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Archive for November, 2010

German chocolate rice krispies

Much easier than making German chocolate cake! And very yummy. I prefer my rice krispies thick, so I cut the recipe in half and put it into a 9X5 loaf pan. I like them gooey, so I follow the butter/marshmallow/rice krispie ratio from the 80s.  4 tbsp butter, 10 oz rice krispies, 5 cups rice krispies. I love making new, fun variations on rice krispies, and the coconut in this one made it really good. Coconut extract would be fun to try in this recipe, but I don’t think I’ll be buying it any time soon.

German Chocolate Rice Crispy Treats (Ptit Chef)

Ingredients:

6 tbsp butter, divided
10 oz marshmallows, either small ones or large ones
4 cups chocolate rice crispy cereal
1 cup sweetened shredded coconut
1/2 cup chopped pecans (toasted)
1 1/2 cups semi-sweet or milk chocolate chips (milk chocolate, because it’s closest to German chocolate)

Directions:

1. In a large saucepan, melt 3 tbsp butter and marshmallows together until smooth.
2. Add the cereal, coconut, and pecans and stir vigorously until they are all coated with marshmallow.
Press the cereal mixture into a 2-qt buttered baking dish. Butter the bottom of a measuring cup and use it to press the mixture flat.
4. In the microwave or double boiler, melt the remaining 3 tbsp butter with the chocolate. Pour and spread the chocolate on top of the cereal. Allow it to set up until firm, then serve. Store in an air-tight container for up to 2 days. These are richer than your average rice crispy treats, so cut into approximately 24 pieces. 1/24 of the recipe is 104 calories.

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Sausage stuffed jalapenos

I was expecting these to be way spicy, so when sitting down to dinner I was armed with cool ranch dressing and a big glass of ice water. But they were barely spicy at all! Which is perfect for me, and for events where you’re not sure of how spicy the guests can handle. I think Jacob was a little bummed they weren’t spicier, but even he agreed they tasted really good! I added green onions and made some changes to the cheese.

Sausage Stuffed Jalapenos (All Recipes)

Serves 12

Ingredients:

  • 1 pound ground pork sausage (I used hot breakfast sausage)
  • 1 (8 ounce) package cream cheese, softened (Light cream cheese)
  • 1 cup shredded Parmesan cheese (I used 1/2 parmesan, 1/2 sharp cheddar, reserving a little parm for on top)
  • 1 pound large fresh jalapeno peppers, halved lengthwise and seeded
  • 1 (8 ounce) bottle Ranch dressing (optional)

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
  3. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
  4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. You can always broil if you get impatient. Serve with Ranch dressing.

 

Roasted red potatoes

Very nice side dish! My favorite parts are the brown edges, so I tossed with a spoon several times while cooking. They even stuck to the foil a little, so use a little spray. I made my chunks smaller than the recipe stated.

Roasted New Potatoes (All Recipes)

Serves 4

Ingredients:

  • 1 1/2 pounds new potatoes, quartered
  • 2 tablespoons olive oil or vegetable oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions:

  1. Combine all ingredients in a plastic bag; toss to coat. Pour into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 450 degrees F for 35 minutes or until potatoes are tender. Remove from the oven and cover with foil to keep warm while broiling the fish.

 

French bread

This bread needed a little attention, because the recipe called for mixing the dough for 10 seconds every 10 minutes for a total of 5 times. I thought it seemed kind of weird, but that’s essentially what bread machines do. Plus, the dough rose a little bit each time I mixed, so that was really cool. The bread was firm enough for slicing and made a great panini. I made one big loaf and 4 pretty big sub rolls. The crust was chewy but not crunchy, so this bread is pretty versatile. Almost as good as the French bread from Albertson’s that I got so excited about as a kid. It wasn’t quite as soft as the store French bread, probably because I threw in some bread flour so the bread would be firm enough for paninis. It probably wasn’t necessary though. I also could have added a little too much flour. As long as the dough clears the sides of the bowl (not the bottom) before starting the rise/mix cycle, it’s ok. After a cycle or two, the dough comes together better. To make the loaves look prettier, I need to roll out more evenly and fold in the edges better.

Grandma’s French Bread (Sister’s Cafe, My Kitchen Cafe)

Ingredients:

2 ¼ c. warm water
2 Tbsp sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured

Directions:
First dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well (At this point I switch to my dough/kneading attachment on my Bosch mixer) Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky. Knead for a few minutes. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and knead it 2 or 3 times to coat with flour. Divide into 2 equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seads. Bake for 30 minutes at 375. Cool on racks

NOTE: For a crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking

Crock pot French dip roast

Since I had a 2+ lb roast, I cut the flavorings in half. I probably didn’t need to do that though. The taste of the broth and beef was really good, but only after salting. I liked the addition of chili flakes. I ended up cooking for 7 ish hours (first hour on high) with a little break in the middle to check on it. It probably only needed 4 or 5 to be shreddable. The beef was fall apart tender and it pretty much melted in your mouth. I shredded the beef, but if I had cooked it a little less I might have sliced it. It made great French dip sandwiches with some melted provolone and au jus on the side!

Kittencal’s Crock Pot French Dip Roast (Food.com)

Serves 10

Ingredients:

  • 1 (4 lb) rump roast (about 4 pounds)
  • 1/2 cup low sodium soy sauce
  • 2 (10 1/2 ounce) cans low sodium beef broth
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder (optional, or use 3 tablespoon dehydrated onion flakes, slightly crushed)
  • 1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder)
  • 1 large bay leaf
  • water (as much as needed to cover)
  • 10 Italian rolls, sliced (or use French rolls)

Directions:

  1. Trim all visible fat from the roast then using a fork poke deep holes all over the meat.
  2. Place the beef roast in the crock pot.
  3. In a bowl combine the soy sauce, beef broth, black pepper, thyme, onion powder or onion flakes and fresh garlic or garlic powder; pour the mixture over the roast.
  4. Place the bay leaf into the crock pot.
  5. Add in enough water to almost cover the roast then mix to combine.
  6. Cover and cook on HIGH setting for 2 hours.
  7. Reduce the setting to LOW and continue to cook for about 5 hours more or until the meat is very tender.
  8. After cooking skim off the fat that has accumulated on the top.
  9. Remove the gravy and reserve.
  10. Discard the bay leaf.
  11. Shred the meat with a fork or slice thinly.
  12. Divide/pile the meat onto the rolls; serve as sandwiches, then serve the reserved broth for a dipping.