Saturday, October 31, 2009
Amy, this is for you! I bet this will make you come and visit!
(or Apple Salad if you are going to Weight Watchers!)
6-8 Granny Smith Apples-cut into bite size pieces
6-8 Snickers Bars-cut into bite size pieces
1 can of salted Planters Peanuts
1 lg. tub of Cool Whip
In a large bowl, combine Snickers, peanuts, apples (cut the apples last to prevent browning) and Cool Whip. Mix thoroughly and chill for 2 hours before serving.
Tuesday, October 27, 2009
Recipe and photo courtesy of Celebrations.com.
2 Cup(s) Guinness Extra Stout (basically works out to one can)
3 Sticks Unsalted Butter
1 1/2 Cup(s) Unsweetened Chocolate Chunks (12 oz.)
4 Cup(s) All Purpose Flour
4 Cup(s) Sugar
1 Tablespoon Baking Soda
1 1/2 Teaspoon Salt
4 Large Eggs
1 1/2 Cup(s) Sour Cream
Preheat oven to 350 degrees
Bring stout and butter to a simmer in a large saucepan over medium heat. Do not boil.
Add unsweetened chocolate chunks to hot stout/butter mixture. Whisk until chocolate melts. Turn heat off and let cool.
Add sugar to chocolate mixture and whisk to combine. Sift flour, baking soda and salt.
In a stand-alone mixer with a whisk attachment, combine the eggs and sour cream on medium speed. Add stout-chocolate mixture to the egg mixture and combine on medium-low speed until encorporated.
Slowly add flour mixture in thirds to chocolate mixture with whisk attachment. Scrape the sides with your whisk to make sure you get all the dry ingredients combined.
Place cupcake papers in pan and divide batter into cups evenly. Fill about 2/3 of the cup.
Bake for 18-24 minutes or until the tops are firm to the touch, and a toothpick comes out clean when inserted into the cupcake.
Let cool on wire rack before frosting.
2 Cup(s) Unsalted Butter (room temperature)
5 Cup(s) Sifted Powder Sugar
1/2 Cup Milk
1 Whole Scraped Vanilla Bean (expensive but worth it - don't skip!!!)
1 Tablespoon Vanilla Extract
2 Cup(s) Guinness Extra Stout
In a sauce pan, simmer Guinness on low heat for 10-15 min, until it stout becomes reduced and thicker in consistency. Similar to a syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.
In a stand alone mixer, cream your butter for 1 minute
Slowly add the powder sugar in thirds, alternating with a little milk each time till mixture is creamy. Add scraped vanilla bean and vanilla extract.
Slowly add reduced Guinness a little at a time. Taste test to desired flavor. You may not use all the Guinness reduction.
Place buttercream in a piping bag with a #848 french star tip, frost cupcakes and enjoy!
Saturday, October 17, 2009
Hot and Yummy Buffalo Chicken Dip
2-10oz cans of Tyson All White Chicken Breast (drained and rinsed!)
2-blocks of Cream Cheese
1 c. ranch dressing
3/4 c. hot sauce (Frank's Red Hot)
1 1/2 c. shredded Cheddar Cheese
In a medium crock pot, add chicken and red hot on the highest setting. Mix together. Add cream cheese, ranch and cheddar cheese. Let it heat, stirring often. Once hot and all the cheese is melted, turn the temperature down to low and serve with chips and celery stalks.
Meal Rating: 5 out of 5 stars! If you like it hot, then this recipe is great for you.
Monday, October 5, 2009
Rub seasoning all over beef roast. Place in slow cooker that's been sprayed with cooking spray. Pour pepperocini with juice over top. Cook on low 6-8 hours. Shred beef with two forks. Drain excess liquid if desired.
Toast sub buns. Top with shredded beef and mozzarella cheese and broil until cheese melts. And ENJOY!
Meal Rating: 5 out of 5. Easy and tasty - no doubt about it!