Wednesday, October 29, 2014

Spooky Halloween Treats Recipes

This first Halloween treat is my Spooky Graveyards. Very simple.
You will need: Chocolate pudding (I bought the snack packs)
Oreo Cookies with the filling removed
For tombstone I used the backside of Lorna Doone cookies
White chocolate chips
confectioners sugar, water, and red, blue and yellow food coloring to make the color black.
To start simply fill your cup full with chocolate pudding. I used parfait glasses but you can use plastic or whatever you prefer.
Take your Oreo's with the filling removed and crush them in a food processor and sprinkle them on top of the pudding to make the dirt.
For my skulls, I have a mold that I put melted white chocolate chips in and put in the refrigerator to make them solid and then place in the middle.
Mix your confectioners sugar with water until thick enough to pipe.
Mix in equal parts of red, blue and yellow food coloring to make the icing black.
Pipe your R.I.P on the backside of your cookie and put in the refrigerator to make it harden.
Once hardened simply push them down in the pudding for your tombstone.
My second Spooky Halloween treat is my bloodshot eyeballs.
You will need: 2 cups confectioners sugar
1/2 cup Peanut Butter
3 tablespoons of butter, softened
White chocolate chips
1 tablespoon of water
chocolate M&M's
Red food coloring
In a mixer, mix 1 cup of confectioners sugar, peanut butter and butter.
Then shape the mixture into bite size balls. Line them on a cookie sheet lined with wax paper and place in the refrigerator until firm.
Melt your white chocolate chips and then roll your peanut butter balls in the melted chocolate until coated. Allow excess to drip off and then place on wax paper and press a chocolate M&M in the top to make pupil and let sit to cool.
Mix one cup of confectioners sugar with 1 tablespoon and red food coloring to make your icing and then pipe red streaks on the sides to make bloodshot eyes.
 
Just a Tip: To melt your chocolate. Simply use a double boiler. Fill the bottom pan with water but not enough to touch the top pan. Put your chocolate chips in the top pan and set aside. Put the bottom pan with water on the stove over low heat until it starts to simmer. Remove from heat and then place your top pan with the chips on the bottom pan and allow to start melting. Using a plastic spatula gently stir the chocolate until it is completely melted and then use immediately. If you boil the water instead of simmering you risk burning the chocolate.


These two Halloween Treats are very easy to make and it is a fun way to include your kids in the Holiday.You can substitute the toppings on your graves for anything you like. They make Halloween candies so you can top them with candy corn or candy pumpkins or bones instead if you like. And you can buy the already make icing to pipe on your cookies if you prefer. The eyeballs are easy too and they taste just like a white chocolate covered Reese cup. Yum! Hope you enjoy these and I hope to see how yours turned out and what you create for Halloween.





Thursday, September 18, 2014

Curt's Blueberry Pancake Recipe

Curt's Blueberry Pancake Recipe

One favorite meal of the day is breakfast, with all the pancake recipes out there we have tried,  I always comes back to the one we grew up with. Adapted this one to be even better, with the addition of lemon juice. The texture is light and crispier than the original. I will love having my kids learn the art of cooking and starting new adaptions of their own someday... what a great breakfast we all had together!






Batter:
1 cup milk
1 egg
1 cup sifted flour plus 1 tablespoon
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon lemon juice
2 tablespoon canola oil
1 teaspoon vanilla
butter to grease griddle

Fruit suggestions: To be added to the tops while cooking on your griddle : blueberries, banana, strawberries, berries of choice raspberry or blackberry, chocolate chips or even our favorite spread with nutella!

Optional toppings: cinnamon and sugar mixed, powdered sugar for garnish

In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg, milk oil, vanilla and lemon juice. Stir into flour mixture.

  Heat a lightly buttered griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Monday, September 15, 2014

Sliced Roasted Chicken Breasts Recipe


Perfect for salads and sandwiches. Just roast some chicken with fresh herbs slow heated oven but check out a secret ingredient that keeps these breasts nice and juicy.
 You will have to read on for the secret!

Seasonings before cooking 

4 to 6 boneless chicken breasts
2 tablespoons each chopped basil, parsley and 1 tablespoon minced garlic
3 tablespoons olive oil

Marinate and secret to this juicy chicken breast:
NOTE:
Place all ingredients below in a zip lock bag the night before or up to 2 days before cooking.

Brine:

Put 2 tablespoons minced red onion, 2 tablespoons sea salt, 2 whole cloves of garlic, 1 sprig fresh rosemary, 1 lemon sliced  and 4 cups of water in a large resealable bag. Place chicken in the bag with the brine. Refrigerate up to 2 days.

Remove and drain the brine. Place the chicken in a dish and roll into olive oil then the seasoning. Proceed below on method of cooking. This one is baked on 300 degrees for around 1 hour turning often.

Bake, fry or grill.