Tasty Tuesday

No Bake Cookies

2009-10-06T13:02:00.000-07:00

Tasty Tuesday

My family adores these cookies, especially when we are in the mood for some chocolate, when we don't have enough time to bake cookies, we make No Bake Cookies!

Ingredients:
2 C white sugar
3 tbsp cocoa powder
1/2 C margarine
1/2 C milk
1 pinch salt
3 C quick cooking oats
1/2 C peanut butter
1 tsp vanilla

Directions:
In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
Add quick cooking oats, peanut butter, and vanilla; mix well.
Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Buckeye Peanut Butter-Fudge Cake

2009-09-09T13:15:00.000-07:00

The picture drew me in! It looks divine, haven't tried it, but believe me - I will!

What do you think?

Ingredients:

Cake
2 cups granulated sugar
2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons Instant ClearJel or cornstarch
3/4 cup Double Dutch Dark Cocoa or Dutch-Process cocoa
2 teaspoons baking powder
2 teaspoons espresso powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cups water
Filling
4 cups confectioners' sugar
1 1/2 cups peanut butter
2 teaspoons vanilla extract
3/4 cup milk
Icing
1 1/3 cups chocolate chips or chopped semisweet chocolate
1/2 cup heavy or whipping cream
2 tablespoons light corn syrup
Directions
1) Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8" x 2" round cake pans. Note: These pans need to be at least 2" tall; if you have non-standard, shorter 8" pans, substitute 9" round pans.

2) To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth.

3) Gradually add the water, beating until smooth.

4) Pour the batter into the prepared pans.

5) Bake the cakes for 35 to 38 minutes (a bit less if you use a 9" pan), or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.

6) To make the filling: Mix the sugar, peanut butter and vanilla till crumbly. Add the milk and mix till smooth, adding more milk if necessary to make a spreadable filling.

7) Divide the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate, and spread with filling. Repeat with the next two layers. Top with the final cake layer.

8) To make the icing: Combine the chocolate chips, cream, and corn syrup in a microwave-safe measuring cup. Microwave till the cream is very hot, and the chips are soft.

9) Stir till the chips melt, and the mixture is smooth.

10) Spread the icing atop the cake, letting it drizzle down the sides.

11) Serve in thin slices; the cake is very rich.

12) Yield: one 8" layer cake, about 12 to 16 servings.

Magic in the Middle

2009-08-25T15:54:00.000-07:00

Tasty Tuesday

I'll admit it, I'm officially addicted to food blogs. But this tends to be a good thing, I have come across so many wonderful recipes. I found this one on Baker's Banter and they have become a family favorite. They are a ton of fun to make with the kids!

Magic in the Middle

Ingredients:
Chocolate Dough
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus extra for dredging)
1/2 cup brown sugar
1/2 cup (1 stick) unsalted butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg

Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup confectioners' sugar

Preheat oven to 375 degrees; lightly grease two baking sheets. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well. To make the filling: In a small bowl, stir together the peanut butter and confectioners' sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.

To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.

2009-08-11T17:51:00.000-07:00

Tasty Tuesday

Interesting, very interesting. WARNING: if you are not an egg eater, this recipe probably isn't for you. I found this out the hard way, I made these for breakfast and my poor husband took a bite, one bite - that was it! He has a great dislike for eggs, unless they are in cookies, brownies or cakes... I tend to agree... but these little yummies are well, YUMMY!

Load them up with your favorite fruit, whipped topping, maple syrup and powdered sugar and you'll have a breakfast fit to please. My kids loved watching them "pop up" in the oven. Pretty fun cooking!

Pop-Up Pancakes

*photo courtesy of Make and Takes

Ingredients:
1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt

Preheat oven to 400 degrees. Combine all ingredients in a blender, and blend until smooth. Pour into extremely well greased muffin tins (makes 24). Bake for 15 minutes or until golden brown - "pop" them out of the tins, and top as desired.

2009-08-04T14:53:00.001-07:00

Tasty Tuesday

Now, with all the coupon clipping I just did and the 18 jars of pasta sauce I got, I knew I would need a yummy recipe to use up the sauce.

You can do this with either store bought biscuits or homemade bread. I was in a pinch, so I used buttermilk biscuits and I really don't think I would do that again. Just use the Parmesan Breadtwist Recipe.

Parmesan Knots

Ingredients:
1-2 cans buttermilk biscuits
4 tbsp melted butter
1 tbsp Italian Seasoning
Parmesan Cheese

Cut your biscuits in half and roll into a 3" long rope, tie in a knot. Repeat with remaining biscuits. Bake at 400 degrees for 8-10 minutes or until golden brown. Combine melted butter and Italian Seasoning, spread over warm biscuits; sprinkle with parmesan cheese.

