Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
4 ciabatta rolls, or other rolls of choice
3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese
1 1/2 lbs pork shoulder roast or pork butt 1 Cup water
Pinches of salt and pepper
1 small onion thinly sliced
1 can Rotel tomatoes with chilies, mild version
¼ Cup chopped cilantro
¼ Cup finely chopped white onion
Pinch of salt to taste
½ fresh lime juice
White or corn fajita size tortillas
Lettuce
Cheese
Tomato
1. Place roast in crockpot, pour water in the crockpot, season roast with salt, pepper and add onion slices. Cook on low for 6-10 hours (I start it right before bed and it's finished in the morning). When completely tender, remove from crock pot, discard juices, de-fat, shred and place back into crock-pot.
2. Stir in tomatoes, cilantro, onion, salt and lime juice. Keep on warm until ready to serve.
3. Spoon carnita meat into tortillas and top with lettuce, cheese and tomato.
12 Cups toasted rice crispy cereal
2 10.5 oz bags mini marshmallows
6 Tablespoons butter
1 Cup chocolate chips
3 Cups mini marshmallows
10 mini Twix candy bars, chopped
10 mini Snicker candy bars, chopped
1. Prepare rice crispy treats according to directions on the cereal box, I doubled recipe. Press into a 9X13 inch baking dish. It will be filled close to the top.
2. Preheat oven's broiler and position top rack in middle of oven not top (if rack is too close to the broiler, the marshmallows burn instead of slowly turning golden). Sprinkle chocolate chips over rice crispy treats. Sprinkle 3 Cups mini marshmallows over top. Broil in oven just until marshmallows start to puff and turn golden. Watch very carefully, it happens quick!
3. Remove from oven and press chopped candy bars over toasted marshmallows. Let cool for 1 hour before serving. Enjoy!!
Thanks Picky Palate!
(adapted from Christmas with Southern Living 2007 cookbook)
½ Cup oil
½ Cup water
8 oz sour cream
1 box chocolate instant pudding mix (4 serving size)
4 eggs
1 bag chocolate chips
1 stick softened butter
½ can of pre-made vanilla frosting (I used the 16 oz Pillsbury)
16 oz powdered sugar
½ Cup chocolate chips
thanks again picky palate!
I made a huge mess this afternoon in my oven making these cakes! Learn from my mistake and make this cake in a 9 x 13 inch baking pan rather than little cakes. The buttery cinnamon swirl ooozed out all over my oven making a huge smoky mess, so use the pan!!
This recipe is from my brother in law's very talented mother (Mrs. Adams). I always hear about the great food that she makes, so I finally bummed the recipe from my sister. I tasted this cake last year and loved it! It is a real treat. I'm just not going to try the cute little individual cakes next time!! Enjoy, this is a great recipe!
¼ teaspoon salt
1 Cup sugar
4 teaspoons baking powder
1 ½ Cups milk
2 eggs
2 teaspoons vanilla
1 Stick real butter, melted
1 Cup brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon
2/3 Cups nuts, optional
5 Tablespoons milk
1 teaspoon vanilla
2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
3. Bake for 25-30 minutes or until toothpick comes out nearly clean from center.
4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. Enjoy!
Thank you Picky Palate
4 Lg egg whites
1 Cup sugar
3 sticks softened butter
1/2 Cup melted chocolate chips
1.Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.
2.Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.
Chocolate Buttercream directions:
1. same as above number 1
2. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Slowly stir in melted chocolate.
(recipe from "Wanda's Pie in the Sky" by Wanda Beaver)
For the Crust:
3/4 cup cold butter; cut into ½-inch (1.2 cm) pieces
2 cups all-purpose flour
1/4 cup granulated sugar
1/4 tsp salt
1/3 cup ice water
For the Filling:
2 cups water
1 cup granulated sugar
1/2 cup cornstarch
5 egg yolks, beaten
1/4 cup butter
3/4 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
For the Meringue:
5 egg whites, room temperature
1/2 tsp cream of tartar
1/4 tsp salt
1/2 tsp vanilla extract
3/4 cup granulated sugar
To Make the Crust:
Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt.Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.
Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of 1/8 inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about 1/2 inch (1.2 cm). Flute decoratively. Chill for 30 minutes.
Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.
To Make the Filling:
Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated. Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.
To Make the Meringue:
Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.
thank you picky palate
1 lb Fettucini Fini pasta noodles
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Cups marinated artichoke hearts, drained and chopped
4 Cups fresh baby spinach leaves, coarsely chopped
1 lb pork sausage of choice
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon Lawry’s garlic salt
2-3 Tablespoons good quality Extra Virgin Olive Oil
from: http://www.picky-palate.com/
½ lb bacon
2 Cups leftover vegetables
2 ½ Cups marinated artichoke hearts, drained and chopped
6 Cups fresh baby spinach leaves, coarsely chopped
3 cans chicken broth
1 Cup half and half
1 Cup sour cream
2 leftover chicken breasts
½ Cup Ultra Gel (optional)
from: http://www.picky-palate.com/
2 sticks softened butter
3/4 Cup sugar
3/4 Cup brown sugar
2 eggs
1 teaspoon vanillla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 Cups chocolate chips
3/4 Cup caramel ice cream topping
1/2 Cup chopped pretzel sticks
1/2 Cup ground walnuts
1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add eggs and vanilla until well combined. Place flour, baking soda and salt into a large bowl and slowly add to wet ingredients. Stir in chocolate chips.
