Almond Roca

4 sticks salted butter (if using unsalted butter, add 1 tsp salt)
2 rounded cups sugar
4 tablespoons water
2 cups chopped almonds
1 cup chocolate chips
½ cup finely chopped almonds

Combine first 3 ingredients and cook on high, stirring constantly through 3 stages:
1. Runny
2. “Cheesy” it will look like melted white cheese
3. Runny and smooth, caramel brown color
Make sure you have the fan on your stove going, cause you’ll probably set off the smoke alarm towards the end. ;)

When it is runny, smooth and caramel brown color, remove it from the heat and add the almonds. Stir until combined and pour mixture onto greased cookie sheets. Spread it into an even layer. It will harden as it cools.
While it is still warm, sprinkle chocolate chips on top and let them melt enough to get soft. Spread the chocolate in an even layer across the candy. While the chocolate is still “wet”, sprinkle the finely chopped almonds on top.
At this point, while it is still warm and soft, you can score the candy with a butter knife to make it break evenly, or just let it harden and break it into rustic pieces.
Store in airtight containers. Enjoy!

Pear Bread

Ingredients
1 cup vegetable oil
2 cups granulated sugar
3 eggs
2 1/2 cups pears - peeled, cored and chopped
1 cup chopped pecans
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.
In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.
Nutritional Information
Amount Per Serving Calories: 309 Total Fat: 16.2g Cholesterol: 32mg
Nutritional Information
Pear Bread II
Servings Per Recipe: 20
Amount Per Serving
Calories: 309
Total Fat: 16.2g
Cholesterol: 32mg
Sodium: 202mg
Total Carbs: 38.5g
Dietary Fiber: 1.7g
Protein: 3.5g

Broccoli Cheese Soup

I have this recipe and the Panera Broccoli Cheese soup recipe as my 2 fave ones. They are different in that this one is based in Chicken broth, instead of like heavy cream/whole milk and butter in the Panera one, so when I make it I don't feel so guilty about eating it! It's a southern recipe. You can use less broth, if you want...but really it's not a heavy super thick soup, which we love. Sometimes they get so thick it's like eating a paste! This is just right. Don't forget the mustard and pepper, that's what gives it a little kick! Enjoy! Broccoli cheese soup is made with fresh broccoli.
Ingredients:
•1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
•2 cups sliced onions
•5 tablespoons butter or margarine
•7 cups chicken broth, divided
•1 teaspoon dried leaf oregano, crumbled
•1/4 cup flour
•2 tablespoons Dijon mustard
•1/8 teaspoon pepper
•1 cup milk
•2 cups shredded sharp Cheddar cheese

Preparation: Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside. Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8.

Double Vanilla Cupcakes Recipe

Ok so, the cupcakes are divine, but a little much for so few cupcakes.. worth a try once... but the reason I'm posting it is for the FROSTING!!!! It's so good!! I'm making it and putting it on EVERYTHING!! Cherry Chip cupcakes were AWESOME!!! And other than the fact you have to buy a special, pricey item, Vanilla Bean, it is SO worth it...

Ingredients

Cupcake

• 1 ½ cups + 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 1 1/4 teaspoons baking powder
• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg plus 2 egg whites
• 1/2 cup whole milk
• 1/4 cup sour cream
• 1 1/2 teaspoons of vanilla extract
• 1/2 vanilla bean (or one whole bean if you can spare it)

Frosting

• 1/2 cup unsalted butter, room temperature
• 1 1/4 cups of powdered sugar
• 1/2 vanilla bean (or 1 teaspoon of vanilla extract)

Method

1 Preheat oven to 350 degrees F. While the oven preheats cut open and scrape out the seeds of a vanilla bean. Place the seeds, empty bean, and the milk into a small saucepan. Heat to just under a simmer for a few minutes being careful not to scald the milk. Remove from heat and allow the milk to steep and cool. (Be sure to remove the bean after it cools. Wash it and then place it out to dry so it can be used again.)

2 Beat the butter for about 3 minutes on medium speed, then add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat for 30 seconds. Add the egg whites, one at a time, beating for 30 seconds each.

