Scrumptious Saturdays

That Time I Made Grilled Balsamic-Glazed Salmon...

noreply@blogger.com (Lauren) — Sat, 27 Sep 2014 14:00:00 +0000

This MEAL (whaaaaat?) was made for a 20sb Cooking Challenge at the beginning of August that I never posted here. Whoops. So here it is in a bunch of glory.

Balsamic-Glazed Salmon with Corn on the Cob

(Printable recipe; serves 1 or 2)

Ingredients:

Glaze:

1/2 c balsamic vinegar

1 Tbsp maple syrup

1/2 Tbsp Dijon mustard

1/2 garlic clove, minced

Salmon:

1 or 2 5-oz salmon fillets

1 Tbsp olive oil

Corn:

1 or 2 ears of corn

1-2 Tbsp butter, softened

Also:

Aluminum foil

Cooking spray

Salt & pepper to taste

1) Preheat outdoor grill for high heat and spray grate with cooking spray.

2) Peel back corn husks and remove silk.
3) Place or spread one Tbsp butter, salt and pepper on each piece and close husks.

4) Wrap each ear of corn tightly with aluminum foil and set on grill.

5) Combine glaze ingredients in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer until thick, about 12 minutes.

6) While glaze is reducing, spray one piece of foil for each piece of salmon with cooking spray.

7) Brush both sides of salmon with olive oil and season with salt and pepper.

8) Close foil tightly around salmon, place on grill, and turn corn.

9) Remove salmon and corn after 10 minutes.
10) Unwrap salmon and corn after glaze has had 5 minutes to cool, and place corn and salmon on a plate.

11) Drizzle glaze on salmon, rinse and recycle the foil, and enjoy!

That Time I Made Pasta Alfredo...

noreply@blogger.com (Lauren) — Sat, 13 Sep 2014 13:51:00 +0000

This recipe was created for the current #20sbcookingchallenge: Homemade Fettucine Alfredo with Italian Breadsticks. It was my first try at alfredo sauce and, damn, if it wasn't a zillion calories, I would make it all the time. I thought I wouldn't care for it because the only time I'd had alfredo sauce was somewhere I used to work and it was just bland and tasteless which is redundant but that's how lacking in flavor it was.

Chicken & Mushroom Pasta Alfredo
(Printable recipe)

Ingredients:

8 oz pasta of your choice (I used fettuccine)

Chicken:

1 Tbsp olive oil
1/4 cup bread crumbs
4 chicken tenders (uncooked)

Sauce:

4 Tbsp olive oil
1/2 (4 Tbsp) butter
1 cup sliced mushrooms
1 cup half & half or light cream
1/2 cup grated Parmesan cheese
1 tsp minced garlic
pinch salt and pepper

Directions:
1) Cook pasta according to directions on the box, strain, and set aside in a large bowl.

2) While pasta is cooking, set a medium saute pan over medium-high heat and add 1 Tbsp olive oil.
3) Coat chicken strips in bread crumbs.
4) When oil is shimmering, add chicken and cook for 3-4 minutes on each side.

5) Remove from pan and set aside.

6) Using the same pan, combine the butter, oil, and heavy cream and stir until all is melted and mixed well, then lower heat to medium.

7) Stir in the mushrooms, Parmesan cheese, garlic, salt and pepper, and simmer for 10 to 15 minutes stirring occasionally. If sauce starts to stick to bottom of pan, lower heat to medium-low.

9) While sauce is simmering, cut chicken into 1" pieces.

10) Once sauce is done, mix in the chicken pieces, then pour it over the pasta and chicken.

11) Toss to combine and serve!

That Time I Lived Off Bread Ends...

noreply@blogger.com (Lauren) — Tue, 01 Jul 2014 13:30:00 +0000

I used to work in a cafe in town where the only thing we could eat for free was the bread ends that would have otherwise been thrown away anyway. The discount for other food was only like 20% or something so I embraced eating the bread ends for free.

I think we were only supposed to use butter or jelly as a topping but, being the rebel that I am, chose to go with cream cheese. After a few weeks I decided that I was going to go one step farther and add some bacon. It was that chintzy pre-cooked kind which could not have cost all that much so what was the harm really? And I just used a couple of slices. I thought I was going to hate it but I really wanted the added protein so I would actually not be really hungry every time I worked.

Turns out I found this sandwich to be delicious. For calorie counting purposes, I started making it on pita bread. Give it a try, you might just love it too!

