Recipe of the Month: February 2012

I've been wanting to make Baklava from scratch for a while now. I figured I'd share this recipe from allrecipes.com that has a 5-star rating. I will be sure to share my experience when I make this!

Baklava Recipe
Ingredients

• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup honey

Directions

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Here is the link to the recipe on allrecipes.com: http://allrecipes.com/recipe/baklava/detail.aspx

Let me know if you try it or if you've ever made it from scratch and have a better recipe! I'd love to hear! Oh, and I wouldn't mind being your taste-tester either! :)

- Ashley

Recipe of the Month: January 2012

I just made this delicious and easy crockpot chicken tortilla soup today! It was very easy and had the perfect amount of spice.

Slow-Cooker Chicken Tortilla Soup

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

I did make some changes to mine. Here's what I did differently:

• I did not cook the chicken first. I read in some of the reviews that people just put the chicken in uncooked and shredded it later. I cooked my soup on high for 3 hours and then shredded the chicken. Then I cooked it on low for another 2 hours.
• I used the hot red enchilada sauce. Since the recipe did not specify green or red, I used the spiciest and it was not too spicy at all.
• I did not cook tortilla shells. Instead, I made a side of homemade guacamole with whole grain tortilla chips and topped my soup with some raw chopped sweet onion for a little crunch.

Here is the link to the recipe on allrecipes.com website: http://allrecipes.com/recipe/slow-cooker-chicken-tortilla-soup/detail.aspx

I'm glad to start the New Year off with some spice! I hope you try this recipe and it comes out as delicious for you as it did for me!

- Ashley

Recipe of the Month: May 2011

Homemade BBQ Sauce


Ingredients

• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cider vinegar
• 1 dash hot pepper sauce
• 1 teaspoon garlic powder
• 1/4 teaspoon mustard powder
• 1/4 teaspoon salt

Directions

1. In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.

http://allrecipes.com/Recipe/Bar-B-Que-Sauce/Detail.aspx

I hope you'll give this a try because it's so tasty!

- Ashley

Recipe of the Month: January 2011

Fried Pickles

Seasoned Egg Wash:
1 Egg
1 teaspoon salt
1/3 cup milk
1/2 teaspoon black pepper
1/3 cup Worcestershire Sauce
1/3 teaspoon Tabasco

Seasoned Flour:
2 cup flour
1/2 teaspoon paprika
1 tablespoon garlic salt
1/4 teaspoon poultry seasoning
2 teaspoons black pepper

Oil for frying
Klauson Whole Pickles

Whip together all ingredients for seasoned egg wash, set aside. Mix ingredients for flour mixture in shallow dish. Slice pickles 1/8" thick. Dip into flour mixture, then egg wash, then flour mix again. Fry until golden brown, about 1 minute. Drain on paper towels. Serve with dipping sauce of ranch dressing, ketchup or horseradish sauce.

I did not buy Klauson brand like the recipe says because I couldn't find it. I just bought regular whole pickles that I sliced. Your hands get really gunked up with the flour and egg when you are dipping the pickle slices. I do not have a fryer so I used a deep pot with like an inch or two of vegetable oil, just enough to fry. They are super easy to make and I used a spoon ladle with holes to drain to remove the pickles from the fryer and set them on paper towels. My friends were eating them right off the paper towels before I could even serve them! LOL! We loved them. Let me know if you make them and what you think! Good luck!

- Ashley

Recipe of the Month: September 2010

These awesome pumpkin cookies with cream cheese frosting are always a hit! There is pudding in the cake mix so they are very moist and delicious! The cream cheese frosting is a snap to make. I hope you will try them out and let me know what you think!


Pumpkin Cookies
Ingredients:
- 1 cup butter flavored shortening
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 (3.4 ounce) package instant vanilla pudding mix
- Cream Cheese Frosting
Directions:
1. Preheat oven to 350 degrees F. Grease cookie sheets.
2. In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla, and then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.


Cream Cheese Frosting
Ingredients:
- 2 (8oz) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
Directions:
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Let me know if you try this recipe!

- Ashley

Recipe of the Month: Cookie-Brownie Bars

These cookie-brownie bars as I so cleverly call them are absolutely delicious and amazing! I made them once for a concert at the Ravinia and they were devoured. They have just the right amount of richness.

Cookie-Brownie Bars

Ingredients:
• 1 (18.25 ounce) package white cake mix
• 2 eggs
• 1/3 cup vegetable oil
• 1 (14 ounce) can sweetened condensed milk
• 1 cup semisweet chocolate chips
• 1/4 cup butter or margarine, cubed

Directions:
1. In a bowl, combine the dry cake mix, eggs and oil. With floured hands, press two-thirds of the mixture into a greased 13-in. x 9-in. x 2-in. baking pan. Set remaining cake mixture aside.
2. In a microwave-safe bowl, combine the milk, chocolate chips and butter. Microwave, uncovered, on high for 45 seconds; stir. Microwave 45-60 seconds longer or until chips and butter are melted; stir until smooth. Pour over crust.
3. Drop by teaspoonfuls of remaining cake mixture over top. Bake at 350 degrees F for 20-25 minutes or until lightly browned. Cool before cutting.

Next time you need a great snack for any event, you should seriously try this recipe. I'd love to hear your comments when you make them!!!

- Ashley

Recipe of the Month: Heavenly Chocolate Mousse

Hey there! You absolutely have to try my favorite recipe for chocolate mousse...it's so delicious! It takes a little work, but it's definitely worth it in the end! It's from my Betty Crocker Cookbook!

Ingredients:
- 4 large egg yolks
- 1/4 cup sugar
- 1 cup (heavy) whipping cream
- 1 package (6 ounces) semisweet chocolate chips (1 cup)
- 1 1/2 cups whipping (heavy) cream

Directions:
1. Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
2. Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot.
3. Gradually stir at least half of the hot cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
4. Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
5. Beat 1 1/2 cups whipping cream in chilled medium bowl on high speed until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into dessert dishes. Refrigerate until serving. Store covered in refrigerator.

Be ready to indulge yourself! Let me know if you make it...I'd love to know what you think!

- Ashley

Amazing Taco Pizza Recipe That I Recently Made!

So I recently came across this taco pizza recipe on allrecipes.com and absolutely fell in love with it! I decided to feature it this month in my e-newsletter and here is the recipe:

Ingredients


- 1/2 pound ground beef
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 (16 ounce) can refried beans
- 4 (10 inch) flour tortillas
- 1/2 cup salsa
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 green onions, chopped
- 2 roma (plum) tomatoes, diced
- 1/4 cup finely chopped jalapeno peppers
- 1/4 cup sour cream (optional)
 
Directions


Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.

Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.

Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.

Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.

Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.
 

Here are my results:

 
 

Here's the link to the allrecipes.com page: http://allrecipes.com/Recipe/Jimmys-Mexican-Pizza/Detail.aspx

Definitely let me know what you think when you make it!

- Ashley

 
 
 

My Favorite Snickerdoodle Cookie Recipe

These are by far the best snickerdoodle cookies I've ever had and they're very easy to make!

Ingredients


1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
 
Directions

Preheat oven to 400 degrees F.

Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

I'd love to hear how they turn out!

- Ashley