3 In one bowl sift together the flour, baking powder, and salt. In another whisk together the vanilla steeped milk, vanilla extract, and sour cream.

4 Add the flour mixture and the milk mixture to the butter sugar egg mixture in alternating additions (dry-wet-dry method), starting and ending with the flour. Mix until just combined being sure to not overbeat.

5 Divide the batter into cupcake papers in a muffin tin and bake at 350F for 18-20 minutes or until slightly golden brown. Be sure to rotate the cupcakes after the first 15 minutes to ensure even baking. Be sure to keep a close eye as these can get overbaked quickly. Allow to cool on a wire rack. Frost when cooled.

Frosting

Beat the butter and slowly add in the powdered sugar. Scrape the seeds out of the vanilla bean (or vanilla extract if using) and beat in.

Makes about one dozen cupcakes.

5 minute mug cake... YUMMO!

5 minute mug cake
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes on high.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.

You can use ANY flavored "chip" in the recipe. We used both chocolate and PB and it was EXCELLENT!

ENJOY!

Banana Cream Tart

Cheddar & Scallion Bread

Ingredients:

-8 ounces sharp cheddar cheese, shredded or coursley grated

-6 ounces butter, at room temp

-4 scallions, finely chopped

-2 cloves of garlic, chopped

-kosher salt and pepper

-1 lb loaf ciabatta bread, cut in half horizontally

Directions:

Place an oven rack in the center of the over. Preheat the oven to 400 degrees

In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper to taste. Spread the cheese mixture on the cut sides of the bread. Place on baking sheet and bake for 10-12 minutes or until golden.

Coconut Cake

Ingredients:

basic cake:

-2 sticks of butter, at room temp

-2 C sugar

-4 eggs

-3 C sifted self-rising flour

-1 C coconut milk

-1 tsp pure vanilla extract

Filling:

-3/4 C sugar

-1 C sour cream

-4 T milk

-1/2 C flaked, sweetened coconut

7-Minute Frosting:

-1 1/2 C sugar

-1/4 tsp cream of tarter or 1 T white corn syrup

-1/8 tsp salt

-1/3 C water

-2 egg whites

-1 1/2 tsp pure vanilla extract

-2 to 3 C coconut, flaked and sweetened

Directions:

Cake:

Preheat oven to 350 degrees. Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6-8 min. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan, removing air bubbles. Bake for 25-30 minutes or until done. Cool in pans 5-10 min, invert cakes onto cooling racks.

Filling:

Stir together sugar, sour cream, milk and coconut in a bowl until well blended. Add first cake layer onto pedestal. Using the wrong end of a wooden spook, poke holes about 1-inch apart until entire cake has been poked. Spread a third of the filling mixture on cake layer. Top with second layer, repeat process. Top with third layer and repeat process again.

Frosting:

Place sugar, cream of tarter or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the pan. Beat constantly on high speed with mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut. 

Bread Sticks

1 1/2 C. warm water
1 Tbsp. yeast
1 Tbsp. sugar
4-6 C. flour
1/4 C. butter or marg.
1/4 tsp. (or so) Garlic powderParmesan Cheese
1. In a medium bowl, combine yeast, sugar, and warm water. Let stand 10 mins.
2. Add the salt and enough flour so it's not sticky
3. Knead, then cover and rise until double
4. Roll out dough into a rectangle, and cut into strips. Fold each strip in half and twist. Place in greased pan
5. Brush tops with melted butter and sprinkle with parmesan
6. Bake in preheate 400 degree oven for 15-20 minutes

Parmesan-Crusted Chicken in Cream Sauce recipe at Kraftfoods.com

Parmesan-Crusted Chicken in Cream Sauce recipe at Kraftfoods.com

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Crock Pot Baked Potato Soup

Makes 2 1/2 quarts

6 large potatoes, peeled and diced - I used Yukon, russet, & red potatoes
1 large onion, chopped
5 cups of chicken stock or use vegetable stock to make this soup vegetarian
1 (15-ounce) can evaporated milk
1/4 cup butter
salt
pepper

toppings - crumbled bacon, chunks of ham, cut up kielbasa, shredded cheddar cheese, corn niblets, petite peas, chopped scallions, and sour cream

extra chicken or vegetable stock to thin soup

Place potatoes, onions, and stock in a crock pot. Cook on low for 9 hours. After the cooking time, mash potatoes with a potato masher and add evaporated milk and butter. Stir to combine. Season with salt and pepper.