Bacon-Cream Cheese Sandwiches

Ingredients:

1 loaf pita bread
2 Tbsp 1/3 fat cream cheese ("neufchatel")
2 slices pre-cooked bacon

Directions:
1) Cook bacon in microwave.
2) Lightly toast mini pita and set on a plate. If you don't have a toaster oven or are using pitas too big for a toaster you can skip the toasting.

3) Spread cream cheese on surface of pita bread.

4) Add bacon to one side, breaking in half if needed in order to fit better.

5) Fold in half and enjoy!

Nutrition facts:
Total Calories: 200

(Nutrition info calculated using MyFitnessPal.com)

That Time I Made Pesto Cream & Artichoke Tortellini...

noreply@blogger.com (Lauren) — Sat, 28 Jun 2014 14:27:00 +0000

This is a menu item at a bar in town that I just adore (the tortellini, the bar I could take or leave). What I don't love is the $10 price tag so I decided to make my own at home.

Once the pasta is cooked it's really quick to make and I'm sure much lower in calories than the dish I've been ordering.

Pesto Cream and Artichoke Tortellini
(Printable recipe)

Ingredients:

2 c cheese tortellini, cooked*
2 c artichoke hearts, diced
1/4 c heavy cream or half & half
1/4 c pesto
1/4 c grated Parmesan cheese

1) Cut artichoke hearts in half.

2) Put pesto and heavy cream in a saute pan and simmer until slightly thickened.

3) Stir in Parmesan cheese.

4) Add tortellini and artichokes.

5) Toss to combine and serve. Optional: sprinkle some extra Parmesan cheese on top.

(Nutrition info calculated using MyFitnessPal.com)

*For a lower calorie version, use a regular pasta of your choice!

That Time I Ate Some Tofu...

noreply@blogger.com (Lauren) — Sat, 24 May 2014 14:30:00 +0000

I was in Japan visiting my brother and he bought some sort of crispy-thing-on-a-stick that he said was fried soy something-or-other, which was really tasty, so I've wanted to try to make crispy tofu ever since. When I came across this recipe for Mushroom & Poblano Vegetarian Enchiladas (made with tofu), it sounded like something I could incorporate crispy tofu into so that I actually would like the recipe. So I decided to give it a try, making a few modifications.

Crispy Tofu & Mushroom Enchiladas
(Printable recipe)

Ingredients:

1 Tbsp vegetable oil + more for cooking
1 Tbsp lime or lemon juice
1/4 tsp ground cumin
1/4 tsp chili powder
1/4 tsp salt
1/2 tsp garlic powder
3 oz firm tofu
2 Tbsp corn starch
1 cup sliced baby bella mushrooms
3 Tbsp plain non-fat Greek yogurt or sour cream
3/4 cup shredded pepper jack cheese
4-6 corn tortillas

Directions:
1) Preheat oven to 400º
2) Combine oil, lemon/lime, cumin, chili powder, salt, and garlic powder in a small bowl.

3) Measure 1/2 Tbsp of the mixture into a small baking pan and use a brush to spread around.

4) In a small skillet heat oil over medium-high heat.
5)Drain tofu and cut into small strips.

6) Dredge in corn starch and place in skillet.

7) Flip tofu after 3 minutes, move to one side of the pan, and add the mushrooms.

8) Cook for and additional 6 to 8 minutes or until mushrooms and are tender and tofu is cooked on all sides, turning occasionally.

9) Remove from heat and set aside.
10) Mix remaining spice mixture with greek yogurt.

11) Mix 1/2 cup of the cheese and all but about 2 Tbsp of the yogurt sauce into the tofu and mushrooms.

In this photo, I'd forgotten to add the cheese so it will be more saucy.

12) Wrap tortillas in damp paper towels and microwave on high for 30 seconds or until warm and softened.

13) Spoon mushroom filling into tortillas, fold the sides over, and place seam-side-down in prepared baking pan.

14) Brush remaining yogurt sauce over the enchiladas and sprinkle with remaining cheese.

15) Bake for 18-20 minutes (shorter if using a metal baking pan) until the cheese is lightly browned and spice mixture is bubbling.

16) If desired, serve with salsa, hot sauce, or sour cream.

