (to taste) and cover with tin foil and refrigerate over night. 

Remove 30 minutes before baking. Bake for 20 minutes covered at 350, then take off cover and bake for additional 25-30, until golden brown. Serve with whipped cream, syrup, and berries. 

Here is the syrup recipe that I use (if you haven't already had this, prepare yourself. It will blow your mind. Oh, and I always double the recipe. Trust me.)

3/4 cup sugar
1/2 cup buttermilk
1/2 cube butter
1/2 t. baking soda
1 t. vanilla

Heat sugar, buttermilk, and butter to boiling. Boil for one minute. Remove from heat. Add vanilla and baking soda. Stir well until foam is gone. Serve warm. 

I know that you can add corn syrup to help with the syrup like consistency, but I rarely have corn syrup in my cupboard and this works just as well for my family. 

Monday, December 15, 2014

French Chocolate Molten Cake



A french girl in Jeremiah's section at HBS came over a few weeks ago and made these cakes for us. If you are a chocolate lover then you will LOVE these. So so goodand perfect with some vanilla ice cream. I've never been a huge fan of molten chocolate cause I feel like it had weird ingredients but this is simple and rich. But mostly I'm posting it to keep a record of it.

Ingredients (for 5/6 ramekins):
200g (7 oz) of dark chocolate (I use 70% in general of Lindt if available) 
120g (1/2 c) of butter
90g (~1/2 c) of sugar
5 eggs
2 tablespoons of flour

Recipe:
1.       Preheat the oven (400F)
2.       Brake the chocolate in pieces and put 5/6 pieces aside (one per ramekin)
3.       Slowly melt the chocolate with the butter (putting metal bowel in pot of hot water and heating up on stove)
4.       Mix the eggs with the sugar and mix it until the batter becomes a little clearer and foaming. Then add the flour. Mix again.
5.       Add the melted chocolate and mix well.
6.       Fill each ramekin with the batter. Add one piece of chocolate per ramekin, and push it down slightly so that it will ‘disappear’.
7.       Bake for 9 minutes exactly. The test if it is done is if the middle doesn't jiggle.

Monday, December 8, 2014

Broccoli- Cauliflower Casserole

I made this for Thanksgiving dinner and thought it was super delicious.  Its a vegetable indulgence, if you will....and I mean that in that its not necessarily low-fat.  But, its a great vegetable dish for a nice dinner because you can make it ahead of time and it can sit on the counter for a good amount of time while you pull the dinner together and still taste fresh and not soggy.  I didn't use the breadcrumb and butter topping (save the calories and time!) and it was still fantastic, so its not a necessary step.
Broccoli-Cauliflower Casserole
Adapted from The Pioneer Woman

  • 1 head (large) Broccoli
  • 1 head Cauliflower
  • 6 Tablespoons Butter
  • 1/2 whole Medium Onion, Diced
  • 2 cloves Garlic, Minced
  • 1/4 cup Flour
  • 2-1/2 cups Low Sodium Chicken Broth
  • 4 ounces, weight Cream Cheese, Room Temperature
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Seasoned Salt, More To Taste
  • 1-1/2 cup Grated Monterey Jack Cheese, More To Taste
  • 1 Tablespoon Butter (optional)
  • 1/3 cup Seasoned Breadcrumbs (optional)a

Preparation Instructions

Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.
In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.
(Optional topping) In a small bowl, stir together the breadcrumbs and melted butter. Set aside.
Mix and layer the broccoli and cauliflower in a large casserole dish. Pour on the cream sauce, then sprinkle on the cheese. End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.

Friday, November 14, 2014

Cranberry-Jalapeno Cream Cheese Dip


I know it says cranberry salsa. One in the same. :) This dip is so freaking delicious. You will count down the days/months until cranberries come back in season just so you can make this. Its the PERFECT holiday appetizer. It looks extravagant and beautiful and it will knock your socks off. I'm taking it to a party tomorrow! This recipe is from my sister-in-law, Paige Allred.

CRANBERRY-JALAPENO CREAM CHEESE DIP
Ingredients:
 12 oz fresh cranberries
4-5 green onions
1/4 c chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 c sugar
1/2 t cumin
2 T fresh lemon juice (from about one lemon)
1/8 t salt
1 (8oz) packages of cream cheese, light or regular, softened
Crackers (I like wheat thins best)

Pulse crans in food processor or blender until coarsely chopped. Add green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt. and pulse until ingredients are mixed. Transfer to a covered Tupperware and refrigerate for four hours so the flavors develop and crans lose a little tartness. When ready to serve, place block of cream cheese on plate and pour salsa on top. Refrigerate up to one hour before serving. (You can also choose to spread the cream cheese out into a thin layer and then spread salsa on top).

Thursday, November 13, 2014

Swig Sugar Cookie


Need I say more??? To die for! I've had the real thing and this taste exactly the same if my taste buds are remembering correctly! Found this on blog posted at bottom of pic. 
WARNING: Do not make unless you have someone to share with! You will eat them all! Trust me! and these make a lot!!! 


Ingredients:
1 C Butter (room temperature)
3/4 C Vegetable Oil
1 1/4 C Sugar
3/4 C Powdered Sugar
2 T Water
2 Eggs
1/2 t Baking Soda
1/2 t Cream of Tarter
1 t Salt
5 1/2 C Flour

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.

Combine dry ingredients and slowly add to butter mixture.

Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.

Roll a golf ball sized ball of dough and place it on your cookie sheet

Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.

Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

Sour Cream Frosting
1/2 cup room temperature butter
3/4 C Sour Cream
Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)
1 t salt
1/4 C Milk
Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

Friday, November 7, 2014

Candy Bar Brownies

I think this might be coming a week too late.... Or do you have more self-control than me? I now have no Hershey's, Snickers or Reese's left in our Halloween bowl. But...I had an ABUNDANCE last week and had to take dinner to someone who had just had a baby. It was the perfect dessert and helped rid the house of a lot of chocolate (which I CANNOT resist). This recipe is my mother-in-law's and definitely a favorite!

CANDY BAR BROWNIES
Ingredients:
3/4 C Melted Butter
2 C sugar
4 Eggs
2 t. vanilla
1 1/2 c flour
1/3 c baking cocoa
1/2 t baking powder
1/4 t salt
4 snickers bars cut into pieces
3 plain Hershey's (or with almonds...your personal preference here) bars cut up (I just grabbed all my kids Hershey's and snickers and Reese's and threw it in....there's a lot of wiggle room here with the amount and what kind of bandy bar you use!)

Directions:
Combine melted butter, sugar, eggs, and vanilla in a large mixing bowl. Combine flour, cocoa, caking powder and salt in a separate bowl. Set aside 1/4 c. of the dry mixture to coat candy with. Pour mixed dry ingredients into the egg mixture. Toss snickers bar pieces into the reserved dry mix. Stir into batter. Pour into greased 9x13 (I made two pie dishes instead...one for us, one for them! :)). Sprinkle chopped Hershey's bar pieces on top. Bake at 350 degrees for 30-35 minutes. Cool and then serve. Wouldn't hurt to top it with vanilla ice cream. :)