To serve, ladle soup into bowls and top as desired.

Tex-Mex Dinner

The following recipes are SO incredibly yummy and they make a lot of food, so plan on having a dinner party. We made this for the Eisenbrandts and still had leftovers the next night. The pineapple salad is best the first night as it gets REALLY spicy the longer it sits in the jalapeno juices. The mexican snowballs were my personal favorite, but I have a HUGE sweet tooth! Enjoy!

Smoky Beef Tacos
2-3 TBS chopped canned chipotle chiles in adobo
1/2 c. ketchup
8 garlic cloves, chopped
2 tsp. oregano
coarse salt and ground pepper
1 boneless beef chuck roast (about 3 lbs) excess fat trimmed
16 or more corn tortillas lightly toasted

Preheat oven to 350 degrees. In a heavy pot with lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 tsp salt and 1/4 tsp pepper. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 to 3 hours. Transfer beef to a bowl. Skim off fat from cooking liquid. Shred beef with forks; moisten with cooking liquid as needed (I just returned the shredded beef to the pot with the liquid and it was great). Season with salt and pepper if needed. Serve with tortillas and desired toppings.

Cumin Rice and Beans
coarse salt
1/2 tsp ground cumin
1 cup long grain white rice
1 can (19 oz) kidney beans, rinsed and drained

In medium saucepan with lid, bring 1 1/2 cups salted water and cumin to boil. Add rice; cover and reduce to simmer. Cook 15 minutes; removed from heat and add beans. Cover and let stand a minute. Fluff rice with fork.

Spicy Pineapple Salad
1 TBS vegetable oil
1 pineapple, peeled, cored and cut into 1/2 inch chunks
2 jalapeno chiles, ribs and seeds removed, thinly sliced crosswise (I only used 1 and it was spicy enough)
1 tsp red wine vinegar
coarse salt and ground pepper

In a large skillet, heat oil over high. Working in 2 batches, cook pineapple and jalapenos on one side until lightly browned, 4-6 minutes; transfer to a bowl. Add vinegar, season with salt and pepper, and toss to combine.

Toppings
1. Avocado-Red Onion Relish: Combine 2 diced avocados and 1 finely chopped medium red onion with 1 TBS fresh lime juice. Season with salt and pepper (makes 3 cups).
2. Corn and Tomato Salsa: Combine 1 ten ounce bag thawed frozen corn, 1 cup quartered grape tomatoes, 2 tsp vegetable oil, and 2 tsp red wine vinegar. Season with salt and pepper (makes 3 cups).
3. Cilantro-Lime Crema: Stir together 16 oz reduced-fat sour cream, 1/4 cup fresh lime juice and 1/2 cup chopped cilantro. Season with salt and pepper (makes 2 cups).

Mexican Snowballs
2 pints vanilla ice cream
2 cups sweetened shredded coconut
1 tsp ground cinnamon

Cover two large baking dishes with plastic wrap, pulling so surface is taut. Drop 16 scoops of ice cream onto prepared dishes, dipping ice-cream scoop in hot water as you work. Freeze balls until firm, at least 1 hour.
Meanwhile, preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with cinnamon. Toast, tossing occasionally, 6-10 minutes; let cool.
Working with one ice-cream ball at a time, remove from freezer, and roll in coconut mixture; return to dish in freezer. Freeze until set, at least 30 minutes or up to 1 day. Serve 2 balls each.

Easy & Delicious Sugar Cookies

I was on the internet looking for a yummy, soft sugar cookie recipe and this is what I found. They are awesome and the dough is even better!

3 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cream of tartar (I didn't have any and made the cookies without it and they still turned out fine)
1 cup butter
1 1/2 cups sugar
2 eggs
1 tsp vanilla
1/2 tsp almond

Cream butter and sugar. Add eggs, vanilla and almond and mix well. Mix dry ingredients together and then add to creamed mixture and stir well with wooden spoon.
Roll onto powdered sugar, not flour, cut and bake at 350 for 5-9 minutes. Cool and frost/decorate as desired.