Nutrition infromation:

Please, Sir, I'd like S'mores Cookie Bars

noreply@blogger.com (Lauren) — Sat, 17 May 2014 14:12:00 +0000

Summer is just around the corner and I wanted something summer-feeling to take to a couple of parties my friends were throwing, so s'mores cookies felt like an appropriate treat. Enjoy them this summer with all of their marshmallow-y, chocolate-y, graham-cracker-y deliciousness!

S'mores Cookie Bars
(Printable recipe)

Ingredients:

1 cup flour
1 1/4 cup ground graham crackers (9 crackers), divided
1 tsp baking powder
1/2 tsp salt
3/4 cup butter (1 1/2 sticks)
3/4 cup sugar
1/2 cup brown sugar
1 tsp vanilla
2 eggs
1 1/4 cup milk chocolate chips, divided
1 cup mini marshmallows, divided

Directions:
1) Preheat oven to 350º
2) Combine flour, 1 cup ground graham cracker, baking powder and salt in a small mixing bowl and set aside.
3) In a large bowl, cream butter and sugars together.

4) Add in vanilla and then one egg at at time.

5) Mix in 1/2 c of the flour/graham cracker mixture until it is all incorporated.

6 Stir in 3/4 cup chocolate chips and 1 cup marshmallows.

7) Spray 13x9" baking pan with cooking spray and sprinkle remaining ground graham crackers, shaking gently to coat evenly.

8) Drop blobs of dough onto into the baking pan and gently flatten dough over the layer of graham cracker. A cooking-spray-coated spatula does this well.

9) sprinkle remaining chocolate chips over, and press remaining marshmallows into, the surface of the dough.

9) Chill in freezer for at least 1 hour or overnight. *Because of this step I recommend not using a glass baking pan, as it could break when it hits the oven.
10) Bake for 25-30 minutes.
11) Cool completely then cut into bars.

Nutrition information:

Happy Birthday, Here's Some Goo.

noreply@blogger.com (Lauren) — Sat, 10 May 2014 14:14:00 +0000

PHOEBE: Ok, here are the birthday candles. Where's the birthday cake?
MONICA: Ok, we're not having birthday cake, we're having birthday flan.
CHANDLER: Excuse me?
MONICA: It's a traditional Mexican custard dessert.
JOEY: Oh that's nice. "Happy birthday Rachel, here's some goo."

But seriously, flan is delicious. One of my friends told me about the Nutella Flan she enjoyed at a restaurant about 2 hours away. I needed to have some without making the trip so I made my own by modifying my favorite flan recipe.

Nutella Flan
(Printable recipe)

Ingredients:

1/4 cup Sugar
1 5 oz can Evaporated milk
2 Eggs
1/2 tsp Vanilla extract
1/3 cup Nutella

Directions:
1) Preheat oven to 350.
2) In a small saucepan, melt the sugar over medium-high heat until lightly browned.

3) Coat the bottoms of 4 1/2 c ramekins with that caramel.

4) Beat the eggs and add the Nutella, vanilla, and evaporated milk. Mix well; it will be thin.

5) Arrange the ramekins in a large baking dish and add enough water to the baking dish around the ramekins for it to come half way up the ramekins.

6) Divide the flan mixture between the ramekins.

7) Place in oven and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.

8) Let cool then place in refrigerator until chilled and ready to serve.

9) To serve, run a knife around the outside of the ramekins, cover with serving dish and turn over quickly, taking care that caramel does not spill.

10) Shake until flan slides out of ramekin and serve.

That Time I Glazed Some Salmon

noreply@blogger.com (Lauren) — Sat, 03 May 2014 13:30:00 +0000

I got this recipe is adapted from Giada DiLaurentiis' Weeknights with Giada cookbook. It was really easy but looked gourmet and was delicious! This works great in a toaster oven if you're making just a couple of servings. Make sure to give it a try!

Salmon with a Balsamic Glaze
(Printable recipe)

Ingredients:

4 Tbsp balsamic vinegar
1/2 Tbsp maple syrup
1 1/2 Tbsp dijon mustard
1/2 clove garlic
2 4-oz salmon fillets, skin optional
1 Tbsp olive oil
1/4 tsp pepper
1/2 tsp salt

Directions
1) Preheat oven to 400º
2) Combine vinegar, syrup, mustard and garlic in a small saucepan and bring to a boil over medium heat.

3) Reduce heat and let simmer for about 10 minutes until thick.

4) Meanwhile, spray a small baking sheet with cooking spray and place salmon in a single layer.

