Friday, May 27, 2011

Key Lime Bars..YUMMMMMMM

  • CRUST:
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • large eggs
  • large egg yolk
  • 1 cup sugar
  • 1/3 cup lime juice
  • 1 teaspoon grated lime zest
  • 2 tablespoons all-purpose flour
  • Confectioners' sugar, for dusting, optional
  • 1. Preheat oven to 350°F. Line an 8-inch square baking pan with foil, leaving an overhang. Mist foil with cooking spray.
  • 2. Make crust: Using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Beat in flour and salt. Press evenly over bottom of pan. Bake until firm and light golden around edges, 20 to 25 minutes. Cool slightly.
  • 3. Make filling: Using an electric mixer on medium speed, beat eggs, yolk and sugar until smooth. Stir in lime juice and zest. Fold in flour. Pour filling over crust and bake until set, 20 to 30 minutes. Cool on a wire rack. Cover and refrigerate for at least 1 hour or overnight. Use foil overhang to remove bars from pan to cut. Dust with confectioners' sugar just before serving, if desired.

Wednesday, May 25, 2011

Mini Cherry Pies

  • 1 1/2 cups tart pitted cherries, drained and patted dry (from 2 15-oz. cans)
  • 1/2 cup sugar
  • 1 tablespoon plus 1 tsp. quick-cooking tapioca
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • 14.1-oz package refrigerated "just unroll" pie crusts (with 2 crusts)
  • 2 tablespoons milk, optional
  • 2 teaspoons sugar, optional
  • 1. In a bowl, mix cherries, sugar, tapioca, salt and vanilla; let stand for 15 minutes, stirring occasionally.
  • 2. Lightly mist 6 cups of a 12-cup muffin tin with cooking spray, alternating to keep space between them. Unroll 1 pie crust onto a lightly floured surface. Roll out to about an 11-inch round. Use a 5-inch round cutter to cut out 6 rounds. Transfer rounds to muffin tin. Gently fit dough into muffin cups, leaving some overhang. Chill for 15 minutes. Repeat rolling with second pie crust, cutting out 6 3-inch rounds. Place on a parchment-lined baking sheet and chill.
  • 3. Preheat oven to 375°F; line a baking sheet with foil. Stir filling; spoon about 2 Tbsp. into each dough-lined cup. Remove rounds from fridge and cut a small star out of center of each. Place one round on top of each pie. Fold edges of round over the overhanging dough; crimp to seal. Repeat with remaining dough rounds. Brush tops with milk and sprinkle with sugar, if desired. Place tin on baking sheet.
  • 4. Bake for 30 to 35 minutes, until filling bubbles and crusts are golden brown (check frequently and cover with foil if crusts brown too quickly). Remove muffin tin to a rack to cool
  • Perfect for a Memorial day Party..or for Cassie's Big Birthday Celebration Monday.

Tuesday, May 24, 2011

Ice Cream Sandwich

Beat the heat with these family-friendly treats. Follow our easy tips for making an irresistible chilly indulgence.
  • Size right: Use an ice cream scoop to portion the dough evenly—uniform cookies make prettier sandwiches.
  • Take the temperature: Start with well-cooled cookies and slightly softened ice cream.
  • Get the scoop: Instead of big balls of ice cream, form flatter, more disklike mounds with a serving spoon.
  • Be creative: Pair plain sugar cookies with an unusual ice cream flavor, or put vanilla ice cream between two different types of cookies.
  • Sweeten up: Spread a thin layer of caramel, butterscotch or chocolate sauce on a cookie before sandwiching with ice cream
  • Roll with it: Garnish the sandwiches by coating the sides with chopped nuts, mini chocolate chips or toasted coconut.

Thursday, May 19, 2011

If I've already posted these before, Im sorry but they are the best chocolate chip cookie recipe I have found..they disappear faster then I can make them..super good from freezer, it makes a lot..perfect for sharing.

Confessions of a Bakaholic choc. chip cookies

  • 2 C sugar
  • 2 C brown sugar
  • 2 C shortening
  • 4 eggs
  • 2 tsp. vanilla
  • 2 tsp. almond extract
  • 2 tsp. baking soda
  • 3 tsp. salt
  • 5 C flour
  • 24 oz. chocolate chips
  • Cream sugars and shortening. Add eggs, vanilla and almond. Sift together soda, salt and flour. Add dry ingredients to sugar and shortening. Fold in chocolate chips. Bake on greased cookie sheets for 8-10 minutes in a preheated 350 degree oven.
  • This makes a ton (6 dozen) of cookies. If you don’t need one ton, you can easily half or quarter the recipe. We like to make the whole batch and freeze some dough for later. Just roll it into cookie shape balls, place on a cookie sheet and put it in the freezer until they are very firm (about an hour). Once they are frozen, drop them all into freezer bags. When you are craving cookies, take out some dough balls, let them sit on your counter for 20 minutes or so, and bake.
  • Make sure you have plenty of cold milk on hand.
  • Want soft cookies, make sure you take them out when they aren't quite done..a trick I learned many years ago..

Tuesday, May 17, 2011

Rachel Sandwich..

This sandwich is one of my all time favorites, Love it..Go here to get directions..Yummmmmmm!!

Saturday, May 7, 2011

Cute Mothers Day Gifts..

Cutest Idea ever, you can even use it as a teachers gift..Go over  HERE for directions.. Best Bites does it again..

Thursday, May 5, 2011

Happy Cinco De Mayo

                  Our Favorite of all time Chicken Enchiladas 

About 8-10 Lg Flour Tortillas (I have used corn before and its good also, but we like the flour)
3-4 chicken breasts, cook and shredded
1 lb. Cheddar/Monterey Jack cheese grated (or more if you love cheese)
1 Lg Can Green Enchilada Sauce (I think its about 28 oz.)

cook and shred (or cube) chicken put whatever seasoning you want I use garlic salt with parsley, set aside.
Pour 1/2 can of the Green Enchilada Sauce in 9x13 pan or large casserole dish, this is so you can coat your tortilla on both sides..
add Chicken and sprinkle as much cheese as you want then roll up and continue with each tort until the pan is full of rolled tortillas filled with chicken and cheese..
Pour remainder of Green Enchilada over top and sprinkle the rest of cheese on top.
Put in 350 degree oven for about 20-25 min. uncovered
I hope this makes sense I just do it off the top of my head, its what I fixed last night for Joshua's birthday party because it is his favorite meal..Super Quick and Easy..Then I made this Black Bean recipe and it was super good..rave reviews..Thank you Best Bites..

Quick and Easy Black Beans
2 Cans Black Beans, drained and rinsed
1/2 T olive oil

2/3 C diced onion

2-3 garlic cloves, pressed or finely minced

2/3 C chicken broth (or water, I use broth for extra flavor)

1/4 t cumin

1/4 t coriander

1/4 t oregano
1/2 t salt

1/4 t pepper

1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
If you want a more soupy consistency, just add a little more broth.
Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.

Makes 6 1/3 C servings