2. Spray a 11x7 inch baking dish with cooking spray. Press 1/2 of the cookie dough into the bottom of the dish. Drizzle caramel sauce over dough then sprinkle with pretzels and walnuts. With a cookie scoop, scoop the remaining cookie dough evenly over top of pretzels and nuts. Press down slightly, should look uneven. Bake for 22-25 minutes or until cookies just start to turn golden on the edges. Remove and let cool completely before cutting into squares.
12 bars
from: http://www.picky-palate.com/
4 Tablespoons real butter
4 Tablespoons honey
½ teaspoon cinnamon
1 large apple, peeled, cored and very thinly sliced
1 Cup mascarpone cheese (you can substitute cream cheese, but only if you must!)
¼ Cup powdered sugar
1. Preheat oven to 400 degrees F. Carefully unfold pastry onto a lightly floured counter. Cut into 9 equal size squares and place onto an ungreased cookie sheet. Bake for about 15 minutes or until golden brown. Set aside.
2. In a medium sauce pan over medium heat melt butter and honey until bubbly. Reduce heat to low and stir in cinnamon. Let simmer for 5 minutes until thickened. Stir in apples and simmer for an additional 5-8 minutes or until apples are tender. The thinner the apples are cut, the faster they will cook!
3. Spread divided mascarpone cheese over 4 pastry squares (flat side). Spoon apples and honey sauce over mascarpone layer then top with 4 more pastry squares. There will be one left over.
4. Garnish with powdered sugar and serve warm, Enjoy!
**Tip: slice your apples paper thin and they will cook much faster.**
4 servings
I found this recipe in a blog and I want to try it really bad. It looked so good I thought it was safe to store it here until I get around to it.
thank you http://www.picky-palate.com/
Ingredients
3 lbs baby carrots, peeled or scrubbed
2 T butter
3-4 T honey
1 tsp finely shredded lemon peel
1/2 tsp crushed red pepper
1/2 tsp salt
Preparation
Boil enough water to cover carrots. Add carrots. Return to boil, reduce heat. Simmer, covered, 8 to 10 min, until carrots are tender; drain carrots, pat dry.
For glaze, in skillet stir butter, honey, lemon peel, red pepper and 1/2 tsp salt over med heat until butter is melted and glaze bubbles. Add carrots; toss 2 min. Turn carrots into serving bowl. In serving bowl drizzle carrots with glaze, sprinkle additional red pepper.
I made this for the missionaries with carrots from our garden. Yum! Everyone love them (except Dad, who thought they didn't have any flavor?).
Ingredients
1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.
2 Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.
3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
4 Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.
Makes a little over one cup of sauce.
Ingredients
1/4 cup butter
1 medium white onion, chopped
4 cloves garlic, minced
2 bay leaves
2 tsp. snipped fresh rosemary
1 1/2 lb button mushrooms, coarsely chopped
2 14 oz cans chicken broth
2 cups heavy whipping cream
1 cup roasted red peppers, drained
2 T olive oil
Preparation
1 - In sauce pan melt butter. Add onion, garlic, bay leaves, and rosemary; cook over medium heat 5 min or until onion is tender. Add mushrooms; cook and stir 5 min. Add broth; bring to a boil. Reduce heat; simmer, uncovered 5 min to 10 min or until mushrooms are tender. Remove bay leaves. Cool slightly.
2 - In a processor or blender, a third at a time, blend soup until almost smooth. Return to pan; season with salt and pepper. Bring to boil. Whisk in cream; heat through.
3 - Mash peppers; stir in oil. To serve, ladle soup in bowls, top with mashed peppers, sprinkle with snipped rosemary.
Serves 12
Start to finish - 35 min
Servings: 217 cal, 21 g fat (12 sat fat), 66 mg chol, 408 mg sodium, 5 carbo, 1 g fiber, 3 g pro.
For Amanda and her love of Cookies...she is our very own cookie monster!
"Crisp edges, chewy middles."
1/4 Cup firmly packed brown sugar
1/4 Cup Soy Sauce
1/4 teaspoon garlic powder
8 oz. sliced pineapple, drained reserving juice
Pork Chops
Marinade the chops in the brown sugar, soy sauce, garlic powder, and pineapple juice in the fridge for several hours if possible.
Grill chops on the grill.
Grill pineapple slice for the last 8 min of grilling time.
Serve chops with a slice of pineapple on top of each one.
Yummy!