5) Brush top and sides of salmon with olive oil and sprinkle with salt and pepper.

6) Roast for 8-10 minutes, until lightly browned and flesh flakes easily when scraped with a fork.

7) Transfer to a plate and use a spoon to drizzle the balsamic glaze over top.

Nutrition information per serving:

Buffalo Chicken Dilla

noreply@blogger.com (Lauren) — Sat, 26 Apr 2014 14:50:00 +0000

I threw this together for a "pantry raid" challenge which involved making something using what already exists in my fridge and pantry. It was delicious and I know I will be making many more in my future so I wanted to share the recipe here as well.

Buffalo Chicken 'Dilla
[Printable recipe]

Ingredients:

1 flour tortilla
1/3 c grilled chicken cubed or in strips
1 1/2 c part-skim mozarella cheese shredded
1 Tbsp buffalo sauce
1 Tbsp fat free ranch dressing

Directions:
1) Place a large skillet over medium-high heat and spray with cooking spray.

2) Add tortilla and spread cheese over it in an even layer.

3) Mix buffalo and ranch together in a small bowl.

4) Drizzle about half of the sauce mixture over half of the tortilla.

5) Add chicken and let cook until cheese starts to bubble.

6) Fold tortilla in half and gently push down over the surface to stick the sides together.

7) Cut into 3-4 slices using a pizza cutter and serve remaining sauce for dipping.

8) Enjoy!

Nutrition information:

On-The-Go Fruit Cups

noreply@blogger.com (Lauren) — Tue, 22 Apr 2014 13:30:00 +0000

On-The-Go Fruit Cups
All you need is fruit and that extra travel coffee mug in your cabinet. Make these ahead of time and have cheaper, healthier, and more sustainable (zero waste!) fruit cups ready for a moment's notice.

Step 1: Prepare or cut up strawberries, apples, grapes, melon, pineapple, etc. (I only used pineapple obviously)
Step 2: Combine fruits in a large container. Use a large seal-able one so that you can store the additional servings in the fridge.
Step 3: Put one serving in a travel coffee mug.
Step 4: Refrigerate until ready to eat.
Step 5: Your homemade fruit cup will conveniently fit in your car's cup-holder to enjoy on-the-go!

Remember to grab a fork on the way out!

10-Minute Pesto Mac 'n Cheese

noreply@blogger.com (Lauren) — Sat, 19 Apr 2014 13:00:00 +0000

When you're in a hurry, here's a quick single-serving meal!

10-Minute Pesto Mac n' Cheese
[Printable recipe]

Ingredients:

1 c water
1/2 tsp olive oil
1/4 cup penne pasta
1.5 Tbsp milk
1/4 c shredded white cheddar cheese
1/2 Tbsp pesto sauce

Directions:
1) Bring water with olive oil to a boil in a small pot.

2) Add penne and cook for 7-8 minutes.

3) Once cooked al dente (slightly firm still when you bit into it), strain into a coffee mug and add milk and cheese.
4) Stir pasta, milk, and cheese together.
5) Microwave for one minute, stir and microwave for additional 30 seconds.
6) Stir in pesto and enjoy!

Optional: Add some grilled chicken breast or double recipe for a more hearty snack.

Nutrition information:

Four Ingredient Homemade Pizza Bites

noreply@blogger.com (Lauren) — Sat, 15 Mar 2014 19:00:00 +0000

Two Ingredient Dough Toaster Oven Pizza Bites

Ingredients:
Equal parts:

Self rising flour
Greek yogurt
Shredded mozarella cheese
Pizza sauce
Toppings optional

Make ahead:
Make dough using 1 cup each of flour and yogurt, roll out the dough and use a cookie cutter to cut out crusts. Bake at 450º for 5 minutes then freeze for future use!

Pizza assembly:
Flatten out small pieces of dough on a piece of parchment paper. Use 1Tbsp each of sauce and cheese. Bake at 400º for 6-8 mins, preferably in a toaster oven.

Guac and Roll

noreply@blogger.com (Lauren) — Sat, 20 Apr 2013 16:00:00 +0000

I once worked in a Mexican restaurant that had guacamole on the menu that was prepared at the table by the servers. So now I know how to make guacamole. This is must-have for your Cinco de Mayo celebrations!