Note: you can also add garlic salt and parsley flakes to the butter mixture.

2009-07-28T10:58:00.000-07:00

Tasty Tuesday

I recently came across this recipe and knew I just had to give it a try! While making these, I found I had no chocolate chips - thanks to a very helpful neighbor (hi heidi d.) I was able to complete this wonderful recipe.

This is a kid-friendly recipe, just be sure to have an adult help at the stovetop.

Neapolitan Crispy Bars

Ingredients:
1 package (10 ounces) large marshmallows, divided
3 tablespoons butter, divided
2 cups chocolate-flavored crisp rice cereal
1/2 cup miniature semisweet chocolate chips
4 cups crisp rice cereal, divided
1/2 cup strawberry preserves
5 drops red food coloring

In a large saucepan, combine a third of the marshmallows (about 2 cups or 18 mallows) and 1 tablespoon butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in chocolate-flavored cereal and chocolate chips. Press into a greased 8x8 dish.

In a large saucepan, combine a third of the marshmallows and 1 tablespoon butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in 2 cups rice cereal. Press into dish over chocolate layer.

In a large saucepan, combine remaining marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in preserves and food coloring. Stir in remaining cereal. Press into the dish. Cool. Cut into bars. Yield: 1 dozen.

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I didn't use the food coloring, because I was all out, but I would highly recommend using it for presentation purposes. It makes it a richer red color, the preserves just don't give it a good coloring.

2009-07-22T15:13:00.001-07:00

Tasty Tuesday

This recipe is just too good! I am addicted to cookbooks, buying them, looking through them... I would love to spend an afternoon in the cooking section of Barnes and Noble, but with three children, that just doesn't happen! Since books can get pricey, I've decided to visit my local library and check out cookbooks for free. Here is one my family simply loves, I had to alter the original recipe, because I didn't have items on hand...

Black Forest Crepes

Ingredients:
3 eggs
3/4 C water
1/2 C milk (skim, whole, your choice)
1 C flour
3 tbsp cocoa
2 tbsp sugar
1/8 tsp salt
3 tbsp butter melted

Combine eggs, water and milk in blender for 10 seconds. Add flour, cocoa, sugar, salt and butter; blend until smooth. Spray 5 to 6 inch skillet (or crepe pan) with cooking spray, heat over medium heat. For each crepe, pour 2-3 tbsp batter into pan; lift and tilt pan to spread batter. Return to heat; cook until surface begins to dry. Loosen crepe around edges, turn and lightly cook other side.

Filling options: fresh fruit, pie fillings, whipped cream, yogurt, powdered sugar, chocolate syrup.

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And then, honestly, I had to find this recipe too!

Peanut Butter Cup Cookies

Ingredients:
1/2 C (1 stick) butter, softened
3/4 C sugar
1/3 C peanut butter (creamy or crunchy, your choice)
1 egg
1/2 tsp vanilla
1 & 1/4 C flour
1/2 tsp baking soda
1/4 tsp salt
8-12 REESE'S peanut butter cups, cut into small pieces

Preheat oven to 350. Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt. Add to butter mixture, stir by hand. Stir in cut up peanut butter cups gently. Place by scoopfuls onto lightly greased baking sheet (these cookies spread a little, so don't put them too close). Bake for 11-13 minutes.

2009-07-14T14:46:00.001-07:00

Tasty Tuesday

This recipe is, in my mind, quite delicious! It's a meal that is spouse friendly. My DH loved it! I have it on my list of dinners this week. The flavor is just right, I think you'll enjoy it.

Saucy Pepper Steak

Ingredients:
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small onion, cut into strips
1 lb. well-trimmed boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
1/2 tsp. black pepper
3 Tbsp. lite soy sauce
1/2 cup KRAFT Original Barbecue Sauce
2 cups hot cooked brown rice

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions; cook and stir 6 to 8 min. or until vegetables are crisp-tender. Transfer to large bowl; keep warm.

ADD meat, garlic and black pepper to same skillet; cook and stir 3 min. Add soy sauce; cook 1 min. or until meat is cooked through. Add barbecue sauce; cook until heated through.

SPOON meat mixture into bowl with vegetables; toss gently. Serve over rice.

2009-07-01T13:23:00.000-07:00

Tasty Tuesday x2

I have been trying to make the perfect cupcake - a little fudgy, creamy, and fluffy. Hard to do - but in a pinch these will work!

Peanut Butter Brownie Cakes

Ingredients:
1 box brownie mix
paper liners

Make brownies as directed on back of package adding 1 additional egg. The back of my box mentioned for a more cake like brownie add an additional egg, check your brownie package and see what it says. Place liners in muffin cup and fill 2/3 full with brownie mix. Bake for about 23-25 minutes. Let cool.

