Wednesday, April 8, 2009
Almond Toffee Crunch
2 C. Butter (real butter is key)
2 2/3 C. Sugar
2 T. Light corn syrup
6 T. Water
1 1/2 C. Chopped Almonds
2 Packages of milk chocolate chips (9 oz.)
1. Melt butter, syrup, sugar and water in a large pan over medium heat and stir constantly until it reaches 300 degrees (hard crack stage--I don't know what that means, but maybe you do). A candy thermometer helps here.
2. Add 1 C. chopped almonds and stir to blend. Spread on an ungreased cookie sheet.
3. Sprinkle 1 bag of chocolate chips over the hot toffee. Wait about 2 minutes and spread the chocolate evenly over the toffee.
4. Sprinkle 1/4 C. chopped almonds over the chocolate.
5. When the toffee has cooled completely and the chocolate is set (you may want to refrigerate to help set faster), Release the toffee from the pan by twisting opposite corners of the cookie sheet.
6. Melt the second package of chocolate chips in the microwave at 30-second intervals,, stirring the chocolate as it melts. Do not overcook!
7. Turn the toffee over and spread the chocolate over the top. Sprinkle with 1/4 C. chopped almonds.
8. When the chocolate is set, break the toffee into pieces and enjoy.
Whew! I never knew toffee was so much work! If anyone tries this recipe and needs a tester, let me know.
Wednesday, March 25, 2009
Rosemary Chicken with Orange-Maple Glaze
- 1 cup orange juice
- 1/2 cup dry white wine (substitute 1/2 cup apple juice & 2 T vinegar)
- 1/2 cup maple flavored syrup
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 tablespoons olive oil
- Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
- In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
- Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
The only change I will make next time is to use more orange and less maple, apparently this was very maple-y. I think I'll try adding some orange zest. I may have used more rosemary than called for--I refuse to measure chopped herbs. I don't know why.
Last Minute Lasagna
- 1 26-ounce jar pasta sauce
- 2 30-ounce bags frozen large cheese ravioli, unthawed
- 1 10-ounce box frozen chopped spinach, thawed and squeezed of excess water
- 1 8-ounce bag shredded mozzarella
- 1/2 cup grated Parmesan
1. Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce.
2. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.
3. Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.
Monday, January 5, 2009
2 Avocados (they should be soft, but not mushy)
1 seeded Pomegranate (easiest to seed in a collander under running water)
1/2 tsp Coriander
2 tsp Salt
1/4 tsp Cayenne Pepper
4 tsp Lemon Juice
Best to make a few hours before, to let the flavors mix. The avocados won't turn brown thanks to the lemon juice.
Vegetarian Enchilada Casserole
1 can crushed tomatoes in tomato puree -- (28-ounce)
1 can chunky salsa -- (14 1/2-ounce)
1 can tomato paste -- (6-ounce)
2 cans black beans -- (15-ounce) rinsed and drained
1 can whole kernel corn -- (15 1/4-ounce) drained
1 can diced green chiles -- (4-ounce)
1 1/2 tablespoons ground cumin
l/2 teaspoon garlic powder
5 corn tortillas
1 can sliced ripe olives -- (2 1/4-ounce) drained
In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well.
Ladle about 1 cup of this mixture into the bottom of your slow cooker; spread evenly. Top with 1 l/2 tortillas, cutting to fit as necessary.
Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top. Sprinkle the sliced olives over all.
Cover and cook on the low heat setting about 5 hours. Serve hot.
If you have any good Crock Pot recipes, let me know!
I hope you have a delicious and wonderful New Year!
Wednesday, December 3, 2008
Andes Chocolate Mint Cookies
3/4 C. Butter
1 1/2 C. Brown sugar
2 T. Water
12 oz. Bag chocolate chips
2 3/4 c. Flour
1/2 t. Salt
1 1/4 t. Soda
1 lb. Andes Mints
Melt together butter, brown sugar and water. Add chocolate chips and stir until melted. Let stand 10 minutes to cool. Add remaining ingredients.
Chill dough at least 1 hour. It gets very sticky, so I put it back in the fridge after I roll each batch.
Roll into balls and place on lightly greased cookie sheet. Bake at 350 degrees for 8 to 9 minutes. Remove from oven and place 1 Andes mint on top of each cookie. Swirl melted mint on top of cookie with a spoon.
This recipe makes a lot, about 5 dozen so it's great for holiday parties. Or, if you are like me, you give your co-workers cookies instead of gifts.
Friday, November 21, 2008
Mexican-style Bean Salad
1/2 Sweet red pepper chopped