Guacamole
Printable recipe

1 avocado
1 Tbsp diced tomato
1 Tbsp diced onion
1/4 tsp chopped cilantro
Juice from 1/2 lime
1-2 tsp finely chopped jalapeno
Pinch salt
Pinch pepper

Directions:
1) Cut avocado in half length-wise.

2) Using a sharp, heavy knife, whack the pit so the knife sticks in it. Twist knife to remove pit.

2) Use a medium spoon to scoop the avocado out of the skin.

3) Mash avocado with a fork to desired level of smoothness.

4) Add in tomatos, lime juice, jalapeño, cilantro, salt and pepper.

5) Serve with tortilla chips and margaritas!

Kiss Me I'm Irish

noreply@blogger.com (Lauren) — Sat, 30 Mar 2013 18:20:00 +0000

A bit late for St. Patrick's day this year, but this bread it quick, easy and tasty year round. Doesn't require yeast or time to rise!

Irish Soda Bread
Printable recipe

Ingredients

4 c Bread Flour, sifted
1 Tbsp baking powder
2 tsp salt
3/4 tsp baking soda
2 c. buttermilk

Directions:

1) Preheat oven to 350º.

2) Put flower into a large bowl with baking powder, salt, and baking

soda.

3) Whisk to combine.

4) Pour buttermilk into the dry mixture, stirring until dough is formed (use a wooden spoon rather than a whisk as I did. Trust me).

5) Flour a clean, dry surface and knead the dough for one minute.

6) Using a sharp knife, cut dough in half.

7) Shape each half into a round ball, using your hands, and place it on a greased baking sheet.

8) Cut an X into the top of each loaf with a knife, going about half an inch deep.

9) Bake the bread in the middle rack of a 350-degree oven for 45 to 55 minutes.

9) Move bread to baking racks to cool.

We All Scream for Mocha Brownie Batter Ice Cream

noreply@blogger.com (Lauren) — Sat, 09 Mar 2013 19:00:00 +0000

I found this recipe for ice cream which does not require an ice cream maker and was excited to make it. Add some crumbled brownie bits to make it even better!

Mocha Brownie Batter Ice Cream
Printable recipe

1 14oz can condensed milk
2 c heavy cream, divided
1 c brownie mix
1 Tbsp instant coffee

Directions:
1) Combine 1 c heavy cream, condensed milk, brownie mix, and coffee in a medium bowl.

2) Whisk together until well mixed. Coffee does not need to be fully dissolved.

3) Set mixture aside.
4) Using a whisk attachment on a mixer, whip remaining cream on high for 5-7 minutes until stiff peaks form.

5) Add chocolate mixture slowly while whisking until all of the chocolate is incorporated.

Optional: Stir in crumbled brownie pieces.
6) Pour into a freezer safe airtight container.

7) Freeze for at least 6-8 hours before serving.

Irish Cream

noreply@blogger.com (Lauren) — Tue, 26 Feb 2013 16:30:00 +0000

There are a lot of ingredients to this so I'm including a recipe card, but something that only requires a blender to make qualifies as a Tasty Treat!

Homemade Irish Cream
Printable recipe

1 ⅔ c Irish whiskey
1 c heavy cream
14 oz can condensed milk
2 Tbsp chocolate syrup
1 tsp vanilla extract
1 tsp almost extract
1 tsp instant coffee

1) Combine ingredients in a blender.

2) Blend on high for 20-30 seconds.

3) Store in an air tight container and shake before serving.

Mini Stromboli

noreply@blogger.com (Lauren) — Sun, 17 Feb 2013 01:37:00 +0000

Here's a fun and easy appetizer good for any party!

Mini Pepperoni Stromboli
Printable recipe

Ingredients:

1 can jumbo buttermilk biscuits
1 c Italian cheese
1 bag sliced pepperoni (3-6 slices per biscuit)
1 egg beaten
1 Tbsp Parmesan cheese
1 Tbsp oregano
1 tsp garlic powder
1 jar pizza sauce

Directions:
1) Preheat oven to 350º and spray baking pan with cooking spray.
2) Open can of biscuits and flatten to about 1/8" thick.

3) Put a line of cheese down the center of each biscuit.

4) Add a line of 3-6 slices of pepperoni and top with more cheese.

5) Fold in half, squeezing the edges shut, and poke air holes in the top with a fork.

6) Line up stromboli in the baking pan and bake for 19-20 minutes.

7) Serve while still hot with pizza sauce for dipping.