Spicy Soup

This is soooo yummy and super simple!

-about 2 chicken breasts, cubed (can pre-cook, but it will cook in your crock pot if you cook it long enough)
-2 cans (family size) chicken and rice soup
-2 cans Rotell
-2 cans ranch style beans

cook in crock pot and enjoy! Can serve with sour cream, or tortilla chips, or whatever you want

Smooth Tomato Sauce

This recipe makes the best marinara sauce I have tasted. It is great for pizza as well as pasta, and it makes a nice sauce for chicken parmesan. This comes from The New Best Recipe cookbook (one of my favorites...every recipe I have made from here turns out wonderful, even if it is a little labor intensive...this recipe is not).

2 medium garlic cloves, minced
1/4 c. extra virgin olive oil
1 (28 oz.) can crushed tomatoes
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp sugar
salt and ground black pepper

Heat garlic and oil together in large saucepan over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, pinch of salt, and 2 grinds of pepper. Bring to a simmer. Continue to simmer until the sauce thickens a bit and flavors meld, 10-12 minutes. Taste sauce and adjust salt if necessary. Cover and keep warm.

Ted's Pizza Dough

This is from The Food You Want To Eat by Ted Allen. It is the best pizza dough I have ever tried (if you like thin crust pizza that is more salty than sweet...very Italian-like).

1/2 TBS. active dry yeast
1 c. warm water
2 TBS. olive oil
3 c. all-purpose flour
2 tsp. kosher salt

1. In large bowl, stir together yeast, water and olive oil. Then add flour, sprinkle the salt over the flour and stir into wet ingredients with a wooden spoon. When dough gets too stiff to stir with a spoon, knead in the unincorporated flour by hand, picking up the dough with one hand and pressing it against the sides and bottom of the bowl to pick up any bits, and then folding it over on itself so that it all sticks together. Do this until you have a coherent, if still messy, ball of dough.

2. Turn out onto clean work surface and knead for 10 minutes (3-5 will suffice if you feel lazy or get a mixer with a dough hook) At the beginning, the dough will be sticky; but don't add flour and don't flour the surface. Just keep kneading. The dough will eventually get very smooth and supple. It can be sort of meditative after you get going. Or, you may choose to view it as a workout for your arms.

3. Rinse the bowl. Dry it. Grease it with a bit of olive oil. Put dough into bowl; cover with plastic wrap or a kitchen towel and let rise in a warm, draft-free place until it has increased about 1 1/2 times in volume, about an hour. If you're not ready when the dough is, just punch it down again and let it sit until you're ready for it. It's not going anywhere.

4. Preheat oven to 500. If using a stone, put it in the oven and heat for 25 minutes.

5. Dust work surface with cornmeal or flour. Cut pizza dough in two and put one half on work surface; set other half aside. Use your fingers to flatten the dough into a disk. Press and stretch the dough to make a thin circle or rectangle, 10 -12 inches in diameter and 1/4 inch thick (I actually just used a rolling pin because I'm no good at free forming dough with my fingers alone).

6. Transfer dough to stone or baking sheet, add toppings as desired. Bake (475 degrees for baking sheet) until edges are lightly browned, about 12-15 minutes (I checked at 9-10 minutes and mine was done). Remove from oven, sprinkle with a bit of pecorino, romano, parmesano or asiago and some fresh herbs if desired.

I like to use BBQ chicken/red peppers/purple onion/monterey jack cheese OR homemade marinara sauce/monterey jack cheese. I will post the marinara sauce next. ;0)

Cream Syrup

This is delicious syrup. You can use it on pancakes, waffles, french toast. It would be great with strawberries and whip cream on any of the above mentioned breakfast foods.

1 c. whipping cream
1 c. sugar
3 TBS. butter
1 tsp. vanilla

Mix cream, sugar and butter together in large pot. Bring to boil and let boil for 2-3 minutes. Stir in vanilla. Serve hot.

I also added about 1 tsp. maple flavoring (after the vanilla) in one of the batches I made and it was tasty too!