Peanut Buttercream Frosting

Ingredients:
1/2 C creamy peanut butter
1/2-1 bag powdered sugar
2-3 tbsp milk
Splash of vanilla
Reese's Peanut Butter Cups chopped (set aside)

Combine peanut butter, vanilla and powdered sugar in bowl. Whisk until creamy, add milk until desired consistency. Spread on cooled brownie cakes. Top with chopped peanut butter cups.

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Now for the x2 Tuesday -

Double Chocolate Marshmallow Milkshake
(say that 10 times fast...)

Makes: 2 large shakes

Whisk 1/2 C heavy cream (ideally extra-cold), 1/4 C marshmallow fluff and 1/8 tsp vanilla extract until stiff peaks form; set aside. Combine 1 C col whole milk and 1/4 C chocolate sauce (Hershey's Syrup) in a blender. Add 3 C chocolate ice cream; blend until smooth. Fill 2 glasses one-quarter of the way with the shake; add some marshmallow cream mixture; then more milkshake, then cream, then milkshake. Finish with a dollop of marshmallow cream mixture and garnish with grated chocolate.

My 5 year old thought this was pure heaven, as did I.

2009-06-30T13:08:00.001-07:00

Tasty Tuesday will be delayed this week - I honestly should make this a Wednesday deal, but I couldn't think of anything that sounded good.

The recipe is yummy! It's all ready to go pictures and all, but my MAC is getting worked on right now (won't read any disc) so I have to wait... but... it's called:

Peanut Butter Brownie Cakes

Really, they are quite tasty! Easy too :) I think you'll like them, be sure to check back tomorrow or Thursday.

2009-06-24T18:03:00.000-07:00

Tasty Tuesday errr. Wednesday this week.

I did a spin off from last week's cinnamon rolls and went orange. They were tasty, but for some reason the dough in the middle was well, not cooked. Not sure what happened.

But here is what I did. Just follow the directions for making the dough, then grab a fresh orange. Wash it and zest 3/4 of it onto the rolled out dough. Sprinkle with powdered sugar (or granulated sugar) whichever your preference. Roll loosely, cut and let rise for 2 hours or so.

Bake as directed before, although I might leave mine in a little longer next time.

Orange Roll Frosting

4 tbsp butter, softened
remaining zest from orange
1/2 orange, squeeze out juice
1/2 - 1 bag powdered sugar

Mix well and spread onto rolls. YUM!

2009-06-16T13:26:00.000-07:00

Tasty Tuesday

Oh. My. Goodness!

Really, that is all I can say. I am in loooove with these cinnamon rolls. I purposefully forgot I was watching what I was eating just so I could have a taste of this...

and this...

or maybe this...

You are drooling now, right?

Want the recipe? Of course you do! And it was really pretty easy.

Here you go:

Cinnamon Rolls

Dough
1 C warm water (around 110 degrees)
2 1/4 tsp yeast
2 large eggs
3 T vegetable oil
1/2 C sugar
1/2 tsp salt
4 C flour

In a small bowl dissolve yeast in 1/2 C warm water. Let stand 5 to 10 minutes. In a stand mixer combine the rest of the water, eggs, oil, sugar, salt and 2 cups of flour, mix until combined. When the yeast is bubbly add to stand mixer along with 1 more cup of flour. Beat on medium-low for 8 minutes. Add in last cup of flour a little at a time until the dough no longer sticks to the sides and isn't too sticky. Beat for 2 more minutes. Turn dough onto a lightly floured surface and roll into a rectangle (12x20).

Filling
1/2 cube butter, room temperature
1 C powdered sugar
1 scant tbsp cinnamon

In a small bowl combine powdered sugar and cinnamon. Spread butter on the rolled out dough, and using a sieve, sprinkle the cinnamon sugar mixture over the top. Use as little or as much as you like. Starting at the 20-inch edge lightly roll the dough. Cut 2 inches apart and place on a parchment lined baking sheet. Cover with a tea towel and let rise for 90 minutes. Preheat oven to 375, bake for 10-13 minutes.

Frosting
4 ounces cream cheese, at room temperature
4 tbsp butter, at room temperature
2-3 C powdered sugar
1/2 tsp vanilla
1 tsp milk

Cream butter and cream cheese together. Stir in sugar, vanilla and milk. Wisk until smooth. Spread over hot cinnamon rolls.

Then dive right in! But don't say I didn't warn you... they are Tasty.

2009-06-10T14:21:00.000-07:00

Tasty Tuesday

I simply love to cook! That's probably why I have gained weight, but nevertheless, that doesn't mean I won't do it. I just tend to share it more often!

How were they Heidi R.?

My neighbor Sarah has a treat blog, and plenty of fun bread recipes. I got this recipe from there.