Chocodoodles

noreply@blogger.com (Lauren) — Sat, 09 Feb 2013 19:29:00 +0000

The first time I got around to making snickerdoodles, I was torn between finally making them and making chocolate chip cookies. I decided that I should just combine them and now it's my go-to cookie recipe. I made them by adding chocolate chips to my snickerdoodle recipe.

Chocodoodles
Printable recipe

Ingredients:

2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 c. chocolate chips

Topping:

3 tablespoons sugar

3 teaspoons ground cinnamon-more if you love it!

1) Preheat oven to 350F.

2) Wisk together flour, baking powder and salt; set aside.

3) Put butter and 1 1/2 cups sugar in the bowl of an electric mixer.

4) Mix on medium speed until pale and fluffy, about 3 minutes.

5) Mix in eggs, one at a time.

6) Reduce speed to low; gradually mix in flour mixture.

7) Add chocolate chips and stir in by hand.

8) In a seprate bowl, stir together cinnamon and remaining 3 tablespoons sugar.

9) Shape dough into round balls; roll in cinnamon sugar.

10) Space 2 inches apart on baking sheets lined with parchment paper.

11) Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 14 minutes.

12) Let cool on cookie sheet for a minute or two, then transfer to a cooling rack.

Traditional Wonton Soup

noreply@blogger.com (Lauren) — Sat, 26 Jan 2013 22:52:00 +0000

I made wonton soup before but it was definitely American-trying-to-be-Chinese tasting. Translation: not good. I managed to find something from an actual Chinese person (novel concept) who worked in her family's Chinese restaurant. And so much better than anything made with unnecessary ingredients and a sh*t ton of ginger. This one is also made with chicken rather than pork but feel free to substitute and see which you like better.

Adapted from Hsiao-Ching Chou's recipe, here is her video of how to fold the wontons efficiently.

Wonton Soup

Printable recipe

Ingredients:

10 cups chicken stock
1/8 to 1/4 c soy sauce
1/4 c white wine
1 c shredded cabbage
1 tsp kosher salt
1/4 cup thinly sliced scallions
1/2 pound ground chicken
1 tablespoon finely chopped fresh scallion
1 Tbsp soy sauce
1/2 teaspoon sesame (or vegetable) oil
1 egg, beaten
About 30 wonton wrappers, thawed if frozen

Directions:

1) Bring chicken stock, salt, wine, soy sauce, scallions and cabbage to a simmer in a large saucepan and set pan over medium-high heat.

2) Combine pork, ginger, soy sauce, and oil in a small bowl. Mix until well combined.

3) Arrange several wonton wrappers on a flat surface, keeping remaining wonton wrappers covered with a damp towel.

4) Place about a teaspoon of the chicken filling on the corner of a wonton wrapper and roll it up a third of the way.

5) The fold up another third of the way.
6) Use a bit of beaten egg on one side and pull corners together pressing together where the egg is to seal.

6) Cook the wontons in boiling water about 5 minutes, until wontons are tender and translucent and floating.

8) Strain wontons and transfer to broth simmering for a few minutes. *Keep wontons separate until serving if not serving right away.

Buffalos Have Wings?

noreply@blogger.com (Lauren) — Sat, 29 Dec 2012 17:55:00 +0000

There are no words for this recipe. I got it from a coworker who posted it on fb so thanks to him because it is amazing.

Buffalo Chicken Baked Ziti
Printable recipe

Ingredients:

1 16oz bottle ranch dressing
1c Buffalo wing sauce
1 box penne pasta
2c of shredded cheddar cheese
1c mozzarella or additional cheddar cheese
2 cans 10-12oz canned chicken
16 oz cream cheese

Directions:
1) Fill a large pot with water and cook pasta according to directions on box.

2) Once cooked to preferred amount of doneness, drain and set aside.

3) Combine chicken and hot sauce in a large pot and heat until slightly bubbling.

4) Add cream cheese.

5) Stir until melted and evenly distributed, then turn off burner and add the 2 cups of cheddar cheese.

6) Transfer pasta to a large bowl and stir in ranch dressing.

7) Once evenly coated, add the buffalo chicken mixture.

8) Stir until evenly combined.

9) Transfer to a large baking pan or casserole dish.

10) Sprinkle additional cup of shredded cheese over pasta and if not serving right away, cover and refrigerate.

11) When preparing to serve, set oven to 300º and bake for about 15 minutes then set oven to broil for an additional 3-5 minutes.

*12) If making right away, just set oven to broil and then broil your pasta for 3-5 minutes until the cheese has browned slightly.

Lauren's Mexican Kitchen

noreply@blogger.com (Lauren) — Sat, 03 Nov 2012 19:12:00 +0000

Easy to make and delicious. Chicken, cheese, and salsa never looked so good!

Salsa Chicken Tostatas

Ingredients

1 can 10-12oz canned chicken
3 Tbsp jalapeno or other hot pepper
1 1/2 c picante salsa
1/2 c shredded cheddar or Mexican cheese
4-6 6" yellow corn tortillas, fried or baked*
1-2 hungry friends
Optional: 1-2 tomatillos

Directions:
1) Slice hot pepper in half.

2) Cut out the pith and seeds out of the pepper.

3) Dice somewhat finely.

4) Put rinsed tomatillos in a medium saucepan and cover them with water. Set the saucepan over medium heat. Once it comes to a simmer, cook for 8 to 10 minutes, or until the tomatoes and tomatillos are soft and mushy but not coming apart. Remove them with a slotted spoon

5) Combine salsa, tomatillos, and diced peppers in a blender and puree.

6) Heat salsa puree in a saucepan over med-high heat until it starts to bubble. *Skip this step for a cold option.*

7) Add chicken to the salsa and use a wooden spoon to break up the chunks of chicken.

8) Heat until chicken is evenly combined with the salsa.

9) Spread a layer of the Salsa Chicken over each fried tortilla and sprinkle with cheese. Enjoy!

*Corn tortillas can be found already fried in supermarkets if you choose not to fry your own.

Spice Krispy Treats

noreply@blogger.com (Lauren) — Sat, 20 Oct 2012 16:49:00 +0000

Is there anything better about fall than the arrival of pumpkin spiced things suddenly into our lives? The good marshmallow making people gave us yet another, pumpkin spiced marshmallows, making Pumpkin Spiced Rice Krispy Treats possible!

Pumpkin Spice Krispy Treats
Printable recipe

Ingredients:

3Tbsp butter
1 18 oz bag pumpkin spice marshmallows
5 Cups Rice Krispies cereal
non-stick cooking spray

Directions:
1) Spray a medium sized baking pan with non-stick cooking spray.

2) Put butter in a small bowl and melt in microwave.

3) While butter is melting, put marshmallows in a large microwave safe (and sized) bowl.
4) Pour melted butter over marshmallow and stir to coat evenly as possible.

5) Microwave marshmallows on high for about 5 minutes, stirring every minute until fully melted.
6) Mix in rice Krispies, one cup at a time, until evenly distributed.

7) Transfer to baking pan, and smooth using a rubber scraper coated with non-stick cooking spray.

8) Let cool completely or refrigerate before cutting.
9) Serving suggestion: Enjoy with a hot pumpkin spice latte!

Sorry DailyGrace, I can't agree with you but I will post your video (or part of it) because it's relevant-ish and that's what I do.

Original video source

Batter Up

noreply@blogger.com (Lauren) — Sat, 06 Oct 2012 12:22:00 +0000

Anyone who enjoyed Dunkaroos oh so many years ago will love this chocolatey treat. And it's so easy to make! Try serving up this fun dessert at your next party.

Chocolate Cake Batter Dip
Printable Recipe

Ingredients:

2c. chocolate cake mix
3/4c. milk
1/4c. marshmallow fluff
Animal Crackers

Directions:
1) Combine cake mix and milk in a medium
bowl.
2) Whisk in marshmallow fluff.
3) Serve with animal crackers.
4) Enjoy!

Look to the Cookie!

noreply@blogger.com (Lauren) — Sat, 29 Sep 2012 16:40:00 +0000

Inspired by yet another episode of Seinfeld:

The Black and White Cookie
Printable recipe

Ingredients:

(yields about 1 dozen 6-inch cookies)

Cookies:

2 cups all-purpose flour
1 3/4 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
2 1/4 sticks unsalted butter, room temperature
1 1/2 cups sugar
4 large eggs, room temperature
1 1/2 teaspoon vanilla extract, at room temperature
3/4 cup buttermilk, room temperature
1 batch each of vanilla and chocolate glazes (recipe follows)

Directions:
1) Preheat oven to 350º and line two cookie sheets with parchment.

2) In a medium bowl, whisk together 2 cups all-purpose flour, 1 3/4 cups cake flour, 3/4 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.