My only question was that the recipe neither said or didn't say not to let them rise. Next time, I'll let them rise for a little while - fluffier breadtwists.

So, without further adieu...

Parmesan Breadtwists

Dough
1 1/2 cups warm water (divided)
1 Tablespoon Brown Sugar
4 cups flour
2 1/4 teaspoons yeast
1 teaspoon salt

Herb Butter
1 stick butter, melted
1 Tablespoon Italian seasoning
1/8 teaspoon garlic powder
Parmesan for dusting breadsticks

Mix 1/2 cup warm water with the brown sugar and yeast. Let sit for 5 minutes. In the meantime, mix the rest of the water, salt, and 2 cups of flour in a mixer with a dough hook. After the yeast is nice and bubbly, add it to the dough mixture along with another cup of flour. Mix on high for 7-8 minutes. With the last cup of flour, add in a little bit at a time until the dough is not sticky and doesn't stick to the sides. You may or may not use all of that last cup. Beat on high again for 2-3 more minutes.

Dust your work surface with flour and roll the dough into a rectangle until it is about 12-18 inches from top to bottom and and about 1/3" - 1/2" thick depending on how thick you like your breadsticks. Take a pizza cutter and slice long strips from top to bottom so each slice is about 1-1 1/2" wide and 12-18 inches long.

Take each strip and fold in half, then twist. Set breadstick on an ungreased pan. Fold and twist several more of your breadsticks and space them apart an inch or two on the pan. When your pan is full, brush each breadstick generously with the herb butter mixture. Bake at 475 degrees for 7-9 minutes or until golden brown. After removing the pan from the oven, and while they are still hot, brush each breadstick with the herb mixture again, and sprinkle immediately (and generously!) with Parmesan Cheese. Then sit back and enjoy!

2009-06-02T06:34:00.000-07:00

Yum, yum and yum! Anyone on a diet, should not continue reading! This was so much fun to make, and you could easily cut the cakes into more layers for a new look. Be wary of how much jam you put on it, I went overboard and it leaked out the sides. But it was tasty (of course) to eat!

Enjoy!

2009-04-28T13:23:00.000-07:00

I have been itching to try a homemade pizza recipe after seeing it on a neighbor's blog and having her serve it to us for dinner (THANKS!! - it was yummo!!) but everyday I would forget to make it for the next day. So I decided to find a super simple, 1 hour pizza dough recipe - and it was delicious.

2009-04-21T15:22:00.000-07:00

Chocolate Mug Cake

And I'm back! This recipe is one you will want to try, especially for the fun factor. My son loved watching it rise in the microwave!

It doesn't have that fluffy baked texture, but it's fudgy and gooey - and with a little whipped cream and strawberry, you can't go wrong!

2009-04-07T09:46:00.001-07:00

Technically, this isn't a Tasty Tuesday recipe, but I'm going to use it because I recently found and am going to try making it soon!

Sugar Scrub

1/4 cup canola oil
1/2 cup sugar
A few drops of Almond or Peppermint Extract (just to make it smell yummy)
1 tsp. Epsom Salt

Combine ingredients together and store in a small plastic tub or jar. Use in the shower, after shaving!

2009-04-02T07:23:00.001-07:00

These are soft and delicious! You could dry these with pretty much any cake mix and frosting!

2009-03-24T06:56:00.000-07:00

Yum! Who doesn't love Reese's Peanut Butter cups in a cookie! Be sure to click on the recipe, print and keep for yourself.

2009-03-17T14:48:00.000-07:00

You can't beat these delicious Strawberry Cheesecake Muffins! I am a huge muffin gal, and these are by far the most delicious recipe I have found yet. So, go ahead, click on the recipe, print and make! I'd love to know what you think about them.

2009-03-11T15:10:00.003-07:00

I just fixed my button on the right hand side - be sure to put my Tasty Tuesday button on your blog!

2009-03-10T12:57:00.001-07:00

Who ordered the snow? Since it was so cold last night I thought a yummy chili would be in order for today's Tasty Tuesday.
I don't have a picture of it, but here is the recipe:

Oh, and if you were interested, this is a weight watchers recipe. 1 cup = 3 ww points. Just don't put on the sour cream, tortilla chips, etc.

2009-03-06T12:56:00.001-08:00

I came across this recipe because of my brother, and because he is a vegan. I re-vamped the recipe for my liking, and so I didn't have to make a run to the health food store every time I wanted to make it. You could use soy milk and butter and call it vegan, the choice is yours! Either way, filled with strawberries, bananas and a sprinkling of powdered sugar, it's perfect for any breakfast.

Oh, and die the batter green, St. Patty's day is coming up! We had pink crepes for V-day this year, the kids loved it.