3) Using a mixer, cream together butter and sugar on medium-high speed for at least 5 minutes, or until the mixture is smooth and has significantly lightened in color.

4) Set the mixer to its lowest speed, adding in eggs one at a time, stirring 30 seconds after each addition.

5) Scrape down the sides of the bowl and stir in vanilla extract.

6) Add half the dry mixture then, once fully incorporated, add about half of the buttermilk. Repeat with remaining flour and butter milk until incorporated into the batter.

7) Using 1/4 c cookie scoop (4 Tbsp), drop 3 mounds of dough onto the prepared cookie sheets, spacing each mound about 3 inches apart.

8) Use a spatula to flatten out the mounds slightly.

9) Bake the cookies 18-20 minutes or until the edges are lightly brown.

10) When the cookies are ready, remove from the oven and let rest on the pan for 5 minutes before loosening with a spatula and turning out to cool on a wire rack.

Glaze Cookies:
1) Fill icing bottles with vanilla and chocolate glaze.

2) One at a time, outline half the cookies with vanilla first.

3) Fill in the outline then smooth out with a knife.

4) Once all the cookies have been done, use any remaining icing by going over the iced side, icing will smooth out on its own.

5) Repeat with chocolate. If necessary, warm in the microwave 15 seconds at a time, shaking bottle between intervals.

6) Let the glaze set before storing or eating the cookies. Store the cookies in an airtight container, layered between strips of wax paper, for up to 1 week.

(Glazes follow)
Two races of flavor living side by side in Harmony. It's a wonderful thing isn't it?

Glazes:
Printable recipes

Vanilla Glaze:

2 cups confectioner’s sugar, sifted
2 1/2 tablespoons milk,
1 tablespoon light corn syrup
3/4 teaspoon vanilla extract

Chocolate Glaze:

3 oz. unsweetened chocolate, coarsely chopped
1 tablespoon unsalted butter
1 cup confectioner’s sugar, sifted
2 tablespoons boiling water, plus additional as needed
1 tablespoon light corn syrup
3/4 teaspoon vanilla extract

Vanilla Glaze:
1) Sift confectioner’s sugar into a large bowl
2) Whisk in milk, corn syrup, and vanilla.
3) Add additional milk or confectioners’ sugar as needed until slightly stiff but drips smoothly from whisk.

Or, as in my picture, spatula.

Chocolate Glaze:
1) In a glass bowl, melt chocolate and butter in microwave for about1.5 minutes, stirring every 30 seconds until smooth.

2) Stir in corn syrup and vanilla extract.

3) Add half the sugar and then 2Tbsp boiling water.

4) Repeat with remaining sugar and an additional 2 Tbsp boiling water.
5) If chunky or thick, microwave at 15 second intervals, stirring in between.

You Got Peanut Butter in my Chocolate

noreply@blogger.com (Lauren) — Sat, 22 Sep 2012 17:42:00 +0000

Get the best of all worlds with these crispy, creamy, chocolatey, peanut buttery crinkle cookies!

Chocolate Peanut Butter Crinkle Cookies
Printable Recipe

Ingredients:

Nonstick vegetable oil spray or parchment paper
1 cup semi-sweet chocolate chips, divided
3/4 cup peanut butter chips
2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Directions:

1) Pre-heat oven to 350ºF.
2) Spray a large baking sheet with non-stick spray, or lay a sheet of parchment paper on it.
3) Melt the chocolate chips in a glass bowl in your microwave, stirring twice, about 2 minutes. Set aside to cool.

4) Using electric mixer with whisk attachments, beat egg whites in a large bowl to soft peaks.

5) Gradually beat in 1/2 c sugar. Continue beating until mixture starts to look like marshmallow fluff.

6) Mix 1 cup sugar, cocoa, cornstarch, and salt together in a medium bowl.

7) On low speed, beat dry ingredients into the egg whites.

8) Mix in chocolate, then stir in the peanut butter chips. Dough will be somewhat stiff.

9) Place remaining (1/2 cup) sugar in a small bowl.
10) Roll rounded tablespoons of dough, individually, in the sugar...

...ctoating thickly.

11) Place on baking sheet about 1.5" apart.

12) Bake 9-11 minutes until cookies puff and crack.

13) Cool on baking sheets 20 minutes before transferring to cooling racks.

14) Store in an air-tight container. Makes 22-24 2-inch cookies.